The 18 toppings are ridiculous. Learning how to make a soft, buttery pretzel is not. Everyone's favorite boss Michael Scott owns the record for most insane pretzel in TV history, and Babish shows you how to make your own.
You've watched all the episodes. You know all the ingredients. You know the how, but do you know the why? Babish takes a step back from cooking to go over the things you'll need and why a good meal is good in the first part of Basics with Babish.
Curb Your Enthusiasm is back and Binging with Babish has a new episode featuring some of show's best dishes. From Ted Danson's sandwich to a wonderful Cobb salad, the most neurotic foods imaginable are all here.
Peanut butter and jelly, chicken and dumplings, movie theater popcorn and rasinets — some things are meant to be together. Kind of. Babish shows you how to waste a lot of time making rasinets from scratch, but then redeems himself with how to make perfect movie theater popcorn.
Now you will never want for szechuan sauce again. Ditch the time machine, because Babish is about to show you how to make your own, right in your own kitchen. Armed with a real sample of the famous sauce, Babish gives it another attempt, this time even more successfully than the first. As an added bonus, he also makes some chicken nuggets that look better than the sauce.
Summer is over, fall is almost here, and that means school is back in session. And if you're going to go to school, you're going to need a proper sandwich in your lunch bag. Babish has the perfect recipe: Rodney Dangerfield's ridiculous monstrosity from the 1986's Back to School.
If it were socially acceptable, most of us would wear sweatpants everywhere. But that level of comfort is reserved for lounging around the house — until now. If you aren't familiar already, get to know the line of Dress Pant Sweatpants from Betabrand. Available in slim-leg, regular fit, and 5-pocket, each pair features flexible 4-way stretch fabric. They provide a look that's fit for the boardroom with a level of comfort typically reserved for the bedroom.
Presented by Betabrand.
Built for an active lifestyle, the All Day Every Day Pant is more stylish than traditional sweats, and more comfortable than any pair of jeans. In a huge shift away from the baggy, boring sweatpants you only break out in private around the house, Public Rec has created a leisure pant that is not only better fitting than any sweats you've had because they come in numbered waist and length sizing, but are also made with an ultra-soft, durable nylon and spandex fabric blend that wicks away moisture. You've always wanted to wear sweats in public without looking like you've given up, and the All Day Every Day Pant gives you outdoor style paired with indoor comfort to make that dream a reality.
Presented by Public Rec.
A cheeseburger inside a cheeseburger between two cheeseburgers topped with Himalayan ketchup. It is, as its name implies, the Ultimeatum. Babish takes on making this incredible burger before going a more route and creating something even better.
Nothing says Superbowl Party quite like individually bacon wrapped peanuts roasted over a miniature charcoal grill. Sure, it might take the better part of a week to make a batch for the big game, but it shows your dedication to your guests. Planters shows you how to do bacon wrapped peanuts the right way for Sunday.
Not too many recipes actually call for multiple episodes of Frasier, but there's a first time for everything. For his latest video, Binging with Babish's Andrew Rea re-creates the Fitz Sandwich, surprisingly not from Frasier. The Agents of S.H.I.E.L.D. delicacy consists of prosciutto, mozzarella, and pesto aioli between a homemade ciabatta loaf. So good, you'll want to be bad — in a fictional TV villain eating a really good sandwich kind of way.
Action Bronson has a new cookbook out called, appropriately enough, F*ck, That's Delicious. To mark the occasion, Action went to the Munchies test kitchen to share his unique take on chicken parm. A simple red sauce, cheese, and golden-breaded chicken along with some unconventional peppers make this chicken parm Action-approved.
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.
This is not the type of pendant lighting you get at the local hardware or big box home store. The stainless steel pendant is sourced in the Midwest and powder coated, then added to Conway Electric's signature braided cloth cord with the addition of an in-line rocker switch for easy usage. It can be plugged directly in to a three-prong outlet or hardwired for more serious integrations. A standard medium base allows for bulbs, including LED, of up to 70 watts. With 12-feet of cord to play with, add it to the workshop to instantly have the most sophisticated and moveable lighting source to find tools or put extra light on a project. Available in solid black or ACDC white and a two-tone cord.
Industrial designer Joey Roth has created an antidote to bland, rectangular bookshelf speakers. Drawing inspiration from tactile mid-century designs, these speakers are made by hand from a mix of aluminum, cork, Baltic birch, and white-glazed porcelain. Their stunning visual presence begs to not only be heard, but seen. The four-inch drivers provide a 70 Hz - 20 kHz frequency range coupled with a completely analog signal path that's as short as possible without DSP or filters, while oxygen-free copper wiring source the drivers. We opted to include Roth's Bluetooth receiver alongside the matching external amp — both of which are made from steel and cast iron — to make it a complete, modern set, allowing you to link up with your preferred source, whether it be a turntable (with phono pre-amp), your computer, or simply the phone in your pocket. All necessary, premium cables and connectors are included.
Speakers: Height: 7" / Width: 5" / Depth: 10"
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.
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.