Matthew Zuras
The Only Way to Preserve Eels Is to Eat Them All
I joined the few remaining fishermen who are hoping to give the eel population in the Netherlands a helping hand.
How US Army Technology Gave Rise to the McRib
The US Army pioneered restructured meats in the 1960s, and that technology found its way into beloved fast food menu staples.
The Origins of Labor Day
As you dig into a mountain of ribs today, take a little time to remember all of those people who deserve to be commemorated for their service to the world.
Easy Green Gazpacho is a Beautiful "Bowl of Summer"
Chef George Mendes gets experimental in the MUNCHIES Test Kitchen.
With Few Healthy Options, Egyptians Often Turn to Fast Food
Egypt has the highest rate of adult obesity in the world, and on-demand delivery by both Western fast food chains and local alternatives is only adding to the epidemic.
A Brief History of Breatharianism, Which Is Total Bullshit
Tl;dr version: You can’t live without food and water.
This Is Why Weed Gives You the Munchies
We don't need science to tell us that getting stoned and getting the munchies tend to go hand in hand—but a team of neuroscientists may have discovered the exact reason why weed can make you can tear through a pile of junk food.
A Crash Course in Chinese Cuisine with Carolyn Phillips
I joined the author of 'All Under Heaven', a massive new cookbook on Chinese cuisine, on a culinary walking tour of Queens.
The Poisoned Candy Expert Is Pretty Sure No One's Trying to Kill Your Kids on Halloween
Joel Best is the leading expert on everything that maniacs are allegedly putting in your kids' candy. Problem is, your children aren't really in any danger.
Dirty Work: Gail Simmons Goes 'Top Chef' on the MUNCHIES Test Kitchen
In this installment of Dirty Work, Top Chef judge and all-around food queen Gail Simmons stops by to make a simple lunch that quickly turns elaborate.
Dirty Work: Goat Cheese Tartines and Frosé All Day with Kelly Fields
In this edition of Dirty Work, New Orleans chef Kelly Fields stops by MUNCHIES to make pesto and goat cheese tartines and the perfect antidote to summer: frozen rosé.