The crew of Expedition 53 on the International Space Station couldn’t order delivery, so they decided to make some pizzas for themselves. We assumed all of toppings would just float off in the microgravity environment, but with enough sauce, they seem to stick pretty well.
Alex French Guy Cooking is addicted to instant ramen. He thought of four different ways to have instant ramen broth on hand, either as a powdered mixture or as a cube. Two of the recipes take only 5 minutes or less, while the other two take several hours.
Make a pair of perfect grilled cheese sammies without dirtying a pan with this specialty toaster from Nostalgia Electrics. Simply place buttered bread and cheese in the baskets, and you’ll have two tasty, crispy sandwiches in minutes. Add some meat or veg for extra deliciousness.
Say cheers to Hilliard’s Craft Beer Brittle. Cooked in copper kettles, and packed with crunchy spanish peanuts, fresh brewed beer from the Shovel Town Brewery creates a buttery, nutty flavor with enough hoppiness to balance things out. Perfect for microbrew fans.
We’re so used to seeing Hot Ones’ Sean Evans interviewing celebrities, we almost forgot First We Feast’s channel was about food. In this clip, he teams up with pepper expert Noah “Heatonist” Chaimberg for some tips on how to pick the right hot sauce for the right dish.
This week, we’re filling up our bellies with delicious meats from unconventional protein sources. This Man Crate comes packed with venison, wild boar, biltong beef, elk, buffalo, and alligator jerkies, along with meat sticks from pheasant, duck, ostrich, and alligator.
(PG-13: Language) “If you can connect with the audience… you’ll always have a gig and you’ll always be successful.” Pro wrestler Chris Jericho shares both inspiring and nightmarish pro wrestling stories and more while spitting his way through Hot Ones’ challenge.
Our Man Crates pick for this week is the perfect gift for lovers of the sweet and spicy nectar of the gods known as sriracha. The wooden gift box comes packed with a chili sauce spray bottle, spice grinder, pepper sauce, beef jerky, popcorn, and crunchy pea snacks.
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.
Maille offers foodies a taste of something fantastic with their black truffle and Chablis mustard. This intensely earthy condiment combines Dijon mustard seeds, Provence truffles and wine. The elegant stoneware jar is filled by hand and arrives in a gift box.
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.
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.