Just in time for a rambunctious Halloween weekend, find out about the night so rowdy, it changed the way we describe rowdy nights. Then wash it down with a strong cocktail that'll paint your tongue red.
Rico gets a very hands-on crash course on the pungent and potent Chinese liquor, from Los Angeles cocktail star Cari Hah -- who developed an entire baijiu-centric menu for L.A.'s Peking Tavern.
This week, Brendan talked with self-professed food nerd J. Kenji López-Alt about his new book, "The Food Lab: Better Home Cooking Through Science." It's a thousand-page book on every food in the world... and how most people are cooking them wrong. The chef and Serious Eats managing culinary director explains his method of bringing science to the kitchen and busting that myth about searing meat.
Phil Rosenthal, creator of the megahit sitcom "Everybody Loves Raymond," famously fed his staff better than anyone in show business. These days, he invests in restaurants from chefs like Mario Batali... and starting this week he hosts his own food travel series on PBS: "I'll Have What Phil's Having. He talks to Rico about his foodie awakening and the worst lasagna in history.
Despite Brendan's efforts against coffee, tea remains just a sad bag, bobbing on the surface of a tepid cup of neglect. But there's hope in the form of "oocha." Learn all about the cold drink, brewed from oolong tea, that'll make you forget about its bolder, trendy cousin matcha.
LA Weekly writer Jim Thurman gives Rico the rundown on grass jelly, the Southeast Asian gelatin dessert that, despite its name, is not made of grass.
While abroad in Denmark, Brendan learned all about the Danish national lunch dish from Øl & Brød chef Emil Bjerg.
Move over chia seeds! Tiger nuts, as we have learned, have nothing to do with tigers or nuts. Brendan explores the origins and legends of the trendy tuber and tries out tiger nut-based horchata.
Rico gets a lesson from food writer Bill Esparza on piedrazos, a dish typically served around Oaxaca during the time of the Guelaguetza in July.