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Isaac Toups of Toups’ Meatery in New Orleans is at home making a frittata, the fancy and fluffy open-faced omelette that works with just about any additional ingredients you have on hand.

Ty Demura takes us on an inebriated excursion to some of Tokyo’s wackiest vending machines.

Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessentially classic cocktail — the Ramos Gin Fizz.