Pizza2Pizza

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.

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“I actually ate that whole burger. It was my dinner. 10/10 would eat again” – Micah. Seeing what the wood chipper did to the meat is like a visual warning of what would happen if you stuck your hand in there. Next up, make a birthday cake with a cement mixer.

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“Turn down the heat and go low and slow the next time you grill up some Burgers at your Pit. Check out this BBQ Pit Boys whiskey-plugged mega meat monster recipe that’ll satisfy any hunger… guaranteed!” – BBQ Pit Boys.

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By now, you don’t have to be a smoker to know that April 20 is considered by many to be a sort of national holiday for cannabis culture. Some have suggested that the date comes from “420” being a code among police officers for “marijuana-smoking in progress. But the most credible story about the origins of the illicit observance involves five high school students who, back in 1971, would get together at 4:20 p.m. to smoke marijuana by a statue of chemist Louis Pasteur at San Rafael High School in Marin County, Calif.

Yum2Yum

Hangovers: the older we get, the more unbearable they become. But how to beat them? Well if you find yourself in Korea with a splitting headache after too many rounds of soju, we recommend haejangguk (aka hangover soup). At Seoul’s Cheong Jin Ok restaurant, home of the original haejangguk, third-generation owner Joon-Yong Choi makes the stew the same way his family has since 1937. Congealed cow’s blood, beef intestines, rice and cabbage: this soup does a body good.

Milk

“With so many different types of cruelty-free, delicious milks on the market, opposing supremacists has never been easier,” claims PETA’s website — and who are we to bother with offering them a coherent counter-argument? But suggesting that opting to drink milk, whether or not you agree that cow’s milk is not for human consumption, makes a person a fascist, is off-putting, at best. Good luck with this one PETA.

Juice2Juice

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,

Cheees2Czheese

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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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!

Vault2Vault

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.