CHEFS

Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more.

Trigg Brown of Win Son in NYC is in the Munchies Test Kitchen making fan tuan, a Taiwanese breakfast treat made to be eaten on the go.

Oysters are good for more than just eating on the half shell: in New York City, they're helping restore and preserve the harbor.

Lani Halliday of Brutus Bakeshop in Brooklyn, NY is in the Munchies Test Kitchen making a nostalgic treat that everyone can enjoy: power poptarts, made vegan and gluten-free.

Iron Chef Morimoto is in the Munchies Test Kitchen to share his wisdom and love of sushi making, using a few special techniques and tips.

Andre Fowles of Miss Lily’s in NYC is in the Munchies Test Kitchen making an ideal Jamaican breakfast: ackee and saltfish, paired steamed callaloo, crispy Johnnycakes, and fried plantain.

Rhode Island’s most beloved summer delicacy is something you may have never heard of: the clam cake, a clam-filled dough ball that’s deep-fried and sold by the dozen.

Elena Yamamoto is preparing the perfect Japanese bar food, made however you like it: okonomiyaki.

Chef Lucas Sin of Junzi Kitchen shows us how to make fried mochi french toast.

Luis Herrera of Casa Ora in Brooklyn, NY makes Reina Pepiada arepas, a hand-held, pre-Hispanic dish fit for a queen.

When Tomi decided to go vegan years ago it was at odds with the meat-heavy tradition of Nigerian heritage. She faced lots of skepticism, especially from her family. That faded when she fed them.

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.