pork

Watch Butcher Cara Nicoletti of Foster Sundry explain the ins and outs of dry and wet brining a pork chop.

This pork is drenched in a delicious homemade miso sauce.

This is your new favorite bar snack.

Chef E-Dubble makes an egg roll that will put your local Chinese spot to absolute shame.

MUNCHIES is back in San Sebastian for a Michelin-starred chef blowout in the final installment of our Guide to the Basque Country.

Irene explores how Basques pass down food traditions over generations in the region’s rural heartland.

Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger.

In the Munchies Guide to the Basque Country, host Irene Peralta explores the culinary offerings of one of the world’s greatest food destinations.

Kim Wejendorp from Amass Restaurant in Copenhagen shows us how to make the fermented Thai pork sausages, Sai Krok Isan.

Actor David Koechner joins Andy and the chefs of Animal restaurant as they eat Golden Pig Fried Rice and discuss how they'd serve up Wilbur from Charlotte's Web.