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.
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.
“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.
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.
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.
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.
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.
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.