To help out all the Hot Ones fans looking to create their own wings challenges at home, First We Feast's Sean Evans sets out to discover the secrets of making proper Buffalo wings from scratch.
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Welcome to "Food Skills," a series from First We Feast highlighting the awe-inspiring culinary skills behind some of our favorite dishes-from the amazing art of hand-pulled noodles, to the top-notch griddle action of dosa-making. In this episode, we take a look at tricks of the trade at everyone's favorite teppanyaki chain, Benihana.
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Few foodstuffs are more quintessential to the New York experience than cheesecake. And few restaurants have mastered the art of the dessert quite like Junior's, the 67-year-old diner located in Downtown Brooklyn. Under third generation owner Alan Rosen, Junior's has grown from a family-run business into a bonafide cheesecake empire.
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Former director of First We Feast's Food Skills series, Fun Zach takes you on a journey to the great northern unknown - Ontario, Canada, to demonstrate how to catch, clean and eat the delicious and elusive walleye.
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Though it hasn't been around for as long as New York's O.G. pizzerias, Prince Street Pizza has quickly made its mark by serving one of the city's-if not the world's-great square slices.
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There's no worse feeling than biting into a slice of New York pizza, only to find soggy bread, congealed sauce, and a thin layer of dried-out cheese. Though it rarely gets enough shine, the enigmatic "upside-down" Sicilian has an answer to these common pizza problems, topping its melted mozzarella with ladles of steaming tomato sauce.
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New Yorkers are fiercely protective of their thin-crust pizza. But on the border of Greenwich Village and Soho, one man has been brave enough to open up shop in enemy territory, finally bringing real, Chicago-style deep dish to the five boroughs. Enter: Emmett Burke.
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Chocolate chip cookies are hard to screw up. But when a French pastry master and chocolatier gets his hands on the treat, the result is an elevated take on an all-American classic. Made with cake flour and cocoa butter-packed chocolate, Jacques Torres' infamous cookies are a perfect blend of salty and sweet-crisp on the outside, and warm and gooey in the center.
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Japan is hallowed ground for food obsessives the world over. But there's one style of Japanese cooking that turns traditional cuisine into high art. Inspired by the changing of the seasons and the beauty of nature, Kaiseki is the country's unique version of haute cuisine.
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Digging into a crab can be an intimidating task for some. Armed with picks, mallets, and crackers, crab fanatics pride themselves on the ability to extract every last morsel of meat from the legs and claws. Luckily, Fifi Clanton and Gwendolyn Woods-the dynamic duo behind Brooklyn's the Crabby Shack-are here to breakdown the crustacean cracking commandments for beginners.
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