Space Ranger music courtesy of audionetwork.com and royalty-free Sprightly from iMovie. If you're reading this, you are great. Comment "Cheers!" below. :D!
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Pain Poilâne is said by many to be the best bread in France. It's so good that it's overnighted internationally including the U.S. I found some in Boston, let's see if it's worth the $40 price ta...
Samyang has a cool version of the original fire noodles, served cold rather than hot, will it be equally spicy? New videos every Monday, Thursday, and Saturday!
Bring The Banana Candle to your next potluck and be the talk of the town. There's no cooking required just arrange a few garnishes and transform a banana into something worth celebrating. New vide...
I'm tasting more Japanese exclusive flavors of KitKats including double matcha, grapefruit pistachio, and sakura kinako. Big thanks to Ryo for sending me these lovely KitKats and for making this e...
Tasting a Spanish breakfast ration in this military ration taste test. Big thanks to BlackDogBob for sending me this ration and for making this episode possible. :) New videos every Monday, Thurs...
It's a tower of bologna glued together and enrobed in cream cheese and topped with squeeze cheese; it's the Bologna Cake. You'll want to make it for your next soiree. New videos every Monday, Thu...
Made of pork scraps and cornmeal, scrapple is humble loaf, but the love for it is strong. Join me as I fix up a Pennsylvania approved breakfast complete with fried scrapple, eggs and toast on this...
Inspired by Thai street vendors, here's how to use a cookie sheet, putty knives, and a freezer, to transform sweetened cream into thin rolls of ice cream. New videos every Monday, Thursday, and S...
This 1970s gadget uses a spinning needle to beat an egg inside it's shell. What problem this gadget aims to remedy, I know not, but it sounds like fun. New videos every Monday, Thursday, and Satu...
Marbled with butter and chocolate cake, laced with bourbon, and topped with walnuts and caramel, chocolate, and maple syrups, this cake is a doozy. I'll give you my tasting thoughts in this Kentuc...