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seafood

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How-To / web
3:27

How-To: Make Ceviche with Javier Wong

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 Other Side
10:31

Prawdziwa kuchnia Japonii

W Tokio życie nocne i jedzenie są ze sobą nierozerwalnie związane
Chef's Night Out
15:34

Toro NYC's Jamie Bissonnette

The chef takes us out for a wild night in the city, starting with gin and tonics and devolving into stuntman shots.
How-To / web
5:17

Three-Chili Squid

In this episode of How-to, Gabriel Pryce—head chef at Rita's in easy London—teaches us how to make three chili squid.
How-To / web
6:36

Salmon Tartine

David Kuo—chef and owner of Mar Vista, CA’s Status Kuo—shows us how to make an impressive salmon tartine.
MUNCHIES Guide to... / web
14:15

Basque Country: The Seafood

Irene has the unusual privilege of eating the animal with the largest penis relative to body size: the goose barnacle, or Devil’s Finger.
FUEL
14:53

The Riff Raff Weight Gain Diet

Rapper Riff Raff is on tour—and is set on fueling his body the right way.
How-To / web
3:35

How to Eat Live Octopus

Our correspondent Sydney Chun heads to Jongno Octopus in Seoul to try the controversial practice of eating live octopus.
How-To / web
5:54

Seared Scallops

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