Before we flew out to San Francisco to film, Brandon Jew of Bar Agricole fried his hand on the job, causing a gnarly skin bubble (it’s more than just a blister) to swell on his palm. It’s the grossest/funniest cooking injury we’ve ever seen. But he’s a trooper, and cooks well enough left-handed.

In this episode, Brandon and his buddy Brett Cooper of Outerlands show us two of their favorite spots in the Bay Area and then whip up some delicious prawns with fermented mustard greens. 

Anthony Bourdain of No Reservations fame takes us on a brass-knuckled culinary tour of New York. He starts us off with amazing cured meats and cheese at Salumeria Rosi before heading to the distinguished Wakamba cocktail lounge. After a few beers to cleanse the palate, we end the night with one of the best pieces of meat we’ve ever had at Bourdain’s old base of operations, Brasserie Les Halles.

A food show about a group of people who have their own food show going out and eating some of their favorite foods? We don’t really know where to begin either.

Jeff Michaud of Philadelphia’s Alla Spina is a talented chef who co-owns what might be America’s only Italian Gastropub. Alla Spina puts out some of the most unique food we have eaten while shooting Munchies. With dishes like their swordfish BLT and fried pig tails with a fennel agrodolce, it was hard to leave, but alas, Jeff took on us delightful culinary tour. Our first stop was Percy Street Barbecue, easily one of the best BBQ joints in the Northeast. Then it was off to Pub & KItchen, home of some of the most refined late-night cooking anywhere. Please enjoy.

This episode of Munchies features Michael White, a New York City chef renowned for his handiwork at Marea, a seafood-focused Italian restaurant on Columbus Circle. Michael assembled a crew of culinary heavyweights for his eating excursion: writer Josh Ozersky, the self-described “Donnie Brasco” of the local food landscape and mastermind behind Meatopia, an annual gastronomical free-for-all rivaling the one documented in this week’s episode; Josh Capon, chef/owner of Burger and Barrel and Lure Fishbar, decorated hamburger champion, and newly minted pudding enthusiast; and Olivia Young, the PR rep for Michael’s restaurant group (and the only person in attendance who declined to pre-game with a full serving of pasta). Michael’s itinerary took us to SriPraPhai, a Thai restaurant in Queens considered to be the best in the five boroughs. Then it was off to Puddin’, an East Village dessert hut with a 23-year-old chef. Our last stop of the evening was Osteria Morini in Soho, where Michael made us a fennel sausage pizza that will be on the menu at Nicoletta—his seventh restaurant—this coming fall.

Eddie Huang is here to teach you how to eat soup dumplings. He’s sick and tired of people eating them like assholes, and he wants it to stop. Eddie also wants you to know that the most exciting dish in any restaurant in New York is in Flushing, Queens, and it involves Dungeness crab. All of this information is contained in Eddie’s Munchies episode, which also features Grammy Award-winning producer Emile Haynie and nightlife empresarios Max Koshkerman and Simonez Wolf. Watch the episode.

Rye, a restaurant in Williamsburg, Brooklyn sits on a hidden block tucked between a shitty bar and an old beauty salon. The restaurant’s decor could be described as “prohibition chic” with cocktails to match, and food that one could call “fucking amazing.” All of this is the product of Cal Elliot, Rye’s chef/owner. Cal’s persona is Peter Pan meets Rip Torn, with a penchant for the Mother Sauces. When not getting drunk at his own restaurant after the night’s service, Cal likes to head to neighboring restaurant Samurai Mama for Udon noodles and Jameson shots. In this episode of Munchies, Cal attempts to make braised short rib grilled cheeses with Taleggio and frisee after having the equivalent of 10 shots of whiskey. Enjoy.

Chef Dale Talde is the “dope fat kid” behind the Brooklyn restaurant Talde. We hung out with the formerTop Chef contestant, and visited his favorite Itallian restaurant in Flatbush, Brookyn during our latest episode of Munchies. After the shoot, we asked Dale which chefs he’d like to get wasted with the most. This is what he had to say:

• Brian Ray, Buddakan – I worked with Brian at Buddakan. We’re such good friends. The dude can really drink. When we’re boozing, we come up with so many ideas of what to put on my menu.

• David Koon and Jamison Blankenship, Chuko – We came up together as sous chefs at Morimoto. We’re just great old friends and always have fun together.

• Carrie Nahabedian, Naha – I’m from Chicago, and Carrie and her cousin, Michael, are two of the best people in the hospitality business. She’s been an absolute mentor to me as well. Plus, she makes her vodka lemonades with Meyer lemons!

• Marco Pierre White – I want old school Marco Pierre White. I want to drink with the dude that was making Gordon Ramsay beat people up he didn’t like. Also, the food he was doing back in the day really set the standard and laid the foundation for what so many people are doing now.

• Chris Rendell, Whitehall – After a bottle of vodka, he’s got some sweet dance moves. I’m talking about Kevin Bacon Footloose, sliding across the floor on your knees, dance moves. No fucking joke.

Watch Dale’s Munchies episode.

Stay tuned for more fun tidbits from the chefs from the new season of Munchies chefs.

You may know Dale from Top Chef, or if you live in Park Slope, you might have seen him when you walk by the big windows on 7th Ave. that act as a portal into Talde, his temple of Asian-American cuisine. In this episode, Dale and his business partners John Bush and Dave Missoni set out on a quest to show you that there is no need to cross into Manhattan to quench your desire for late-night feasting. The crew stops at Franny’s on Flatbush Ave. to eat some of the best Italian food anywhere, and then it’s off to Pearl’s Social & Billy Club in Bushwick where Dale secures his buzz in preparation of cooking up a dream Asian-American feast.