Awesome Food

Adam Ruins Everything points out that some of the salmon served in restaurants could be cheaper… but you probably wouldn’t eat it. Then there’s the problem with tuna dishes: half the time, they don’t contain tuna at all.

This cool mushroom log is excellent for a foodie or gardener. Each hand-cut piece is filled with spores that’ll sprout multiple crops of organic shiitake mushrooms, indoors or out. Just soak it to start the process, and watch shiitake happen.

Filmmaker Alexandre Dubosc loves to make animation using food. His latest work is a zoetrope formed out of a multiple-tiered cake. It shows a wacky cycle where corn kernels are turned into popcorn and back. Behind the scenes here.

Toyota’s Gazoo Racing shows the amount of energy can be captured from regenerative braking as it connected its 1000hp TS040 hybrid race car to a roomful of appliances to cook breakfast for 171 people by driving the equivalent of a single LeMans lap. More here.

“It is totally the mixture of a cantaloupe and a fart.” The Fine Brothers React Channel subject kids to one of their most bizarre and unpleasant experiments yet, asking them to stomach the intense odor of a durian fruit, and then taste the supposedly delicious insides.

Not sure if we’re watching too many zombie shows or just really excited for Halloween, but when we saw this gruesome two pound box filled with tasty gummy eyeballs, fingers and brains, we didn’t care – we had to have it.

YouTuber How to Make Everything spent half a year making a sandwich. Like really making one: he either grew or made the components from scratch or gathered them by hand. It was worth it. For us. Longer clips here.

It doesn’t take a rocket scientist to pull off Mark Rober’s silly party trick, in which he shows us how to remove the outer skin of a watermelon without damaging the insides. On second thought, it does take a rocket scientist.

A vendor in Thailand demonstrates a how to make a delicious ice cream treat using eggs, cream, crumbled oreos, and a freezing cold work surface. Don’t like chocolate? Try some raspberry.

The X-Pot is a cleverly designed collapsible pot. It has an aluminum base, a heat-resistant silicone body and a stainless steel ring at the rim. Its lid doubles as a strainer. Available in 1.4L, 2.8L and 4L sizes.

The next time you camp, don’t pack sandwiches. Make them on-site with Poler’s Sandwich Maker. This nifty tool lets you make grilled cheese sandwiches and more over an open fire. Want a cheaper alternative? Check out the Jaffle Iron.

Panasonic challenged us to cook something delicious in their FlashXpress Toaster Oven. We decided to make a schmancy rack of lamb, and the countertop infrared oven cooked it perfectly. Don’t dare try this in your microwave.

Carpenter Matthias Wandel decided that there’s no reason that cake needs to be eaten in wedges or rectangles, and created a special cutter that makes hexagonal slices of cake instead. We’d expect no less from the guy who built this.

If you looking for a lean protein snack to keep in your pantry, Golden Island’s Korean BBQ pork jerky is a great choice. Smoky, sweet and dappled with sesame seeds, it has a nice chew and is crazy delicious – kinda like Mr. Pibb and Red Vines.

The hero we need and deserve is this 10.1ft. ice cream cone. Made by Hennig-Olsen, the colossal snack weighs almost a ton, with a 242lb. waffle cone, 1080L of ice cream and 60L of chocolate. It was airlifted by a chopper to feed 10,800 people.

To celebrate National Hot Dog day, Oscar Mayer created a very special version of its iconic Wienermobile – a 43″ long R/C vehicle that can go off-road and delivers a payload of hot dogs to hungry recipients. When can we buy one?

Competitive eater Matt Stonie is half-man, one-and-a-half gallon. Watch him devour 12 pints of Ben & Jerry’s ice cream – each with a different flavor – in under 36 minutes. Skip to 2:40 for the feat. We’re assuming he’s not lactose intolerant.

(PG-13 Language) Last Week Tonight used clips from Just Eat It to dive into the US’ mind blowing food waste. Americans throw away the equivalent of 20 lb. of food per person per month, while tens of millions in their country go hungry.

You might think that a waffle iron was designed to make, uhm, Belgian waffles. But you’d be wrong. If the guys from ChefSteps are to be trusted, the waffle iron is the single most versatile (and messy) appliance in your kitchen.

Tasty spray marinades and sauces from Florence, South Carolina’s Red Bone Alley. Made from natural ingredients, the original and teriyaki marinades are sublime, but the spicy-sweet Hot-Yaki is our new sriracha – we use it on everything.

The miraculous non-stick coating is not a single substance but one that can be tailored to different liquids. For instance, it can be made of the same ingredients as condiments. LiquiGlide is now used by companies such as Elmer’s.

We know those pre-packaged bits of fish and rice on grocery and convenience store shelves are tempting, but the stuff shouldn’t be called sushi. BuzzFeed enlisted sushi chef Yoya Takahashi to taste these cheap eats, reinforcing our suspicions.

This heart-stoppingly tempting combo of fries, cheddar sauce, and fresh-cooked bacon is coming to Wendy’s restaurants for a limited time. They say it pairs well with their massive Baconator burger, but this looks like a meal in itself.