guide to

In this episode, Jorge Garcia accompanies Pablo Salas, chef of Amaranta for a trip full of chorizo, chicharron, mosquitoes, gorditas, frogs, brains and moronga.

La Marquesa is an ideal natural attraction for outdoor activities: horseback riding, go-carting, fishing and, of course, eating.

Halaigh travels to the northernmost part of Norway where he learns how to butcher reindeer, goes dog-sledding on the Russian border and cooks king crab.

Norwegian cod is a big deal – and not just in Norway. The famous skrei cod is salted, dried and exported around the world, where it’s a treasured ingredient. Halaigh gets to experience this wonder up-close when he travels to Henningsvær.

The “fjell” - the mountain - is an integral part of Norwegian culture. Also when it comes to food. Halaigh meets up with Randi Skaug who has scaled Mount Everest and the world’s highest peaks, and together they hike up Preikestolen, near Stavanger.

Whether it's your first time at carnival or you're a street party pro, watching this guide will be the most useful thing you do today.

Charlet meets chef Hisae Driver to find out how she combines cockles, sewin, lamb, and seaweed with traditional Japanese ingredients to make Welsh sushi, a.k.a. “Wushi.”

Despite being known for incessant rain, Charlet discovers that in recent years, the Welsh valleys have developed a perfect microclimate for grape-growing.

Charlet travels to the industrial town of Port Talbot to confront one of her greatest culinary nightmares: baked beans.

After drinking with the rugby girls in Cardiff, Charlet heads to Freshwater West beach for a traditional Welsh breakfast (and hangover cure.)

In the MUNCHIES Guide to Wales, we discover a culinary culture that goes beyond leeks and Welsh rarebit.

In this episode, Ivar’s trip to the Skåne region kicks up a few surprises.