Rene Redzepi, co-owner and executive chef of Danish restaurant Noma—considered by some the best restaurant in the world—interviews legendary sushi master Jiro Ono over a cup of tea in this utterly interesting video. The conversation is a great lesson about food, life, and how to become a true master.
This interesting video by the guys at ChefSteps explains in detail the process of making the perfect espresso and what happens inside the espresso machine that gives the drink such a creamy and unique taste.
Yes, I know it sounds utterly gross and something people only do in satanic ceremonies but blood is a pretty common ingredient in gastronomy. If you've ever tried blood sausages or black pudding you already know that blood, properly cooked, tastes delicious. This video from our friends at Malackaraj shows how to…
Brian Wallace—ethnobotanist and chocolate-maker at Endorfin Chocolat—shows the scientific method to prepare a delicious and flavor-packed weed hot chocolate. Here's a GIF breakdown of the recipe:
This commercial for Japanese restaurant Yugo—a very cool place in Madrid, Spain, decorated like a World War II Japanese bunker—is making me drool so much that I'm afraid of drowning in my own saliva. I want to stuff my face with a bucket full of those broiled toro nigiri. That's the only thing in my mind right now.
Goulash is a very popular Hungarian stew made with beef, vegetables, and spices. There are many ways of making Goulash but this recipe, by the guys at Malackaraj, is simple, genuine, and the only one you need to learn.
Sometimes I can get so obsessed with something that I keep doing it in my dreams. This commercial—for Japanese beer Kirin Ichiban—shows the art of sushi making in such a way that it seems to come straight out of Jiro's most trippy dreams.
Momofuku's chef David Chang challenges the traditional way of making ramen broth using flavor-packed freeze-dried food like the one astronauts eat in their missions.
If you like coffee as much as I do, New York City is the place you want to be. Filmmaker James Casey shares New Yorker's obsession with coffee and shows them talking about it in this neat video that made me crave a cup of deep black joe.
Thousands of South Koreans tune in daily to Muk-bang (eating broadcasts): Online live-stream channels where people eats large amounts of food on camera. Those people, called Broadcast Jockeys (BJ's), became real celebrities that could earn up to $9000 a month just by sharing meals with their lonely audience.
Michelin-star chef Raymond Blanc gives another cooking master class in this video where he reveals the secrets of baking. Traditionally, baking has been associated with pastry, but monsieur Blanc will prove it otherwise. Prepare to drool with his delicious recipes of baked scallops, leg of lamb, or baked cheese.
Our good old friend, the amazing master chef Raymond Blanc, shares the best tips for grilling and barbecuing fish, meat, vegetables, seafood, or even fruit in another set of his mouth-watering recipes.
Argentinians are masters at cooking meat. The asado—their version of barbecue—is known around the world. Argentinean chef Francis Mallmann explains in this video which are the best cuts and why they are so special.
This new Pornburger has some unexpected ingredients: The bun is an upside down pineapple cake and the patty is made with beef and ground Spam. Add crispy jalapeño-rubbed bacon and sharp cheddar Riesling cheese and I'm ready to stuff my mouth with it.
Learn how to fry meat, fish, vegetables, or even desserts to perfection with master chef Raymond Blanc. I don't know if it's his accent, his immense knowledge of the different cooking techniques or what but I can't stop watching this guy talk—and cook.
Considered by some the best restaurant in the world, Noma has moved temporarily from its Copenhagen, Denmark, home to the Tokyo's Mandarin Oriental, in Japan. From January 9 to February 14, they will serve a new menu based on local products, completely different from its original menu. Check it out: