Gordon Ramsay is a legend in the kitchen just like Shawn Marion and Caron Butler are legends on the court. The two worlds collide at London's Savoy Hotel when the NBA's finest go head-to-head in a steak cook-off with TV's most intimating chef as the judge. Surprisingly, Gordon was pretty happy with both dishes and everyone left the table with their dignity intact.
Organic labeled food and vegetables have gone from a trend to the mainstream in our grocery stores. With claimed benefits from more nutrients to being ethically and sustainably grown, buying organic has taken on the aspect of being a moral responsibility for many people. But the supposed advantages of organic food might not be as clearcut as you've been led to believe. Kurzgesagt looks at what science has to say about the organic vs regularly grown food debate.
Although we all might think we're beer experts, Garrett Oliver actually is. While sampling a variety of pilsners, IPAs, and dark Lagers, the Brooklyn brewmaster uses his particular set of skills the decipher between cheap brews and the expensive stuff.
George Costanza may have been a lot of things but a culinary genius wasn't one of them. In his Seinfeld special, Binging with Babish's Andrew Rea explores the Lord of the Idiots' interesting appetite by recreating some of his most bizarre fares.
James Gop is taking the idea of shopping local to a new level with his forest-to-table fare. The culinary artist uses nature as his grocery store, foraging through the Berkshire Mountains to find his ingredients. By using such unique elements, he's created inspiring dishes like birchwood ice cream and pine bark beignets to deliver a one-of-a-kind dining experience.
First things first, all bacon is delicious. Some just happen to be slightly tastier than others. Expert Eli Cairo of Olympia Provisions puts these slabs of crispy goodness to the test by trying to separate the prime specimen from the cheaper version in American streaky, turkey, Canadian, and Euro cuts.
Leaning on decades of audio experience, Grado took their time developing their first Bluetooth headphone. It was worth the wait. The GW100 delivers the effortless detail and power the brand is known for, using the same signature drivers. Their open-back design is a world first for Bluetooth headphones and has been built to reduce escaping sound by up to 60% compared to wired open-backs. And while the wires might be missing, Grado's timeless design language remains intact, ensuring they look great with any ensemble.
Wireless: Bluetooth 4.2 with apt-X / Battery Life: 15 hours / Frequency Response: 20Hz-20KHz / SPL 1mW: 99.8 dB / 3.5 cable with Remote and Mic included
SprezzaBox is a top rated subscription company that ships you five new items each month. And they do it all at a price that won't break the bank. A personal curator tests out and hand-picks the items like ties, wallets, sunglasses, socks, and watches every month. Subscriptions start at just $28 and promise over $100 in retail value. High quality, great value products delivered right to your door.
Presented by SprezzaBox.
Not only was he Charlie Brown's best friend, but Snoopy was also an explorer, ace fighter pilot, and cook, as evidenced in his magnificent Thanksgiving feast in the holiday special A Charlie Brown Thanksgiving. Babish recreates the iconic meal and also takes the mystery out of cooking the perfect turkey, along with a generous portion of jellybeans.
Rockstar just release their latest video game Red Dead Redemption 2. If you've already spent way too many nights playing well beyond even your adult curfew, you may have noticed a Western delicacy called Bear Stew. For those of you who caught a midnight craving during a late-night gaming session, Binging with Babish has you covered. The entertainment chef channels his inner Arthur Morgan and recreates the outlaw fare.
In the food landscape, few things could be further apart than burgers and sushi. One is the ubiquitous American staple and the other is as much an art as it is a meal. But sometimes worlds collide, and sushi legend Masa shows how he cooks burgers at his restaurant in the Tribeca neighborhood of New York City.
Chef Matty Matheson knows how to make the ultimate cheeseburger, and back in 2014, he showed VICE's Munchies how he does it. Four years later, Matty is back with a big improvement on the already-untouchable original that does the impossible — improves on perfection.
Smoked Pork. Pot roast. High on the hog. Although it's a bonus, Moto Perpetuo Farm isn't just feeding their pigs cannabis for these weed-worthy puns. Dave Tyson gives his swine the scraps from each harvest as a waste solution as well as an organic feed source. No, they're not getting high but as Portland-based chef Matthew Jarrell demonstrates, this unconventional diet does produce a healthy, juicy cut of meat. Take that, grass-fed beef.
Meat is easily the most popular item in the Western diet. But it's also the most inefficient way to eat — it takes a lot of feed to grow the animal to get a small amount of meat from them. From living conditions to consuming massive amounts of resources and the health effects on humans from eating too much, meat isn't the best way to feed a population. Kurzgesagt looks at the reality surrounding the production of meat and the impact it has worldwide.
Winter is coming, and there's nothing like a good loaf of well-formed direwolf bread to get you through those years-long cold winter nights. Hot Pie's famous dough appears twice in the series, once as an amorphous blob that looks like a turtle, and lastly as true direwolf as we see Hot Pie master his craft. Babish decided to create his own, and brought in someone with direct knowledge of how direwolf bread should taste to make sure he was on point.
Jeni Britton Bauer has created her own artisanal ice cream empire with her company Jeni's Splendid Ice Creams. Her shop is known for its creative flavors like Brown Butter Almond Brittle and Brambleberry Crisp but here, she's using her expertise to break down the basics. For this showdown, the creamery connoisseur tastes flavors like vanilla, chocolate, and strawberry to separate the high-end treats from the cheap stuff.
SimpliSafe teamed up with global design firm IDEO to create a home security experience more beautiful, powerful and intuitive than ever before. Rebuilt from the ground up with new safeguards to create a latticework of protection the new Simplisafe is half the size with double the range. It's also fifty percent louder, five times faster, and the system's wireless Keypad is soft, smooth and wakes with a touch. It's incredibly easy to set up in just a few minutes with no drilling, wiring or tools required and is offered at the same revolutionary price that made SimpliSafe the fastest growing home security company in the nation.
Presented by SimpliSafe.
As seen in Uncrate Issue 04.
Crafted from pebble-grain Italian leather, Courant's CATCH:3 Charging Station will keep your most important device juiced up while keeping the rest of your EDC kit organized. Its 3-coil, Qi-compatible platform supports fast charging of both iPhone and Android devices, powered by an included nylon USB-C cable that connects discreetly in the back. A recessed, bowl-like area sits alongside, holding your watch, wallet, keys, and any other essentials you'd like to keep handy. A weighted matte aluminum alloy base keeps it from sliding around, and an additional USB-A output lets you charge a second device if desired.
Width: 11.0" / Depth: 8.0" / Height: 0.625"
3-Coil single-device charging / USB-C input / 5W, 7.5W, 10W fast wireless charging output / Additional USB A output
Certifications: Qi, CE, FCC, ROHS
Included in the box: 1.2-meter nylon USB-C charging cable, power adapter (USA)
Countries of Usage: Universal with USB Cable, USA-only with outlet plug
After just over eight years on the air, the adventure is over. The world of Adventure Time is going away, along with Jake, Finn, Princess Bubblegum and the rest of the cast. To give them a proper send-off, Babish has recreated a collection of the best dishes from the series, all made with a healthy does of imagination.
This is the story of a tuna taco. The best tuna taco in the world. It's also the story of two brothers who both have restaurants, and the son of one of the brothers that's a chef who has one of the best eateries in Texas. Ralph Gilmore made millions, lost it all more than once, and bought a shipping container and started slinging some of the best tacos in Texas out of it. This is Ralph's story, and his brother's story, and his nephew's — an improbable tale that could only come out of Texas.
The future of meat is coming from the laboratory — not the farm. Impossible Foods has created a plant-based meat alternative that has everything meat does and even convinces chefs and customers alike. WIRED got a backstage look at the Impossible Foods lab to see how they've created the most convincing meat substitute yet.
Milk Bar's cake truffles are a thing of beauty. The bite-sized balls of magic are a masterful mix of chewy cake, sweet white chocolate, and a crunchy topping. For those who can't visit one of the bakery's locations on the regular, founder and chef Christina Tosi demonstrates how to make her signature treat with a refreshing summer twist.
Coffee expert Dillon Edwards steps up to the plate for Epicurious' latest episode of Price Points. The caffeine connoisseur tests his skills by trying to decipher between expensive roasts and the cheap stuff, sharing his wealth of knowledge along the way.
While his alter ego has a taste for profanity and obscene amounts of gun power, Wade Wilson prefers the sweet and salty goodness of a pineapple and olive pizza. Don't forget the burnt crust. For his latest dish, Binging with Babish tries his hand at the Deadpool order.
No one likes to eat like Action Bronson. Over two seasons of F*ck That's Delicious, Action has shown his penchant for searching out the best food across the world and chowing down with copious amounts of weed. Season three is keeping the crew local, showing the best places to munch in New York and New Jersey, along with some extra activities like painting and DMT. Season three of F*ck That's Delicious airs July 3, 2018 on VICELAND.
The Bluths are back. To honor their return, Binging with Babish's Andrew tries his hand at some of their family delicacies. He kicks things off with frozen bananas and even attempts his own hot ham water. See what else the family cooks up when season five of Arrested Development begins streaming today on Netflix.
You've been doing it wrong. But don't worry — it isn't your fault, it's Guinness'. Pouring a stout takes practice and dedication, and not just anyone can do it. Professor William Lee found that the Guinness tulip glass makes the proper pour nearly impossible, and how to fix it.
You love coffee — but you probably didn't love it the first time you tried it. Coffee can be an acquired taste, a love that develops as much from the memories and social aspects as its physical attributes. Over a billion people drink coffee every day, making it one of the largest shared experiences on the planet. Barista Chandler Graf talks about everything coffee, and why it's one of the world's favorite beverages.
If you've ever seen The Avengers you may have a fascination of Shawarma. Many people do after the superhero team assembled around a table to taste the Levantine specialty after the Battle of New York. Now, you can take that fascination up a notch and make some of your own. In this episode of Binging with Babish, the pop culture chef prepares the post-credit dish and shares his recipe with all of you.
To say Elias Cairo of Olympia Provisions is a meat expert is an understatement. From mold blooms to marbling, this man knows his cold cuts. Starting with visual analysis, smell, and finally the taste test, Cairo breaks down salami, ham, bologna, mortadella, hot dogs, sausages, and prosciutto to separate the cheap versions from the expensive cuts.
The war in Europe created a shortage of chocolate — when Napolean was overrunning the Continent. It was called Nutella then, but a similar product was created using hazelnuts in place of cocoa. Fast forward to World War II, and something similar happened. Except that this time, Nutella went on to become a world-famous sweet spread.
In Burbank, California, 50,000 doughnuts roll out every day, just a part of the 20 million doughnuts Krispy Kreme makes every year. That's a lot of doughnuts. Insider gets an inside look at how America's most famous breakfast confection is made.