Food & Cooking

A guided tour through Old Delhi's legendary street food spots, culminating in a buffalo nihari stew that sells out in 30 minutes every evening.

Bakery-style chocolate chip muffins use a high-heat start and sour cream for a tall dome and tender crumb.

A chef and host test three Ninja products — a slushy maker, a 3-in-1 toaster, and a griddle — to see if they justify the hype.

Michelin-star Mexican chef Santiago from Kol introduces British home cooks Jamie and Barry to authentic Mexican snacks, mezcal, hibiscus agua fresca, and chilies.

Nelly & Joe's bottled key lime juice outperforms fresh because fresh is too sour, while milk powder and heavy cream give the crust cookie-like crunch.

Testing futuristic kitchen gadgets from a talking air fryer to Flippy the restaurant robot reveals which are genuine innovations and which are expensive flops.

Grill baked potatoes at medium heat for ~1 hour until squishy inside and crispy outside, then sear sirloin and fry sage for a complete meal.

Make fluffy banana pancakes using ripe spotted bananas, baking powder, and minimal mixing to achieve a tender, cakey texture.

Two chefs race to build cohesive dishes as random ingredients drop every two minutes, each restricted to using only one pan.

The Golden Temple's langar in Amritsar feeds 100,000+ people daily for free, run almost entirely by volunteers as a Sikh act of equality and selfless service.

John Kanell's yellow cake recipe uses butter, oil, egg yolks, buttermilk, and cornstarch to create a fluffy, tender vanilla cake with chocolate frosting.

Pocket soup was a dehydrated beef concentrate used by 18th-century travelers and navies as a portable, long-lasting broth substitute before bouillon cubes existed.

Three hosts test a pro cheese slicer, conveyor toaster, and pneumatic can crusher to see if their steep prices justify real restaurant use.

Korean galbi short ribs are nearly impossible to overcook because enzymes from kiwi and Asian pear tenderize the meat and the sugar marinade self-bastes on the grill.

Dr. Mike and the Basement Yard podcast hosts blind-taste-test protein-boosted versions of popular snacks to see if they're actually worth eating.

John Kanell makes a rich chocolate cheesecake using bittersweet chocolate, Oreo crust, and sour cream for tang that complements deep chocolate flavor.

Adana kebab made with six cheap ingredients is the ideal travel meal because it's flavorful, flexible, and requires no special tools.

Three home cooks each transform a cheap 'boring' ingredient — cauliflower, onion, or lettuce — into multi-element dishes judged by a chef.

A full-day Amritsar food tour covering iconic Punjabi dishes drowning in desi ghee, from legendary century-old dhabas to street snacks and late-night meat feasts.

Make chewy coconut macaroons by folding stiff egg whites into sweetened condensed milk and coconut, then baking at 325°F for 20–25 minutes.