The internet is full of weird and wonderful food myths. For episode 3 of the FridgeCam show, we’re taking on 5 classic food myths and putting them to the test! Check out Ben’s Cheese Soup recipe on our Instagram page and the AfterTaste in the link below!

AfterTaste: http://bit.ly/2fKKqEL

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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.
– 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

We never imagined that a Chef’s Night Out with the crew from restaurant Kadeau would be dull, but nothing quite prepared us for this whirlwind of culinary escapades.

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MUNCHIES Presents: The Home of Hot Sauce with Matty Matheson: http://bit.ly/2dSGS8a

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It’s time for episode 2 of the all new FridgeCam show! In today’s episode, we take on APPLES. Remember to check out the full recipes below and stick with us for the AfterTaste where the guys take on latte art!

AfterTaste: Latte Art http://bit.ly/2f2z13b
Pork and Apple Stew recipe: http://bit.ly/2eiSiBP
Apple and Chilli Jam recipe: http://bit.ly/2eeru43
Apple Tarte Tatin recipe: http://bit.ly/2epCW9B

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

Prodigy from Mobb Deep visits the Munchies Test Kitchen to enlighten us on how to cook BBQ salmon if you were in prison. Now you might say, “But I am not in prison, why would I make this?” The answer to that is simple, because it is delicious and affordable. This is a great recipe for any with access only a microwave and a toaster oven, like a college student living in the dorms, or someone in prison.

Check out “Commissary Kitchen: My Infamous Prison Cookbook”, in stores now: https://amzn.com/0997146230

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How-To: Make the World’s Best Sandwich with Action Bronson: http://bit.ly/2eiP2lq

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As co-owner of Melbourne and Sydney restaurants Belle’s Hot Chicken, Miranda Campbell is known for cooking with poultry. In this How-To episode, though, she shows us how to make shepherd’s pie with slow roasted lamb shoulder. The end result is—in Miranda’s words—saucy, buttery, and delicious.

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It’s finally time to launch the brand new FridgeCam Show! (Ooooo, aaaaahhh) In episode one, we bring you our most requested ULTIMATE BATTLE of all time… Chef vs. Chef! Check out the poll in the video to cast your vote, then check out the two cheffiest recipes of all time in the links below.

AfterTaste: Chefs’ Houses: http://bit.ly/2eRQj5m

James’ recipe: http://bit.ly/2dS4Wb5
Ben’s Recipe: http://bit.ly/2dgx9ly

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

Action Bronson stopped by the MUNCHIES Test Kitchen to show us how to make his version of a simple butcher’s sandwich. While a regular butcher’s sandwich usually consist of some meat on bread with very little garnish, this version is as over-the-top as the man showing you how to make it. First, we start with some good Italian bread, a juicy rib-eye, and some olive oil. The second realm of this beast consists of ricotta salata and Calabrian chiles, and as if that weren’t enough, a smear of grape must from the 1989 vintage of Paolo Bea Winery’s top red wine. Enjoy!

Catch F*CK, THAT’S DELICIOUS, Thursdays at 10P on VICELAND.

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MUNCHIES Presents: The Home of Hot Sauce with Matty Matheson: http://bit.ly/2dSGS8a

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Shinichi Inoue trained in Japan as a sushi chef for 20 years before he came to New York and landed in Harlem, where he opened his restaurant, Sushi Inoue. Chef Inoue has dedicated his entire life to the art of sushi and puts his all into each and every piece he serves his customers.

WATCH NEXT:
The Best Omakase in Greenwich Village: http://bit.ly/2dX9SIO

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Feast your eyes on the all new & improved show from SORTEDfood. Every Sunday and Wednesday at 4pm UK time. Subscribe now and don’t miss out!

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