There’s a lot going on in the food world. Things move quickly. Something is hot, then it’s gone completely. It seems almost impossible to keep up with the conversation. Farms, burgers, ice cream — there’s just so much food content to keep you sated. We’d like to help you stay on top of things, so we’ve put together a few of our favorite food videos from the week that was.
FOOD PORN OF THE WEEK: CHICKEN FRIED STEAK BISCUIT SANDWICH!
Big ol’ biscuit, check. Sausage gravy, check. Spicy chicken-fried steak, check. Aged cheddar, check. Delicious, OMFG yes! Nashville’s Biscuit Love makes a mean biscuit sammy. Mouths, get ready to drool.
COCKTAIL OF THE WEEK: THE HISTORY OF THE DAIQUIRI WITH 5 AWESOME RECIPES
The Daiquiri is one of Cuba’s most famous, simple, and delicious drinks. It’s literally just fresh lime, sugar, and rum shaken over ice and poured into a chilled coupe glass…Boom, done! Nothing quenches your thirst better on a hot summer’s day. Here are five classic takes from some seriously baller mixologists.
BILL NYE’S TAKE ON GMOS AND THE FUTURE
GMOs are all over the news these days. Are they a net good for us, or has the devil come down to Georgia to mutate our peaches? Dip into the mind of Bill Nye as he schools us on some hard truths about GMOs.
CRICKETS MAY BE THE FUTURE OF PROTEIN
Livestock used to be relegated to cattle. Today that trend is changing, perhaps not quickly enough. Some intrepid farmers in San Francisco are raising crickets for mass consumption and changing the insect game.
THE DARK HISTORY OF…CORN
Check out this brief history lesson in how corn was viewed and consumed in the pre-Columbian America and Europe back in ye olde days.
THE HISTORY Of SCOTT’S BBQ IN SOUTH CAROLINA
One of the strongest culinary traditions in America is BBQ. There are as many stories to tell as there are types of BBQ smoking away in someone’s backyard. Enjoy this short film about Scott’s in South Carolina and learn a new technique or two.
A CULINARY TRIP THROUGH SEOUL
Korean food is a huge part of the American culinary scene. Follow a few chefs who work at a Korean restaurant as they explore South Korea and the origins of the food they love.
IS BACON-INFUSED SEAWEED THE NEXT BIG FOOD TREND?
If these guys at Oregon State have their way, we might start calling it seavegetable instead of seaweed. They’re aiming to bring the super nutritious veg to tables near you. And now it’s infused with bacon to make it more palatable. Genius? Genius.
RECIPE OF THE WEEK: SUPER FAST AND EASY BRAZILIAN PRAWNS
Sometimes upping your backyard BBQ game doesn’t have to take hours of smoke and brine. Sometimes it’s as easy as whipping up a nice sauce and grilling some prawns in a skillet for literally one minute.
MOLLY MOKER DIVES INTO THE WORLD WAFFLE HOUSE
Traveler and food lover Molly Moker takes a trip behind the scenes of one of American’s most iconic pitstop diners. Enjoy this short doc that serves as both a history of Waffle House and what it’s like to actually work there.
