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Frank hangs out with Gary Bimonte, co-owner of legendary pizzeria Frank Pepe Pizzeria Napoletana, spends time with the owners of Zuppardi's, and meets some true New Haven legends.
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The European Union and the United States have banned the sale of seal products, but in recent years there has been a surge of interest from Canada's culinary world in the sustainable harvest of wild seal meat. Wanting to know more, we sent MUNCHIES correspondent Adam Gollner on a journey to seek out the key players involved in the debate.
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You would expect a chef who runs one of the world's top 50 restaurants—serving some of the most meticulously crafted dishes you ever seen—to be very professional, if not uptight. That's not to say that Esben Holmboe Bang of Maaemo isn't professional, but after a night out with him, we can most definitely say he is not uptight.
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In this episode of MUNCHIES Presents, Abdullah travels to Nepal to eat, drink, smoke and learn about weed in one of the oldest cannabis cultures in the world.
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Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don't get to see too often.
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Everybody loves a perfectly cooked chicken cutlet—that's something we can all agree on. So to learn how to do it right, we went right to the source, the master of cutlets: Frank Pinello—owner of Best Pizza in Williamsburg, Brooklyn—and his nonna.
