Food

(PG-13: Language) Kristin Bell dropped by the First We Feast studio to take on some spicy sauces while sharing stories of her career, growing up in the Midwest, her love of Big Boy and sloths, the philosophy of The Good Place, and more. Like most things Kristin does, she makes the Hot Ones challenge look easy.

Alexandre Dubosc’s chocolatey creation is an edible work of art covered with images from the world of music, including notes on a staff, piano keys, and sonic waveforms that all come to life when spun in front a properly synced camera or strobe light. The towering treat is topped by a tuning fork.

When it comes to snack food, there’s not much worse than a soggy, stale chip. Keep your chips fresh as the day you tore open the bag with Fred’s literal chip clips. They come in potato and tortilla variants. Just don’t accidentally bite down on one, or your might chip a tooth.

“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.

After learning how to make deliciously crispy oven fries, we can confirm that this list isn’t 100% complete, but Bon Appetit editor-at-large Amiel Stanek still managed to come up with 63 different ways you can prepare and eat one of the world’s favorite starches.

Like many of you, we love us an order of great french fries. There’s just something about that crispy goodness that seems impossible to replicate without a deep fryer. But Adam Ragusea says these British oven fries are even more crunchy and delicious than traditional fries; though they’re not any healthier.

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.

On our recent trip to Kentucky, we enjoyed a mix of horses, horsepower, baseball, and bourbon. We also visited Toyota’s largest factory in the world. Georgetown’s TMMK plant makes about 2,000 cars a day, and serves as a living monument to our global economy, where Japanese and American ingenuity and skill come together.

You let the chips fall where they may if you build your home at the foot of an active volcano – especially when you know it can rain molten nacho cheese or spicy salsa on your head. Suck UK’s porcelain bowl serves as a reminder to evacuate at the first sign of Doritos.

(PG-13: Language) “No one sh*ts cool.” The Daily Show host and comedian Trevor Noah talks about biltong, his worst rollercoaster ride, the value of listening, why pooping is proof that we are all equal and more while coasting his way through Hot Ones’ spicy wings challenge.

Great Big Story presents a compilation of short documentaries about working with poisonous food and substances. From a gardener who tends to only poisonous plants, to a pioneering group of volunteers who ate poisoned substances, these people risk their lives for science and culture.

While we prefer our ice cream not include powdered milk or plant-based stabilizers, it’s still satisfying to watch the production process involved in making these tasty vanilla and chocolate ice cream novelties. Stick around for some coney goodness from How It’s Made.

There’s something immensely satisfying about this video of the SANOVO OptiBreaker, a specialized assembly line machine which ingests over 200,000 eggs hourly, gently cracks each one, then separates the whites from the yolks. It also can wash itself automatically.

Stop-motion animator omozoc created this amusing short film, in which he bakes a delicious looking cake. But this pastry isn’t made from flour and sugar. Nope, this recipe consists almost entirely of rocks. It sure looks yummy, but you might chip a tooth eating a slice.

Willy Wonka and the Chocolate Factory includes a classic scene where his guests try out fruit-flavored lickable wallpaper. The guys at Hellthy Junk Food replicated the idea, but went one better by printing theirs on edible paper. Also, we’re never tasting snozzberries.

Jon Favreau first collaborated with chef Roy Choi when he made his movie Chef. Now the two are continuing their partnership in a new Netflix series. The Chef Show sees Favreau and Choi cooking and dining with celebrities and other food experts. Premieres 6/7/19.

These days, most of the fruits and veggies we buy at the grocery store are quite good. Sam O’Nella Academy looks back at how we got from produce that was hard to eat, lacking in edible bits, and downright weird, to produce that we discard simply for aesthetic reasons.

While we prefer pizzas that we can actually eat, we still enjoyed watching woodworker Kyle Toth as he created a pizza that only a termite or carpenter ant could enjoy. The pepperoni is made from bloodwood, the cheese is yellowheart, and the crust is hickory.

Here in the US, cotton candy is typically just a big fluffy pillow of spun sugar, but in China, it’s often turned into amazing works of edible art by street vendors. Watch as this candy chef in Chongqing, China turns sugar into an intricate multi-color flower. Oh the humanity at 8:11!

“A frothing, bubbling, cooking mess.” Townsends reads passages from an 18th century British sailor’s memoir that lists some of the things that they ate, and cooks one simple item from the list. It’s burgoo – boiled ground oatmeal served with molasses. Or pork and beef fat.

(PG-13: Language) Hot Ones closes out its eighth season with none other than the gorgeous and talented Scarlett Johansson. Watch her talk about The Jerry Springer Show, “Space Jams”, magic tricks, and more while trying to make it through the wings of death.

The Cone Guys make ice cream more of a snack with their unique gourmet ice cream cones. They come in four variants – there’s the original Pretzel Cone, the Chocolate Chip Cone, the M&M Cone and the Chocolate Cookie Cone.

Ice cream sammies are pretty yummy all on their own, but Epicurious shows us how to make them just that much better by stacking them together into a decadent mint chocolate layer cake with them. We suppose you could substitute cherry, orange, or almond extract.

Stop-motion animator Lawrence Becker of SamplerTimes Studios got his hands on a 40-pound block of sharp cheddar cheese. But rather than getting out the crackers right away, he decided to sculpt a model of one half of the duo of Wallace and Gromit before snacking.

(PG-13: Language) The 76ers’ two-way superstar Jimmy Butler gets buckets, but can he get through Hot Ones’ challenge? Watch the NBA star talk about wine, the difference between college coaches and NBA coaches, the infamous Timberwolves practice, and more.

(PG-13) Katherine Dey of Deviant Desserts makes realistic cakes and other pastries. She loves to make anatomical – sometimes of the naughty kind – busts, and even insects. She accepts custom orders.

Nowhere are KitKat candy bars more popular than they are in Japan. So we can think of no better place to see how the treats are made, then at the Nestlé Japan Kasumigaura factory. After viewing the whole playlist, we wondered if we just watched a Wes Anderson movie.

Binging with Babish shows us how to cook the Swanson, a turkey leg wrapped in bacon that Ron Swanson casually showed off in Parks & Recreation. As expected, it takes a lot to make just a couple of these bad boys, especially when turkey’s not in season.

MIT’s food computers are small robotic gardens that let people control, gather and share data about the conditions of a plant’s growth. Such systems can be built anywhere in the world, greatly accelerating learning and experimentation to improve crop yields.

The Atlantic shares Edwin Lee’s beautiful documentary, Wasabia Japonica. It’s about Shigeo Iida, a 75-year-old who’s an eighth generation wasabi farmer. Most “wasabi” is actually dyed horseradish. Iida’s crop is the real deal, and fetches up to $250/kg.