2006 Norwegian field ration review – wolfish casserole with prawns gourmet MRE
12
votes
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The many uses of nutmeg fruit (jam, candy, medicine, juice and more)
3 votes -
Sago - The staple food made from the trunk of a tree
22 votes -
Food in the trenches of World War One
12 votes -
Baking edgeless brownies from the inside out
40 votes -
So that consumption doesn't get out of hand, there's a Swedish tradition called Lördagsgodis, or Saturday sweets
7 votes -
Is all cooking "ultra-processed" food?
17 votes -
We learn how surströmming is made, why it smells so strong, and how locals prepare it, and then... we eat it
10 votes -
Why does the UK have colour-coded milk?
26 votes -
The disturbing history of Dr. Oetker's success. What started as a small pharmacy in Bielefeld, Germany, grew into a food empire that aligned with Adolf Hitler’s regime and profited from the war.
17 votes -
I tried making homemade Australian Tim Tams | Claire Recreates
21 votes -
How restaurants lost their personality
14 votes -
Henry Kissinger's Moo Goo Gai Pan is real. Is it good?
6 votes -
Inside Brazil's Belo Horizonte’s food scene (Anthony Bourdain)
10 votes -
The incredible white mango of Borneo - Wani | Weird Fruit Explorer
7 votes -
The history and economics of frozen orange juice
9 votes -
Starbucking (2006) full documentary about a man who is visiting every Starbucks location in the world
14 votes -
America's first craft seafood cannery: oysters, clams and caviar! | Local Legends
5 votes -
Trying cocktails from the USSR
10 votes -
The United States of pizza, mapsplained
17 votes -
Meet Bill, a hot cook at the Magee-Womens Hospital. He cooks hundreds of meals a day for patients with a variety of health conditions, dietary restrictions and personalized needs. | On the Job
6 votes -
The Scoville levels on the Hot Ones sauces are misleading
29 votes -
Making US school cafeteria food from the 1980s and 1990s
11 votes -
TIL: there's a Hot Ones Quebec and Canadian Prime Minister Justin Trudeau was the latest guest
6 votes -
Alton Brown eats his spicy dream feast | Heat Eaters
4 votes -
Is this the best kebab in the world? (Flying to Istanbul for a Döner)
13 votes -
What are sugar plums? How to make real Victorian sugar plums.
14 votes -
I tried making homemade Mallomars | Claire Recreates
12 votes -
Sohla and Ham make Thanksgiving dinner with SPAM | Mystery Menu
4 votes -
The truth and myth behind Baby Ruth candy bars
6 votes -
Surviving the Titanic - dining on Carpathia
12 votes -
The United States of beer, mapsplained - Phil Edwards (former Vox) explains the history of beer in America
6 votes -
Iceland's vertical farm turning algae into food – pioneering entrepreneurs are growing some surprising crops and doing it sustainably
6 votes -
How Japanese square watermelons are made
7 votes -
From animal protein without animals, dairy without cows, silk without worms, palm oil without deforestation, the options are endless
13 votes -
A coffee insider explains how celebrity coffee brands really work
32 votes -
The baguette revolution: Banh Mi, Num Pang, and a Thai sandwich challenge
11 votes -
The truly disturbing story of Kellogg's Corn Flakes
34 votes -
Five minute oil-free mayo from tofu
29 votes -
The beginner’s guide to coffee machine maintenance
14 votes -
Keith eats everything at Buffalo Wild Wings
9 votes -
Chef cooks from 720 year old cook book
15 votes -
Red Lobster | Bankrupt
21 votes -
Plantation Xaymaca | Quick Alcohol Review
3 votes -
Why these giant oak barrels are the key to making some of the world's most expensive wine
10 votes -
The world's first regenerative organic certified vineyard | Local Legends
2 votes -
Meet the bug you didn't know you were eating; Cochineal
7 votes -
What's the deal with the popcorn button?
61 votes -
Keith eats everything at a Michelin dim sum restaurant
12 votes -
What the first astronauts (and cosmonauts) ate - Food in space
3 votes