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Today is Burns day, Scotland’s national holiday celebrating the life of the poet Robert Burns. This holiday isn’t just an excuse to get blasted. It’s also a culinary tribute where revelers toast to the Scottish wordsmith over clinked glasses of Scotch whiskey while feasting on haggis—a savory pudding stuffed with oats, spices, and sheep’s rumen, lungs, heart, and liver. Robert Burns was a huge fan of haggis, so much so that he even wrote a poem about it that mentions something about stabbing the innards with a knife as they get pulled out like the steaming entrails of a beast. Mmm.

We had no idea how to make haggis from scratch, so we called up our friends at the Nordic Food Lab, a non-profit culinary research institute based in Copenhagen, Denmark, to get the full monty. Ben Reade, a native Scotsman and the head of culinary research and development at the Nordic Food Lab, walked us through the labor of lamb love in the Nordic Food Lab’s houseboat kitchen.

After oats, spices, four-day-smoked blueberries soaked in alcohol, a couple of hearts, and sheep’s rumen, liver, lungs, diaphragms, kidneys, tongues, fat, and blood were mixed together and cooked, the warm pudding was ready for some culinary poetry. Ben brought it over to the Mad Symposium—an annual gathering where international chefs and culinary minds meet to eat, drink, and discuss topics in food—and shared it with the symposium’s participants.

No haggis can be consumed without the help of a sharp knife and a healthy carbon dioxide-blowing bagpiper to appease the ghost of Burns himself. Or in the words of Ben Reade, “Who wants to eat French balls? This is how we want it in Scotland.”

Cheers to you, Robert Burns.

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When we enlisted the help of legendary Cro-Mags frontman John Joseph to show us how to make a proper juice and smoothie, we were expecting a nice run down of how to do it with a funny story thrown in. What we got was completely schooled on juices, smoothies and healthy living all around, and about an hour worth of useable footage. We unfortunately had to cut it down a bit, but the end result is still better than you could ever imagine.

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Sommer Santoro owns and operates Black Gold, which is one our favorite coffee/record shops in Brooklyn. We enlisted her help to show us how to make pour over coffee, a method of brewing coffee that once you learn how to do correctly will make you think twice before ever drinking the crap in your office kitchen again.

Read Chasing Coffee in Ethiopia: Part One” – “http://munchies.vice.com/articles/chasing-coffee-in-ethiopia-part-one/

David Lynch’s Philosophy on Drinking Coffee: http://bit.ly/1waNAo8

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Chef Michael White is a world renowned for his pastas and seafood, so naturally we wanted to know about his favorite sandwich. Chef White shows us how to make his favorite mortadella sandwich and breaks down what makes a good late-night sammy.

Get the full recipe on MUNCHIES now: http://bit.ly/1pxCx2S

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Being Frank is the story of Frank Castronovo and Frank Falcinelli, both of whom have been cooking in New York City since the early 80s. Since opening their first restaurant Frankies 457, the Franks have taken the seemingly simple act of being restaurant owners and turned it into a job that takes them around the world, eating at all the best restaurants from Tokyo to Sweden, hobnobbing with billionaires, running an olive oil company and, of course, cooking. Not bad for two guys from Queens.

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Toronto’s Parts and Labour owner and burger champion Matty Matheson has had a burger or two in his day, so we put our trust in him to teach us how to make a proper one. Here Matty breaks down the science and technique of burger making, and shows us what separates the real deals from the fakes out there.

Get the full recipe here: http://bit.ly/1xqylpS

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When you think of the Miami dining scene, it usually evokes thoughts of fancy, overpriced night club-esque restaurants that serve their meals on white square plates. Chef Michael Scwhartz is probably the exact opposite of that stereotype. When we met up with Michael at his restaurant in the Design District of Miami, he was going through a scrumptious haul from a local farm with his on-staff forager. Michael then took us into the kitchen and cooked up some dishes using some of the fresh ingredients he just picked up from the forager. After that we headed out for night in Miami with the Chef and his friends Eric and Elad. Our first stop was Tap Tap, a long standing Haitian restaurant in South Beach, and a local favorite. We downed some Mojitos, ate some conch salad, and sampled the “plat frita”. We then went over to Pubbelly Sushi, a restaurant unique to Miami and as Michael described it “Like a latin take on a gastropub with an Asian twist”. There we had some oysters, some sake and trigger fish collarr or “Hamachi Kama” which is a lot better tasting than it sounds. After that meal Elad us over to his bar “The Broken Shaker” and whipped us up some crazy cocktails and punches using fresh ingredients from his garden at the Bar. The crew got a little bigger and we trekked over to Michael’s newest venture “The Cypress Room” for the final meal.

When Michael told us he had some cool stuff in store for the final meal, we had no idea it meant having his fisherman deliver us freshly caught trigger fish and lobster to the restaurant at 12AM. Michael and a few of the other chefs then proceeded to cook up a feast that consisted of lobster ceviche, grilled trigger, as well as other things. A meal that none of us will soon forget.

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