In a world of fast communication, fast food, and being always connected, the philosophy of sushi stands as a counterpoint to modern life. Chef Daisuke Nakazawa is a former apprentice of famous sushi master Jiro Ono, and like Jiro treats sushi as more than a meal. Nakazawa takes you through the preparation of his sushi as an artist at the top of his craft.
Congratulations — it's definitely a shot. Cocktail Chemistry picked one of the all-time best fictional cocktails to recreate in the latest episode. Straight from the mind of Moe, proprietor of Moe's Tavern, comes the Forget Me Shot, guaranteed to wipe your mind of any memory from the last 24 hours.
For many of us, coffee is the first thing we think of in the morning. The pick-me-upper is the most widely used drug in the world, but how does it actually sharpen our brains and keep us awake and alert? TED looks at the biology behind the world's drug of choice.
Smokin' Ed Currie likes it hot. He loves the heat so much, he bred the hottest pepper in the world, the Carolina Reaper. Hitting just over 1.5 million on Scoville scale, it's the hottest thing you'll find this side of Dante's Inferno — unless someone tries to take Ed's record. In case that happens, Ed claims to have peppers that are twice as hot as the Reaper and would smoke the competition.
Take a break from mouth-watering recipes and smooth voice tones. Babish has over a million subscribers, and he's taking you on a tour of his place — and a special look at what's going on above the apron. Also, he shows you how to make some really big tacos.
You may think you know your cuts of beef, but there's a lot more than just ribeyes and brisket — 36 to be exact. For instance, there's the oyster steak — a tender cut on the loin that butchers don't usually share with everyone else. Starting with half a cow, Jason Yang from Fleisher's Craft Butchery breaks down the beef while sharing some secrets of the trade — explaining all of the cuts you'd see at your local butcher shop along the way.
You're going to spend a third of your life in bed — given much thought to the sheets you've got on there lately? Brooklinen can help. They're a Brooklyn-based startup, founded by a husband and wife team, dedicated to getting you top-quality bedding without the luxury price tag. Woven from 100% long-staple cotton, Brooklinen sheets are crisp, cool, and get better with every use. Keep it classic with all-white sheets, or mix-and-match to customize things to look exactly the way you want. Shop the best sheets ever now.
Presented by Brooklinen.
Keep your home's walls fresh with the Depict Frame — a 49", 4K digital canvas specially calibrated to display artwork. Wrapped in a black or white wooden frame, it connects to the Depict iOS app which gives you one-tap access to a vast collection of works from old masters to current digital artists. The app even lets you upload and display your own images if you're a Premium subscriber. Since not all artwork is horizontal, it sits on a unique wall mount that lets you rotate smoothly between landscape and portrait.
Presented by Depict.
The start of Game of Thrones seventh season is less than a week away — and Babish wants you to know how to make a sausage. And chicken that someone is going to die for. And a pie with doves in it. Alright, not really with doves in it. But these violent delights will surely have a violent end, even if that's a reference to the wrong HBO show.
It's breakfast lasagna and a burger supposedly created by R&B legend Luther Vandross in this episode of Binging with Babish. Taken from the Adult Swim series The Boondocks, Robert Freeman's soul food franchise The Itis serves up dishes so soulful it puts the customers into a coma, and Fried Chicken Lasagna and The Luther are two of the reasons why. Get the full recipes at Babish's website.
Who doesn't love an In-N-Out burger? Matt Stonie does. He loves them so much, he pounded four quadruple cheeseburgers in just under three minutes. If that isn't a record of some kind, it should be.
Everyone gets tired of cooking. When that happens, it's easier — and more fun — just to drink your meal. Babish celebrates cocktails on film with several special selections that are sure to make you forget all about slaving over a hot stove to make an exotic dish.
When you think dessert, tomatoes are probably the last fruit that comes to mind. But President Josiah Bartlet has a sweet tooth for tomate du saltambique. Going by the description used in the show, Babish tries the recipe and finds it lacking. For the second round, he uses his own interpretation and scores big — with the added bonus of telling your guests they're having tomatoes for dessert.
With all the recipes and cooking videos available on the internet and the rise of bacon flavored everything, finding out how to make yours back at home takes some research. The good news is that it can be done, and it isn't terribly difficult. Free to Cook shows you how to make the best cut of pork in the comfort of your own kitchen.
There's nothing in the world like your mom's cooking. Childhood memories of family gathered around the dinner table, everyone happy to be together — OK, that sounds more like an Andy Griffith episode. While it probably wasn't like that all the time, we all have our childhood favorites. Matty Matheson shows you how to make one of his, trout almondine with finger potatoes and green beans.
Frank Underwood would step on a baby to keep his hands on the reigns of power. As good as Freddy's ribs were, they weren't good enough to keep him from getting screwed by Frank — but this recipe for ribs by the Babish might be an exception. Babish shows you how to smoke your own Freddy-style ribs, even if you live in an apartment in New York City.
Whether it's an expensive cut of ribeye or a cheap hanger steak, there's no reason to be nervous about cooking it to perfection. While cooking a steak isn't difficult, there are a few lesser-known tips to get it just right — and like everything in life, the waiting is the hardest part.
While he's not technically the world's first milk sommelier — that award goes to Napoleon Dynamite — Bas de Groot does savor the complexities of cow's milk much in the way of fine wine. Great Big Story talked with de Groot in California's Sonoma Valley wine country as he sampled the milk at Clover Sonoma's Bucher Farms.
There are two ingredients that make for a truly delicious cake: Blood and sweat. This recreation of the chocolate cake from Matilda has both, with the added bonus of not having to eat the entire confection before you can leave the table.
For all of you out there who are still riding the gluten-free train — and the normal human beings who are simply out of flour — there's finally a fried chicken for you. Without using a batter or buttermilk, Chef Matty Matheson shares his secret to making a crispy pan-fried chicken that everyone can enjoy. He tops it off with a dusting of spice and serves it with a homemade coleslaw and corn on the cob.
Summer is the season for grilling out. With the warm weather approaching, it's time to perfect your burger — or Gordon Ramsay's. The foul-mouthed chef lights up the barbecue to give his surprisingly PG recipe for an excellent burger.
The Krusty Krab has been serving up its signature krabby patty to the denizens of Bikini Bottom since 1999. While perennial Employee of the Month Spongebob Squarepants has mastered the delicate art of the krabby patty, few on the top side of the sea have gotten to taste the best-seller. Babish comes through with his own, decidedly less wet, recipe for all of us air-breathers.
The Lost Spirits Distillery isn't your traditional liquor producer. Looking more like some surreal something from Alice in Wonderland, Lost Spirits is as much laboratory and funhouse than solemn brick and giant copper vats. WIRED goes backstage to see how this innovative company uses science and fiction to create aged liquors in a matter of days instead of decades.
A show about the zombie apocalypse isn't the first place you'd think to find a delicious cookie recipe, but inspiration comes in the strangest of place. Babish recreates Carol's beet and acorn cookies. Write it down so you'll be sure to satisfy that sweet tooth while the world collapses around you.
There's only one beverage more popular in the world than tea — water. From its origins in China to the wars fought over its trade, tea has a long and sometimes bloody history. TED looks at tea's Chinese origin story to the nearly infinite ways to prepare the restorative drink.
Dev Shah loves food. So much so that food is almost a secondary storyline in Master of None. Dev's victory in the battle for a perfect carbonara is a sublime win for the character, and Andrew Rea shows you how to make your own in this episode of Binging with Babish.
Soup, muffins, marbled rye — some of the best episodes of Seinfeld were based around food. Babish picks some of his favorite foodstuffs to interpret for part one of his two-part Seinfeld special.
They said it couldn't be done — creating a meatless, vegan burger with the texture and flavor of beef. The Impossible Burger looks, smells, and even bleeds like a real burger, but the real question is how it tastes. Adam Savage joins chef Traci Des Jardins at her restaurant Jardinière for a closer look at a possible future of food.
The first ingredient for Homer Simpson's Patented Space-Age Out-of-this-World Moon Waffles is two waffle irons: One to replace the first you'll ruin making the original waffles, and the second to actually make the much-improved recipe by Babish. Once you have that, you're ready to make some amazing waffles that would sate the hunger of Homer Simpson himself.
It was the recipe that launched a career: Boeuf bourguignon. The first recipe from Julia Child's The French Chef originally aired in 1963 and is credited with bringing French cuisine to the United States. Babish recreates the dish to see how it's held up after nearly 60 years — and it passes with flying colors.