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Two years ago, Action Bronson was approached backstage at his Paris concert by a fan who just happened to be Clovis Ochin, the top natural wine distributor in Paris. Although Bronson has been back to Paris several times since their first encounter those two nights in September, this was the first time that cameras were present to capture the magic.

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During the interview with @seanseaevans, the legendary talk show host dished on his Lord of the Rings obsession, talked Catholicism, and detailed what hell might be like. He of course tried his best to keep his cool, but at a certain point, the hot sauces were just a bit too much and we even got a few four letter bleeps on the show. Radical art via: @badnewsmikehughes

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If any of our international viewers were wondering what a typical weekend in Australia looks like, this pretty much sums it up. Basically, paradise mixed with fresh food and a touch of larrikin behavior!

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Mark Rosati, culinary director of Shake Shack, show us how to make Shake Shack’s cheese and fudge sauces, homemade French fries, and their signature black and white milkshake.

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John Hill walked into a Miami Gardens Dunkin’ Donuts, took a tray of food worth $38, and then returned it. The video stunt, a trademark of Hill’s on social media, was later posted on Youtube and Instagram. It ended in his arrest. Known as Boonk IG on social media, the 20-year-old Hill has gained a reputation for ignoring store policies while on camera — like making speeches on top of fast-food restaurant counters and taking food without paying for it.

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1939 Flathead cam gear, found in the Mexican desert. 1947 Knucklehead shaft nuts, found in Chile. 1962 Panhead rocker arm, found in South Korea. Drinkers who fear a metallic taste needn’t worry as Ehinger says all the components are specially cleansed and then sealed in a “tin alloy to make it safe for them to be utilised in a drink.” The parts are then soldered onto a steel structure and encased in a handcrafted bottle.

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This movie is so romantic it will make your girl cry, and you will have a crush on the sushi after it. Daisuke Nakazawa learned everything he knows about sushi from Jiro Ono, who is considered to be the best sushi chef in the world.

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Break out the Breville. Toasted sandwiches are possibly the best invention involving sliced bread. This is the Indian rendition, and I think we are all feeling the same way. I don’t care if it kills me, just get in my mouth.

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Growing up, Matty Matheson would enjoy a nice warm trout almondine on a cold winter night. And now you can also enjoy your very own trout almondine! “What’s trout almondine?” you ask. It’s pan-roasted trout, green beans, brown butter sauce, and crunchy almonds. “You only learn how to make classics here. We’re not f**king around. We’re teaching you the fundamentals of cooking.”

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Caught on a boat, brought to the market then served on a boat just hours later. Japan really knows how to do street food on a whole different level to what most of us are used to.

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This man has a heart of pure gold. My guess is he does this out of charity and compassion. Maybe Youtube ad revenue helps pay for it all? Whatever the case maybe, he definitely has some karma points heading his way. Respect.

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Matty Matheson discovered this recipe when he was craving fried chicken but didn’t have any flour in the house. Not taking no for an answer, he just threw the chicken in the oil and let the food gods do the rest.

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The Food Gods and the MMA Gods have come together, linking Anthony Bourdain and the Diaz Brothers for a segment in Bourdain’s show ‘Parts Unknown’. Everyone knows Nick and Nate are legends, but you may not know that Bourdain has regularly narrated UFC specials and trains Jiu-Jitsu when he isn’t eating the finest foods and getting hammered around the world.

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Apparently 93 percent of all humans eat at least one piece of pizza per month. That means people are grabbing a slice of hot cheese more often than they change their bed sheets. You probably get why sleeping in your sweat isn’t all too appealing, but why is pizza so bad? Well, the traditional fan favourite is more often than not a slab of nutrient-void carbs loaded with calorie-laden oil and inflammatory saturated fat. Tack on a little word “frozen” and you’ve got preservatives and artery-clogging trans fat to deal with, too. But f**k me dead they are tasty. What me worry?

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These days, it seems like every day brings a crazier pizza to our Instagram feed—from taco-topped pies, to $2,000 pizzas topped with gold leaf and caviar. To find out how far is too far when it comes to viral food, Sean Evans heads to Best Pizza in Williamsburg for a taste-test of some of New York’s wildest pies with The Pizza Show’s Frank Pinello.

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Dollar slice pizza and New York City are like two peas in a pod. That being said, when Terry Barentsen wanted to film a one day jammer with Matt Reyes there was only one concept that came to mind. Shout out to Terry B for the classic submission.

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Grab a fork and loosen your belt buckle to prepare for a wild ride as the world’s strongest man Brian Shaw, for the first time ever, shows exactly how much he eats before a big training day!

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Steak can be a bit daunting to tackle when it comes to cooking but whether it’s a cheap cut or an expensive cut, it’s all about how you treat it. I usually soak my steak in peanut butter for 87 hours, then I blend it. After blending, I place the meat in little trays. I then place paddle pop sticks in them, freeze for 6 – 12 months, then eat them like an icy pole.