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.
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.
Fans of donuts and candy will be thrilled to hear that Krispy Kreme has teamed up with Jelly Belly to create a new range of jelly beans that taste like their donuts. However, we don’t recommend warming these ones up in the microwave or dunking them in your coffee.
We can’t believe it’s not butter! Unlike the guys at your state fair, chef Devwrat Anand Jategaonkar and his team used margarine as their clay. Their record-breaking sculpture of the Trimurti of Elephanta weighed over 3300 lb and measured more than 8 feet wide by 6 feet high.
We love us a good plate of pasta with with meat sauce and homemade meatballs. The guys at HellthyJunkFood decided to create a unique variation on this classic dish by wrapping the spaghetti inside a giant ball of meat. We kept wanting it to read us an inspirational speech.