Markus Stöckle brought a piece of Bavaria to Zurich, when he opened ROSI, a neo-tavern that features recipes from both his grandmother and royal chefs to German kings alike. Stöckle combines tradition and innovation like no other by re-envisioning the food he grew up with. For one night, he leaves ROSI to his crew and embarks on a food and booze fueled journey through Zurich. ... Read More إقرأ المزيد | Share it now!

Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes. Both her cookbook and the show are about not only great recipes but also solid cooking techniques and instruction on how to build flavor. This video will teach you how to get to the heart of the artichoke, some tips on how to cook such a fibrous vegetable, a simple recipe for a finishing vinaigrette, and some tricks for grilling indoors. Check out the recipe: https://munchies.vice.com/en_us/article/yw7kkw/grilled-artichokes-recipe... Read More إقرأ المزيد | Share it now!

Ad| Who says soup has to be boring? The guys go one step further than opening a can of tomato soup by creating an incredible INSTANT hot and sour soup. If you’re vegan, give the thirty minute soup a try. Or if you have some time on your hands, specifically 80 minutes, take your time and create a fresh broth for the pro version!... Read More إقرأ المزيد | Share it now!

Francisco Gómez is back on his quest to discover everything there is to know about tacos in Mexico. On this episode, he’s exploring Quiroga in Michoacán, the carnitas capital of the world. Braising carnitas (literally, “little meats”) is the juicy, tasty way to prepare pork by slow-cooking it in its own fat. ... Read More إقرأ المزيد | Share it now!

Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?... Read More إقرأ المزيد | Share it now!

Have you ever wondered what it takes to make breakfast for a boat full of US Sailors and Marines? We climbed aboard the USS Arlington to see how Navy and Marine culinary specialists get the job done. Turns out, it takes thousands of eggs, endless strips of bacon, and (ahem) boatloads of hash browns.... Read More إقرأ المزيد | Share it now!

Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list. ... Read More إقرأ المزيد | Share it now!

A colour changing egg timer, hands free can opener, self stirrer & metal soap. Are any of them actually going to be useful?? The chefs do a lot of actual cooking in this episode to really put the gadge to the test!... Read More إقرأ المزيد | Share it now!

Mazatlán in Sinaloa, Mexico has some of best seafood tacos in the world. This region is known for mouthwatering shrimp, scallop, octopus and even manta ray tacos. In this episode of Todos Los Tacos, host Francisco Gómez travels to Mazatlán to see what all the hype is about. Along the way, he discovers the political origin of the taco gobernador, a grilled shrimp taco with bell peppers and queso Chihuahua.... Read More إقرأ المزيد | Share it now!