This week Mike and Jamie don full-body lycra and take part in an extreme tandem race with the pro-cyclist guys from the Global Cycling Network to find out about how food helps them perform at their best.

Check out the Global Cycling Network for some ‘wheely’ great biking videos: http://gcn.eu/SubscribeToGCN

Plus, watch Ben and Si (from GCN) cook up the winner’s treat, an awesome Banana and Walnut Cake: https://www.youtube.com/watch?v=B9E8rppMN2A

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

In 2012, the State of California successfully banned foie gras, citing animal welfare and health concerns. Though that ban was just recently overturned, the debate continues to rage on from both sides.

In this episode of The Politics of Food, chef and food writer Dave Arnold speaks to the ban’s key political players, including the Chairman of the California Democratic Party, to understand how insider politics determines what we can and cannot eat. From a foie gras speakeasy to the world of animal-rights activists, Dave visits both sides of the issue and discovers why there’s so much controversy surrounding this popular delicacy.

More MUNCHIES Politics of Food:
Cypriot Songbird Massacre – http://bit.ly/POF-Songbird
Guantanamo Bay’s Kitchen – http://bit.ly/POF-Guantanamo-Bay
An Apple That Tastes Like a Grape – http://bit.ly/POF-Grapple

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Get Jay’s top-rated recipe for Simple Chicken Brine at http://allrecipes.com/recipe/simple-chicken-brine/detail.aspx

In this video, we’ll show you how to make a brine from water, kosher salt, soy sauce, sugar and a little bit of olive oil. You can use this quick and easy brine for whole or cut up chickens and even turkeys. Brining adds flavor to your poultry and keeps it nice and juicy when it’s roasting.

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In this episode of Keep it Canada, Matty heads to New Brunswick to hang out with his close friend and spirit animal: Chef Jesse Vergen.

Jesse takes Matty to visit his family’s driving range, where he’s built an incredible roadside BBQ restaurant. We also meet with Cornel Ceapa, a man who has devoted his life to sturgeon and the decadent caviar they produce.

Matty then takes his mother and aunt—who grew up in New Brunswick—for a giant pile of fried seafood. At the end of it all, Jesse and Matty respectfully slaughter a lamb on Jesse’s farm to serve to Matty and Jesse’s families, along with Cornel and his wife.

Check out the Insane Menu at Last Night’s Keep It Canada Dinner: http://bit.ly/1CxtlDo

Episode 1: Cowboys in Calgary – http://bit.ly/1thiyf5
Episode 2: Prince Edward Island – http://bit.ly/1G9t5eC
Episode 3: Newfoundland – http://bit.ly/Keep-It-Canada-3

Check out the Best of Matty Matheson playlist: http://bit.ly/Matty-Best-Of

Matty Matheson Wants to Bring Canada to You: http://bit.ly/Keep-It-Canada

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Get the 5-star recipe for Winter Fruit Salad with Lemon Poppyseed Dressing at http://allrecipes.com/Recipe/Winter-Fruit-Salad-with-Lemon-Poppyseed-Dressing/Detail.aspx

In this video, you’ll see how to make a winter salad with fruit and romaine and a tangy lemon, Dijon, and poppyseed dressing. Toss apples, pears, and dried cranberries with romaine lettuce, Swiss cheese, and cashews. It’s a super-simple, satisfying salad.

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Soju—a.k.a. Korean firewater—is the world’s most popular spirit, selling twice as much as vodka (its closest competitor) each year. In this episode of Al-Kee-Hol, Charlet Duboc travels to Seoul to investigate the fascinating history and etiquette of soju drinking, which has been part of Korean culture for nearly a thousand years. And in the process, she gets out-of-this-world wasted.

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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Get the recipe for simple and delicious Baked Butternut Squash at http://allrecipes.com/Recipe/Baked-Butternut-Squash/Detail.aspx

Watch this video to learn the basics of baking butternut squash in the oven. Sliced in half, the squash bakes in a water bath, which makes it especially tender and speeds up the cooking time.

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Get the recipe for Buffalo Chicken Wings I at: http://allrecipes.com/recipe/buffalo-chicken-wings-i/detail.aspx

Learn how easy it is to make Buffalo chicken wings at home! Deep fry or bake the wings until cooked and golden brown, then toss them in a buttery, spicy hot sauce.

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A question you probably never thought you’d hear… or taste! But Barry and Jamie give it their usual scientific approach to prove or disprove the theory! Here goes…

Did you miss out on any of this last week…?
Tom Daley in the Shower:- http://bit.ly/155gM83
Mango Frozen Yoghurt with Tom Daley:- http://bit.ly/1IQOuuz
Harissa Prawns and Bulgar Wheat:- http://bit.ly/1Aoqryl
Banana Leaf Baked Cod:- http://bit.ly/1ucLYId
Flavoured Popcorn:- http://bit.ly/15dhyzq

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