Veni, vidi, edi: We came, we saw, we ate. They're slightly healthier, so it's acceptable to eat the entire pan. I put it in my mouth and closed my eyes: for a second I forgot about where I was, lost in the pure, simple deliciousness of crispy, creamy, salty perfection. I can’t believe nobody ever thought of it before. Time travel isn't a thing yet, but you can transport yourself back to childhood with a big bowl of Tater Tots. The smokiness and the melt-in-the-mouth consistency really blew me away. These hand-rolled tots are loaded and stuffed with fresh jack and cheddar cheese and best of all they come with your choice of six amazing dips. He is so young, but so clever. It is a fermented tea, which sounds disgusting but it is sweetened and you can flavour it with different fruits. On a new episode of "The Best Thing I Ever Ate" Monday night themed on "culinary revolutions," Conant shined his spotlight on Chef Mitchell Ciohon and the tots with caviar … Also, we were eating with our hands, which is a really interesting way of engaging with the food if that’s not what you’re used to. He made me a lucha paratha; it is a small paratha, and quite difficult to make, but it goes so, so well with butter chicken. The only way I can describe it is it tastes like apple cider vinegar mixed with fruit. We were eating dinner at the Hole in the Wall, a deeply comforting restaurant in a 16th-century Cambridgeshire pub run by chef Alex Rushmer. I’ve been trying to recreate it since I came back and I can’t do it, so there must be something about it I still don’t understand. Leave a comment below. When I was growing up it was beef. The restaurant is gone. That doesn’t make it sound any more appealing. "Cheap Eats" host Ali Khan praised the corned beef tongue reuben from Bavette La Boucherie in an episode themed "Sandwich Hall of Fame," while chef Sunny Anderson used her segment on "In A Bowl" to give a shoutout to Milwaukee's late-night staple Real Chili. We're over selfie sticks. Time travel isn't a thing yet, but you can transport yourself back to childhood with a big bowl of Tater Tots. This particular one was in the south of Sri Lanka. King crab at Fäviken, SwedenTommy Banks: The Black Swan at Oldstead, Yorkshire. There were 10 of us at an informal party at Mark Hix’s house for a friend’s birthday. Though "The Best Thing I Ever Ate" tends to focus on the same cities – food meccas like New York, L.A. and Chicago, plus maybe a particular chef's stomping grounds, like Cleveland for celeb chef Michael Symon – this isn't the first time Milwaukee's made the cut. baked cauliflower tots that are filled with cheddar cheese. I want to say the shepherd’s pie at Jikoni was my favourite dish this year, but it’s not technically a shepherd’s pie. Hugh Maguire’s smoked black puddingZoe Adjonyoh: Zoe’s Ghana Kitchen, London. I drank kombucha for the first time. The Cooking Channel got it right this time, though – and you can see for yourself next time this episode airs on Monday, July 22 at 8:30 p.m. (For scheduled airings beyond then, visit Cooking Channel's website.) Recommendation: H-100'S TATER TOTS If you ask chef Beau what her favorite food truck meal is based out of Cali, then this without questions is it. It was crispy on the outside like the best chicken skin with comforting soft potato on the inside. Forget whatever you may have thought about Brussels sprouts in your youth and give them another try. Cucumber curry was a revelation: slices of peeled, deseeded cucumber in a thick coconut milk that was golden from turmeric, with garlic, curry leaves and red onion. Moo ping at Moo Ping Hea Owen, BangkokAndrew Wong: A Wong, London. Clonakilty black pudding has always been the benchmark for me, until I tasted Hugh Maguire’s ingenious twist. Shiitake broth with turnip and clementine at P Franco, LondonOlia Hercules: food writer. To get into PDT you enter a hotdog joint that has a phone booth in it, pick up the phone and if you are lucky and they have space, the wall opens and you step into a cozy, darkly lit bar. Add cubes of raw potato to a dish if you’ve accidentally over-salted it. They’re unexpected, by chance. Twerking turkeys, pigs in actual blankets and Christmas tacos galore! Also try their awesome burgers! © 2020 Discovery or its subsidiaries and affiliates. Some of these delectable dishes can potentially disrupt your digestion. This year I was invited to judge the Great Taste Awards, and my God there was some great tasting artisanal products in the running. It arrived topped with crispy chickpea fritters and a handful of coriander. Roaming Food Truck Los Angeles, CA 90064 I hadn’t even wanted anything to eat that day. Also something that looked a bit like tabbouleh: chopped gotu kola leaves with grated coconut and various other flavourings. I want some now. But in the end it had to be the thing that gave me the purest jolt of sheer, physical pleasure – and it was one of the simplest. Crank up the tunes and tuck into one of these delicious dishes! Before dinner there were always home-made crisps. We’d spent the whole day cooking and chatting together, and Franchina was adamant that I share the recipe in my Italian book that I’ve just finished writing, so that younger generations learn how to cook it – she was really worried that people don’t cook like that any more and things are changing. Tune in Monday night at 9pm ET for more culinary revolutions on the #BestThingIEverAte. A thing of beauty, as well as delicious. A comforting hug of lemongrass and catfish with garlic, banana stem and fish sauce, shot through with vermicelli. Rice and curry is a typical meal in Sri Lanka, but every time you get it it’s different – and it’s not just rice and curry, it’s rice with several contrasting curries. It’s always refreshing to find somewhere like Night + Market that embraces the bold. An Australian chef just saved the universe by baking a pizza pie that features nearly one hundred varieties of cheese. My best friend Farokh Talati is the head chef at St John Bread & Wine, so I go all the time. Growing up in Kolkata, my favourite dish was bihari kebab made by our wonderful cook, Haji Waheed. It’s very similar to how we cook in Samoa, where I was born, except we’d use heated volcanic rocks whereas they used coral. It’s a statement to me of how food and attitudes towards food have evolved. Or, uh, wherever "Milwuakee" is. Then we had naan bombs. Minnesota casserole hotdish is a mix of ground beef, vegetables and cream of mushroom soup topped with crispy Tater Tots. Spiced scrag end pie at Jikoni, LondonItamar Srulovich: Honey & Co, London. He made lots of small dishes – a lamb sweetbread curry, some sea purslane onion bhajis, a lobster biryani – but it was the spicy, meaty pheasant curry that really stood out for me. When he's not writing about the latest blockbuster or talking much too glowingly about "Piranha 3D," Matt can probably be found watching literally any sport (minus cricket) or working at - get this - a local movie theater. The best meals by far were at really basic places. Because everything tastes better when it's served in a handy little jar. How to get your piri-piri on without breaking the bank. Take the basting butterflies out of your stomach and banish any stress this Christmas with our sage cooking advice. I am in the very fortunate situation of being married to a brilliant chef and have good friends who also happen to be incredible chefs and own brilliant restaurants. and that's no lie. Some of it had charred where it caught on the hot coral, giving it a smoky, salty flavour. It made me think of Harry Potter going to the Ministry of Magic. All this was done on a couple of portable stoves at the back of the tiny bar – P Franco has the feeling of being in somebody’s kitchen, but surrounded by loads of really good wine. Tunworth cheese, Cheesy Tiger, MargateMarina O’Loughlin: restaurant critic. Tater tots are a pretty common dish but these guys do it like no other, My friend Saransh Goila is a very talented chef who has a takeaway place in Mumbai. Tim wouldn’t tell me what he did to make the broth so viscous – I think he boils down millions of shiitakes so it was super-concentrated and rich, but light at the same time. Nam khao tod at Night + Market Song, Los AngelesLee Tiernan: Black Axe Mangal, London. Fäviken is a restaurant in a remote part of central Sweden – the nearest town is half an hour away – run by the chef Magnus Nilsson. The best thing I have eaten this year is Cromer crab in Norfolk. I scribbled a few things … To us, bread sauce is like a snuggly comfort blanket for meat. When I was in New York, I went to PDT, a cocktail bar (it stands for ‘please don’t tell’) and even though I’m the sort of person who prefers a glass of wine, I was dying to go after seeing a post on David Chang’s Instagram of golden brown tater tots, creme fraiche and caviar. I don’t know how he made clementine work with mushrooms but the combination was inspired. Skip traditional treats this Valentine's Day and make a decadent dessert that will keep you satisfied for days. In early August, when the first porcini mushrooms came, we roasted them whole at my cousin Ernesto Bartolini’s house in Tuscany and ate them with fresh borlotti beans, which were also in season.