Food

(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 37ft), 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.

(Gore) Having a great day so far? Good. Meet Craig. He’s about to have the opposite fate. Sam O’Nella Academy tries its best to put the fun in “slaughterhouse” as he explains how American cattle are raised and then “processed.” Sorry, Craig.

“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.

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.

“What about if I eat them both at the same time?” Hot Ones kicks off its fourth season with supermodel and actress Cara Delevingne. Watch her talk about her favorite video games, tips for surviving at Burning Man and more.

To celebrate his millionth YouTube subscriber, Andrew Rea of Binging with Babish decided to give a tour of his kitchen, then replicated an SNL fan favorite, the 15-layer Taco Town taco we were first introduced to back in 2005. The cook starts at 5:21. Guacamolito sauce ftw!

A while back, How to Make Everything created every ingredient on a sandwich from scratch. However, he ran into a problem with items going bad, so he decided to see if he could make a sammie last for a year, using various preservation methods. We still wouldn’t eat it.

This video from the Hydraulic Press Channel isn’t there to prove the strength of the press or the objects it faces. It’s more like those old David Letterman bits where he tossed stuff off of a 5-story tower, and purely there to make as big of a mess as possible.

(PG-13: Language) “Oh man… made my d**k tingle.” Preacher series co-creator Seth Rogen and the priest himself Dominic Cooper talk about Arseface, New Orleans cuisine and names for their own hot sauce in this achingly short episode of Hot Ones.

(PG-13: Language) After being subjected to Hot Ones‘ escalating hot sauce collection, comedian Nick Kroll offers a very useful public service announcement. Along the way, he channels Wally Shawn, and reminisces about his days as a famous basketball player.

These stackable candies work like LEGO blocks, but taste like PEZ. These edible building blocks come in a big 3 pound bag (~450 pcs), so you can build your own personal Taj Majal, then chomp on it like some kind of hungry Kaiju.

Brave Wilderness host and pain junkie Coyote Peterson sat down with Hot Ones to talk about his nickname, wearing a bee beard, fan requests, and more while experiencing new kinds of discomfort. Is no one going to talk about how he said “Reese’s Pieces”?