- The Secret to Ultra-Delicious Fried Chicken: Duck Fat
- The Duck That Inspired a Sonnet
- Domenica's Chef Masters Vegetables Cooked Like Pizza
- People Will Kill for This Pork Sandwich
- Mario Batali, Octopus Whisperer
- Cathal Armstrong’s Cult 'Boiling Bacon'
- How to Make Pok Pok’s Famous Vietnamese Chicken Wings at Home
- A Sure Bet in Vegas: Khao Soi at Lotus of Siam
- Practice Makes Perfect Octopus
- Mourad Lahlou’s Flaky, Meaty Basteeya
The chefs at Montreal’s Joe Beef, Frédéric Morin and David McMillan, don’t play around when it comes to decadence. Their famous double-down is a sandwich made with two pieces of deep-fried foie gras (which act as the bread), filled with bacon and cheddar, then drizzled with maple syrup. “We first did it as a joke,” Says McMillan. “We were laughing at food media one day and decided to come up with the perfect lure. We started sending them out whenever a blogger came in. As we predicted, the dish took off on social media and turned into our little nightmare, and now we’re trapped into making it. I would never eat it. I think it’s disgusting.” Instead, McMillan prefers the restaurant’s pork schnitzel with a sunny-side egg, a fillet of anchovy, a slice of tomato and béarnaise sauce. “That’s delicious,” he says.