Video Time

Video: Sashimi Knife Vs. Tomato. Fight!

A friendly reminder to keep 'em razor-sharp
Sep 22, 2014 11:00 am

Notoriously difficult to slice owing to its multiple textures, the tomato has long plagued knife-wielders from master chefs to humble sandwich-crafters. Think your knife's sharp? It pretty much isn't, according to this video of a sushi chef giving a tomato the sashimi treatment. 

Video: Le Creuset Stages A Cheese Board War!

And we, unsolicited, narrate the whole charade.
Sep 19, 2014 10:00 am

Le Creuset, the cast-iron cookware royalty that governs all others, just released this stop-motion video for its new Wine & Cheese Collection. For normal folk, it's simply an eye-catching few moments of appetizer porn. For me, however, it's an epic battle to the death, because it's Friday. Watch the video, then find out what actually happened at this otherwise classy cocktail shindig.  

Watch Us Make Asparagus With A Poached Egg

There's music, lemon-herb dressing, yolk porn...
Sep 17, 2014 3:30 pm

You can invent all the sauce for all the asparagus in the world, but nothing will top the oozing golden yolk of a perfectly poached egg. Cut through the richness with a drizzle of fresh lemon-herb dressing and serve as a first course or light lunch — we'll take you through it in our step-by-step video, right up to the glorious moment fork meets egg. 

Watch Perennial Plate Visit Ethiopia In 259 Stunning, Sweaty, Coffee-Crazy Seconds

Award-winning web series has wrapped a season
Sep 17, 2014 3:00 pm

The Perennial Plate is an ambitious documentary series founded by chef and activist Daniel Klein. Before traveling the world to produce his films, the NYU grad worked in some of the world’s top kitchens including The Fat Duck, Craft and Mugaritz. Klein just completed his most recent season, traveling to 12 countries in 14 months. The destination for his final segment? Ethiopia, and the results are stunning.

Watch An Emotional Man Receive A Life-Sized Bust Of Himself Made Out Of Bacon

And meet the pork Picasso who made it all happen
Sep 16, 2014 3:00 pm

“Have you ever wondered what it would be like to get a life-sized bust of yourself made out of bacon?” That’s the first sentence of an email we got this morning from meat producer Farmland. Whether the answer is yes or no, we know you'll want to watch the video.

How Chefs Peel A Bushel Of Apples In Under A Minute. Power Tools Involved.

This hack will revolutionize apple dessert season
Sep 16, 2014 1:00 pm

You never knew how much you hated peeling apples until you came home with a ton of them, fully intending to make pie, crumble, crisp, muffins, butter and all the other wonderful fall apple stuff we'll be tucking into shortly. Thankfully, a man with a drill and apparently "no time for that" is here to rescue you from staring down a mountain of prepwork.

The Time New SNL Cast Member Michael Che Braved, Accosted The Line At Franklin BBQ

Here's some video evidence of crazy brisket fans
Sep 15, 2014 3:00 pm

On Friday word hit the comedy news wires that Saturday Night Live had hired comedian Michael Che to join its cast, and team with Colin Jost behind the anchor desk on its long-running "Weekend Update" segment. This spring we hung with Che in Austin, Texas — where he was performing at the Moontower Comedy Festival. Did we interview him about funny fruit and vegetable shapes? Come on! Give us some credit. We all woke up early and hit the mythical line at Franklin Barbecue. Here’s what went down.

Veggie Samurai: Watch A Sushi Chef Conquer The Cucumber

Cleanse your palate with eye-catching morokyuu!
Sep 11, 2014 3:00 pm

If you've ever briefly marveled at a rose made out of a carrot or radish before popping it in your mouth, take a moment to witness the knife skills that go into the thoughtful salad magic Japanese chefs churn out as garnishes. Morokyuu is a dish of sliced cucumbers and red miso paste eaten as a palate cleanser. Watch a master chef transform this simple duo right before your eyes.


Follow Food Republic

Freak shows, stone steins, "beer corpses" and more
Britain stops rinsing raw chicken. We should, too.
Chefs, butchering, baking, booze, vegan. Yes!
The hottest new spots in the hippest global hubs
DIY pumpkin liqueur is a real autumn treat
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.