The Handwich: Disney’s failed sandwich of the future
8
votes
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I can't cook, but the person in my ear can
7 votes -
I made a 15lbs smoked brisket Beef Wellington
4 votes -
I suffer through six drinks straight out of a 70's disco hell
2 votes -
I made eight Mojitos using seven different herbs (mint, basil, sage, cilantro, thyme, rosemary, dill)
11 votes -
Kitchen tweezers, the chef tool I thought I would never buy
5 votes -
Why only 1% of Japan's soy sauce is made this way | Still Standing
5 votes -
How America's biggest indoor shrimp farm sells two million shrimp every year | Dan Does
5 votes -
Drinking Harrods coffee from the 1930s
7 votes -
Wheel of Whiskey decides my fate - I put random flavored whiskeys into classic cocktails
5 votes -
Why modern sandwich bread is different from 'real' bread
6 votes -
Can lab-grown dairy proteins give us a cow-free future? | Lab-Grown
6 votes -
I put random flavored vodkas into classic cocktails
8 votes -
Why Americans eat dessert for breakfast
7 votes -
Why a tire company is the judge of fine dining
10 votes -
Rice, beans, and the "myth" of protein combining
6 votes -
Using a freeze dryer to turn steaks into seasoning for steaks
4 votes -
Why is this pasta so hard to make? Inside an Italian pasta factory
10 votes -
How one British laboratory protects the world's chocolate
6 votes -
The real story behind Fanta's Nazi German origins
8 votes -
Tom Scott plus Barry Lewis make four very original ice cream flavours
6 votes -
The incredible spiced wine of ancient Rome
7 votes -
Aldi made espresso martini cheese. Why!?
5 votes -
Pemmican: The original survival food | Ancient recipes with Sohla
5 votes -
I don't like coffee. Can James Hoffmann change that?
22 votes -
Viking blood bread
6 votes -
Two chefs try to make a meal out of peanut butter | Mystery Menu
3 votes -
Michelin star Dim Sum feast at the Shang Palace restaurant
4 votes -
World's coldest BBQ festival | Hokkaido, Japan
4 votes -
Two chefs try to make a meal out of bananas | Mystery Menu
7 votes -
Ancient Egyptian tiger nut cake
5 votes -
Pirate guacamole and bumbo
4 votes -
Understanding tea
7 votes -
In Queso Fever: A movie about cheese dip
5 votes -
Brad makes smoked mushrooms | It's Alive
4 votes -
Chinese Cooking Demystified
12 votes -
Adobo: Filipino or Spanish?
2 votes -
How 60,000 metric tons of salt are harvested from one of the world’s saltiest lakes
7 votes -
500 year-old Italian pizza recipe
8 votes -
You have to eat vegetables - here's how
12 votes -
Michelin star fried rice
9 votes -
The pad thai conspiracy
8 votes -
AeroPress accessories and upgrades (Episode #4)
4 votes -
Can Sohla make a meal out of Oreos? | Mystery Menu
10 votes -
Brad and Chrissy make maple syrup | It's Alive
5 votes -
The ultimate AeroPress technique (Episode #3)
11 votes -
Understanding the AeroPress (Episode #1)
21 votes -
Feeding a Roman Legion | Posca & Laridum
7 votes -
Japanese decorative sushi story | Saiku style
4 votes -
How to make nut butters and turn them into cookies | Off-Script with Sohla
9 votes