ChatGPT and MidJourney made these drinks. Does the world even need me?
6
votes
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We put twelve cameras in the tiny kitchen of a high-end Chinese restaurant
6 votes -
Can you actually survive on D&D 5e rations and foraging for three days? Let's find out
3 votes -
Al Capone's soup kitchen
4 votes -
Chinese takeout Lo Mein secrets revealed
4 votes -
Is real vanilla actually worth it?
8 votes -
Brewing Mesopotamian beer - 4,000 years old
3 votes -
The best Lao Gan Ma that you (probably) can't buy is a beef and douchi Lao Gan Ma. Here's how to make it at home.
7 votes -
I did caffeine analysis: The unexpected truth about freshly brewed vs instant coffee, and dark vs light roast
14 votes -
Chinese takeout fried rice secrets revealed
9 votes -
When life doesn't give you lemons (three sour Costa Rican citruses) | Weird Fruit Explorer
2 votes -
Let's unpack some of America's most popular myths while I make early American cocktails. Our founding fathers sure knew how to have a good time.
2 votes -
Pan pizza in one hour (no mixer)
3 votes -
Deep dive into orange wines
3 votes -
It took me thirty-six hours to create this "instant" beef bourguignon
6 votes -
A recipe for fully dehydrated Chicken Red Curry to bring camping
4 votes -
Food Theory explains the issue of media-induced panic around NyQuil Chicken
4 votes -
Pemmican: History's power bar
7 votes -
Musa velutina - The hairy pink banana that peels itself when ripe | Weird Fruit Explorer
5 votes -
Fixing the drinks from Outback Steakhouse
3 votes -
The ethics of hunting deer for meat
7 votes -
How Japanese grow and eat $46,500 melons
4 votes -
Jaguar cacao - Chocolate's little known cousin (Theobroma bicolor) | Weird Fruit Explorer
7 votes -
Two chefs try to make a meal out of hot dogs | Mystery Menu
4 votes -
Tacaco - How to eat this rock hard, uniquely Costa Rican fruit | Weird Fruit Explorer
6 votes -
A history of ketchup
8 votes -
Choosing French wine is difficult — WTF France
5 votes -
Salted vs unsalted butter
13 votes -
A history of tacos
3 votes -
The Handwich: Disney’s failed sandwich of the future
8 votes -
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