Chris Parks and Mario Camargo are the duo behind Blake’s Grillery, a taco pop-up in Oakland, CA that was born amid the Coronavirus pandemic. While businesses all over the country were forced to close, Blake’s Grillery offered a mutually beneficial opportunity to bars, allowing them to stay open with a food service option. The taco pop-up focuses on Mexican BBQ style tacos like chicken tinga and quesabirria, and the duo sell their food at different bars in the Bay Area. While 2020 was a difficult year for all, it provided a unique chance at redemption for Chris and Mario.... Read More

It’s our final Pretentious Ingredients episode of 2020, and today, we’re ending the year in style with all kinds of fabulous Christmassy food products! ... Read More

Matty and Rang head to Hanoi to check out Vietnam’s growing restaurant scene and meet up with a few French ex-pats to sample some of the best French inspired Vietnamese dishes.... Read More

In today’s episode, our Normal Jamie is testing and reviewing a weird and wonderful selection of kitchen gadgets with the help of Ben a Chef and Barry, an utter normal, to see if they’re worth a go… or just for show! Buckle up for lots of opinions, laughs and most importantly… puns! ... Read More

Farideh is making Beef Wellington, a savory beef tenderloin wrapped in puff pastry with layers of prosciutto, dijon mustard, and a mushroom paste. This show-stopping recipe comes together surprisingly easily, with the help from store-bought puff pastry. Farideh sears the beef tenderloin before coating it in dijon mustard, then wraps it in layers of prosciutto, a layer of duxelle, a preparation of sauteed mushrooms with shallots and garlic, and the pastry dough. She bakes it in the oven and the result is a golden flaky crust with a tender roast beef center. Check out the recipe here: https://www.vice.com/en/article/v7md34/beef-wellington-recipe... Read More