Should You Eat Every Day?
AdultsFoodHealthPhilosophyAn intermittent fasting diet is one of the hippest new nutrition and fitness philosophies, based around the idea that going hungry can be good for your health.
Coconut Cream Pie with Four Kinds of Coconut | From the Test Kitchen | Bon Appetit
AdultsCreativityFoodNeed something really celebrate that coco-flake lover in your life? This coconut cream pie recipe is going to keep around for a while!
Binging with Babish: Curb Your Enthusiasm Special
AdultsCreativityFoodEntertainmentLarry David fluctuates wildly between flagrantly eschewing and rigorously enforcing cultural mores, all of which frequently revolve around food. Slow ice cream orderers, religiously forbidden chicken, caviar entitlement - they're all fodder for Larry's machinations of social upheaval. Just don't eat the man's shrimp.
Kids Try 100 Years of Seafood | Bon Appetit
AdultsFoodHistoryCultureIn this episode of "Kids Try", the kids try 100 years of seafood. Let's see how the kids react to oysters rockefeller, lobster roll, crab cakes, Manhattan clam chowder, tuna casserole, molded salmon mousse, crab rangoon, clam dip, jambalaya, McDonald's Filet-o-Fish, popcorn shrimp, California roll sushi, blackened redfish, scallops, tropical shrimp salad, fried calamari, Stargazy pie, baja fish taco, poke bowl, and sushi burrito.
How to Make Kombu Cured Salmon | From the Test Kitchen | Bon Appetit
AdultsCreativityFoodHow-toSenior Editor Chris Morocco shows us how to cure salmon with kombu, and then serves it up with a fresh yuzu kosho.
How To Open Coconuts Without Any Tools
AdultsCreativityFoodHow-to...If you're not a coconut cracking ninja from Samoa, then you'll need an easier way to bust coconuts for pleasure, or for survival. This is the easiest and most effective way I've found to do it, when you don't have any tools.
How to Make Life-Changingly Good Cream Puffs | From the Test Kitchen
AdultsCreativityFoodHow-toThe cream puff is the Eiffel Tower of Parisian pastries: iconic, beloved, and displayed everywhere. The recipe is so irrefutably timeless that even Pierre Herme, France's most famous (and endlessly innovative) pastry chef, still uses the formula he learned as a 14-year-old apprentice.
Tiny Foods | Tiny Kitchen // 60 Second Docs
AdultsCreativityFoodArtPerformance artist and unlikely chef Tom Brown is bringing strangers together around the tiny kitchen, where he's serving up tiny foods and words of wisdom. Along with his fully functional portable kitchen, Tom has made more than 300 utensils and tools that he uses to cook up real, edible miniature foods. He may be passing out free lunches, but the gifts he gets from his customers are worth all the work.
Binging with Babish: Szechuan Sauce Revisited (From Real Sample!)
AdultsCreativityFoodEntertainmentLast round, my efforts to recreate the fabled McDonald's Szechuan Sauce were wild, flailing shots in the dark, pathetic and meager attempts to recreate a long-lost condiment out of scanty information and back-alley sources.
Why We Eat Too Much
AdultsFoodHealthPsychologyWe're hugely invested in the idea that the cause of obesity lies with diet - and that we should therefore solve the problem with kale and apple soup (and other such products). But the real cause of obesity has nothing to do with food. It lies in our emotional under-nourishment. We will start to eat less when we feel more connected, more understood and more in touch with our feelings.
Chocolate's newest color
AdultsCreativityFoodScienceThere's milk, dark, white, and now, ruby chocolate. It's made naturally from ruby cocoa beans and tastes sour.
Binging with Babish: Hors D'oeuvres Sandwich from Back to School
AdultsCreativityFoodEntertainmentRodney Dangerfield made a career on thumbing his nose at social mores, making sexual advances toward older women, and eating a giant sandwich made out of hors d'oeuvres.
How a Haitian village cooks with sunlight
AdultsCreativityFoodTechnology...This sustainable initiative is helping to save Haiti's forests.
Binging with Babish: The Ultimeatum from Regular Show
AdultsCreativityFoodEntertainmentRegular Show regularly shows some fantastical and impossible food items - sandwiches that kill you, wings that kill you, skydiving pizza pockets - but few are quite so worthy of recreation as the Ultimeatum, the burger-within-a-burger-between-two-burgers. And ketchup from the Himalayas. Follow along this week to see if we can beat Chef Ajay Maldonaldo at his own game.
Kids Try 100 Years of Sandwiches from 1900 to 2000 | Bon Appetit
AdultsCreativityCultureFood...We had a panel of kids prepare and taste test 100 years of sandwiches from 1900 to today. Here's what they thought about PBJs, po' boys, paninis, and everything in between.
Binging with Babish: The Fitz Sandwich from Agents of S.H.I.E.L.D.
AdultsCreativityFoodEntertainmentPre-order my first cookbook, Eat What You Watch: A Cleverly-Titled Romp Through the Fanciful Fetes of Fiction! Really it's just called Eat What You Watch, but I totally should have called it that instead.
Binging with Babish: Courtesan au Chocolat from Grand Budapest Hotel
AdultsCreativityFoodEntertainmentWes Anderson's films are rife with clashing color schemes, furrow-browed pedantry, and rich character development set against an oddly symmetrical backdrop. In the case of The Grand Budapest Hotel, it's also home to a pastry as precious as its parentage.
The science behind the Impossible Burger
AdultsCreativityFoodNeuroscience...The Impossible Burger is meatless, but it tastes, smells, and bleeds like the real thing. The secret ingredient? Neuroscience.
Binging with Babish: Puerco Pibil from Once Upon a Time in Mexico
AdultsCreativityFoodFilmOnce Upon a Time in Mexico, against all odds, played a large role in the creation of BwB - my first-ever DVD, its special features showed me that I could one day be a filmmaker *and* a chef. In this 2003 Banderas action-comedy, Johnny Depp inexplicably caps a cook for making this Yucatanian special a bit too perfectly; as director Robert Rodriguez says, make at your own peril.