Beer archeologist, yes, that's a real profession, Travis Rupp is the latest brewmaster to take a unique approach to craft beer. Instead of finding new and interesting flavors, he's using ingredients that are more than 1,100-years-old. He and his team still use modern equipment, but make the necessary adjustments to ensure your taste buds get the same experience as ancient Egyptian kings and Norse Viking heroes.
If you've had a craving for fight milk, today is your lucky day. Binging with Babish is celebrating 100,000 subscribers with an episode featuring the best recipes from It's Always Sunny in Philadelphia. From rum ham to milk steak, Babish recreates each alcohol-soaked dish, with a twist — they actually taste good.
Charlie Day can't handle his hot wings. The Always Sunny in Philadelphia star stopped by First We Feast for some hot conversation and even hotter hot sauce. While host Sean Evans plied Charlie with wings, he discussed everything from meeting his wife at an arm wrestling competition to how friendly Zac Efron is.
The New England Confectionery Company, or Necco, has been kicking out the most popular Valentine's Day candy since 1901: Sweethearts. The little heart-shaped candies with the love-themed sayings are as ubiquitous on February 14th as flowers and chocolate, to the tune of over 2 billion per year. Refinery 29 goes to the heart of Valentine's Day for a behind-the-scenes look at how Necco creates its famous candy.
Stanford archaeologist Li Liu recently discovered a 5,000 year old recipe for Chinese beer during her research. Thought to be evidence of the earliest beer making in China, Liu and her students tried recreating the ancient recipes in class. More than just making beer, Liu used the opportunity to show how archaeology is more than just digging things up — understanding the process and cultural significance is just as important.
Action Bronson wouldn't be caught dead eating those frozen rocks of mystery-meat on game day, and neither should you. So for the biggest game of the season, the rapper/chef shares this slightly more sophisticated recipe for his double-fried garlic parmesan wings, featuring plenty of butter, garlic, parmigiano-Reggiano, and F-bombs.
You know you should take vitamins, but figuring out what supplements to take is tough when the vitamin aisle offers shelf after shelf of often mysterious substances. Care/of, is taking out the guesswork and endless Goole searches by offering the convenience of personalized supplements delivered to your home. All you have to do is take a quick survey that asks you questions about your diet, exercise, lifestyle, and other habits, and they'll come up with a pack of high-quality vitamins and supplements that meet your needs. Those include everything from the basic Calcium and Vitamin C to Rhodiola or Bacopa, specialty botanical supplements that help with stress and focus. They arrive already sorted in handy, travel-friendly daily packs that can be thrown in your bag or desk, ensuring your vitamins are always on hand. The fact that they also cost less than what you'd pay at the health food store is just a bonus.
Presented by Care/of.
Coffee is finally entering the 21st century. Scientists have sequenced the genome of the geisha coffee plant, renowned for its aroma, complex flavors, and sky-high price tag — about $300 for a half-pound. The genome of the geisha has been made public, and the information promises to be a boon to growers and coffee fanatics the world over.
Mixing ancient Japanese techniques with the process of distilling bourbon, Bourbon Barrel Foods is putting a Kentucky twist on brewing soy sauce. The condiment is made in small batches with Kentucky-grown soybeans and limestone-filtered Kentucky spring water, which is then aged in a bourbon barrel. The result is a bold, smoky flavor with sweet hints of oak. Their soy sauce has not only been spreading across the states, but is also gaining respect in Japan.
Hans Landa loves three things: choking famous actresses, smoking pipes, and a good strudel — not necessarily in that order. The ferocious SS officer from Quentin Tarantino's Inglourious Basterds did get what was coming to him, but before he did, he shared a glourious strudel with Shosanna, played by Mélanie Laurent. On this episode of Binging with Babish, the Babs shows you how to perfectly recreate the most famous strudel in film from scratch.
Nothing pairs with the elegance of black truffles like the crude mouth of Action Bronson. With a little under $2,000-worth of truffles, the rapper/chef and host Seth Meyers get loose while testing out a recipe from Bronson's upcoming F*ck, That's Delicious cookbook.
If you've got about six hours to spare, you should fill them with this recipe for perfect fish tacos from Binging with Babish. Everything here is made from scratch: the tortillas, the guac, the pico de gallo. Which means that it's going to take forever, but be totally worth it if you have the time.
For 400 years, a town in China's Guizhou Province has been the only place in the world to produce moutai, a strong clear liquor. The "drink of diplomacy", moutai has been served at important functions throughout the history of China. Great Big Story looks at the history of moutai, what it takes to produce, and why it holds such a culturally significant place in Chinese society.
Christine Ha might be blind, but she is no stranger to the kitchen. Winner of the 2012' MasterChef competition, Christine has met the challenge of preparing food with no eyesight. This video takes you through a typical week day meal, as Christine prepares Red snapper steamed with black bean sauce and Sichuan green beans.
It's the unicorn of fast-food burgers — the Big Kahuna from Pulp Fiction. While the Big Kahuna in the film might very well be a tasty burger, Andrew Rea wasn't content with a usual burger. Andrew puts his own tropical spin on the sandwich that is deserving of the name Big Kahuna.
In Tokyo, home to the finest sushi in Japan, there is one sushi restaurant that stands above all others: Sushi Saito. Owner and chef Takashi Saito has been preparing some of the world's finest sushi for 12 years, and at his eight-seat establishment, reservations are mandatory. Simon and Martina had the rare pleasure not only to eat at Sushi Saito, but to spend a day with the chef, from a morning at the fish market to a look at the back-of-house at the three Michelin star restaurant.
Anthony Bourdain has one rule for steak: Don't fking touch it. That's all you have to do — leave the steak alone. Go ride a bike, read an article, catch up on your favorite show. But please, let that succulent slab of beef sit for 5-7 minutes before you start cutting it into pieces that fit in your mouth.
Parts and Labor's Matty Matheson is always good for a laugh and a profanity filled how-to. For Bon Appétit, he tones down the vulgar to give his tips and tricks for food ranging from A-Z. Though it really just turns into his personal opinions of food from A-Z, it's still entertaining nonetheless.
The title of "Best BBQ in the World" is pretty subjective — we all have our own idea of what's best. For Bon Appetit deputy editor Andrew Knowlton, the best BBQ in the world is Franklin's Barbecue in Austin, Texas. Andrew loves it so much, he spent 24 hours working there, and documented the entire day.
It's Thanksgiving, and nothing says America better than a massive Turkey Sandwich of Justice. Not to be confused with Ross Geller's Moistmaker, You Suck at Cooking's Justice Sandwich is Thanksgiving turned up to 11. It's also a lot easier than cooking an entire Thanksgiving dinner yourself.
A witness testifies before Congress, hidden behind a screen with their voice scrambled. It sounds like a scene from a movie, with national security at stake. But it's real life and the topic is the fees charged to place items on grocery shelves. Even though it seems like the choices are endless, Vox looks at how difficult it can be get a product on a shelf.
Drones are for more than just those neat aerial shots of your neighborhood. Autel Robotics shows you how to cook an entire Thanksgiving dinner with one of their drones — with the caveat that you really shouldn't try this at home.
Combine two of the best buzzes on Earth in one glass. The classic margarita gets even more mellow with a weed infusion, courtesy of soaking buds in your favorite tequila. Cut Video gives you the full recipe on making this great cocktail.
Great news for Ross Geller: You'll never have to worry about anyone stealing your "Moistmaker" Thanksgiving sandwich ever again. Andrew Rea shows you how to make the classic sandwich from scratch, without having to wait for Mom to make Thanksgiving dinner once every year.
Fighting our waistline takes up a lot of our time, stresses us out, and is a multi-billion dollar business. All of that makes trying to find something that not only works, but also isn't bad for you, a difficult task. AsapScience looks at several diet fads to see what works, what doesn't, and how dieting can effect your health for years to come.
Action Bronson loves food. Action Bronson loves getting high. Action Bronson doesn't like it when smashing hot wings ruins his buzz. But it's okay; he brought some backup. The host of VICE's F&^K That's Delicious ends up doing as much of the interview as getting interviewed on the set of Hot Ones.
Halfpipes aren't the only thing skateboarding legend Tony Hawk can crush. In the first-ever live taping of Hot Ones, Tony joined Sean Evans at the 2016 ComplexCon for a round of conversation and spicy wings.
Stephanie Potakis hasn't eaten meat since she was in the fourth grade. Thats a long, long time. Stephanie decided to give the vegetables a break, and the A.V. Club took her to a steakhouse in Chicago to welcome her back to the pleasures of animals with several courses of tasty flesh.
A notorious gambler. An all-night card game. This is how the sandwich was born. In 1762, the Earl of Sandwich loved gambling so much he refused to leave the table, requesting that his meat and cheese be served between the bread — giving the sandwich a very shady birth.