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This hosted Thrillist video series is based on the belief that every place and culture has a food that defines it -- and that should be voraciously sought out, no matter where the journey may lead. Each episode features a rotating cast of obsessive food experts as they hunt down a dish that's authentically tied to a different neighborhood, nationality, or lifestyle.

Thrillist
1 Season, 19 Episodes
April 6, 2018
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Food Groups Full Episode Guide

  • Like most New Yorkers -- natives, transplants, whomever -- we love bagels. But we didn't quite capture the essence of this city's bagel identity. So we're calling for a do-over. On our season finale of Food/Groups, we take on New York City's bagels (again) and this time we're diving into the history of smoked salmon, or lox, which has become a key food item to the NYC bagel tradition.

  • Chicago is a city that adores its food icons. But there's one Chicago food tradition that flies so under-the-radar, even many Chicago residents hadn't heard of it before Chicago-born comedian Hannibal Buress penned a love letter to it in Chicago Magazine. "If you live on the South Side or West Side and you go to a restaurant that has bulletproof glass, they probably have mild sauce".

  • When you think about Cubans in Florida, you probably don't think of Tampa. But you should! Sure, today, Miami has the biggest concentration of Cuban-Americans in the state -- and the country, for that matter. But back before Miami was even a city, it was here, in Tampa, that the cigar industry boomed and the iconic Cuban sandwich was born.

  • The Land of 10,000 Lakes is also the land of wild rice -- a naturally occurring aquatic grass that's knocked, finished, and sold by Native Americans. And while legit hand-picked wild rice can get expensive, it's an edible through-line that connects Minnesota's pristine past with its modern culinary future.

  • The Chesapeake Bay is home to over a third of all blue crabs harvested in the entire country, but it's Maryland that lives Chesapeake blue crab to the fullest. After being pushed to the brink of extinction a few decades ago, Maryland's favorite crustacean is thriving on the bay once again.

  • It's a glorious, 3000-calorie gutbuster of greasy lunch counter staples, from macaroni salad to cheeseburgers, and it brings this Rust Belt city together across lines of class, race, and generation.

  • To celebrate Maine's tastiest natural resource, we headed "down east" to pull up pots with lobstermen, eat rolls with award-winning restaurant owners, and catch up with marine biologists trying to safeguard Maine's lobsters for generations to come.

  • So for this very special Garden State episode of Food/Groups, we drove down the Parkway, up the Turnpike, and a bunch of roads in between to find out why pork roll is so damn important to New Jerseyans.

  • In this episode of Food/Groups, we road-tripped "out east" from our Manhattan headquarters to rendezvous with born-and-raised Long Islanders who have deep connections to the slippery shellfish. From diving for wild oysters by hand on the North Shore and sustainably raising them on ocean-cleaning reef farms in the Great South Bay, to sucking the damn things down with some local beers.

  • In this episode of Food/Groups, we checked in with old-school butchers, timeless steakhouse icons, and talented next-generation chefs for a rare (!) look at the science, economics, and culinary mystique of New York City's esoteric beef obsession.

  • On this episode of Food/Groups, we met up with a couple City Island "clam diggers" (i.e., "natives"; transplants are known as "mussel-suckers"), to eat its famous seafood feasts, grab a couple drinks, and discuss the importance of a robust culinary scene in New York City's most unchanged -- and improbable -- nautical neighborhood.

  • Out here at the end of the A line, a cohort of year-round surfers live, work, and play. Just like the other 8.5mil people who call NYC home, they like to eat -- and well. In this episode of Food/Groups, we met up with die-hard disciples of this unlikely beach town to talk about how -- and why -- it's become such a culinary hotbed.

  • On this episode of Food/Groups, we caught up with Chanie Apfelbaum, the Orthodox Jewish Brooklyn native behind kosher food blog Busy In Brooklyn, to grab a slice at Pizza Time and discuss the crucial importance of Brooklyn's kosher pizza tradition.

  • Flushing has some of the city's very finest examples, and together they form a crucial part of the culinary and social fabric of ""Chinese Manhattan. But you can't talk about Flushing and dumplings without talking to the Queen of Dumplings herself: Helen You. So we caught up with her at Dumpling Galaxy to get her take on what these tasty, doughy little orbs of joy mean to the neighborhood.

  • We meet Rayna Greenberg -- aka @OneHungryJew -- at Ess-a-Bagel, a Midtown Manhattan cult classic that's been slinging certified-kosher bagels since the '70s, to talk about New York's long-running and totally tasty Jewish bagel-baking tradition.

  • Many people know this K-Town as a late-night party zone full of barbecue spots and karaoke hideaways. But this neighborhood has way more to offer than bulgogi and bad singing. In this episode of Food/Groups, we're meeting up with Seoul-born food photographer Minnie Kim at Gammeeok, to chow down on a facet of Korean cuisine that gets less shine: its comfort food.

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