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We followed Shay Ola, chef and owner of London’s Death By Burrito, to some of his favorite spots around Paris. We went to Candelaria, a great little taco shop; Pierre Sang, a Michelin star contemporary French cuisine restaurant; and The Fish Club, a modern seafood restaurant. The next evening, Shay worked with a local chef to create a new ceviche taco and some of his signature dishes.

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Thom Beers strikes again. In honor of the Season 4 premiere of Discovery Channel’s Bering Sea Gold, Thom shows us how to make his “Bering Sea Gold Nugget Mash”. His combination of whole baby new potato “nuggets” swimming in a sea of Idaho mashed potatoes, sautéed onions, rosemary, spicy succotash, sour cream and cheddar cheese will make your taste buds think they just struck gold.

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Thom Beers Crab Mac & Cheese: http://bit.ly/1soC3iK
Thom Beers Moose Meat Marinade: http://bit.ly/1p0OrRU

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Where do you use butter?

If you just use it on toast or in cakes, then boy do we have a treat for you! We’ve taken salted butter and created 3 marvellous flavoured butters for you, with 3 different ways of serving them… How nice are we?!

Get the full recipes here:-
Lemon, Caper and Parsley Butter: http://bit.ly/1vmT0z6
Blue Cheese, Rocket and Walnut Butter: http://bit.ly/1HgTxWV
North African Inspired Butter: http://bit.ly/1qTjrG5

These are our favourites… what would you have done with salted butter?

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Charlet ends her Scottish food odyssey in Aberdeen, otherwise known as the “Oil Capital of Europe”, where a group of young rig workers take her for a big, jelly shot-based night out on the town before she heads to the Highland Games the next morning. Negotiating what is ostensibly the Scottish Olympics with a hangover is a daunting prospect, but all the haggis-throwing, Aberdeen Angus burgers, highland dancing, cullen skink and making friends with owls called Winky soon sets her right.

Episode 1: http://bit.ly/1kOMlJG
Episode 2: http://bit.ly/1oZw0NB
Episode 3: http://bit.ly/VI6iWU
Episode 4: http://bit.ly/YJQm8o
Episode 5: http://bit.ly/1wibW2D

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Ice cube trays aren’t just for making ice! Freeze cubes of coffee for chilling iced coffee drinks, freeze leftover wine for cooking, or leftover pesto for simple pasta dinners.

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Get the recipe for the Stare Into Absence at http://allrecipes.com/Recipe/Stare-into-Absence-Cocktail/Detail.aspx

The Stare Into Absence is a bracing yet refreshing drink combining the bitter Italian amaro-style liqueur Fernet Branca with Galliano Ristretto, fresh squeezed lemon juice, and demerara sugar syrup over ice, then garnished with fresh mint.

In this video, you’ll see how to make funnel cakes. These are the fun, puffy cakes they make at county fairs and carnivals. They’re so easy to make. Serve them dusted with confectioner’s sugar or cinnamon sugar. They’re also a great breakfast treat. Get the 5-star recipe for Funnel Cakes at http://allrecipes.com/Recipe/funnel-cakes/detail.aspx

In this video, you’ll see how to make funnel cakes. These are the fun, puffy cakes they make at county fairs and carnivals. They’re so easy to make. Serve them dusted with confectioner’s sugar or cinnamon sugar. They’re also a great breakfast treat.

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On our brand new episode of Chef’s Night Out, we head to The Motor City to pay a visit to chef Craig Lieckfelt, owner and operator of the acclaimed pop-up restaurant Guns & Butter, a spot set to open a brick and mortar location in the near future. After wrapping service at a pop-up held at the Shinola store, we hit the town with Craig and friends to visit some truly unique spots around Detroit. From sipping white whiskey at Two James Distillery to devouring chili dogs at Lafayette Coney Island and dancing to live music at Cafe D’Mongo’s Speakeasy, Craig showed us the real Detroit, a city filled with great food and even greater people. And, in true MUNCHIES style, the night ended with a good meal of arancini, chicken parm, and gnocchi from Detroit’s Supino Pizzeria. Enjoy.

For more info on Shinola, please visit shinola.com.

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Salmon is something we cook all the time – but this soup brings in new flavours and techniques and will reinvigorate you as a cook. These ingredients are available in big food shops or Asian supermarkets.

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