It’s Clear Why the Internet Loves This Training Video From Wendy’s So Much

Instagram user Barista_Life unearthed this ’80s gem from YouTube that dare we say, has a hint of Michael Jackson’s “Smooth Criminal” in its beat? This hysterical video is no parody; it’s a Wendy’s training video, intended to teach employees to properly brew and serve coffee and other hot beverages. Don’t be surprised if you find yourself snapping along and joining in for the chorus, because we all know “hot drinks, really get you goin’!” Once you’ve watched this song on repeat, prepare to keel over when you see the music video for this La Croix rap.

Carvel Just Announced a New Cookie Butter Flavor, and No, You’re Not Dreaming

Trader Joe’s has mastered the Cookie Butter craze, and Starbucks recently released a drool-worthy Cookie Butter Bar, but the latest take on Cookie Butter has us craving ice cream like never before. Carvel has officially teamed up with Lotus Biscoff combining forces to release Cookie Butter Soft Ice Cream, the new flavor made with Europe’s famous cookie.

While ice cream-lovers might be excited about experiencing the flavor in a cone or cup – or if it were up to us, straight from the machine – Carvel has unveiled five incredible variations of the flavor. You can order it as traditional soft ice cream in a cone (blended with Lotus Biscoff Cookie Butter), as scooped ice cream (hand-scooped ice cream combined with caramel and Lotus Biscoff cookie crumbles), as a sundae (layers of soft serve mixed in with caramel and cookie crumbles, and then topped with whipped cream, drizzled caramel, and more cookie bits), as a shake (the soft ice cream is blended with Lotus Biscoff cookie crumbles in a shake), and a flying saucer (soft ice cream sandwiched between two chocolate crackers). But we definitely won’t judge if you order all five.

Carvel’s Cookie Butter flavor is available for a limited time through May 28, and it’s the perfect way to ease into all your Summertime ice cream cravings! The best news about the new flavor is that customers can try it for free on Carvel’s annual Free Cone Day, April 27. If you’re anything like us and cannot wait until then, head to Carvel to try the five new Cookie Butter treats, available now.

The Cool (and Disappointing) Details About Breaking Bad’s Los Pollos Hermanos Pop-Ups

Breaking Bad fans are in for a special treat this week with Los Pollos Hermanos pop-up restaurants in Los Angeles and New York. On March 30 and 31, a space in Downtown LA transformed into the iconic restaurant from the show, where the notorious owner Gustavo Fring specialized in fried chicken. The pop-up restaurants serve as a promotion for Better Call Saul, the spinoff series whose season three premiere is Monday, April 10.

While Gus didn’t make an appearance, everything else about the pop-up was incredibly realistic and enough to make any Breaking Bad fan want to grab a spot in line. The only catch – and slightly disappointing thing – is the restaurant had a full menu on display behind the counter, but the only things the pop-up Los Pollos Hermanos served were (free) curly fries, three dipping sauces, and water. No chicken! Still, the novelty of the experience made it worth the visit, and dozens of fans shared their photos on Instagram.

Los Pollos Hermanos will pop up in NYC on April 9 and 10 at 243 Pearl St., so East Coasters, be sure to mark your calendars. Ahead, relive the experience for yourself by checking out some of the photos of the restaurant, curly fries, and more.

5 Things You Never Knew About Peeps

I spoke to a representative for Just Born, the candy maker behind Peeps, and she dished on all the questions I had about this beloved marshmallow chick. What’s the most popular flavor? Has the recipe deviated much from the original? Will we see more Peeps-flavored desserts crop up? Read on to learn more . . .

Peeps take 6 minutes to make.

But they used to take 27 hours. Rodda Candy Company in Lancaster, PA, invented Peeps. “A popular three-dimensional marshmallow chick was made by laboriously hand-squeezing marshmallow through pastry tubes,” our contact told us. Intrigued by this “small line of marshmallow products,” Just Born acquired the Rodda Candy Company in 1953. The first line of business? Mechanizing the marshmallow forming process so that making and packaging the Peeps would only take 6 minutes.

No one really knows the origin of the name.

Marshmallow Peeps have always had that name. Our contact added, “It was likely named after the sound a chick makes, but we are not 100 percent certain.” Before the early 2000s, the other products followed suit and were called “Marshmallow Bunnies,” “Marshmallow Pumpkins,” etc. But now, everything is umbrella-ed under the Peeps brand name.

The recipe has remained the same.

“We’ve stayed true to the original recipe, making only one change – in 1955 the wings on Peeps were ‘clipped’ to give them a sleek, modern look while also simultaneously helping to streamline the automation process,” the rep explained.

The most popular flavors are oh so ’90s-inspired.

The most popular flavor is of course the original marshmallow “with just a hint of vanilla” followed by Party Cake, Fruit Punch, and Sour Watermelon. As for who invents these wild new flavors, “It’s actually a fun mix between the flavor requests we receive from fans and our Recipe & Development team who are keeping on top of the latest flavor trends and testing out combinations,” the rep commented.

Peep-flavored Oreos are just the beginning of cool collaborations.

“Peeps are such an iconic and versatile treat that how could we not have more collaborations in the future! Now through April 7, Peeps is a delicious flavor at Rita’s Italian Ice.”

Hostess Unveils 3 New Classy Riffs on Your Favorite Desserts

Hostess Cupcake Cookies aren’t the only thing you can expect to see out of the all-new Hostess Bake Shop. According to a press release, the company plans to launch two other products as well: Decorated Twinkies (chocolate-dipped Twinkies with rainbow sprinkles) and Triple Fudge Ding Dongs. These elevated riffs on the classic treats won’t be found on the cookie aisle; instead, expect to see them in the bakery section of grocery, club, and convenience stores in the coming weeks.

John Legend Manages to Make Gordon Ramsay’s Insults Sound Downright Sexy

John Legend manages to make Gordon Ramsay‘s fieriest insults sound heaven-sent – and pretty sexy, too. In a hilarious spoof on The Nightly Show, the Grammy Award-winning singer presented the audience with a live performance of his pretend album Gordon, which is made up of some of the British chef’s best insults like, “I’ll get you more pumpkin, and I’ll ram it right up your f*cking arse.” It’s bizarre to hear such harsh words sung in such a melodic and soothing way, and the combination will make you double over with laughter. Watch the video for yourself to hear every glorious insult John Legend belts out and see a surprise visit from Gordon himself. The only burn that we wish made the cut? “Idiot sandwich.”

These Succulent Cakes Look So Real, You Won’t Believe They’re Icing

Decorating your home with succulents is one way to make it a beautiful environment, and decorating cakes with succulents will surely make your kitchen look gorgeous, too. Talented bakers have mastered the art of creating lifelike succulent designs atop homemade cakes, and the result is seriously stunning. The edible plants are typically made from buttercream frosting, sugar candy, or gum paste, and achieving the look takes next-level flower-shaped-frosting skills. Decorating cakes with real succulents is a popular trend, too, especially for wedding cakes, but we think creating realistic succulents out of icing is even more impressive. Prepare to be awestruck by 20 of the most beautiful succulent cakes on the internet, and check out a full tutorial on how to decorate a succulent cake if you’re inspired to make one for yourself.

If Eating Spicy Foods Makes You High on Life, You Must Try This Recipe

The Southeast Asian nation of Myanmar (formerly Burma) borders India, Bangladesh, China, Laos, and Thailand, serving as a melting pot of cuisines, spices, and unique flavors. If a trip to Myanmar isn’t in your near future, you can at least have a taste of the cuisine thanks to the new cookbook Burma Superstar: Addictive Recipes from the Crossroads of Southeast Asia ($20, originally $30) by Desmond Tan and Kate Leahy. Its pages contain some of the most coveted recipes from a beloved, extremely popular San Francisco restaurant, Burma Superstar.

The restaurant’s most famous dishes definitely earn a spot in the cookbook, including Tea Leaf Salad (a veggie “chopped” salad with actual fermented tea leaves), coconut rice (jasmine rice steamed with coconut milk and topped with fried onion), and pumpkin pork stew. However, it’s the chili lamb that I love most of all.

I’ll never forget, six years ago, entering the restaurant and watching this sizzling plate of caramelized meat and onions wiz past me on the way to my table. I deviated from my path and followed the dish to learn more. Succulent strips of lamb bathing in a syrupy sauce and studded with bright red chilis and dainty basil leaves. From that day forward, I would go on to order this dish at least 50 times. The servers always warn, “It’s very spicy,” to which I reply, “Then I’ll go ahead and order the large side of coconut rice.”

The truth is, this dish is very spicy, and that’s it’s appeal. Though the amount of chiles used is borderline insanity, studies have shown consuming capsaicin makes you euphoric. Yes, this dish sends a mad rush of endorphins flowing through your bloodstream.

Now, while I haven’t attempted this recipe yet to determine if it truly tastes exactly like the restaurant’s, I fully intend to ASAP report back. In the meantime, do yourself a favor and make it too. Feel the burn and cool it off with a ginger beer cooler (official recipe also in the book).

Chili Lamb

From Burma Superstar by Desmond Tan and Kate Leahy

Notes

With cumin and black mustard seeds complementing soy sauce, garlic, and rice vinegar, this dish comes across as Pan-Asian. Yet its roots are Chinese. In northwestern China, Uyghur Muslims have used cumin for years, and the spice, while still not that common in the rest of China, makes appearances in lamb stir-fries and grilled meat dishes. Regardless of its historical roots, Chili Lamb has a large and devoted fan base at Burma Superstar.

Ingredients

  1. 1 1⁄2 pounds boneless leg of lamb
  2. 1 teaspoon cornstarch
  3. 1⁄4 teaspoon ground black pepper
  4. 1⁄2 teaspoon salt
  5. 3 tablespoons canola oil
  6. 1 teaspoon cumin seeds
  7. 1 teaspoon black mustard seeds
  8. 1 1⁄2 teaspoons soy sauce
  9. 1 1⁄2 teaspoons dark soy sauce or regular soy sauce
  10. 2 teaspoons unseasoned rice vinegar
  11. 1 teaspoon sugar
  12. 1 tablespoon minced garlic
  13. 2 tablespoons minced jalapeños
  14. 3 small dried chiles, seeds retained, broken in half
  15. 1⁄4 to 1⁄2 teaspoon dried chile flakes
  16. 1 cup sliced yellow onion
  17. 10 Thai basil leaves, plus extra for garnish, optional

Directions

  1. Trim off the external sinew of the lamb leg. With a knife, separate the muscles by following along where the muscles naturally separate and slice against the grain into thin strips, removing any sinew as you work.
  2. Transfer lamb to a bowl and use your hands to mix the meat with the cornstarch, pepper, salt, and 1 tablespoon of the oil. Let marinate at room temperature while you prepare the remaining ingredients.
  3. In a dry wok or skillet, toast the cumin seeds and mustard seeds until the cumin is fragrant and the mustard seeds start to pop, no more than 30 seconds. Transfer to a mortar and use a pestle (or a coffee grinder used for grinding spices) to pulverize to a coarse powder.
  4. In a small bowl, stir together the soy sauces, 1 teaspoon of the rice vinegar, and the sugar.
  5. Heat the wok over high heat. Add 1 tablespoon of the oil and swirl to coat the sides. Stir-fry the lamb until the pieces have separated and are lightly browned but not fully cooked, about 2 minutes. Transfer to a plate.
  6. Heat the remaining 1 tablespoon of oil in the wok. Add the garlic and jalapeños and cook briefly, about 15 seconds. Add the mustard-cumin blend, chiles, and chile flakes and stir-fry briefly. Pour in the sauce mixture, increase the heat to high, and let the sauce come to a boil.
  7. Add the lamb and onions and cook, stirring often, until the lamb is cooked through but the onions are still slightly crisp, 2 to 3 minutes. Add the basil and the remaining 1 teaspoon vinegar. Taste, adding more soy sauce or vinegar if desired. Garnish with more basil.

Reprinted with permission from Burma Superstar, copyright © 2017 by Desmond Tan and Kate Leahy. Published by Ten Speed Press, an imprint of Penguin Random House LLC.Photographs copyright © 2017 by John Lee

Rejoice in Airplane Food! JetBlue Just Partnered With NYC’s Milk Bar

There’s a whole new reason to love JetBlue’s Mint first class: passengers now will receive a box of Momofuku Milk Bar goodies. Classic bagel rounds stuffed with bacon-scallion cream cheese, “Hard Body” cold-pressed green juice, and a Milk Bar cookie will fill you up and fuel you on your flight. Christina Tosi teases that the cookie flavor will be a surprise . . . but here’s hoping her world-famous compost cookies made the cut. This is certainly a partnership we can get on board with!