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Last week, KFC unveiled its limited edition fried chicken prom corsage in hopes that pimply high schoolers would sport them in place of cheap carnations and red roses. I tried one on to see how awkward and greasy prom night could truly get. It’s pretty awkward.
I decided to incorporate MSG into everything I ate for a week. It wasn’t all bad, but I felt like shit.
I live in Seoul, the land of fermented seafood, raw calf’s liver, and silkworm snacks. I’ve realized that the best place to sample these delicacies is at the famed relic, Gwangjang Market, a sprawling mini-city of food stalls that looks exactly the same as it did in the 50s, despite the city’s climbing status as the epicenter of modern living.
A former pastry chef, fourth generation butcher, and food writer/blogger of Yummy-Books.com, Cara makes the flakiest, airiest lard biscuits we’ve ever tasted north of the Mason-Dixon line.
It’s all true: You are what you eat. And depending on the kinds of food you consume, you can come up smelling like a rose—or like a pile of garbage.
In the Season 2 Finale of Fresh Off the Boat, Chengdu Eddie learns the subtleties of Sichuan cooking from a Master chef Yu, visits the sculpture factory of artist Deng Le, and climbs into a treehouse parlor to discover an appreciation for the delicate hand motions of Taiwanese tea pouring.
I’m a fourth generation butcher, and I’ve watched the craft quickly transform into the hippest job in the culinary world. But I’m worried that its popularization has watered down the purpose of small craft butcher shops that have been around since before it was in style.
We headed to Toronto, Canada to hang with the Momofuku crew, the thriving American restaurant brand impressively stretching its wings into Canada in the midst of a burgeoning Toronto food scene, complete with pressed duck, lobster mac & cheese, and a giant whole rib eye.
The Syrian crisis has unleashed what aid organizations are describing as the biggest humanitarian catastrophe they have ever seen. With a troublesome combination of drought, starvation tactics from the Syrian regime, and skyrocketing food prices, the survival situation for civilians is the worst it has been since the crisis began.
Pot brownies are on everybody’s radar thanks to elderly stoner pioneers like Alice B. Toklas and “Brownie Mary.” But old people have always known about the good stuff long before we did.
Welcome to The Weed Eater, a new column exploring the intersection of cannabis and cuisine from former High Times editor, David Bienenstock. To celebrate the culinary side of 4/20 weekend, David headed to Denver to indulge in a fancy weed dinner.
Going out to eat in nice places can be an absolute shitter when it comes to the money factor. But that doesn’t mean you can’t eat well. Thankfully, I’ve got some suggestions on dining—even in fancy restaurants—when you’re strapped for cash so that you don’t feel like a complete loser at life.
Here are some of my quick tips from the Male Chef kitchen on how to celebrate and eat right while getting mad blazed—I mean, smoking two packs of cigarettes—on this special day.
Since September 11th, 2001, the US government has been focused on preventing another terrorist attack. But while there’s a huge focus on anti-terrorism efforts, our food supply is one of the most vulnerable infrastructures at risk.
Everyone knows how to make a basic weed butter. We took New York chef, David Santos of Louro, to Denver, Colorado to show us how to make sous vide pot butter. He then used it to create the best marijuana meal the world has ever seen: perfectly roasted chicken with sautéed wild mushrooms and a pain perdu from the weed—ahem—pan drippings.
We hung out with Ori and Genevieve, the couple behind Bestia, LA’s hit Italian-inspired restaurant and the biggest promoters of PDA since Billy Bob Thornton and Angelina Jolie.
Foie gras is the result of gavage, a technique of forcing a tube down the throat of a helpless goose, and pumping the bird so full of food that their liver expands to about ten times the size. Eating it is like availing oneself of a massage parlor, an experience of sublime pleasure but of questionable morality.
Mikkel Borg Bjergsø, a Danish chemistry teacher, ended up founding one of the world’s most acclaimed microbreweries, Mikkeller. Now, he’s running a budding international beer empire that’s much better than meth.
Not to make you come down off the high or anything, but in Northern California—where weed operations are booming—pot cultivation is drying up the creeks and streams where Coho salmon and steelhead trout swim.
I’ve lived in LA since I left the Israeli army at age 21, and have been cooking in restaurants ever since. Ten years ago, the food scene here wasn’t so hot. But with the high quality produce and amazing chefs that are here now, we’re inching towards New York in our greatness.
The art of politely and intelligently ordering food is as lost an art as the notion of manners in our modern era. I’ve come up with a prognosis list of diners to help figure out if you should to change your ordering game altogether or just need to pay a nice long visit to the shrink.
Check out our newest installment of Al-Kee-Hol, where two of our MUNCHIES correspondents head out on a marathon of cask ales in some incredible old English pubs.
The internet was up in arms—sorry, paws—yesterday over a New Zealand pizza chain erecting a billboard to try and sell their smoked rabbit pizza that was plastered with rabbit pelts and the line, “Made from real rabbit. Like this billboard.”
One of the quickest ways to get into a fancy restaurant kitchen is to accept your fate as an indentured servant and work for free as a “stage.” We spoke to one who believes it’s worth the grueling hours, even if it means routinely placing leaves on a plate.