seafood

Javier Wong is arguably the top ceviche-maker in Peruãsome even call him the godfather of ceviche. In this how-to video for MUNCHIES, he shares his ridiculously simple but perfect recipe.

The chef takes us out for a wild night in the city, starting with gin and tonics and devolving into stuntman shots.

In this episode of How-to, Gabriel Pryce—head chef at Rita's in easy London—teaches us how to make three chili squid.

David Kuo—chef and owner of Mar Vista, CA’s Status Kuo—shows us how to make an impressive salmon tartine.

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

Rapper Riff Raff is on tour—and is set on fueling his body the right way.

Our correspondent Sydney Chun heads to Jongno Octopus in Seoul to try the controversial practice of eating live octopus.

Chef Michael Teich of The Wallace in Culver City, California, teaches us how to make a seared scallop dish that is simple to make.