Food & Drink

Pav Bhaji and Bhurji Center is a famous street-food stall in Mumbai, India, that serves an enormous scrambled-egg dish known as egg bhurji. Each batch is made using a whopping 200 eggs, with up to 10 batches made per day — that’s 2,000 eggs. We visited Pav Bhaji and Bhurji Center to see how this

Ditto Modern Tea, a bubble tea shop in Bangkok, makes animal-shaped marshmallows for its drinks. CEO Jonas Naim was inspired by the animals in the bedtime stories he was reading to his daughter. The bubble teas can have a pig, rabbit, or bulldog marshmallow added for an additional charge. All the boba, teas, and marshmallows

Spanish chef Joan Seguí shows the magic of baking pastries in the oven on his Instagram. He’s famous for his sweet, Balearic buns called ensaïmada, which were named the best in the world by the Ensaïmada de Mallorca Specific Denomination Regulatory Council. See more from Joan Seguí: https://www.instagram.com/forn_santfrancesc/ FOOD INSIDER believes life should be a

Chocolate is rich, sweet, and pairs well with almost anything. It’s one of the most universally beloved desserts in the whole world. From brigadeiro in Brazil to tiramisu in Italy, we’re taking a look at chocolate desserts around the world. Intro 00:00 – 00:14 Belgium 00:14 – 00:33 Germany 00:33 – 00:49 Mexico 00:49 –

Peter Pan Donuts has been serving some of Brooklyn’s most beloved doughnuts for the last 70 years. While other shops throughout New York City have upped prices, Peter Pan keeps its fried dough at just $1.25 apiece, with more than a dozen flavors baked fresh every day. Bakers come in at midnight to make dough

Festival Foodies is presented by the Well-Connected 2019 Lincoln MKC. We discovered all The Big E festival has to offer, like giant meatballs, cream puffs, and chocolate-covered bananas. Fan Favorite: Big E Cream Puffs Hidden Gem: Frigo’s Wacky Snack: Veggie Patch Smoothies —————————————————— INSIDER is great journalism about what passionate people actually want to know.

Back in the day, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. What used to be considered a throwaway cut of meat is now one of the most expensive, ranging from $4 to $10 per pound. Chef and food blogger Leigh-Ann Martin introduces producer Doyinsola Oladipo

The national dish of Uzbekistan is an aromatic rice pilaf known as plov. It is enjoyed as a weekday meal and specially prepared for holidays and wedding feasts. Plov has been a cornerstone of Uzbek culture and identity for over 1,000 years, and in 2016 it was added to the UNESCO Representative List of the

From New York cheesecake to Boston cream pie, we’re taking a look at the best desserts from all 50 states. Footage courtesy of: emmymadeinjapan: https://www.youtube.com/emmy/ Arkansas Woodcutter: MORE 50 STATE FAVORITES: The Most Iconic Food In Every State | 50 State Favorites Best Sandwich In Every State | 50 State Favorites —————————————————— #Dessert #States #FoodInsider

Local landowner Johnny Noble and marine biologist Andy Lane started the Loch Fyne Oyster Farm in 1978. Since then, they’ve grown it into a global business. They export internationally to Barbados, South Africa, and Hong Kong, as well as stocking in prestigious London retailers. But what makes these oysters so special? Loch Fyne farms Pacific oysters,

Katz’s Delicatessen has been a New York institution since 1888. Producer Spencer Alben visits to taste the legendary pastrami on rye and sits down with Jake Dell — the owner currently in charge of all major operations — to learn how Katz’s survived the ages and became one of the most famous delis in the

Suffolk black ham gets its black crust from its curing process, using molasses, brown sugar, and a local black porter. Soaking the ham in this sweet marinade doesn’t just turn it black; it helps balance the flavors of the ham and breaks away from the salty flavors of hams that are dry-cured using only salt.

Chef Daniel Boulud takes us on a tour inside the kitchen of his two Michelin-star restaurant, Daniel, in New York City. He shares some of his most favorite things, like his $270,000 bespoke stove. 00:00 Intro 0:19 Athanor stove 1:46 Vintage duck press 3:11 Coravin Model Three Wine Preservation System https://bit.ly/3shL6qR 5:21 French butcher knife

Presented by the All-electric Ford Mustang Mach-E. These days it might seem like you can get your hands on anything, but believe it or not there are still some foods that are hard, if not nearly impossible to get the opportunity to try. Some are hard to make, others hard to find, some even potentially

#BlueFinTuna #Tuna #FoodInsider —————————————————— Insider is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire. Subscribe to our

Jelly Belly can take seven to 14 days to make a jelly bean. It’s a controlled process that involves sugar, natural flavorings, and a lot of taste tests to make sure the jelly beans meet the Jelly Belly standard. Here’s a look inside the Jelly Belly factory. For more, visit: https://www.jellybelly.com/ MORE THE MAKING OF

The Messinia region in the Peloponnese, Greece, produces what is considered the finest olive oil in the world. It’s made from the Koroneiki olive, a small but rich and aromatic olive. Together with a cold extraction and a slow fermentation process, Koroneiki olive oil tastes like no other — a true nectar of the gods.

When traveling, you should consider the best fruit options to try. Some of these include rambutan, cacao, and the horned melon. We’ll show you some of the most vibrant, oddly textured, and juiciest fruits around the planet. MORE FOOD ROUNDUPS CONTENT: 35 Wild Burgers You Need To Eat Before You Die 42 Cheesy Foods You

The world’s biggest Starbucks opened this spring in Tokyo, Japan. At 32,000 square feet, it’s bigger than the previous largest, the Shanghai Reserve Roastery. The four-story building overlooks the Meguro River and was partly designed by Olympic Stadium architect Kengo Kuma. On the menu are Espresso Martinis, Cold Brews, cream sodas and whiskeys.  For more,

The queen of afternoon tea served with scones and strawberry jam, clotted cream is sometimes confused with butter for its thick, rich texture. While it contains some butterfat (a lot of it, actually), clotted cream isn’t churned, as butter would be. Instead, its butterfat is separated slowly following a precise, lengthy process that here in