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“Chef is holy ground for film foodies, and as demonstrated in a previous episode, has some real culinary chops behind it (courtesy of Roy Choi). I love a good Cubano as much as the next guy, but can some garlic and citrus really elevate my favorite hangover snack into something worthy of a What-About-Bob-Style “mmm”-fest?” – Andrew Rea.

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You’d think that Salt Bae mania would’ve crawled into a hole and died by now, such is the fate of many a viral one-hit wonder. Instead, the Turkish chef turned online meme favourite has proven he’s the internet gift that keeps on giving, making headlines every other week since his viral debut: if it isn’t news of his expanding empire, it’s a photo of him schooling Leonardo DiCaprio in the art of seasoning, and now, a too-awesome-for-words clip of him making burgers and carpaccio like a boss. No,

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Forget Doughnut Fries, Cronuts, Rainbow Bagels, Freak shakes, Beer flavoured ice-cream and Nutella Bacon – We’ve got the latest food trend to emerge from the kitchen and it will straight up blow your mind. Firstly, how much do you love cheese? Because, we’ve stumbled upon a burger that is completely covered in an entire jug of hot, melted cheese.

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With the help of a science lab, the filmmaker Casey Neistat finds that calorie listings on food labels can be highly inaccurate.

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Irish chef Haleigh Whelan-McManus, who cooks at Maaemo, a three-starred Michelin restaurant in Oslo, Norway, visits Copenhagen to take a close look at traditional Danish hot dogs.

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Watch ice cream rolls get made and try not to considering getting in the car right now and go on a mission to try and find a shop that will sell you some.

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Italy’s best porchetta is made by a man named Vitaliano “Vito” Bernabei in Marino, a small town about twenty kilometers south of Rome. The gorgeous porchetta features puffy, crunchy skin (of course), and juicy inner meat that’s seasoned with wild fennel flowers, wildly expensive pepper, and a secret ingredient (watch the video to find out).

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So give me a run down you loveable fellas, I can hear you thinking. The Baron Samedi Spiced is a carefully crafted spirit. Baron Samedi Spiced is crafted using a premium blend of Caribbean column-still rum enhanced with traditional Jamaican pot-still rum for unprecedented richness and complexity. It’s infused with natural ingredients including vanilla, cinnamon, cocoa and Haitian vetiver – a nod to the Baron’s spiritual home and the source of the Brand’s woody, earthy flavours. Baron Samedi Spiced is a highly mixable and versatile liquid that is at home in mixed drinks as well as in cocktails. A perfect mix is with ginger beer, fresh lime and a dash of bitters. Cocktail drinkers could also try using it in a Mai Tai or Planter’s Punch. Enjoy Baron Samedi Spiced responsibly

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Better yet, try Baron with Ginger Beer, fresh lime and bitters. Add 30ml Baron Samedi. 120ml of Ginger beer. 2 dashes of bitters. Juice of ½ a lime. Pour all ingredients into a glass filled with ice. Stir it up, relax and thank me later. Try it next time you’re having a gathering with the lads. For more go and check them out at HERE where you can also find details for bars that are serving this delicious drink.

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This master cake maker made an incredibly realistic looking truck cake, sitting on top of a remote control truck chassis, so it can actually drive and be delicious at the same time!

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Can you make the ice cream from scratch in the winter forest? Impossible you say? Just watch this video and prepare for the most epic ice-cream of all time!

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Follow world-renowned scientist Cary Fowler into the heart of the arctic, where the Svalbard Global Seed Vault lies nestled in the frozen Norwegian landscape. Among the most important buildings in the world, the Seed Vault holds the key to human survival: more than 880,000 seed samples, the largest collection in the world. These seeds are critical because, unless safeguarded, agriculture biodiversity is at risk of decline in the face of changing environmental and population pressures.

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In just 15 minutes and with his back turned, Gordon Ramsay challenges an amateur to keep up with him as he makes crab cakes. I would watch this in a proper TV show format. They could bring on celebrities and have a leaderboard like TopGear.

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Taking to his Instagram for the video recipe, The Game showed the step-by-step, as he smashed the Takis corn chips in a molcajete bowl, coated the bread in egg wash, then coated the bread with the Takis dust. The Game then applied the cheese, heated up a questionable amount of cooking oil, and tossed the sandwich in there. The end result looked, well, a little burnt, but you have to give him credit for trying. Would you try it?

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I love how the guy is probably wearing something synthetic, like polyester. Polyester is made from oil and coal, which probably has more of an impact on nature and animals than the killing of some coyotes. What about recording this footage using a phone made with minerals mined using human slave labor. What about those kids who work in the sweat shops to build your phone? Do they get to live out their lives? Nobody is innocent.

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Here is a step by step way to make your favorite honey into a medicated natural sweetener that can be used in a variety of recipes.

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School lunches have never been anything to write home about, but this video from Catskill High School documents how they may have regressed over the years. The video shows a sludge-like chocolate milk being poured out on top of a lunch tray. The milk is supposedly still good – the video shows an expiration date on the milk carton of December 2nd, 2016. This type of sludge in milk usually occurs after milk is left out for over 6 hours, and then is refrigerated. The milk curdles, and then is cooled resulting in the mud like milk you see there.

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Tie your hats down with a rope, because Jaboody Dubs is about to blow them off. He’s the same guy who does dirty, sarcastic lip dubs of infomercials, and he’s back to doing what he’s arguably best at: lip dubbing that bowling shirt ensconced, pineapple-headed greaseball Guy Fieri. Besides being creatively filthy, these dubs show Fieri saying things we could almost imagine him smugly spitting out between bites of food.

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I wonder what they serve it with. I feel like rolled in a kebab with tabouli and bbq sauce would work well for the crocodile.