CHEFS

Comimos, tomamos, nos emborrachamos y crudeamos adentro de Little Tokyo, una casa donde convergen restaurantes, bares, y barras inspirados en la gastronomía japonesa.

In this episode of Chef's Night Out, Rosio cooks up a taco feast for her friends before they head out on the town in Copenhagen.

We go to one of Mexico´s least probable city to find awesome food and found awesome food.

We follow Sydney’s Prince of Pasta Mitch Orr and his fellow Sydney celebrity chefs on a debaucherous journey of the city’s institutional venues and most hyped eateries.

Mouth-melting chicken sandwiches, mounds of Thai food, and Bacardi 151 round out our journey across Los Angeles with Louis Tikaram of E.P. & L.P.

MUNCHIES travels to Pu’er to explore a new coffee scene developing, right where the beans are grown.

Sema Bal, una ‘mensajera del café turco’, llevó sus talentos a las cocina de MUNCHIES en Brooklyn y nos contó un par de secretos.

Magnus Reid, del restaurante London's Legs, visita la Cocina Experimental de MUNCHIES para mostrarnos la mejor manera de preparar un pescado a la sal con el músico Nick Murphy (alias Chet Faker).

Matt Zimbric viaja a un jardín secreto californiano de mariguana medicinal dirigido por Nonna Mariguana, una abuela de 91 años que cocina platillos italianos clásicos con un toque personal.

Chef Jamie Bissonnette teaches us how to build flavors to make the best paella, loaded with shrimp, mussels, and chorizo.

Make your mama proud. Treat yourself. Whatever your reason, Chef E-Dubble’s chicken is the answer.

In this episode of Chef’s Night Out, we head back down to the Big Easy with Isaac Toups of Toups' Meatery, who shows us some of his old haunts.