Wylie Dufresne, the pre-eminent name in molecular gastronomy, schools us on why fresh isn’t always better and lets us in on the method to his madness. We take a peek into the kitchen laboratory that is WD-50 and meet the mastermind behind it all.

Check out Wylie make Shrimp-Grits: http://bit.ly/WD-50

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Delicious easy noodle soup using creamed coconut and Asian aromatics. Subscribe for weekly cooking videos.

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Simone Tondo, chef/owner of Paris restaurant Le Roseval, takes us out on the town with his friends in the City of Light. First, he shows us how to make life-changing butter-seared lobster—magnifique!—and scallops with red currants before heading out into the city.

The first stop is La Buvette for wine and oysters, and then it’s off to Caffé Dei Cioppi—a tiny, local Parisian spot for the Italian crowd—for black truffle linguine, goose saucisson, and more wine (naturally). The night continues (drunkenly) at Gare Au Gorille in the 17th arondissement, where Simone’s pals cook up lamb with harissa sauce for a late-night “snack” … and throw back some shots. The last stop for the gang is Dersou, a French-Asian restaurant/cocktail bar that serves just five special dishes and five cocktails. On tonight’s menu: torched marrow (and more shots). Then it’s back to Le Roseval: time for champagne-spraying and Tondo’s own cooking to take center stage.

More Chef’s Night Out:
Jamie Bissonnette of Toro NYC – http://bit.ly/Toro-NYC
Sean John of Spur Tree – http://bit.ly/Spur-Tree
Henrique Fogaça of Sal Gastronomia – http://bit.ly/Sal-Gastronomia

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Why get rice pudding out of a tin when it is so easy to make at home?

This sweet fragrant rice pudding is a taste of Thailand with coconut, lemongrass and mango.

Take the stress out of cooking for your friends as this is best made in advance and stored in the fridge until needed.

Get the full recipe here: http://sortedfood.com/thairicepudding

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Get the top-rated recipe for Spicy Chipotle Turkey Burgers at http://allrecipes.com/Recipe/Spicy-Chipotle-Turkey-Burgers/Detail.aspx

In this video, you’ll see how to make easy, spicy turkey burgers. These chipotle spiced patties will be a welcome guest at the barbecue and are especially tasty topped with fresh avocado slices.

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Jackson Boxer runs Brunswick House in Vauxhall – a grand Georgian townhouse that was previously home to squat raves and rubble, before he transformed it into one of South London’s destination restaurants.

We ate calf’s brains, partridge and Stilton tarte tatin and then Jackson and his brother Frank took us to Silk Road, a fiery local Xinjiang restaurant in Camberwell. We then drank “extra terrestrial” burgundy at Sager and Wilde and cocktails at The Clove Club, East London’s new gastronomical staples.

Back at Brunswick for our late-night cook up, we ate pig’s trotter buns and had some killer grappa nightcaps.

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For London beekeepers Chris Barnes and Paul Webb, honey is money—literally. The pair install and manage beehives in postcodes across the city, providing top-notch raw, ultra-local honey to the people. MUNCHIES follows the pair as they set up and expand their urban beekeeping business; just follow the buzz.

MORE:
How to Steal Honey from Angry African Bees – http://bit.ly/How-to-Steal-Honey
Whole Hog BBQ with Sam Jones: http://bit.ly/1Igu25V
MUNCHIES Presents: Outsiders – A Film by Marc Isaacs: http://bit.ly/Munchies-Outsiders

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Get the recipe for Spicy Sweet Potato Chips at http://allrecipes.com/recipe/spicy-sweet-potato-chips/detail.aspx

In this video, we’ll show you how to turn sweet potatoes into irresistible baked chips. The seasoning for the chips combines the sweetness of maple syrup and the heat of cayenne pepper. There’s no frying here, so you’ll feel better about eating a few handfuls of these chips.

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Hugue Dufour and Sarah Obraitis, the Quebecois-Queens power couple behind the legendary M. Wells, bring us to the Grand Central Oyster Bar to chat about lobster-and-asparagus piss parties and then take us back to Queens for a failed but tasty caviar ice sculpture experiment.

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