Awesome Food

Munchies and Brooklynite restaurateur Frank Pinello visited Chicago to sample some of the best pizza that the Windy City has to offer, and talk to some of the best local pizza makers and their biggest fans.

(PG-13: Language) “I was worried about pooping… f**k, I’m worried about my life.” Celebrity restaurateur Eddie Huang took on First We Feast’s spicy chicken wings interview and brazenly ate the hottest wing first. What a hoot.

(PG-13: Language) Chef, restaurateur and reformed party guy Matty Matheson shows us his take on deep fried chicken. You’re going to need some pickle brine, buttermilk, spices and one to three days. Oh!

NightHawlnLight created this gadget that seems like a weapon out of Ratchet & Clank. Built using a leaf blower, PVC, and a plastic canister, what impresses us most about the gun is that the puffed cheese balls don’t turn to orange dust the second they leave the barrel.

Primitive Technology made a yam and sweet potato garden. He said he got the sweet potatoes from “civilization”, but we’re okay with that. If you left us with nothing but sweet potatoes and cargo shorts we’d be dead by sunset.

Today I Found Out addresses one of the common misconceptions about Japanese food. Sushi can contain raw fish, but there are varieties that have cooked fish and other ingredients. Sashimi on the other hand, always has raw seafood.

Frost advisories in mid-May, so we’re making the kitchen into a gourmet creamery with these oh-so-tasty flavors from Amoretti. Blending a bit into a smoothie or a bowl of ice cream gives us the feels (and is good dessert eating practice if the ice cream truck ever comes back out).

The Slow Mo Guys take on the corn drill challenge, where you try to eat an entire corn on the cob as fast as possible by sticking it to a power drill. Don’t worry, that’s just ketchup. No flesh or hair was lost.

Flatev is a compact home tortilla maker that works like Keurig coffee machines. It uses recyclable single serve pods that contain flavored dough or corn mix and turns those into a 5″ to 6″ tortilla in just a minute. The drawer at the bottom keeps multiple tortillas warm.

Breakfast meets sugary soda pop with Kellogg’s latest toaster pastries. These frosted A&W root beer and Orange Crush flavored Pop-Tarts are expected in grocery stores later this month. As yummy as these sound, we’re still waiting for Han Solo in carbonite flavored ones.

It might look like an ordinary bottle of milk, but other than the label and the lid, this thing is entirely made from candy. DaveHax walks us through the relatively simple process of using drink bottles to mold chocolate into an edible container filled with even more candy treats.

Spring squad goals: get off the couch and get beach body ready. These protein products from Glukos Energy perk us up whether we hit the gym, golf course or bike trail, and the seriously tasty flavors provide fast, natural energy to active muscles for effective recovery.

(PG-13: Language) Logan and Spider-Man Brothers Green Eats shows us how to prepare and assemble the components of Taco Bell’s classic menu, such as the crunch wrap supreme and the Mexican pizza. Part two here. Conan’s IT guy should see this.

Pastry artist Karen Portaleo creates incredibly detailed and artful edible sculptures. Her cakes and chocolate creations range from elegant and beautiful to surreal and creepy. Regardless of the subject matter, they all look way too good to eat.

We love the crunchy shell and sweet and creamy filling that makes a good cannoli so yummy. But the guys at this Barilla cooking class outdid themselves when they made the “Bazooka,” a monster version of the tasty treat, filled with numerous regular sized cannolis.

How to Make Everything takes on South America’s gift to the world: chocolate. They went to Mexico to harvest cacao, then fermented and roasted its beans and more. They also made their own sugar, peanut butter and caramel. More here.

(PG-13: Language) “That’s when you know you’re swimming in abundance, when you’re throwing away the food that someone else threw away.” Comedian Jeff Seal stocks up on packaged food thrown away by food establishments in NYC.

To celebrate Easter, the always precise, frequently gross Food Surgeon took our favorite artificially-colored marshmallow baby chickens, and impregnated one with the gooey innards Cadbury Creme Egg candy. Wrong? Yes. Delicious? Most definitely.

Phaidon’s ultimate reference manual for pizzaphiles catalogs more than 1,700 great places around the globe to grab a slice or a whole pie. This 576-page book is sure to be covered with grease and tomato sauce by those who use it regularly.

FoodBeast shows us how to transform one of life’s guilty food pleasures – an In-N-Out 4×4 burger with fries – into a delicious, if a bit messy, breakfast meal. We’re thinking you could just slap a fried egg on the burger and then wrap the whole thing in a tortilla.

Intense popcorn snacks made blazingly hot by popping the corn in chili-infused peanut oil. The first two flavors include and a zesty salt and vinegar, and a cheddar and bleu mix with a dash of tomato which takes just a little edge off the heat. For serious spice fiends only.

An incredibly practical tool for cooking over open fire. The EvenFlip’s fork is easy to position horizontally above the fire, so your food cooks evenly. When one side is done, just rotate the stick and the fork will flip over while still staying flat.

Kitchenware maker That!’s upcoming ice tray has a cooling gel within its silicone body. Leave it in the freezer for about 8h and you can use it to make ice or other frozen treats within 10min, even if you leave it out of the fridge.