Louisiana chef Isaac Toups stopped by the MUNCHIES Test Kitchen to show us how to cook and properly eat a Cajun crawfish boil.

From releasing a crawfish into the wild to playing knife games, Isaac embodies his Cajun roots and passion for rustic, down-home cooking. If you’re looking to feed a hungry crowd and don’t mind making a bit of a mess, this crawfish boil is for you!

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In this episode of The Cooking Show, Farideh adapts one of her favorite Iranian dishes: Tahchin, also known as Persian Baked Rice Cake.

Instead of following tradition with a savory tahchin, Farideh uses honey, saffron, and orange blossom water to make this sweet variation. It’s fragrant, fruity, nutty, and perfectly crispy on the bottom.

Check out the recipe here: https://munchies.vice.com/en_us/article/pan5ez/orange-saffron-and-honey-tahchin-recipe

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Welcome to IMMERSED, where we dive into the world of individuals so dedicated to their food-related passions and hobbies that one might even call them obsessed.

In this episode, we discover that Masa Takayama, one of the world’s greatest sushi chefs, has been quietly designing the plates for his restaurant Tetsu for the past twenty years. Chef Masa has been doing this unbeknownst to many of his customers, and he writes his ideas on paper towel rolls, which he always carries with him.

We sat down with Chef Masa at Tetsu in Tribeca to learn about how he draws inspiration from the food he cooks, and how he pictures it on the perfect plate. Then, we followed him to Masa Designs, his storage unit in Chelsea, to explore the hundreds of handmade plates, drinkware, and cutlery he houses there.

Watch Next: Learn how Chef Masa cooks at home — https://youtu.be/nfQuYE4IWaU

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Ben vs. James. A twenty minute time limit. It’s time for our chefs to pull out all the stops. Who’s your worthy winner? Cast your vote in the poll!

Here’s a playlist of ALL the Chef vs. Chef Battles we’ve done: http://bit.ly/YTChefPlaylist

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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

In this episode of Close To Home, Michelle sits down with J.J. Johnson, the James Beard award-winning chef of Henry at Life Hotel in NYC, to talk about the African diaspora’s effects on global cuisine. J.J. makes food through a Pan-African lens, bringing together centuries of unwritten cultural interactions from all over the world on a single table.

In this series, Michelle Zauner, an author and the singer of Japanese Breakfast, explores the results of migration on cuisine, and the personal experiences and community that are tied into the merging of food cultures. As cooks try to replicate familiar dishes in foreign homes, they rely on what’s around them. But by tying in techniques, ingredients, and sensory memories from their places of origin, they create new, hybrid cuisines.

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This video probably had the most useful gadgets we’ve found so far… the rotato pretty much works on all our veg, the nut snack tray is super handy if you’re a nut lover, a knife sharpener is a really useful tool, and the BBQ Branding Iron was great fun! Which gadgets do you think you’d use at home?

Here are the gadgets we tested…
Rotato Express: https://amzn.to/2LPT9KE
Xinlie Nut Snack Tray: https://amzn.to/30omEGO
AnySharp Knife Sharpener: https://amzn.to/2W8C2I6
BBQ Branding Iron: https://amzn.to/2Jmpd6Z

(Just so you know, these are affiliate links which means if you buy the product through the link, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!)

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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

Katie Parla, author of Food of the Italian South, stopped by the MUNCHIES Test Kitchen on her way back from Rome to show us how to make stuffed mussels. Not only is this recipe quick and easy, but making your own breadcrumbs is a great way to use up leftover or stale bread. Serve these stuffed mussels as a main dish or as a tasty snack.

Check out the recipe here: https://munchies.vice.com/en_us/article/panv5m/stuffed-mussels-cozze-ripiene

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Farideh’s Banana Cream Pie is so easy to make that you don’t even have to turn on your oven. Featuring a crumbly Nilla Wafer crust, a creamy banana custard filling, and a homemade whipped cream and walnut topping, this no-bake pie is the perfect simple dessert.

Check out the recipe here: https://munchies.vice.com/en_us/article/59xedb/easy-banana-cream-pie-recipe

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We all have a colleague who refuses to watch Game of Thrones. For Billy Eff, this colleague is Nick Rose. Now that the final season has begun, Billy attempts to coax Nick into the GOT cult by playing to his biggest weakness: food. The guys head off to the distant and delightful land of Rawdon and try to recreate a meal from one of the shows most memorable scenes: The Purple Wedding. Together, they will prepare a deconstructed version of the famous pigeon pie, and in true Game of Thrones fashion: do so without running water or electricity.Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES
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