Steak

Matt Zimbric goes to an experimental cannabis cocktail party in Los Angeles with a top mixologist, where they make heavenly high-inducing cocktails.

Action Bronson shows you how to make the greatest sandwich in the world.

Matty Matheson shows us how to make the perfect rib-eye steak and “power” potatoes.

A feast fit for a photographer: Julia Ziegler-Haynes cooks for David Benjamin Sherry in Northern California.

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.

Watch as Andy Milonakis and Kris Yenbamroong (chef/owner Night + Market Song) cook up a wacky array of ingredients in this episode of Fat Prince.

Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef to perfect this classic French dish.

Eddie Duran of Taqueria La Cumbre teaches how to make the best carne asada around, all while serenading us with his guitar.

Chef Jesse Griffiths of Austin's Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak.