soul food

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings.

Mashama Bailey and Johno Morisano of The Grey restaurant in Savannah, Georgia make Dirty Rice.

You can make restaurant-quality ribs at home, and chef Kenny GIlbert is here to show you how it’s done.

Hugh Augustine is a rapper from Los Angeles trying to provide something different for his community: access to affordable, plant-based meals that everyone can enjoy.

Isaac Toups makes his wife's famous chicken and chip casserole.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

The future of the planet is plant-based. More and more people are losing meat and dairy in their daily diet. In My Plant-Based Future, VICE, in partnership with Upfield, takes a deep dive into why.

Ashleigh Shanti of Benne on Eagle in Asheville, NC is in her home kitchen making Appalachian comfort food: soup beans with collard greens, topped with hot water cornbread.

New Orleans restaurant McHardy’s Chicken & Fixin’ isn’t letting social distancing stop them from serving their signature fried chicken, chicken wings, and other Southern classics.

Isaac Toups is back and he’s making boudin, a classic Cajun dish made of pork shoulder, chicken liver, rice, and the Cajun trinity of onions, bell peppers, and celery.