Food

Today’s cotton candy is made by heating and spinning sugar using a motor. Eater host Clifford Endo is here to show you how to make it the old fashioned way, using a technique similar to noodles, hand-pulling inverted sugar to make thousands of hair-thin sugar strands.

The Hydraulic Press Channel finally gets around to something they should have done by now – taking a giant Dagwood sandwich and gradually smooshing it with thousands of pounds of force to see if they can make it small enough to fit in your mouth to eat.

Miniature artist HMS2 shows us how to make some ridiculously tiny and accurate replicas of fast food and their packaging from McDonald’s. We love the individual french fries, and how the Coke even has microscopic ice cubes.

(PG-13: Language) Former Black Flag vocalist, host and activist Henry Rollins talks about the scariest places on Earth, his favorite snack and his go-to cheap dinner, the concert shirt trend and more with First We Feast’s Hot Ones.

A photo of a smirking cat sitting next to a stack of pancakes (aka “blin” in Russia) has been making the rounds for a while now, and YouTuber Dexturt couldn’t resist digging deeper into the cat’s state of mind with this amusing and heartfelt analysis.

Binging with Babish takes on another classic movie meal by replicating Rodney Dangerfield’s improvised delicacy from Back to School – a sandwich made from small food – including deviled eggs, meatballs, and spanakopita, stuffed into a big hunk of Italian bread.

“Sweatin’ like you’re at the free throw line. I love it.” The Golden State Warriors’ efficient scoring ace Kevin Durant talked about his favorite hip-hop shoutouts, his Rick James tattoo, growing up in DC and more while trying to shake off the spice of Hot Ones’ hot wings.

(PG-13: Language) Oo-oooo! A$AP Ferg dropped by Hot Ones to talk about Nando’s, trading A$AP Rocky to Top Dawg or OVO, do-rags and more while contending with numb lips and a burning throat. Ten hot wings like I’m Sea-Sean Evans.

(PG-13: Language) Professional cook and gourmand Adam Richman dropped by Hot Ones to talk about his Man vs. Food days, favorite hip hop artists, ultimate hangover cure sandwich and more. He’s as addicted to the show as we are.

The Grubstick is a telescoping stick that lets you heat or cook a variety of food over an open fire. The basic kit comes with the stick (which stretches up to 37in), a fork and a square cage. The more expensive Grubstick kits also come with a flat cage and two tube attachments.

While many people in Southeast Asia regard the durian as a delicacy, we just can’t get over the idea of trying to eat something that smells like hot garbage. The Reactions channel taste tests the spiky fruit, and explains the science behind it’s foul stench.

Binging with Babish takes on one of the most mouth-watering items ever to be put on film, the beautiful looking sweet treat featured in Wes Anderson’s impeccable The Grand Budapest Hotel. The recipe was actually featured in the film’s DVD extras.

“Buy less more often.” Like clean water, fresh produce is a luxury that most of us take for granted. How to Make Everything spoke with a farmer, a distributor and a co-op store in Minnesota to find out how they cope with changing seasons and their products’ volatility.

(PG-13: Language) Ramona Park’s straightedge rapper Vince Staples talks about the best places to hang out in Long Beach, why he loves Boston, lame interviews, and demonstrates his near immunity to peppers in this refreshing chat over hot wings.

From Michelin-starred chef Heston Blumenthal comes a versatile BBQ grill. The HUB has an electric ignition system that heats charcoal to the right temperature in just 10 minutes. It also has a pop-up rotisserie that can hold up to 88lb. Sadly, it’s not available in the US yet.

Filmmaker and food artist David Ma creates videos of simple food recipes – shot in the style of famous movie directors. So far, we’ve got Quentin Tarantino’s Spaghetti & Meatballs, Michael Bay’s Waffles, Wes Anderson’s S’mores, and Alfonso Cuaron’s Pancakes.

While Hot Ones host Sean Evans wasn’t able to persuade Stephen to leave the Ed Sullivan Theater, he did manage to get him to participate in an abbreviated version of his interview show, and put the normally stoic Colbert on the ropes with Da Bomb and Blair’s Mega Death Sauce.

(PG-13: Language) “The fact that you’re here, Steve-O, is a miracle.” Hear, hear! So settle down and let uncle Steve-O regale you with tales of horrifying stunts, the comfort of costumes, the ethics of Jackass and more in this amazing Hot Ones interview.

Shake Shack’s culinary director Mark Rosati dropped by Munchies to show us how to make the chain’s deliciously cheesy fries as well as its black & white milkshake. He also shares tips on picking potatoes and storing french fries.

We love a good burger as much as the next guy. We also love candy. So now there’s this. This cheeseburger gummy candy weighs in a nearly 1/2 a pound, and tastes like strawberries, not beef and American cheese. Sadly, it doesn’t ship to the US, but we’ve got a gummy hot dog.

Give your meal the extra kick of flavor it deserves with these delicious honeys and sauces from Brooklyn’s Bushwick Kitchen. The Threes Knees trio gets spicy honey, spicy maple, and gochujang sriracha, while the Bees Knees trio has spicy, salted, and meyer lemon honeys.

Binging with Babish shows two ways of cooking one of Paper Boi’s first tastes of preferential treatment: the lemon pepper joints… but with the sauce on ’em. The one from Atlanta has buffalo sauce mixed in, but chef Andrew prefers adding clarified butter instead.

We all know that factories, cars, trucks, and other vehicles can result in significant carbon emissions. But what’s the environmental impact of making a single BLT sandwich? NPR’s SkunkBear has the answer to the question no one was asking, but has a fascinating answer.

“I want my sushi to create a moment for my customers, to say “Wow!” as they put it in their mouth.” BuzzFeed Tasty filmed Daisuke Nakazawa as he made samples of some of his sushi. Like his mentor Jiro Ono, Chef Nakazawa makes it look effortless.

How to Make Everything visited Redmond Inc.’s salt mine in Central Utah to find out how these massive salt deposits were formed, how easy it is to chip off salt, and more. Somehow they ended up shooting bowling balls off a cannon.