How-To Season 1

    • 1.15.18

      How-To: Make Queso

      Courtney McBroom, a native Texan, believes that one of the best things to come from her home state is queso, a gooey concoction of processed cheese, pico de gallo, avocado, and cilantro.

    • 1.2.18

      How-To: Juice with Cro-Mag's John Joseph

      Legendary Cro-Mags frontman John Joseph schools us on how to make a proper juice and smoothie.

    • 12.26.17

      How-To: Make Cretan Spinach Pie with Andy Milonakis

      Watch Andy Milonakis get back to his Greek roots as he uses poor knife skills, fresh herbs, and some good-ass feta to shows us how he eats like a fat prince with this Cretan spinach pie.

    • 12.25.17

      How-To: Make Cookie Dough Cookies with Christina Tosi

      Pastry queen Christina Tosi shows us how to make her dream cookie: the cookie dough cookie. It combines the best of both worlds, with a lightly baked outside and a gooey-raw inside.

    • 12.21.17

      How-To: Throw a Holiday Party

      With little to no planning, a strict budget, and about a half an hour's worth of grocery shopping—including a booze run—I threw this holiday party together in an afternoon.

    • 11.11.17

      How-To: Make Gluten-Free Onion Rings with Chris Kronner

      Chris Kronner of San Francisco's Kronnerburger updates a classic deep-fried recipe with his gluten-free onion rings.

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    • 9.17.17

      How-To: Make Brick Chicken

      Liza Queen, chef/owner of a bunch of now-closed cult restaurants, teaches us how to make brick chicken. The secret ingredients: butter, salt, butter, and more butter.

    • 9.4.17

      How-To: Make the Perfect Cheeseburger

      Matty Matheson breaks down the science and technique of burger making, and shows us what separates the real deals from the fakes out there.

    • 7.3.15

      How-To: Grill a Rib-Eye

      Chef Jesse Griffiths of Austin's Dai Due Butcher Shop and Supper Club teaches us how to perfectly grill a ribeye steak so we can have something to eat while we drink cheap ass beer and watch fireworks this weekend.

    • 7.8.14

      How-To: Make Moose Meat Marinade with Thom Beers

      Thom Beers shows us how to make a marinade for all those moose steaks we have lying around. Turns out, moose tastes pretty good.

    • 7.4.14

      How-To: Make Roasted Scallops with Michael Teich

      Michael Teich shows us how to make badass roasted scallops this summer so we can stop boring our friends with overcooked grilled salmon.

    • 7.3.14

      How-To: Make a Ramos Gin Fizz

      Portland Bartender Sean Hoard shows chef Lee Tiernan how to make a quintessential classic cocktail, the Ramos Gin Fizz, a frothy concoction of egg whites, sugar, and cream that involves so much shaking, the process will give anyone great biceps. Enjoy.