(01:23)
Quality Food Starts with Superior Ingredients
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
(02:53)
Changua: Is It Gross?
Matt Gross samples the Colombian milk soup known as Changua to ask the eternal question: is it gross?
(01:54)
Mettbrot: Is It Gross?
Matt Gross gambles with parasites to tackle the German classic mettbrot, an open-faced sandwich with raw, minced pork meat on rye.
(00:30)
How to Choose Packaged Chicken
Insider butcher tips about how to pluck the freshest chicken from the supermarket shelves.
(04:50)
Balut: Is It Gross? Featuring Andrew Zimmern
Bizarre Food's Andrew Zimmern joins resident gross food expert, Matt Gross, to sample the fertilized duck embryos known as Balut.
Halloween