This week Baz and Jamie are put to the test on two skills they really should know by now. Egg poaching and making a hollandaise. Who do you reckon will come out on top in this battle?

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Jeremy Woodrow of the Alaska Seafood Marketing Institute (and lifelong fisherman), is in the MUNCHIES Test Kitchen to show us how to properly clean and fillet a fish. He cuts up several salmon steaks and fillets from one big sockeye salmon, removing pinbones while keeping the flesh of the fish intact.

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Gabriela Cámara, chef at Contramar and Cala, as well as the Mexican’s president food policy advisor, makes Chilaquiles in the MUNCHIES Test Kitchen. This comforting Mexican dish of freshly-fried tortilla chips doused with homemade salsa verde, avocado, and fried eggs works perfectly for any meal.

Check out the recipe here: https://www.vice.com/en_us/article/wjmwpm/chilaquiles-verde-recipe

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Welcome to Open Fire, where we explore the various ways different cultures cook over live fire, as our host Cara Nicoletti, a fourth-generation butcher, learns the craft, practice, and philosophy of each dish.

This episode features Chef Lena Ciardullo from New York’s Marta as she grills and smokes a heritage pork chop, makes a grilled puntarelle salad with a smoked onion dressing, and wood-fires a three-mushroom pizza.

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All the thrill and flavour of a regular BBQ minus all the smoke, right? Ben and James put a smokeless BBQ to the test and see whether or not it’s worth it!

Get your hands on the smokeless BBQ we used here: https://amzn.to/2WXJTtm

Here’s a playlist of our chefs reviewing a bunch of different kitchen tools: http://bit.ly/YTChefEquip

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– Simplify midweek cooking with smart meal packs and audio guides
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– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

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Evelia Coyotzi has been selling dollar tamales in Corona, Queens since 2001. Her team starts every day around 9 PM, cooking through the night, so that by 4 AM, they’re outside the Junction Boulevard subway stop selling her tamales.

Originally from Tlaxcala, Mexico, Evelia makes a large variety of tamales, like tamales con rajas, mole, pollo verde, Oaxacan tamales and more, which she sells for $1-2 apiece out of a pushcart.

#streetfoodicons #streetfood #munchies

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After the response to our weird flavour pairings videos, we wondered if the guys could apply their new-found knowledge in this Mystery Box Challenge!! Do you guys reckon Mike will be able to beat the chef?

Season 6 of Feast Your Ears is out NOW! Listen to the first episode for FREE here: http://bit.ly/FYEs6e1free

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Ready to live the ultimate food lifestyle?
Come and join the Sorted Club to make use of the smart tools that connect millions of foodies around the world and help you create your ultimate food lifestyle.
– Simplify midweek cooking with smart meal packs and audio guides
– Visit locally recommended restaurants & experiences in major cities around the world
– Listen to weekly podcasts that debate trending food topics
– Enjoy the full collection of Sorted Club Books and build your own cookbook

Check it out here: http://bit.ly/2SiD6q6

James Beard Award-winning pastry chef Dominique Ansel stopped by the MUNCHIES Test Kitchen to make his signature pastry: the DKA, his take on the Breton pastry known as a kouign-amann, which now outsells the famous Cronut. Dominique shows us how to make a butter block and carefully work the pastry dough to create a perfectly caramelized crust and a flaky, chewy interior. He also shares stories from his childhood in France and explains why no one—not even his family—is allowed to skip the Cronut line.

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Max Ng, the executive chef of New York’s Momofuku Ssäm Bar, stopped by the MUNCHIES Test Kitchen to make his grandmother’s king crab noodle recipe. These Chinese longevity noodles are coated in a dark soy glaze, packed with veggies, and filled to the brim with shellfish, including lobster, king crab, and head-on shrimp.

Check out the recipe here: https://www.vice.com/en_us/article/evyd8n/hokkien-noodles-with-king-crab-recipe

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