*To view in 360°, watch from the YouTube app on mobile or your Chrome/Firefox browser on desktop. Simply scroll across the screen or physically move your mobile device. (Unfortunately, Safari does not give you the full experience.)

This is another edition of our ULTIMATE BATTLE Series and it’s seriously epic. Not only is it happening LIVE but you can watch the entire thing in 360°. You can be the director/producer as you watch the lads create their own dish using ‘French Fries’ as the base. Who wins… you decide!

Comment down below who you think should win, or head to see the full recipe and give your favourite a like here:

Barry’s Ham, Egg & Chips: http://bit.ly/1OjeB2b
Jamie’s Curry & Chips: http://sortedfood.com?recipe=10122
Mike’s Sweet Potato, Pecan Caramel & Marshmallows:
http://bit.ly/1I5SZXt

Check out our ULTIMATE BATTLE Series here: http://bit.ly/1HMnyw4

Thanks Rewind for their help!! http://rewind.co/

Also this week:
4 ways with Hummus: http://bit.ly/1iYVXB7
Swedish Chocolate brownie: http://bit.ly/1iYVXB7

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

Big Night In At Home – When a classic french dessert takes it’s influences from the subtle and well balanced spices of India you get something to behold. Served with these macaroon-style cookies made of pistachio and almond it’s a sublime end to a meal.

Get the full recipe here: http://sortedfood.com/chaibrulee

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 the second leg of our BBQ Road Trip – brought to you by Jack Daniel’s – host Tom Wright travels across the Atlantic to Tennessee, the heartland of barbecue. Tom gluts himself in the impressive barbecue joints littered between Nashville and Memphis, and along the way, learns that the finest food often comes out of the most unexpected places. Meeting some good ol’ boys and gals, Tom marinates in a world of cooking techniques, dying artistry, and secret recipes.

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Guerrilla Tacos started as a two-person food cart in 2012, and has now become quite possibly the most celebrated food truck in country, earning the distinction to be the first food truck ever reviewed by legendary LA food critic Jonathan Gold.

Head chef and owner Wesley Avila serves up some of the most unique and delicious tacos LA has to offer, so we tagged along with the LA native (on his birthday, no less) to see where he heads out to on his day off. The first stop of the night was Walter Manzke’s Republique for serious French fare, with truffle pasta, caviar, and a ton of wine (even a Magnum bottle to go). After getting crushed with food, it was off to Cliff’s Edge in Silverlake for some lighter dishes and few cocktails. We then headed all the way to the other side of town to Tonga Hut, Wes’s favorite bar that he frequents so much his name is on the wall. The crew quickly downs some tiki drinks and they zips to Mexikosher to cook the final meal. There, Wes whips up lamb tacos for his friends and family, and caps off a very special birthday.

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The new MUNCHIES series Food Hacking reimagines the ways that people around the world cook and eat. Host Simon Klose, a documentary filmmaker from Sweden, explores the cutting-edge technologies that are permeating and transforming Japan’s culinary scene. Neither a chef nor a hacker, Simon is curious about subversive cuisine at the intersection of ecology and technology.

In this episode, Simon visits Kentaro Fukuchi, a professor who wants to fuse cutting-edge technology with the Japanese tradition of eating raw meat. Using an industrial laser, Professor Fukuchi is able to fry just the fat in raw strips of bacon while leaving the rest intact.

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Spaghetti and Meatballs is so iconic we can’t believe we’ve not done it before!

A super simple and damn tasty roasted tomato sauce finishes these flavoursome meatballs off a treat. Throw in plenty of your suggestions, these are absolutely banging!

Get the full recipe at: http://sortedfood.com/meatballs

HUNGRY FOR MORE? Share your own recipes and photos of your cooking triumphs (and disasters) at http://sortedfood.com or get the app here: http://bit.ly/SortedYT

Sam Calagione is one the forefathers of the craft beer revolution. His brewery Dogfish Head, founded in 1995, now produces over 175,000 barrels of beer annually, growing nearly 400 percent between 2003 and 2006. We traveled down to their massive headquarters in Rehobeth Beach, Delaware, to have Sam show us their very impressive operation. We also visited their brewpub to whip up a scrapple-based beer Sam has been thinking up for quite some time. Enjoy this inside look into one of the world’s biggest craft breweries. For more about beer, check out our friends at BeerAdvocate.

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Ken Addington—the head chef of Five Leaves in Greenpoint, Brooklyn—shows us how to avoid those long weekend brunch lines. Ken starts off with a classic Bloody Mary, then shows us how to make two of his most popular dishes: ricotta pancakes topped with honeycomb butter, and a spicy Moroccan scramble with merguez sausage, crushed avocado, and spiced chickpeas. Addington finishes off the meal with a healthy blueberry chia pudding with turmeric apricots, goji berries, and macadamia nuts. Invite some friends over next Sunday, and before you know it, you’ll have people lining up for this decadent brunch feast!

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Not a lot beats chocolate cake… especially this one. Layers of rich, moist chocolate sponge drizzled with coffee syrup and sandwiches with cocoa buttercream before finishing with lashing of dark chocolate ganache and honeycomb. Drooling yet? Thought so!

Get the full recipe: http://sortedfood.com/epicchoccake

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