Departments
Splice Archive
A lesson in cultural norms from our most woke Quibbits.
Rooster hits on a new idea for a startup: passing Minions off as prime rib.
I wore a diaper when I worked in an Amazon warehouse.
Getting off these damn prescription medicines.
Where beer tastes like beer. Unless it tastes like bacon.
His information is outdated.
From the depths of MQ’s “custom treatment” in Tijuana, Mexico.
And I made him bleed.
Clean meat won't make activism unnecessary.
An interview with Good Food Institute’s Matt Ball.
With a dash of the old world.
The next McRib you eat could be your last.
The coveted restaurant designation is a double-edged sword.
It might be sublime or torturous.
Since nobody knows what intrinsic value is, perhaps it's a moot question.
Truth in advertising is the biggest lie of the century.
It was considered something of a problem child.
Condescending MSN restaurant article gives very bad advice.
Medical marijuana’s elephant in the grow room: the poor need not apply.
What is the point of the department's existence?
It’s difficult to be sure what’s ethical and what isn’t.
From Coca Cola's invention to its intense rivalry with Pepsi (originally aired in 2006 on a network that shall remain nameless).
Hold the pickle? Not a chance, bub.
Exploring the last remains of an indoor mall in Baltimore City.
So many companies to boycott and so little time. Drat!
Popular YouTube chef Andrew Rea takes on McDonald's Szechuan sauce (a short-lived promotional tie-in for the 1998 Disney musical Mulan), repopularized by the unexpected release of the season three premiere of Rick and Morty. Via Reddit.
Crab cakes in 15 minutes... or, well, something approaching crab cakes. More videos from Bon Appétit. Via Reddit.
A totally necessary innovation in grocery services. More on Instagram. Via Grub Street.
Bruce Pascal's 3,500+ Hot Wheel collection, including a prototype pink VW Beach Bomb Rear-Loader, valued at $150,000. More from Barcroft TV. Via Boing Boing.
Directed by Alison Grasso. Viktor Sveinsson bakes his bread with the help of Icelandic hot springs. Via Eater.