Markus Stöckle brought a piece of Bavaria to Zurich, when he opened ROSI, a neo-tavern that features recipes from both his grandmother and royal chefs to German kings alike. Stöckle combines tradition and innovation like no other by re-envisioning the food he grew up with. For one night, he leaves ROSI to his crew and embarks on a food and booze fueled journey through Zurich.

Always with him: his partner and Dessert Queen of Zurich Elif Oskan, as well as his gastronomic partners and friends Patrick Schindler and Valentin Diem. After a Negroni at Bar Sacchi and with some wine to-go, the group hops in the van to get to the first stop, Bauernschänke, where they are greeted by head chef Nenad Mlinarevic. A few pork belly tacos later, the gang heads to Küsnacht, where Markus once had an eye-opening culinary experience.

At Chez Crettol, the best spot for cheese dishes in Zurich, they eat tasty fondue and raclette and get invited for a look around the wine cellar. After a quick stop at Gamper Bar for some oysters with a little lamp destruction on the side, the group heads back to ROSI for a late-night snack (soggy burgers!) with friends, family and the staff.

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Samin Nosrat—author of Salt, Fat, Acid, Heat and host of the new Netflix show of the same name—is in the MUNCHIES Test kitchen showing us how to properly clean and cook artichokes. Both her cookbook and the show are about not only great recipes but also solid cooking techniques and instruction on how to build flavor. This video will teach you how to get to the heart of the artichoke, some tips on how to cook such a fibrous vegetable, a simple recipe for a finishing vinaigrette, and some tricks for grilling indoors. Check out the recipe: https://munchies.vice.com/en_us/article/yw7kkw/grilled-artichokes-recipe

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Ad| Who says soup has to be boring? The guys go one step further than opening a can of tomato soup by creating an incredible INSTANT hot and sour soup. If you’re vegan, give the thirty minute soup a try. Or if you have some time on your hands, specifically 80 minutes, take your time and create a fresh broth for the pro version!

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

Instant Hot & Sour Soup: https://sortedfood.com/recipe/instantprawnsoup

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Francisco Gómez is back on his quest to discover everything there is to know about tacos in Mexico. On this episode, he’s exploring Quiroga in Michoacán, the carnitas capital of the world. Braising carnitas (literally, “little meats”) is the juicy, tasty way to prepare pork by slow-cooking it in its own fat.

The final result is pink on the inside and perfectly caramelized on the outside. Gómez visits the Ayala family who have been cooking and selling carnitas tacos in Quiroga for five generations. Also, watch to the end to find out about charanda, a rum-like spirit that pairs with carnitas perfectly.

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Is cooking in a sous vide better than the regular methods? We tested out the sous vide a little while back in a gadget review video but our chefs really wanted to put it through the paces. Could we really get the PERFECT steak cooked in a water bath?

You can find out more about the sous vide in the link below. Just so you know, this is an affiliate link, which means if you buy something from the store after clicking on it, the store will pay us a percentage of your basket… This doesn’t cost or change anything else for you!

If you want to try the sous vide for yourself, here’s the one we used: https://amzn.to/2Hhi3AQ

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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.
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– Listen to weekly podcasts that debate trending food topics
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Have you ever wondered what it takes to make breakfast for a boat full of US Sailors and Marines? We climbed aboard the USS Arlington to see how Navy and Marine culinary specialists get the job done. Turns out, it takes thousands of eggs, endless strips of bacon, and (ahem) boatloads of hash browns.

WATCH NEXT: How to Eat like a Marine in the Field – https://www.youtube.com/watch?v=ko9GJKliHpM

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Massimo Bottura, the Italian restaurateur and chef-owner of three-Michelin-starred Osteria Francescana, knows a thing or two about homemade pesto. His restaurant just won #1 in the world on the prestigious Top 50 list.

Using a recipe from his cookbook, Bread Is Gold, Bottura loses the traditional pine nuts and uses breadcrumbs instead. The final product is a fresh and original pesto pasta dish from one of the best chefs in the world that’s still simple enough to make at home.

Check out the recipe here: https://munchies.vice.com/en_us/article/pa395b/pasta-with-mint-and-breadcrumb-pesto-recipe

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A colour changing egg timer, hands free can opener, self stirrer & metal soap. Are any of them actually going to be useful?? The chefs do a lot of actual cooking in this episode to really put the gadge to the test!

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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

*MASSIVE thank you to Jaded for our intro music, you can check them out here: http://bit.ly/JadedSpot

Mazatlán in Sinaloa, Mexico has some of best seafood tacos in the world. This region is known for mouthwatering shrimp, scallop, octopus and even manta ray tacos. In this episode of Todos Los Tacos, host Francisco Gómez travels to Mazatlán to see what all the hype is about. Along the way, he discovers the political origin of the taco gobernador, a grilled shrimp taco with bell peppers and queso Chihuahua.

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