Time has come to combine two of life's greatest pleasures — beer and steak — with a spicy, marinated dish from Colombia. Also: guacamole. Perfect for dinner, for the BBQ, for whenever, really. Just make sure you leave yourself some time in the kitchen; this one might take you a while. The results are entirely worth it. [Read More]

With an aim to redefine the cupcakes in the Gulf, by baking cupcakes that tastes as good as it looks, Bloomsbury’s, a boutique cafe has now unveiled what is described as the world’s most expensive ‘edible’ cupcake, The Golden Phoenix, at the official opening of its new franchise at The Dubai Mall in Dubai. Taking more of a realistic approach, Bloomsbury’s presented this expensive edible cupcake using the real meaning of the words ‘let them eat cake’, rather than encrusting it with diamonds to make it ultra-expensive and not eatable. Enjoy.

Director Nikolaj Belzer takes the viewer on a taste bud tour as he sets his lens on salmon smokery Hansen & Lydersen in London. Using a recipe dating back to 1923 and handed down through generations of Norwegian fishmongers, Ole Hansen provides his tender salmon to leading London restaurants such as Yotam Ottolenghi’s Nopi, Hakkasan’s Sake No Hana and Terence Conran’s boutique hotel-restaurant the Boundary. Skinning, deboning, salting and finally smoking each fish with his traditional blend of juniper-infused hay, the culinary journey is one steeped in tradition and taste. Enjoy.

For years, McDonald's fans have wondered what the ingredients to the Big Mac's "special sauce" are. Now, executive chef Dan Coudreaut has leaked the secret to the sandwich's success. As you probably guessed, you can find all of the key materials in your very own kitchen. According to Coudreaut, all you need is sweet pickle relish, mayonnaise, classic yellow mustard, white wine vinegar, onion powder, garlic powder and paprika. As Coudreaut says, the paprika "gives it a little flavor but it also helps to enhance the color a little bit." Boss sh*t. After mixing that combination in a bowl, you have the secret to the the Big Mac's success. See, it's that simple. Enjoy.

Foodbeast takes another culinary excursion as they head down south to San Diego and the Carnitas’ Snack Shack. A menu heavily reliant on pork, the introduction speaks with the “Shack” founders as they discuss their approach to ingredients and food sourcing as well as the concept behind their establishment. Cutting to the chase, several signature items are presented including the “Triple Thread” Pork Sandwich, BBQ Pork Belly, a hardcore rendition of poutine with the Poutine with Vengeance, as well as some non-pork dishes such as foie gras and a steak sandwich. Enjoy.

If you live in the greater Los Angeles area, have we got some new for you! Today and today only, from 8 a.m to 8 p.m., Burger King Whoppers are only 88 cents. Not all Burger Kings will be participating, but those involved will be displaying large signs. Offer only good while supplies last.

Burger King reports that participating stores will be located in Orange, Los Angeles, Riverside, San Bernardino, and Ventura counties. Now go get one.

[via LAist]

When you’re passing through Marathon, which most likely you are unless you’re a fisherman, the Lobster Reuben is like a siren song pulling you off Route 1. Tucked just off the main drag, this little oceanside eatery's signature creation is by far their most poplar, having sold over 71,000 of them since they opened over 40 years ago. [Read More]

Times are tight, budgets are pinched. We had two dollars left in our food budget on Wednesday of last week, so I buzzed to the store and bought the only thing I could think of. Ramen. At 17 cents a package, ramen has to be the best food deal out there. And, it’s a fun deal, too. Because a packet of ramen isn’t just soup waiting to be made. It’s actually a blank canvas ready to be turned into art. Here are 10 super-simple ways to pimp out your ramen and make it into a simple, satisfying dinner. [Read the List]

I understand that “Sandwich of the Week” is not a plural, but when I walked into Cemitas y Clayudas Pal Cabron, I don’t know what came over me. I’d like to think that it was some twisted version of Montezuma's Revenge. The kind that makes you order too much and devour every last bit, leaving you with nothing but a food baby and guilt. I’m not even sure what made me order three cemitas, I may have blacked out at some point, but the end results were more than memorable. “La Mamacita,” “La Bronca,” (pictured above) and “La Muy Muy” may sound like construction site catcalls, but please, these cemitas (Mexican sandwiches from Puebla) deserve a little more respect.

Served on a toasted sesame-seed egg roll (which differentiates a cemitas from a torta), my cemitas were filled with puerco (pork) prepared three different ways: moist carnitas (La Mamacita), a thin breaded Milanesa (La Muy Muy), and spicy shredded pork loin (La Bronca: my favorite of the three). Not only are the toppings the tops—panela (a Mexican cheese with a mozzarella consistency), avocado, onions, cilantro, papalo (summer cilantro), spicy carrots (on La Muy Muy), and your choice of chipotle or jalapeno—but they hollow out the roll in order to fill it with even more pork.

There is a God. For the $4.99-6.99 price tag, ($2 extra if you add the cheese imported from Puebla), these tres amigas of deliciousness will even leave you with a little extra dinero in your wallet. Combine that with the porky goodness, and what you have is pretty much a “cuadrangular” (that’s Spanish for home run).

Cemitas y Clayudas Pal Cabron
3337 W. 8th St.
Los Angeles (Koreatown)

Folks in North Carolina take their pulled pork sandwiches very seriously, so the words "barbecue" and "vegan" go together down there about as well as "baby" and "bleach." But Remedy Diner, located in downtown Raleigh, just off Moore Square, is looking to change that with their meat- and dairy-free take on the classic pork/slaw/bun sandwich.

Start with the "meat": Remedy uses a textured soy protein marinated in barbecue sauce that approximates the unique consistency of eastern North Carolina pulled pork (squeamish meat eaters might even say it actually—gasp!—improves on the classic model, since the soy version is 100% gristle-free). It's a little wetter than the meat version, but that's not necessarily a bad thing since the soy is actually soft (unlike a lot of imitation meat), and you won't need to drown the sucker in vinegar because the cole slaw's so good. And the slaw is the secret weapon: shredded cabbage and carrots, mixed with veganaise and a homemade red wine vinegar, it provides the tangy kick you look for in a barbecue sandwich.

So yeah, we ate it, loved it, and we ain't afraid to say it: "vegan" and "barbecue" do go together (best to leave baby and bleach separate, though, unless that baby's real mean).

Vegan BBQ sandwich, $8.50
Remedy Diner
137 E. Hargett St.
Raleigh, N.C.
theremedydiner.com