Michelle Rabin of Mom Jeans Provisions stopped by the MUNCHIES test kitchen to make her signature CBD cookies: chewy chocolate chip cookies laced with CBD oil, swirls of Nutella, and crunchy pretzel bits.

This relaxing sweet treat will give you “a warm bath feeling,” but choose to make it without the CBD oil and you’ve still got yourself one of the best cookie recipes that’s ever left this kitchen. Topped with flaky Maldon sea salt, these cookies are crisp on the outside, gooey on the inside, and as close to cookie perfection as you can get.

Check out the recipe here: https://munchies.vice.com/en_us/article/43z9gq/hazelnut-and-pretzel-cbd-cookie-recipe

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Renowned pastry chef Natasha Pickowicz from Flora Bar and Cafe Altro Paradiso in NYC stopped by the MUNCHIES test kitchen to make this layered carrot cake.

Flaky coconut and sweet pineapple jam give this oil-based cake a tropical twist and ensure the layers stay super moist even after it’s been kept in the fridge for a few days. Natasha also shows us how to make the perfect cream cheese frosting and begrudgingly explores the pros and cons of hand mixers…which Farideh forced her to use.

Check out the recipe here: https://munchies.vice.com/en_us/article/43zepj/perfect-carrot-cake-recipe

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Power butcher couple Erika Nakamura and Jocelyn Guest of J&E Small Goods stopped by the MUNCHIES test kitchen to show us how to butcher a chicken in three different ways: breaking it into parts, spatchcocking it, and glove-boning it. Whether you’re just starting to dabble in cooking or are a master butcher, these three methods will kick your dinner party skills up a notch and ensure you’re getting the most out of a whole chicken.

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Ad | Pasta is such an easy midweek go to meal. In fact, both of the first two recipes in this weeks video would make perfect midweek meals! Or give the fancy mushroom tortellini a go when you have some spare time over the weekend – a little fiddly but so worth the effort.

You can find the recipes we made here…
Mushroom Carbonara: https://sortedfood.com/recipe/mushroomcarbonara
One pot Mushroom Pasta: https://sortedfood.com/recipe/onepotmushroompasta
Mushroom Tortellini: https://sortedfood.com/recipe/chefsmushroomtortellini

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

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Francisco Gómez heads to Yecapixtla, the “Cecina World Capital,” to eat his fill of cecina, thinly sliced strips of meat that gets sun-dried on roofs throughout Morelos. Francisco also learns how to make an excellent michelada, the perfect accompaniment to a cecina taco, made with beer, lime juice, salt, and a chili-coated rim.

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In a recent episode of Feast Your Ears the guys got to try MSG and see what difference using it makes to a dish. Seeing the results was really interesting so let’s see if we can use it to beat a chef to make the BEST burger!

Watch or listen to the podcast episode on MSG here: https://sorted.club/s4e10/
Here are some links to the articles the guys mentioned in the Fridge Bits:

– https://www.stuffyoushouldknow.com/podcasts/how-umami-works.htm
– https://www.iheart.com/podcast/stuff-to-blow-your-mind-21123915/episode/msg-umami-and-chinese-restaurant-syndrome-30231505/
– https://dash.harvard.edu/bitstream/handle/1/8846733/Sing05.pdf?sequence=1
– https://www.healthline.com/nutrition/msg-good-or-bad

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– Enjoy the full collection of Sorted Club Books and build your own cookbook

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

Priya Krishna shows us the ultimate way to use up leftover mashed potatoes: wrapping them in an aromatic dough and pan frying them. Priya explains her techniques for making homemade dough (and learning about ASMR in the process), the importance of impressing her mother by getting this dish just right, and the ritual of eating aloo parathas.

Check out the recipe: https://munchies.vice.com/en_us/article/vbwb4j/aloo-parathas-recipe

Or read it in Prya’s new cookbook, Indian-ish, which comes out 4/23/19.

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Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce. This crispy bird is brushed with a sweet and spicy sauce made from roasted chicken bones and Korean chili paste, and served with roasted mushrooms, onions, and garlic.

Check out the recipe here: https://munchies.vice.com/en_us/article/nexpj7/korean-pan-fried-chicken-recipe

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MUNCHIES host and rapper, JessB, makes her way across her staple spots in Auckland for late-night drunk eats. First, she heads to Coco’s Cantina, an Italian restaurant that sources only local products, to eat a few dishes and interview locals; then, she makes her way to Gemmayze Street for cocktails and Lebanese food, and ends her night at The White Lady food truck for a classic kiwi burger.

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