Anthony Bourdain heads to Dufftown, Scotland to pick the brains of The Balvenie distillery's scotch legends.
Amp up your coffee addiction with these six new ways to prepare your favorite drink.
Scotch masters suffer the acetone undertones of the cheapest whisky on the market.
Not like we need a reason, but here's six of them anyway.
Venezuelan restaurant owner Kendall Donals reveals the secret ingredient in his famous Kumache sauce.
From butcher to plate, here's the mouth-watering process behind the legendary porterhouse served at Peter Luger's Steakhouse.
An easy-to-make dish with a dash of demon summoning.
The most delicious ways to go green from around the world.
An excellent animated guide to the myriad ways of brewing a cup.
Andy George takes sandwiches seriously. Very seriously. To demonstrate, he spent six months making one completely from scratch.
Robert Lee is on a mission to put the 40% of the food American's waste to good use.
Casey Neistat takes full advantage of the Manhattan McDonald's custom burger builder by creating a $12 order.
The U.S.' only water sommelier Martin Riese shows off his knowledge of H20.
Come for the maple-baked salmon recipe and stay for the best cooking show theme song ever.
Tour the Mirth Provisions factory, where carbonated cannabis is their specialty.
This makes for a nice change from the usual square pizza and tater tots.
Lesley Balla and Zach Brooks head to Springfield at Universal Studios to eat like Homer Simpson.
Chef Dan Souza helps you get the most out of your meat with this experiment on slicing steak.
Beverage director at San Francisco's The Interval Jennifer Colliau explains how they use ice to make better booze.
Kentucky's Copper & Kings Distillery is maturing their brandy with a heavy dose of Rock and Roll.