Ad | Which smoothie would you try out at home… the 60 second banana and peanut butter smoothie, the smoothie packed full of greens and homemade oat milk, or our kefir and berry smoothie with rosewater? Leave a comment down below!

You can find the recipes we made here…

60 Second Banana Smoothie: https://sorted.club/60-second-banana-smoothie-recipe/
12 Hour Dairy Free Green Smoothie: https://sorted.club/the-mean-green-smoothie-recipe/
24 Hour Kefir Berry Smoothie: https://sorted.club/berry-kefir-blend-recipe/

Huge thank you to Kenwood for providing us with some of their awesome products. You can check out the products we used at https://www.kenwoodworld.com

Catch all the Made Better recipes here: http://bit.ly/SFMadeBetter

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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.

In this episode, Zauner sits down with Sarah Lee, co-founder of Kimbap Lab, and Emily Kim, a YouTuber and author better known as Maangchi, to discuss the evolution of Korean-American cuisine. The three share a meal at Pocha32 in New York City’s Koreatown and dive into the origins of Budae Jjigae, or “army base stew,” and their own experiences with Korean-American food.

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How War Changed Korean Food Forever with Maangchi & Japanese Breakfast

It’s ULTIMATE BATTLE time! Things are even more difficult this week with a time limit… just 20 minutes to impress the chefs. Who will win? Barry and his lemony pasta. Jamie and his hefty pork chop. Or Mike with his sticky ribs. Let us know who your winner would be in the poll!

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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

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Yasmin Khan, author of The Saffron Tales and Zaitoun, stopped by the MUNCHIES Test Kitchen to teach us the ultimate Iranian comfort food. For an easy, rustic meal, serve this spiced beef with eggs and spring onions over rice, or scoop it up with flatbread.

Check out the recipe here: https://munchies.vice.com/en_us/article/nexkpd/spiced-beef-with-eggs-and-spring-onions-vaavishkaa

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We found the oldest cookbook in the Arab world and asked chefs Tala and Nader to work with recipes written almost a thousand years ago. In this episode they make a spiced and salted fish dish with sesame paste and walnuts.

Kitab Al-Tabikh Cookbook courtesy of AL WARRAK PUBLISHING LTD.

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Angel “Piraña” Jimenez has been serving his legendary Puerto Rican lechón, or roasted suckling pig, to the South Bronx for 20 years. He uses a traditional machete to cut his adobo-seasoned pork, before serving it with a roasted banana, pigeon pea rice, and garlic mojito sauce. Angel also makes Puerto Rican classics like beef pastelitos and shrimp mofongo.

La Piraña Lechonera is only open on the weekends, as Angel works a day job fixing air conditioning units. Originally from Aguadilla, Puerto Rico, Angel immigrated to the United States as a teenager. Now, he’s a legend of his community.

#streetfoodicons #streetfood #munchies

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Every time we think we might actually be doing okay at Pass It On something like this happens and the illusion all comes crashing down. Do you think our cake was a pass or fail?? Let us know and don’t forget to rate the guys from best to worst!

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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 All The Tacos, we tested just how far Francisco’s love for tacos goes by making him hunt for—and eat—bugs and insects. It turns out that Francisco’s love for tacos is infinite and unconditional, with just a few reservations before going all in.

Tarantulas, cockroaches, worms, and scorpions were just some of the insects he sampled while gulping down beers and mezcal for liquid courage—and eventually coming to the conclusion that “insects are…wow.”

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We love deep diving into new and innovative things in the world of food. Recently, Ben set out to discover some potentially unique new products and we just had to share them with you. Would you buy any of these and what food trends do you see have the greatest value? Let us know in the comments down below.

If you want to get involved with YFood and their Food Tech Week, head here: https://yfood.com/london-food-tech-week/

SUBSCRIBE to the channel and press the bell button to get notifications every time we post: https://goo.gl/pqaw14

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