We spent a boozy and boisterous evening with the crew from Rita’s, including chef Gabriel Pryce, resident cocktail expert Missy Flynn, and their business partner and “papa” Deano Jo. The trio takes us on a meat- and alcohol-heavy tour of Hackney, London, and introduces us to a few of their regular haunts, finishing the night with raucous live music from Riddles at everyone’s favourite dive bar: The Alibi.

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Get Kathy’s recipe for Raspberry Lemon Muffins at http://allrecipes.com/Recipe/Raspberry-Lemon-Muffins/Detail.aspx.

Watch how to fill your house with the aroma of freshly baked muffins in just 30 minutes. We have lightened up the batter by using just egg whites, in place of whole eggs, and yogurt. The muffins get a nice zing from lemon juice and sweetness from raspberries.

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Get the recipe for Smoky Grilled Pork Chops at http://allrecipes.com/recipe/smoky-grilled-pork-chops/detail.aspx

Watch this video to learn a new take on the grilled pork chops. We make a quick wet rub for the chops with spices, Worcestershire sauce and liquid smoke flavoring. Once quickly marinated, the chops are grilled and are ready in under an hour!

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In this episode of Munchies Presents, we introduce you to Steven Spurrier, possibly the single most influential living figure in the world of wine. If it weren’t for him, the industry would still be run by French aristocrats and none of us would ever have heard of the Napa Valley. From his personal cellar, to a tasting of Spain’s greatest wine, to the Dorset vineyard where he’s making English bubbly that shows up Champagne, we’ll find what exactly it means to be a world-class wine expert and hear the story of how he changed wine forever on one day in 1976.

More MUNCHIES Al-Kee-Hol:
Craft Beer in Japan – http://bit.ly/Craft-Beer-Japan
Getting to Know Golden – http://bit.ly/Getting-Golden
Exploding Sake For Breakfast – http://bit.ly/Exploding-Sake

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Episode 1: Shark Hearts & Fish Sperm: http://bit.ly/1JCRYG6

The Sushi Chef is a new series about the personalities behind the incredible fish found in New York and LA’s best sushi restaurants. While slicing raw fish may seem simple, we find that in the hands of certain chefs, sushi transcends its identity as just a type of cuisine and truly becomes an art.

How-To: Eat Sushi with Naomichi Yasuda: http://bit.ly/1EY8H2g

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STOP EATING BORING MIDWEEK MEALS!

If you’re fed up of eating the same things and fancy trying something new, this curried cauliflower salad is sweet, spicy and healthy… and the perfect accompaniment to some pan-fried lamb chops.

Plus it’s all ready in no time at all, so what are you waiting for?!

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

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

Running continuously for over 100 miles in mountain terrain takes a different kind of athlete—and a different kind of diet. Through years of training as an ultra runner, Timothy Olson has taught his body to become “fat-adapted,” using fat from animals and plants to fuel him through feats that seems superhuman. In this episode of FUEL, we examine how Timothy’s food regimen benefits his performance.

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Get the recipe for Sesame Pasta Chicken Salad at http://allrecipes.com/recipe/sesame-pasta-chicken-salad/detail.aspx

Watch this video to learn how to put a spin on a pasta salad. We dress bow tie pasta and cooked chicken with a soy sauce dressing, cilantro and green onions. Make an extra batch, as the salad makes perfect leftovers.

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‘Soul Food’ host Kiran Deol finds herself in the heart of Hollywood, where she meets up with well-respected Santeria priest Santero Charles Guelperin at his Botanica. She sets out to experience one of the fastest-growing religions in the United States—the often misunderstood Santeria—and to examine its close relationship to food.

Santero Charles clues Kiran in on Santeria’s food practices, explaining that 90 percent of his religion is offerings of food to the Orishas and that those who practice Santeria believe that “food is godly.” Each one of the Orishas has a favorite food, and pomegranates, toasted corn mixed with palm oil, coconuts, and white yams all carry special symbolism and importance.

Santero Charles invites Kiran to his home to celebrate Babalú-Ayé—which is likened to the Catholic Saint Lazarus—to help him and his godson Charlie prepare food for the offerings and participate in a cleansing ceremony alongside his godchildren, fellow Santeros, and guests. Kiran catches a rare glimpse at this secretive religion and learns that as long as there’s food involved (pizza, in her case), there’s the opportunity to find common ground.

Up Next: The Sushi Chef: Yoya Takahashi – http://bit.ly/1B10ZWb

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