I just recently visited to Los Angeles and I have to admit that one of my favorite things about this city is the Food Trucks. You see them everywhere you go and for the most part they are all pretty good. Many more chefs, in warmer climates especially, are opting to save scarce start-up costs to establish a relatively inexpensive traveling food mobile as opposed to your typical standalone restaurant. In the latest episode of Subculture Club, Thrash Lab offers a closer look at some of these nomadic foodies, specifically within the industry’s mecca of Los Angeles. 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.

Two prominent New York City chefs have opened restaurants in Atlantic City’s new Revel Hotel just in time for summer; Alain Allegretti unveiled Azure by Allegretti and Marc Forgione opened American Cut, both in partnership with LDV Hospitality. The restaurants will feature cuisine derived from the chefs’ popular Manhattan haunts. [See & Read More]

Anthony Bourdain is an American chef, best-selling author, television personality, cultural anthropologist and the envy of many. His audacious personality and worldly knowledge acts as an excellent foundation to narrate his adventurous life.

One of his recent syndications, The Layover, offers a how-to guide to exploring popular cities during an unexpected air travel layover of 24 to 48 hours. [Read More]