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Matt Stonie is a goddamn miracle maker in the competitive eating world. He made these donuts disappear faster than David Blaine ever could. Try to watch this and no be tempted to go on a donut run!


You may hear a new question when you order a fast-food burger: “Would you like cloves of garlic with that?” McDonald’s is test-marketing “Gilroy Garlic Fries” at four South Bay locations as part of an experiment with regional flavours. Employees are making them to order, tossing fries with chopped garlic, olive oil, parmesan cheese, parsley and salt. The garlic is grown by Christopher Ranch, headquartered in Gilroy. The response from everyone has been extremely positive. Would you try them out?

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What’s better than weed and pizza? Weed on pizza. Marijuana is completely legal now in Portland, Oregon, so these guys take full advantage and have a pizza party!

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If you only make one international style dish this year, make it the sushi s’mores. Now anyone can enjoy an old classic, no camp fire needed!


Push For Pizza was built by five college-aged dudes with a simple dream: a world where you can push a button and get a pizza. But unlike most college-aged dudes, they had what it took to make their dream a reality. They built Push For Pizza and forever changed the way people ordered pizza. No more phone calls with pizzeria employees. No more swimming through a sea of options on Seamless or Grubhub. And definitely no more Domino’s just because it’s… there?


Action Bronson appeared on Late Night with Seth Meyers for a brief cooking lesson. The New York City rapper prepared some octopus. “One of my favourites in the world. I only became acquainted with the octopus recently,” Bronson told Meyers. “I didn’t eat seafood growing up for some reason I was scared of it. But now that I’ve traveled and I’m seeing these things and I’m diving with them and swimming together with these things.”

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Power Potatoes just might change your life. Once you’ve baked the potatoes, hollow out the inside, then refill them with a bacon and mash potato filling. I will never look at a potato the same again!


For many, the term “dumpster diving” evokes stomach-turning images of half-mouldy rolls and recently-expired tuna salad snatched from the mouths of gnawing rats. But as many sophisticated urban survivalists know, there is an extraordinary amount of perfectly good, even gourmet, food set out every night in sanitary bags outside city delis, bakeries, restaurants, and supermarkets. The video above shows just how easy and clean the process of scoring great free food can be.


Vice has once again partnered with American restaurateur, chef, food personality, writer and attorney, Eddie Huang, for the latest Viceland TV show, Huang’s World. The series allows you to follow along as Eddie ventures across the globe, drinking burgundy in Burgundy, eating anciently in Istanbul and much more. For a glimpse of what to expect from Eddie and his hilarious antics, check out the coinciding trailer for Huang’s World above. The show is scheduled to premiere on Thursday, April 28, on Viceland.


Surgeon’s notes: 0:05 – Maybe I should just eat this candy and make a video some other time? 0:07 – No, I’m a professional. I got this. 0:49 – Sloppy scalpel work. Better not get sued for malpractice. 2:32 – Totally going to eat this paper towel later. 3:33 – What have I created? Urge to eat patient is overwhelming. 3:40 – Patient is delicious. 3:51 – Patient is really, really delicious.

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Action is on the road touring to support his album, Mr. Wonderful. With stops in DC, Atlanta, and Miami, Action manages to eat in the hottest restaurant in the country, sample true southern BBQ, and learn how to make a new bay scallop and papaya dish.

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Action wanted to try pressed duck—or canard à la presse, as the French would say. The dish takes about five days to prepare and is finished tableside in a silver “duck press.” Then, the sauce is made in front of the table using the juices from the duck whisked together with wine, Cognac, and some other agents of deliciousness.

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Action Bronson hit the Goldeneye Resort in Oracabessa, Jamaica, for the first ever Nyam Jam, where he ate some amazing Jamaican food. His experience inspired him so much, that upon his arrival back in New York, he immediately got Jamaican food and ate in the parking lot of Home Depot.

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Rainbow bagels are making people are lose their minds in Brooklyn. The Bagel Store has made these awesome multicolored bagels with Funfetti cream cheese for 20 years.

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F*ck, That’s Delicious chronicles the life and eating habits of rap/s greatest bon vivant, Action Bronson. With the help of his friends and collaborators Meyhem Lauren and Big Body Bes, Action shows us that life is to be enjoyed as much as possible.


Baker Kylie Mangles spent 70-80 hours by her estimate, crafting multiple layers of “Tasty Tatooine Tangerine Cake” and a lot of fondant into an edible sculpture of Homer Simpson as an Imperial Stormtrooper. She based the design on a graffiti artist’s painting, and then had to take on the difficult task of translating the 2D image into a 3D cake.

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Master Sushi Chef Hiroyuki Terada takes McDonald’s hot cakes and sausage, hash browns and scrambled eggs and turns all of these ingredients into a sushi roll, topped with syrup of course! Should McDonald’s add this to their menu?


There’s literally nothing you can’t accomplish with a waffle iron. Pizza waffles combine just about everything you love about breakfast and dinner. Waffling your pizza takes that flaky crust, cheese, sauce, toppings and, of course, more cheese, and puts an end to drippy grease stains. It also gives you more opportunities for dipping sauce. Get in my belly!