Matty Matheson visits the MUNCHIES Test Kitchen in Brooklyn, NY to make a lobster roll to end all lobster rolls.

Check out the recipe here: https://munchies.vice.com/en_us/article/53qv5q/perfect-lobster-roll

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Baked potatoes are a pretty staple dish. We thought it was about time we mixed things up a bit with an Ultimate Baked Potato Battle! Find the recipes for these epic spuds below and remember to like your favourite recipe to vote!

Mike’s recipe: http://bit.ly/2clLoLH
Jamie’s recipe: http://bit.ly/2cw88Tq
Barry’s recipe: http://bit.ly/2cGq6YH

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Facing -40°F winters and tourist-packed summers, 49th State Brewing Company has emerged as a craft beer destination in the heart of the Alaskan wilderness. Owners David McCarthy and Jason Motyka are passionate about two things: following your dreams and beer — or rather damn good beer.

Set against the backdrop of Denali National Park, 49th State Brewery offers Alaskan-inspired beers, like Prospector’s Gold, Baked Blonde Ale, and Belgian Double On Tundra, brewed with glacial water and single-use yeast. However, despite winning a Great American Beer Festival gold medal for their Smoked Märzen in 2015, you won’t find these beers on shelves in the lower 48, which is all the more reason to make the pilgrimage to the last frontier and taste these beers fresh from the source.

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The Freeze-Dried Craft Beer of the Future: Craftwerk with To Øl: http://bit.ly/2cpIyCe

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You’d be forgiven for thinking that we’d consumed some clifftop cocktails from the Clifftop Cocktail Bar before filming this video. It’s probably more worrying that we were stone cold sober… Check out the ‘full recipes’ below!

Mike’s Cocktail: http://bit.ly/2cyRIdN
Ben’s Cocktail: http://bit.ly/2ceE8Oi
Jamie’s Cocktail: http://bit.ly/2cJ5aPO

Find James’s delightful BBQ article here: http://bit.ly/2c4uaSH

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

What’s the only thing better than an epic mussels recipe? TWO epic mussels recipes! Be sure to check out the full weights and measurements for these recipes in the links below.

Rockafella Mussels Recipe: http://bit.ly/2bxzTjn
Bourbon Mussels Recipe: http://bit.ly/2bhsfI3

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

In this episode of How-To, London picklemaker Freddie Janssen shares two of her best recipes.

First up is her take on the admittedly “kinda farty” pickled egg. Freddie updates the British pub classic with chipotle chilis and by serving in a packet of crisps. The result? Super smoky, super vinegary, totally banging.

Next, Freddie takes us back to her native Holland with Amsterdam onions, a flavourful pickled shallot she remembers eating on Friday nights with her mum and sister. Serve with herring for the authentic Dutch experience.

Check out the recipe here: https://munchies.vice.com/en_us/article/ezkwyn/pickled-eggs

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How-To: Waste Less In The Kitchen: http://bit.ly/2co8CvR

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Miya’s in New Haven, Connecticut is not your typical sushi restaurant. When the restaurant first opened in 1982 by Yoshi Lai it was the first of its kind in the area, and very traditional, but when Yoshi’s son Bun became involved it all changed.

From a young age, Bun was always interested in food and its impact on the environment. When he started working at his family’s restaurant it became clear that he could lessen their carbon footprint by swapping out traditional sushi fish (salmon and tuna) with more sustainable options like lion fish, asian carp, and even foraged plants. Today, Miya’s is a New Haven favorite where you can eat all kinds of experimental rolls, many of which use ingredients foraged and grown by Bun and his family.

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The Art of Japanese Cuisine in Austin: http://bit.ly/2c19x6Z

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We’ve travelled to the seaside to seek adventure and get out of our comfort zones. We were almost successful in achieving some of the things we set out to do. Great job guys!
Check out the full recipe and bonus video in the links below.

Singapore Chilli Crab recipe: http://bit.ly/2c0qwpZ
Grilled Watermelon & Mackerel Sashimi video: http://bit.ly/2caIS77

Ultimate Brownie Battle: http://bit.ly/2bZ0OTt

Harry May’s fishing trips: http://bit.ly/2c0CVtJ
The Wet Fish Shop: http://bit.ly/2bKEWut

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Watch the Full Episode of F*CK, THAT’S DELICIOUS for free on MUNCHIES: http://bit.ly/2cvX4ez

Action Bronson got a chance to hang out with Ben Shewry at his restaurant Attica in Melbourne earlier this year. Chef Shewry, who is regularly referred to as one of the best and most innovative chefs in the world, was kind enough to bring Action into the kitchen before dinner service.

Ben did about 6 dishes for Action (two can be seen here: http://bit.ly/2cvX4ez), and the remainder are here. Just like dining at Attica, you don’t want to skip a single course.

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