cuisine

Vi besöker Kinas huvudstad för insekter som man äter och undersöker marknaden för insekter, besöker en getingfarm och äter tillsammans med en kock som specialiserat sig på insekter som huvudingrediens i varje rätt.

Matt Zimbric heads to a secret Californian medical marijuana garden run by Nonna Marijuana, a 91-year-old grandmother who cooks classic Italian with a twist.

Raph Rashid—owner of Melbourne’s Taco Truck—shows us how to make lamb tacos, Souvlaki-style.

Luke Powell is a master of smoked, cold-cut, and pressed meat.

Belle’s Hot Chicken co-owner Miranda Campbell shows us how to make shepherd’s pie with slow roasted lamb shoulder.

Australian chef Kimchi Pete shows us how to make a Korean Stew with beef brisket.

Mentalist and thought reader Marc Salem shows us how to make edible Hanukkah candles from pita bread.

You may remember 91-year-old weed chef Nonna Marijuana from our premiere episode of Bong Appetit.

Felix Fang embarks on a slippery culinary slope after she and her friends attend an aphrodisiac themed dinner in Los Angeles’ Chinatown.

Making steak tartare may look simple (all you need is a good piece of meat, right?), but it takes a truly talented chef to perfect this classic French dish.