Courtesan au Chocolat is work. A lot of work. A number one contender for the Fussy Foodie Film Festival, in the words of Babish himself. If you have the motivation, he shows you how to make a dessert that's almost as good to eat as it is involved to make.
Fresh vegetables, fruits, meats, fish or any other perishable foodstuff is just a trip to your local grocer away. Keeping food fresh enough to eat used to be a challenge, and a myriad number of ways to preserve foods have been developed over the entire course of human history. Now, fresh foods are a matter of logistics. How to Make Everything looks at what it takes to bring fresh food to your plate year-round, in or out of season.
What if famous directors were famous chefs instead? It's a question philosophers and scientists have been agonizing over for decades. David Ma has finally given us the answer with a series of short films imagining classic dishes in the style of Hollywood blockbusters. In the lastest installment in the series, he reimagines spaghetti and meatballs with a dose of violence, Tarantino-style.
The third and final film in Robert Rodriguez's Mexico Trilogy, Once Upon a Time in Mexico finds Johnny Depp as a CIA agent recruiting Antonio Banderas' El Mariachi to assassinate an assassin. Sitting in a cafe, Depp introduces Banderas to puerco pibil, a slow-roasted pork dish. Babish shows you how to create it yourself. And you can also watch director Robert Rodriguez make the dish himself here.
Cooking isn't new to video games, but few have placed as much importance or done it as well as Zelda: Breath of the Wild. The open-world adventure gives Link the tools to make some tasty dishes and helpful potions with just a wok and campfire. Babish grabs his own wok, goat butter and some strange fruit and heads outside to recreate a few recipes from Zelda.
Shake Shack recently shared the secret to their iconic burgers and fries with their first cookbook. To help you perfect a couple of their signature recipes, culinary director Mark Rosati shares how easy it is to recreate their cheese and fudge sauces, homemade French fries, and their black and white milkshake first-hand. But still not as easy as running down to your local Shake Shack.
We spend about a third of our life sleeping, so the mattress you sleep on every night is incredibly important. Make sure you get the right one by trying out a Casper. This USA-made mattress is made up of multiple layers of foam, including one for support and pressure relief, and one to make sure you don't get too hot. It's all wrapped up in a durable woven cover, and shipped right to your door in a box that's easy to maneuver into even the smallest abodes. You get 100 nights to try it out, can return it for free if you're not satisfied, but if you are (and you probably will be), you can upgrade even further by grabbing some of the company's soft Supima cotton sheets and dual-layer pillows.
Presented by Casper.
We spend on average 7.5 hours a day staring at a screen, and our eyes are slowly paying the consequences. Founded by former analysts, Felix Gray makes the best of the situation. Available in non-Rx and reading options, their clear lens filters the most harmful wavelengths of blue light and eliminates glare to combat eyestrain and headaches. They offer multiple frames handcrafted from premium Italian acetate to suit all face shapes and personal styles.
Presented by Felix Gray.
If you've never heard of lemon pepper wet, don't feel bad. Unheard of outside the capital, Donald Glover's TV series Atlanta has brought the wing recipe to the masses. Babish recreates it, along with a way to bake wings to a crispness that rivals deep frying.
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.
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.