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In death, as in life, Anthony Bourdain brought us closer together. On his award-winning series, "Parts Unknown," Bourdain brought the world home to CNN viewers. Through the simple act of sharing meals, he showcased both the extraordinary diversity of cultures and cuisines, yet how much we all have in common. Tragically, he proved this again on Friday. Bourdain's death shook television viewers around the world. The most common sentiment: "I feel like I've lost a friend."
The former chef turned writer and TV host exposed the underbelly of restaurant culture and took viewers on far-flung culinary adventures with biting wit and a worldly outlook. More from The New York Times Video: Subscribe: http://bit.ly/U8Ys7n Watch all of our videos here: http://nytimes.com/video Facebook: https://www.facebook.com/nytvideo Twitter: https://twitter.com/nytvideo ---------- Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch.
Click here to subscribe to Munchies now: http://www.youtube.com/vicenews?sub_confirmation=1 Anyone who is a fan of shoving deliciousness into their face already knows about Momofuku. Over the years, chef and owner David Chang has garnered respect for his empire of flavor not only in New York City—where his impeccable string of restaurants began—but the world over. In Canada, the peachy brand is still stretching its wings, which is why we felt like it was a good time to showcase Toronto's Noodle Bar, Daisho, Nikai, and Shoto—the four arms of Momofuku Toronto—to show how one of the planet's most tantalizing food brands has Canadianized itself in a seriously impressive way. Not only did we hang out with the crew of this massive culinary endeavor on their home turf, but we took them to Edulis for a pressed duck dinner and Parts and Labour, where fellow MUNCHIES friend, chef Matty Matheson stuffed the Momofuku Toronto crew with lobster grilled cheese sandwiches, fried quail, pig's head, and whiskey shots. After all that, we circled back to Momofuku for a gigantic rib eye, more drinks, and fried chicken. 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
http://www.pbs.org/food/shows/the-mind-of-a-chef/ It's gluttonous goodness in this episode; over the top indulgence with Joe Beef chefs Federic Morin and David McMillian's fois gras sandwich, a whiskey tasting Mayhem with Chef Sean Brock at Buffalo Trace in Kentucky and the classic dish Hot Brown served up three ways.
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