Treat yourself. You deserve it. THE ICE CREAM SHOW begins April 24th.

LA is a city of diverse ice cream flavors, and Isaac is going to try all of them, from saffron scented Persian ice cream to fresh fruit Mexican paletas! Watch the full Season 1 of The Ice Cream Show here: https://www.youtube.com/playlist?list=PLnPDn1Lb79JFa0LBCukvc17qzv36Y8z_5 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES. All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

Meet the Martha Stewart of Marijuana: http://bit.ly/2gTh2PQ Recipe: make chicken "pot-cciatore" at home - http://bit.ly/1x2cPfT Join our constant high in Bong Appetit, a new show about the wonders of weed-infused drinks and beverages. Throughout the series, we will be introduced to the many uses of marijuana—from curing the body to just smoking it for a good time. In our first episode, host Matt Zimbric heads to a secret Californian medical marijuana garden run by Nonna Marijuana, a 91-year-old grandmother who cooks classic Italian with a twist. Using buds grown by her own daughter, Nonna teaches Matt a foolproof method for infusing cannabis into butter, then guides him through preparing Chicken "Pot-cciatore" and gnocchi in ganja butter. Along the way, she explains how and why she recommends medical marijuana to those in need—without ever getting high on her own supply. Matt, on the other hand, may regret going back for seconds. Read: 91-Year Old Nonna Marijuana is the Queen of Weed Cuisine - http://bit.ly/1GdiMIp Check out 'A Gourmet Weed Dinner At Hunter S. Thompson’s House' - http://bit.ly/1z6FL4v Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

In 2012, the State of California successfully banned foie gras, citing animal welfare and health concerns. Though that ban was just recently overturned, the debate continues to rage on from both sides. In this episode of The Politics of Food, chef and food writer Dave Arnold speaks to the ban's key political players, including the Chairman of the California Democratic Party, to understand how insider politics determines what we can and cannot eat. From a foie gras speakeasy to the world of animal-rights activists, Dave visits both sides of the issue and discovers why there’s so much controversy surrounding this popular delicacy. More MUNCHIES Politics of Food: Cypriot Songbird Massacre - http://bit.ly/POF-Songbird Guantanamo Bay’s Kitchen - http://bit.ly/POF-Guantanamo-Bay An Apple That Tastes Like a Grape - http://bit.ly/POF-Grapple Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos

Click here to learn all the rules of eating sushi: http://bit.ly/1p8UQ3p Coming to you straight from the sushi chef’s mouth, MUNCHIES presents the dos and don’ts of eating sushi, as taught by Tokyo's Naomichi Yasuda. Be warned: You’ve been doing it wrong. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Click here for more How-To videos: http://bit.ly/1tT33ut Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

Sushi has become a staple of nearly every American’s diet—yet most of us have no clue about the economics and environmental impact involved in getting fish from the sea to our plates. From Los Angeles to Japan, host Sasha Issenberg—journalist and author of The Sushi Economy—follows the trail of the threatened Pacific bluefin tuna to find out if our appetite for sushi just might end up devouring this diamond of the sea. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos

Watch the first episode of SMOKEABLES: How to Make a Gravity Bong - http://bit.ly/28XSWBi In this episode of Bong Appetit, host Abdullah Saeed checks out Cannabis Creamery, a Sausalito, CA-based ice cream company that is producing sweet THC-infused treats in a range of fantastic flavors. From classic mint-chip to a grapefruit sorbet originally designed for the Grateful Dead, this ice cream is dankly delicious. Owner Isaac Lappert takes us on a visit to the family’s original business—Lappert’s Ice Cream—to hear Cannabis Creamery’s origin story straight from the horse’s mouth. Isaac’s dad Michael flashes back to the 80s, when the Grateful Dead requested a batch of "special" ice cream—and the rest, as they say, is history. After checking out the factory where the medicinal magic happens, Isaac shows us how to make our own batch of cannabis-infused ice cream at home before rounding out the day with a weed ice cream social on the beautiful San Francisco Bay. Up Next: Grade A Sushi & Handmade Pasta - http://bit.ly/1HNowfv Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos

Badass brothers, Arjun and Nakul Mahendro, co-owners of LA’s Indian gastropub Badmaash (helmed by father/Chef Pawan Mahendro) head out for a night of flawless food and drinks in Downtown LA. Friends Lele Massimini (Sugarfish), Alvin Cailan (Eggslut) and Ryan Aguilar (Badmaash) join the crew too. First stop is Ari Taymor’s, Alma for a tantalizing tasting menu. Next, they grub and grab beers at Texas BBQ joint the Horse Thief at their perfect patio. After getting their second wind, they’re off to Japanese-American bar, Wolf & Crane for copious shots of whiskey. Last stop of the night, takes them back to Badmaash for their MUNCHIES meal; featuring a monstrous mash up of Canadian and Indian inspired chicken tikka AND butter chicken sauce poutine, lamb burgers, chicken tikka naan pizzas with tomato chutney sauce and a fitting finale with Parle G ice cream sandwiches. Watch more episodes of Chef's Night Out: http://bit.ly/Chefs-Night-Out Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos

Host Kimberly Kane heads to the headquarters of Doc Johnson Enterprises in North Hollywood, California—the number-one manufacturer of sex toys in the US—to learn the ins and outs of flavored pleasure products. From cinnamon bun and red velvet cake to classic cherry, there's something to satisfy every palate. Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos

Isaac explores one of America's best ice cream cities - Philadelphia! He digs into ice cream history and tries the founding father's favorite flavors. Watch the full Season 1 of The Ice Cream Show here: https://www.youtube.com/playlist?list=PLnPDn1Lb79JFa0LBCukvc17qzv36Y8z_5 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES All Munchies videos release a full week early on our site: https://video.vice.com/en_us/channel/munchies Hungry? Sign up here for the MUNCHIES Recipes newsletter. https://www.vice.com/en_us/page/sign-up-for-munchies-recipes-newsletter Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchies Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideo

Funnyman TJ Miller (https://twitter.com/nottjmiller) and his personal chef and supper club host, Andy Windak (https://twitter.com/windattack), are here to make you grateful for your taste buds just in time for Thanksgiving. If you’re looking for an alternative to boring old roasted turkey, want to impress the girl you’re bringing home for the first time, or just need to use up leftovers, these balls of savory turkey and fragrant herbs—braised in beer and deep fried to crispy perfection—are a guaranteed crowd pleaser. Gobble gobble! Recipe: Deep Fried Turkey Balls - http://bit.ly/Turkey-Balls Read: Let Everyone See the Turkey Before You Fuck It Up - http://bit.ly/1uJSUyH How-To: Make Pollock Meatballs - http://bit.ly/1qHq8k5 Check out more How to Videos: http://bit.ly/How-To-2 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

Rapper Riff Raff is on tour—and is set on fueling his body the right way. After a series of dietary mishaps on his road to getting buff, Riff Raff decides it’s time to make a change. He adds a serious workout regimen to his tour schedule and is focused on gainin' weight and feelin’ great in hopes of becoming 240 pounds of pure muscle. (Soon after we filmed, he announced that he's training with Hulk Hogan to become a WWE Wrestler.) But there'd better be barbells and lots of lobster if he’s going to reach his fitness goals and become the Neon Icon he’s meant to be. Don’t be fooled—he’s still set on his quest to get even bigger, faster, and stronger. Watch out for those pythons in the meantime… Riff Raff Eats Burgers and Gumbo While Training with Hulk Hogan: http://bit.ly/1Lbpd1Y Watch Riff Raff X Action Bronson in "Fuck, That's Delicious" - http://bit.ly/1CseTi4 Watch more extreme diets on MUNCHIES: The 10,000-Calorie Sumo Wrestler Diet - http://bit.ly/1EMM2Vp The 20,000-Calorie Strongman Diet - http://bit.ly/1uvhLUR The Guy Who Survived on Pizza for 25 Years - http://bit.ly/1DaApq4 Check out Riff Raff's Neon Icon on iTunes: http://bit.ly/1yTcLz3 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Dominique Crenn, of Atelier Crenn in San Francisco, is the first and only female chef to be awarded two Michelin stars. While that alone is impressive, what we admire most about her is that she took us cheese shopping at 11PM. Dominique shows us her favorite spots all over SF, and heads back to Atelier Crenn with a treasure trove of fromage, where she whips up a late night classic: grilled cheese. Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

We're headed to the Jersey Shore to taste Kohr's frozen custard, an ice cream made to melt slowly if you're out in the sun. WATCH NEXT: A Great Alternative to Dairy Ice Cream - https://youtu.be/lyOgEbi2gHo Subscribe Now: http://bit.ly/SUBSCRIBE-TO-VICELAND Follow VICELAND: VICELAND.com | https://www.viceland.com VICE Video | https://video.vice.com Full Uncensored Episodes on iTunes: http://itunes.com/Viceland Facebook | https://www.facebook.com/VICELANDTV Twitter | https://twitter.com/viceland Instagram | http://instagram.com/viceland Newsletter | http://bit.ly/1kpnyN6

Worldwide sensation Nonna Marijuana is back for the holidays, and this time she’s baking weed-infused Christmas cookies and "Egg Nug" (yep, we said nug) for Santa with host Abdullah Saeed. Throw on an ugly holiday sweater and settle in for a real treat. Don’t worry—Santa wasn’t too buzzed to make all of his stops after consuming Nonna’s infused edibles. So, if you’ve been really good this year, Santa might even stick some of the North Pole’s finest merry-juana in your stocking, too! Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos

NEW VIDEO: How to Eat a Polar Bear: http://bit.ly/1ShYjs3 Yoya Takahashi once dreamt of following in his grandfather’s footsteps and becoming an actor. These days, the Executive Sushi Chef of Hamasaku has realized a different Hollywood dream with starlets (and execs) coming in for power lunches at his sushi bar in a nondescript strip mall in West LA. Takahashi takes his “art” very seriously, but that hasn’t stopped him from experimenting with nontraditional ingredients—fish sperm sushi, anyone? WATCH NEXT: Sushi with Naomichi Yasuda - http://bit.ly/1EY8H2g Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES LA native Kris Yenbamroong’s defining moment came at age 13, when his parents sent him to Thailand’s Red Light District to marinate in his surging hormones. Following a stint editing porn for VICE contributor Richard Kern, Yenbamroong returned to the family business—restaurants—opening Night + Market Song, where he plates Thai delicacies like Strip Club Fried Rice for Silverlake’s “older, derelict, drunk uncle demographic.” Now a betrothed 30-something, Yenbamroong takes a page from his teen playbook for Chef’s Night Out with pals, getting blitzed on mezcal at Bar Amá, slurping nature’s aphrodisiac at L&E Oyster Bar, and dive-bombing Cheetahs’ stage with bills as his Future Mrs. catnaps in the car. More Chef's Night Out Here: http://bit.ly/Chefs-Night-Out Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice

Host Abdullah Saeed sets the bar high (think 9,000 feet above sea level) in this installment of Bong Appetit: Colorado Ganja Tours. Abdullah travels to Colorado to see what marijuana tourism is like in a small mountain town, taking tokes while exploring in a tricked-out stretch Escalade with Philip Wolf of Cultivating Spirits. The trip gets off to a blazing start as they visit a craft garden and dispensary (High Country Healing) where tour-goers get up close and personal with the star strain of the day, Casey Jones. Ending the evening on a high note, they savor the fruity, citrusy pot-pairings infused into their gourmet dinners prepared by cannabis chef Jessica Catalano (author of 'Ganja Kitchen Revolution'). After a hazy reprieve, Abdullah’s all fired up and joins Chef Jessica at her home for a cannabis cooking lesson featuring her homegrown, organic, dubstep-influenced weed and groundbreaking recipes (think Super Lemon Haze Olive Oil and Baked Eggplant Parmesan) for another night filled with fine herb-laden cuisine. This marks the fanciest edible experience Abdullah’s ever had. It's OK if you feel the need to cry from weed joy now. Watch More Bong Appetit: http://bit.ly/1GZzH25 Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos

Let’s get cooking! Host Abdullah Saeed travels to his home-away-from-home—the mile-high city of Denver, Colorado—for another weedful day. Here he meets cannabis enthusiasts and entrepreneurs Wanda James and Chef Scott Durrah, the first African-Americans licensed in the state of Colorado to own a dispensary and manufacturer of infused products: Simply Pure. Abdullah meets up with the pair at their restaurant, Jezebel’s Southern Bistro & Bar, for food with a Southern flair and a Coloradan attitude. Next, Abdullah tours the Simply Pure Dispensary and Viola Extracts to get schooled on some of the finest green goodies ever grown, with guidance from owner Dan Pettigrew and expert extractor Professor Piff. After Abdullah smokes some samples, he hangs with Chef Durrah for a lesson in pairing papaya weed with sweet Jamaican curry mussels and more for a simply, purely, perfectly home-cooked meal amongst friends. Just be sure to get your measurements right. WATCH NEXT: High-End Dining and Cannabis Camembert: Bong Appetit with THCheese: http://bit.ly/1SVdsmt Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice Pinterest: https://www.pinterest.com/munchies Foursquare: https://foursquare.com/munchies More videos from the VICE network: https://www.fb.com/vicevideos

In this episode of Bong Appetit, host Abdullah Saeed heads to California’s central coast to learn how to make ice-water hash and whips up a batch of cannabis-infused savory-sweet Moroccan mahjoun from a 1,000-year-old Berber recipe. Starting out at the farm of Emerald Alchemy’s Billie Thibodeau, Abdullah goes elbow-deep in icy water to process 12 heady pounds of Granddaddy Purple trim into pure hash. Then, we’re off to the commercial kitchen of Deborah Schatan (Edible Complex) to make the mahjoun, which is loaded with a menagerie of nuts, fruits, spices—and, of course, hash. Up Next: Chef’s Night Out: Pink Zebra - http://bit.ly/1PMVWPV Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES Check out http://munchies.tv for more! Follow Munchies here: Facebook: http://facebook.com/munchies Twitter: http://twitter.com/munchies Tumblr: http://munchies.tumblr.com Instagram: http://instagram.com/munchiesvice More videos from the VICE network: https://www.fb.com/vicevideos