We’re on a mission to find the Internet’s ultimate burger, and our first stop is to go and chat to our best mate, Jim Chapman and define what we think a burger actually is.

Jim asked for a Mexican-inspired burger, so we played Chilli Roulette to work out how spicy we should make it for him.. Sorry mate!

If you want to see the burger that we made for Jim, you can see it here: http://bit.ly/1wcxhIO

While you’re at it, go check out Jim’s channel here: http://bit.ly/1vjxOZd

Let us know how you define a burger… Would you like it as spicy as Jim’s??

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In a country where—as Gastón Acurio said—ceviche is way more than a recipe, “it’s a way of life”, it’s pretty much a given that Peruvians take the dish pretty seriously. Javier Wong is arguably the top ceviche-maker in the country—some even call him the godfather of ceviche. He’s not only well-respected in the chef community, but also amongst serious ceviche eaters.

His “secret” (although he claims there’s no secret) is in the simplicity of the dish. It’s almost like a minimalistic ritual; you need the freshest possible fish (he only works with sole), Peruvian limes, onions, salt and pepper. And a lot of love to mix it with.

He only works out of his own small house in the working class neighborhood of La Victoria (hence the eatery’s name, Chez Wong), he doesn’t have a menu, and you have to call days in advance in order to get a spot. But if you want the real deal, he’s your guy. And now he’s going to show you how to do it yourself.

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Get the five star recipe for Pumpkin Cake III at http://allrecipes.com/recipe/pumpkin-cake-iii/detail.aspx

In this video you’ll learn how to make a delicious homemade pumpkin cake. This cake bakes up nice and moist and is essential for the fall season.

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Get the recipe for Nikkei Fish Sandwiches: http://bit.ly/1w780hb

Seeking land ownership, Japanese farmers began emigrating to Peru in 1899 when the two countries established diplomatic ties. With the intent of recreating Japanese dishes using local ingredients, Nikkei (Japanese descendants abroad) informally created Nikkei cuisine, a fusion popularized worldwide by Nobu Matsuhisa’s empire. MUNCHIES flew to the Land of the Incas to interview three very different local and proud Nikkei chefs: Mitsuharu Tsumura (of Maido, a top 15 restaurant in all of Latin America), Toshiro Konishi (of Toshiro’s, a favorite amongst Lima’s Elite) and Toshi Matsufuji (of Al Toke Pez, a delicious hole-in-the-wall in one of Lima’s working-class neighborhoods). Our skilled chefs took time from preparing entrées like ceviche with ponzu, dashi, and tempura seaweed to explain why the flavors of the far-flung nations pair so well.

Read: Nikkei Is the Beautiful Love Child of Peru and Japan – http://bit.ly/1ttCn4j

Watch: How to Eat Sushi with Naomichi Yasuda – http://bit.ly/1EY8H2g

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Get the 5-star recipe for Old Charleston Style Shrimp and Grits at http://allrecipes.com/Recipe/Old-Charleston-Style-Shrimp-and-Grits/Detail.aspx

Watch this video to see our take on the traditional Southern comfort food of shrimp and grits. This Charleston dish combines the sweet shrimp with spicy and smoky Andouille sausage on top of creamy, buttery grits. It’s cheesy, rich, and irresistible.

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In the second half of their Peruvian tasting tour, Franks Castronovo and Falcinelli chomp chili peppers and swig a natural aphrodisiac (branded “Panty Dropper”) en route to the jungle-side city of Iquitos. First up, a crash course in Amazonian concept cuisine from chef Pedro Miguel Schiaffino in Lima at his sustainable restaurant, ámaZ—side project to his beloved fine-dining restaurant Malabar, ranked #11 in South America. With their guide in tow, The Franks fly North to ogle Santiago Alvez, a former harpooner who farms 400-pound paiche in his backyard pond. Finally, in Iquitos—where the food vibe is survivalist—the boys get down with grubs, piranhas, and all sorts of exotic fruits at Belen Market while getting a noseful of waño waño—local-speak for meat rotted to perfección.

Watch Part 1: http://bit.ly/1yzfGgB

Recipe: Peruvian Ceviche with Sweet Potato Mash – http://bit.ly/Peruvian-Ceviche

Read Now: Even Peru’s Top Chefs Are Addicted to Fast Food – http://bit.ly/Zqdybn

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Watch The Art of Mayan Cuisine: Cook it Raw” – http://bit.ly/ZWFkxA

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Do you like cooking but need to work on your knife skills… a few simple tips in this one! Share this with somebody you think could learn from it!

It’s something simple, quick and filling to get you through the week… an Asian inspired dish using suggestions from the community to put a sweet twist on this takeaway classic!

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Check out the 5-star recipe for Caramelized Baked Chicken at http://allrecipes.com/Recipe/Caramelized-Baked-Chicken/Detail.aspx

In this video, you’ll see how to make a sweet, sticky, tangy sauce for baked chicken wings. Made with soy, ketchup, garlic, and honey, the sweet-and-savory sauce caramelizes on the chicken as it bakes.

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In the first half of this two-parter in Peru, The Franks introduce viewers to chefs Virgilio Martinez and Gastón Acurio. After dining at the bastion of Acurio’s international, 40-restaurant empire (Astrid & Gastón), our guys dive for their dinner with the chef de cuisine, Diego Muñoz. On a boat, this T-Pain-less trio cooks ceviche before backtracking to Lima with Martinez—owner of the nation’s top-ranked restaurant (Central, which was also named the #15 Restaurant in the World), who only found food after shoulder injuries snuffed out his pro skateboarding career. Jonesing for Martinez’s signature dish, Cushuro—a plant reminiscent of “mountain-water tapioca” and foraged from Andean swamp-land—Being Frank ascends 13,000 feet to Lake Coricocha to handpick some of nature’s most toothsome bacteria.

Watch Part 2: http://bit.ly/Frank-Peru-2

Recipe: Peruvian Ceviche with Sweet Potato Mash – http://bit.ly/Peruvian-Ceviche

Check out more episodes of Being Frank: http://bit.ly/Being-Frank

Watch The Art of Mayan Cuisine: Cook it Raw” – http://bit.ly/ZWFkxA

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