meat

A man who has spent 25 years investigating factory farms shares the appalling conditions he has found in his work, where animals are regularly abused and neglected.

Clifford Crooks, the executive chef of BLT Prime and culinary director of ESquared Hospitality, stopped by the MUNCHIES Test Kitchen to show us how to cook the perfect steak.

Cara visits chef David Shim of COTE, a Korean-American steakhouse that serves a steak omakase that features A5 Wagyu, a 45-day aged rib-eye, and a 100-day aged steak, as well as marinated short ribs and more.

In this episode, we learn how Los Tacos No. 1 in New York City builds its famous trompo with layers of adobo-marinated pork shoulder that’s then shaved off and stacked high on homemade tortillas for one of the city’s best tacos.

Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.

Power butcher couple Erika Nakamura and Jocelyn Guest of J&E Small Goods stopped by the MUNCHIES test kitchen to show us how to butcher a chicken in three different ways: breaking it into parts, spatchcocking it, and glove-boning it.

Food so good, you have to eat it straight out of the oven with your bare hands.

Chef Michael White is a world renowned for his pastas and seafood, so naturally we wanted to know about his favorite sandwich.

Bloomfield, equal parts badass and secret softie, takes us to her favorite haunts and lays down her philosophy on cooking and life.

Desus and Mero start talking about chopped cheese and end up...very far from the topic of chopped cheese.

A perfect hunk of cured back fat creates a crazy good snack.

Marc Sherry of Old Homestead Steakhouse welcomes 2 Chainz and Action Bronson into his kitchen to talk Japanese Wagyu beef that runs $350 per 12 ounce steak.