(photo courtesy of Wikipedia)

A relatively new YouTube sensation called “Honey Badger Don’t Care” causes us to reassess all of our priorities when it comes to food (check it out here). Picky eaters and those with sensitive stomachs, beware – this ravaging mammal will do anything to save his panging stomach, whether it involves ransacking a buzzing beehive or chowing down on a poisonous cobra. This honey badger eats anything, at any time, and redefines our notions of “thick skin”. Keep reading to see our biggest food dares, and tell us if you’d eat them! Read the rest of this entry »

If you can never check your steaks’ doneness without cutting into them, we have a tip that will change your life!  Ok, maybe not your entire life, but at least the meat-cooking aspect of your life.  :)  Our simple tip will help you cook your steaks perfectly without turning them into a cut-up mess! Find out all about it after the jump! Read the rest of this entry »

Back in the day, when I was a struggling college student, I decided that I needed a job.  Like many other college students, I went to the nearest restaurant and started waitressing for a little extra scratch.  I ended up working at the restaurant for 2 years and I learned some pretty useful skills while I was there.  One of the most useful skills that I learned was the ability to serve and clear multiple plates at once.  Watch my “how to” video after the jump to learn how to do it, too! Read the rest of this entry »

As you may or may not know, Chicagoans are very serious about their pizza. In fact, we’re very serious about most of our food, including hot dogs. So when Hillary and I were given the opportunity to go behind the scenes at (arguably) Chicago’s most famous pizza restaurant, we couldn’t wait!

You’ll have to watch the video to see just how a deep dish pizza is made (Top Chef 4 contestants could’ve used this advice earlier in the season), but here’s a little information about Lou Malnati’s. The first Lou Malnati’s Pizzaria opened in 1971 and quickly became a neighborhood favorite. When Lou fell victim to cancer, his sons took over the business, expanding to 28 locations that are still family owned and operated.

The unique taste of a Lou Malnati’s pizza can be attributed to its simple, unchanging ingredients: hand-selected California vine-ripened tomatoes, fresh mozzarella (from the same dairy that originally supplied Lou at his first location), and a buttery, flaky crust that still remains a family secret. Sounds like a recipe for success – and it tastes like it too!

See the video after the jump!

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