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I Spent Seven Days Cooking Like Anthony Bourdain

Anthony Bourdain passed away June 8 2018, leaving behind a legacy of acceptance and adventure. He also left us some badass recipes.

Anthony Bourdain Appetites Cookbook

When I think of Anthony Bourdain cooking in authentic Bourdain fashion, I think of him surrounded by fellow badass, pirate-esque characters that use foul language, tell dirty jokes and likely have a hip flask hiding somewhere in their aprons. So when I asked my big brother Jake if he’d spend the week making Tony Bourdain recipes with me and he jokingly replied, “We goin’ old school Bourdain and gettin’ some blow?” I knew I’d picked the right man for the job.

Although we adore all versions of the beloved bad boy chef, rather than the Kitchen Confidential, illicit drug-partaking, sword-wielding Tony, we decided to go with the more recent version — the one we all watched fondly as he traveled the world and taught us that cuisine we’d never tried could be delicious and people we’d never met could be fascinating and neither were anything to fear, but to welcome and seek out with enthusiasm.

Anthony Bourdain adventured to nooks and crannies all over the world — he wandered into hole in the wall dives, enjoyed fine dining prepared by Michelin-star chefs and he was a guest in the homes of local families from nearly half of the countries on Earth. Well, this week, he’s in my family’s kitchen — we’re going all out and trying to master or at the very least muster, recipes from his Appetites cookbook. From goulash to lobster rolls to Osso Bucco, here goes nothing!


Day 1: Sausage and Pepper Hero  

Sausage and Pepper Hero, Appetites Cookbook Anthony Bourdain

Inspired by Tony’s many walks of shame to the sausage and pepper vendors that were a constant at the New York street fairs, these sandwiches felt like a simple start to the intimidating week that lay ahead. One pan, extra virgin olive oil, a few peppers and onion, some sweet Italian sausage, some hot Italian sausage, and hero rolls — a very simple grocery list that rang in at less than 25 bucks. The whole prep time from start to finish was 25 minutes and the end result? Tasty.

This recipe was super easy — almost too easy. It made me feel like I was half-assing the cooking. I’d recommend it as a great dinner when you’re low on time and want to throw together something that isn’t much hassle but still delivers. I’d encourage anyone who does try this one to get their hands on some decent bread, maybe from the local bakery because the store bought French rolls were total nonsense. I also recommend having some condiments handy like mustard or my personal favorite, Mexican crema. We paired this dish with some Brooklyn, NY RESIN, Six Point Ale because a cold beer seemed the most appropriate complement to a messy street fair hero.

Cost: $24.74

Prep time: 25 minutes

Level of Difficulty: 1 / 5

Level of Deliciousness: 3.7 / 5

Pro Tip: Buy decent bread and condiments.


Day 2: Goulash

Goulash, Appetites Cookbook Anthony Bourdain

In Season 5, Episode 6 of Parts Unknown, Bourdain travels to Budapest where he visits the home of a singing gypsy, with impressive cooking chops. This recipe is inspired by that trip. I honestly had no idea what goulash was when I first came across this recipe, but it seemed attainable calling for beef chuck and veggies that you can find easily at your local grocer (to say finding ingredients for some of these recipes has been tricky is a monumental understatement). Oil, spices, a variety of vegetables chopped and chopped — then chopped some more — and some beef chuck, throw it into a pot and voila! Well, not exactly, it took two adults who admittedly did not chop at optimal efficiency several hours to prepare all the ingredients to throw into said pot.

I’m slightly embarrassed to admit this, but we began prepping our goulash at 6:15 P.M. and did not sit down to eat it until 10:30 P.M. That’s correct, it took us over four hours and four bottles of wine to master the goulash, but master it we did! I think we were pleasantly surprised because while we of course trusted Chef Bourdain’s master recipes, we were skeptical about the size of some of our vegetables. My fiancee was going on and on about the gigantic parsnip and I’ve heard that produce is bigger in California, i.e. giant grapefruit sized onions. And we did use nearly an entire container of paprika. We were adamant though, about sticking to the recipe exactly as we read it and good God, I’m glad we did. Because when we finally sat down with our millionth glass of Hungarian wine and bowls filled with piping hot goulash, a dollop of sour cream and a slice of rye bread to mop up any remnants, it was heaven.   

Cost: $46.77

Prep time: 4 hours and 15 minutes (It should only take half this time if that.)

Level of Difficulty: 2.5 / 5

Level of Deliciousness: 4.5 / 5

Pro Tip: Chop your vegetables wisely, make your friends help you.

Day 3: New England Lobster Rolls

Lobster Deal Appetites Cookbook, Anthony Bourdain

Lobster rolls, a Cape Cod classic with just a handful of ingredients: lobster, mayonnaise, celery, some seasonings and bread — no biggie right? Wrong.

Okay, remember how I was talking about drinking all that Hungarian wine while I made goulash? Well, while drinking said wine, I decided to place an order for lobsters. I was excited, I was drinking wine, I was multitasking prepping goulash and texting my lobster connect (yes, I have a lobster connect). Somehow, I managed to confuse $17 a pound with $17 a lobster and I ordered six lobsters. The recipe called for six lobsters. Well, these lobsters were gluttonous, radioactive, ginormous alien-like monsters that weighed several pounds each. When I arrived at the pre-established meet spot, my seafood dealer showed me the goods and I nodded in approval.

“Thanks for coming through my man.”

Then he shut the box, looked up at me and in slow motion said,” That’ll be $300.”

“Hahaha, for sure, no really how much?” He stares at me blankly. “Wait, you’re serious?”

“Yes, I’m serious, they’re like three pounds each.”

“Ummm, can I only have three?”

“No, you pre-ordered them, they’re alive, you have to take them.” I nodded sadly, forked over the dough and grabbed my nearly 20-pound box of live lobsters. It was a long shameful walk back to the car. The same almost thirty-year-old who still drives to her mom’s house so she doesn’t have to spend money on food just spent $300 on lobster. I called my brother, “We’re going to need to invite some people over tonight, I have enough lobster to feed 15 people.”

So, a New England Lobster Roll party ensued. We invited friends over and drank Cape Cod cocktails through to the wee hours of the morning. Everyone stood around and watched in horror as we threw the live lobsters in the pot. (I learned later there are more humane ways to do this). When all the lobsters were done, Jake and I retrieved all the usable meat (we watched a Gordon Ramsey YouTube video to learn how to do this best). No one talks about this part of cooking lobster by the way, because preparing lobster is atrocious: there were lobster guts, the pregnant lobsters had this blackish red goo that oozed and flung everywhere and there was lobster poop, not like the cute little vein that shrimp have, but really graphic lobster excrement.

Once the lobsters were cleaned, we chopped them up, threw them in the mixing bowl with the celery, spices and mayonnaise (we had to use store bought because we tried and failed twice at making Bourdain’s version) and then packed the delicious mixture into a hot dog bun. We passed the lobster rolls around to our family, friends and even the neighbor who’d wandered over to see what all the ruckus was about. They were a hit! Despite the murder, the guts and the gore, New England Lobster Roll Night was a success — one for the ages and with all things considered, worth every penny.

Cost: $336.41

Prep time: 4 hours-ish (Again, doesn’t need to take so long once you know what you’re doing.)

Level of Difficulty: 3.5 / 5

Level of Deliciousness: 4.2 / 5

Pro Tip: Do not drunk dial your lobster connect.


Day 4: Meatloaf with Mushroom Gravy

Meatloaf with Mushroom Gravy, Appetites Cookbook, Anthony Bourdain

Meatloaf sounds so 1950’s, so old-school “all-American family” — something I imagine June Cleaver preparing for Ward, Wally and Beaver for Sunday evening supper. Apparently, it originated in Germany and German immigrants brought the meat mashing recipe with them to colonial America. Since then, it’s graced the dinner tables, retro diner bar-tops and cafeteria trays of Americans from coast to coast.

I’ve never made meatloaf before and I’ve only tried it twice. The recipe wasn’t too daunting but the shopping list was more difficult to get through than one might think. Tracking down ground veal and even more scarce, veal stock, is no easy task. Jake was able to score some ground veal at a butcher shop a couple towns over but I was searching high and low for veal stock to no avail. “Make it yourself,” they said, but that’s a ton of cash that I already spent on lobster, so, after calling 50 places within a 50-mile radius I gave up and ordered some from Amazon.

We paired the meatloaf with Bourdain’s mushroom gravy and mashed potatoes and I must say, I was sincerely taken aback by how delectable and savory this was. The mushroom gravy itself was mouth-watering kind of good — addicting even. The secret to fantastic restaurant-grade cooking, Bourdain has said, is butter and shallots, and this recipe is ample with both. As for the likeliness of Jake or I making any of these dishes again, this one tops the list, along with the goulash.

Cost: $50.41

Prep time: 2 hours-ish

Level of Difficulty: 2.5 / 5

Level of Deliciousness: 4.8 / 5

Pro Tip: Pre-order your veal stock online so you’re not stuck searching for hours.


Day 5: Chicken Pot Pie

Chicken Pot Pie, Appetites Cookbook Anthony Bourdain

Jake and I, like our three other siblings, likely inherited our initial intrigue and inevitable adoration for Bourdain from our mom. She read Kitchen Confidential and passed it around, insisting her children read it too. She waited in line to have him sign her Les Halles Cookbook beaming and blushing while posing for a photo with him. Her eyes still well up with tears at the mere mention of him since his tragic passing last June. After decades of tirelessly preparing our family home-cooked gourmet meals, it seemed only right we invite her over and for us to do the heavy lifting this time around.

 Poaching chicken was a foreign concept to me but once I got past my own skepticism and lowered my eyebrow, I just followed the recipe exactly as I read it, and chicken really does cook while sitting in a covered pot removed from heat. The chopping wasn’t nearly as demanding as the goulash and our mom arrived just in time to stop me from ruining the crust with an itchy over-blending compulsion I’m currently dealing with.

Jake repeatedly instructed me to handle the crust, “Get going with the crust… Dude, make the crust!” But, I thought I should make it just before we rolled it out and laid it over the top. This was incorrect and has taught me to read an entire recipe from start to finish before each culinary endeavor. The crust dough needs to rest in the fridge for an hour before it is rolled out and placed over the pot pie’s savory goodness. This added unnecessary time and we didn’t eat until after 9 p.m. Apologies.

When we did sit down to eat the chicken pot pie, I was so excited for my mom, who can be appropriately characterized as a chicken pot pie connoisseur, to try it. I took dozens of photos of her taking bites of the dish, which was driving her nuts because who wants to be repeatedly photographed while eating, but landed us with this gem of a photo that will immortalize chicken pot pie night and serve as one of my favorite and I think most fitting photos of our fabulous and funny mom.  

Cost: $41.57

Prep time: 3 hours

Level of Difficulty: 3.5 / 5

Level of Deliciousness: 4.4 / 5

Pro Tip: Make the dough ahead of time so it can rest in the fridge, do not over blend your dough and invite your mom over and feed her for once!


Day 6: Mutant Quesadillas: Chorizo and Duck

Duck and Chorizo Quesadillas Appetites Cookbook Anthony Bourdain

We chose this recipe because we wanted a good excuse to pair something with margaritas. These are not chorizo and duck quesadillas like I initially assumed, they are duck and goat cheese quesadillas and then chorizo and Monterey Jack cheese quesadillas. Two separate types of quesadillas with some yummy homemade pico de gallo on the side. Which one was better? It’s difficult to say because they were like apples and oranges, both delicious but completely different.

The duck had to be purchased at the butcher shop a couple towns over and salted the night before we made them. The prep on the day of wasn’t overly intensive, they were actually relatively simple to make and the duck was ridiculously tasty. Paired with the goat cheese, it felt like quite the decadent quesadilla.

If you’re looking for something simple to prepare, inexpensive yet flavorful, and have a large group of people to feed, go for the chorizo quesadillas. If you’re feeling a tad pretentious, don’t mind the extra effort (and the added expense) and have a smaller group of friends to impress, go for the duck and goat cheese. If you’re feeling like Anthony Bourdain — make both! These quesadillas were easy peasy, certainly gratifying and turned out to be an excellent excuse for margaritas.  

Cost: $67.78

Prep time: 1 hour 45 minutes

Level of Difficulty: 2 / 5

Level of Deliciousness: 4.2 / 5

Pro Tip: Make sure you’re prepared and buy the duck ahead of time so you can salt the night before.


Day 7: Osso Bucco with Saffron Risotto

Osso Buco with Saffron Risotto, Anthony Bourdain Appetites Cookbook

We saved the fanciest dish for last. Osso Bucco calls for veal shanks, which we scored only one town over at a little Italian market, Claro’s. We also grabbed the carnaroli rice for the risotto there. Salt, pepper, a little flour and then we plopped the veal into some hot oil to sear both sides. Afterwards, we threw it into the pot of wine and veggie brew and let it simmer for three hours. We prepared the risotto a ladle full of saffron stock at a time and for the first time in my life, I seemed to have timed it perfectly —  both the risotto and the braised veal were ready to be served at the same time.

I’m not sure if by day seven we were such cooking pros that we could conquer any recipe Bourdain threw our way or if making Osso Bucco isn’t nearly as challenging as I assumed it would be, but it was pretty easy! Time-consuming, sure, but really quite simple. We paired the Osso Bucco with negronis because they were one of Bourdain’s favorite cocktails. The first few sips were bitter and made me shudder a bit, but they grow on you.

When we sat down to eat our last Bourdain recipe, after an exhausting but very special seven days of cooking, we clinked glasses with our negronis and dug into a very lavish, fall-off-the-bone, fabulous dish of Osso Bucco and saffron risotto.

Cost: $104.95

Prep time: 3.5 hours

Level of Difficulty: 2.2 / 5

Level of Deliciousness: 4.6 / 5

Pro Tip: Pair this dish with negronis and pour some out for our man Tony Bourdain.


The most valuable thing I learned throughout this cooking-like-Bourdain endeavor is that cooking doesn’t have to feel so intimidating. For regular people who usually just throw together a mediocre meal for their family, like me, it can be daunting and overwhelming to peruse a cookbook. The ingredient list may look too long or the steps too intensive, but once you do it, it’s miraculous how it all seems to come together in the end. Not to mention the pride and satisfaction that comes with your family providing a soundtrack to your dinner filled with “mmmm’s” and “aaah’s.”


A note from my big brother and crucial cooking partner-in-crime Jake:   

Bourdain showed us that food has the power to bring countries and cultures together if we are brave and open-minded, but it will also bring families together. The time we’ve spent cooking and doing this adventure has been such a blessing and so much fun.  Our kids play and our spouses complain while we bond and cook in the kitchen, and when it’s all said and done, we all sit together and enjoy the food. It’s not just exploring the world, because you can explore relationships and experiences in new ways as close as your own kitchen, enjoying the ones you love the most.

Anthony Bourdain Appetites Cookbook

To follow more adventures and see more pictures, please follow Emily on Twitter @MissEdSullivan or Instagram @edsullivan2 and Jake on Instagram @jakex3g.

#foodbeast Celebrity Grub Culture FOODBEAST Opinion

How I Will Remember Anthony Bourdain

“Whatever it is that Anthony Bourdain does, I want to do for a living.”

This was a Facebook status I posted a few years ago, inspired by the epicurean journeys Anthony Bourdain was known for via his shows No Reservations, The Layover, and Parts Unknown. Though I had always been drawn to food and the myriad of lessons it could teach us beyond satiating and self-satisfying needs, Bourdain catapulted that interest into a deep passion for the connective tissue between cultures that I now saw it as. But beyond the message, his delivery of it was also the hook, a mix of brash irreverence that pushed the envelope on how we should view food culture and constantly poked the bear that is societal norms and expectations, and a paradoxical reverence for the simple humanity of sharing a meal with someone. “Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody,” he had mused.

Fast forward some years later and I found myself on a beach in Aruba, feeding a flamingo, all right after sharing a traditional Aruban meal with the locals. For work. The realization of the moment was a rush of feelings, and remembering that Facebook status of speaking that aspiration into existence had me emotional. The first person I thought of during this eureka moment? Anthony Bourdain. He was the benchmark. The MJ of storytelling. The Ali of empathy. But ultimately I just wanted to be the Bourdain of being human.

This gift of setting the table for the human condition and allowing the whole world to dine with him is something I use daily as inspiration, whether I’m on my own food journeys in different parts of this planet chasing a ‘What would Bourdain do?’ blueprint or simply grabbing a bite with loved ones. And ultimately, he was able to shrink divides between people by helping us realize that through our stomachs and palates, common ground could be found, erasing surface-level differences with each bite, each morsel, each food-stuffed smile.

That such an impactful human and tremendous influence had passed by suicide cratered a deeper chasm within me, though, digging in close to home knowing my own private struggles and how I tried to take my own life a few years back. Normally such a subject would be taboo, but it’s vital now to shed light on depression and mental health. It’s crucial to let your loved ones know how much you mean to them and how important their presence on this planet really is. It matters. It matters enough for us to be there for one another, shouldering burdens and carrying each other to a safety that shelters us from any harm, whether it be from self or others. It matters to know that there is professional help out there too, to help us battle these struggles and inner demons.

We’re all under the thumb of some sort of pain, some worse than others and to the point of unbearable. But it’s a battle we fight regularly. You never know who’s struggling more in this battle, where a dark place seems a better solace. But there’s signs of this struggle. Reach out to them. Let them know of the infinite better out there and that there is a support system. Allow them a seat at your table. It would be the Bourdain thing to do.

I won’t ask for pardon for this grief. This is my respects paid to a well of inspiration, one of the main reasons why I get to do what I do for a living.

Thank you Anthony Bourdain for broadening our borders and helping us explore this earth through your compelling perspective. Thank you for the infectious curiosity that navigated mankind and this planet boldly by shrinking it to the size of a kitchen or dining room. Thank you for introducing to us a world where its lens into humanity showed the common thread of food, creativity, and kindness as the greatest equalizers.


Please, if you are one of those suffering mentally and need help, call the National Suicide Prevention Lifeline at 1-800-273-8255. You can also visit for more information.


Photo: CNN/Parts Unknown
Celebrity Grub Opinion

Thank You, Anthony Bourdain

Like the rest of the world, I woke up this morning to the news that Anthony Bourdain passed away. I’ve been sitting in a stunned silence since then, my mind still trying to wrap around the fact that he’s gone.

To the world, Bourdain provided extraordinary insights into food, culture, and the culinary workforce. To me, he was instrumental in setting the inspirational foundation of how I approach food and life. I guess that’s why his death is affecting me so much.

I started watching Bourdain’s shows when I was in high school, during the heydays of No Reservations. While I came curious to learn about the culture and food of other countries, I stayed for the down to earth, no-frills approach he brought to explaining just about everything. Bourdain never just scratched the surface of a place he visited, he went in as deep as humanly possible for an hour-long show.

It was his rapt engagement with finding the true essence of a culture and its food that inspired my own quests to learn about the world’s cuisines. I’ve developed a curiosity and desire to not just discover a country’s food, but to understand its importance and impact that it has on those eating in it. That drive to go beyond the dish came predominantly from how Bourdain approached food.

What Bourdain also gave me was an appreciation for people around the world, regardless of whether they came from. How he showed communities in his programs broke down the stereotypes that have pervaded the culture of the United States, and revealed a world that is far more similar than some would have us believe.

That ability to see past everything and enjoy people for who they are is what gave us such great moments in television. Bourdain’s dinner in Vietnam with President Obama. His experiences in Beirut when the Lebanon War broke out. Bringing Parts Unknown to Gaza, Jerusalem, and the West Bank. I don’t know if anybody but Bourdain could’ve brought us such poignant moments to the spotlight he shined on them.

There’s a quote from James Beard that I love to recite. “Food is a common ground among us, a universal experience,” it goes. Bourdain is the living embodiment of that quote, and someone I will always try to live like, whether it be vicariously through his programs or through my own foodie adventures.

Farewell, Anthony Bourdain. Thank you for the lessons in food, culture, and life that you’ve taught not just me, but the rest of the world. You will be sorely missed.

Please, if you are one of those suffering mentally and needs the help, call the National Suicide Prevention Lifeline at 1-800-273-8255. You can also visit for more information.

Featured image from Peabody Awards on Flickr
Celebrity Grub Now Trending

Chefs React To The Passing Of The ‘Pope’ of French Cuisine, Paul Bocuse

Chef Paul Bocuse, considered by many to be the “pope” of French cuisine, passed away over the weekend at the age of 91. His culinary influence has been felt and most importantly, tasted, around the world, with his restaurant empire stretching from Lyon to Epcot. Many of today’s food icons, like Anthony Bourdain, Gordon Ramsay, and Andrew Zimmern, were all influenced by his contributions to the culinary world.

Following Bocuse’s passing, the culinary community came together for an outpouring of love for the legendary chef on social media, with many sharing how Bocuse affected their own lives.

Anthony Bourdain

On Instagram, Bourdain also said that the “most memorable meal of his life” was with Paul Bocuse.

Emeril Lagasse

The popular New Orleans chef paid tribute to one of his first mentors on Twitter, noting Bocuse’s impact on showcasing French cuisine to the world.

Andrew Zimmern

Andrew Zimmern credited his choice to pursue his culinary passion to Paul Bocuse. If it weren’t for Chef Bocuse’s influence, Bizarre Foods may not exist today.

Thomas Keller

Michelin-starred chef Thomas Keller credited Chef Bocuse with setting the gold standard for chefs to follow in the industry today, and asked for people to join him “in celebrating his exemplary life.”

Al Roker

The familiar face as Today Show’s weather anchor and former Food Network host gave his thoughts on Chef Bocuse, saying that he was “honored to have met him.”

Wolfgang Puck

Chef Wolfgang Puck, who once called Bocuse the “god of cooking,” thanked the culinary titan for his “friendship,” “leadership,” and “dedication” that can be exemplified through all those who knew him.

Gordon Ramsay

Today’s biggest global celebrity chef honored Bocuse, one of the original major chef names worldwide, on Instagram. He called it a “sad day” for chefs around the world, recognizing the impact that Bocuse had not just on French cuisine, but on chefs and culinary talent everywhere.

Celebrity Grub News Now Trending

What Chefs Are Saying About Mario Batali’s Sexual Allegations

Celebrity chef Mario Batali was accused of sexual misconduct by four women, shocking and saddening the food world. While it is still sinking in that the world-renowned chef was probably a scumbag, some of his colleagues have given some early commentary on the situation.

While many have been silent, you know that Anthony Bourdain had something to say. Plus, a few others, such as Giada De Laurentiis and the cast of The Chew, briefly spoke, as the overall feeling still seems to be that of surprise.

Anthony Bourdain

Perhaps the most vocal so far has been fellow super chef and globetrotter Anthony Bourdain.

When Bourdain first heard the news, he said he felt “guilty as fuck,” for not knowing sooner, as apparently he is the lord of all things food, and everything should be run by him.

Sunday night, Bourdain tweeted out, “…and Monday, I’m afraid, isn’t going to get any better,” and “No. Trust me. Monday is really gonna suck.”

It seems Bourdain got a heads up on the news and was really distraught.

When the news on Batali broke Monday, Bourdain tweeted, “It’s Batali, and it’s bad.” In a back-and-forth Twitter conversation, Bourdain also said that he had been, “Sitting on stories that were not mine to tell.”

Giada De Laurentiis

Bourdain isn’t the only superstar chef to speak on Batali, as TMZ briefly caught up with Giada De Laurentiis, with the Food Network star commenting, “It’s obviously a time of cleansing,” then shrugged her shoulders when asked if she the news of Batali’s misconduct was a surprise.

Nancy Silverton

Silverton is a friend of Batali’s and spoke to Eater about the allegations, saying:

“It is a sad day in the restaurant industry. Mario has been a mentor, partner, and friend. We share a vision of hospitality and a love of life in the Italian tradition which we have endeavored to share with the people of Los Angeles for a decade. Mario is also a man with boundless bravado and a man with flaws.

Sexual misconduct of any kind is unacceptable in our workplaces, on any level and I simply do not stand for it. All of the restaurants we own together are led by women. From me and Dahlia Narvaez, to Liz Hong and Sarah Clarke.”

Tom Colicchio

It seems Tom Colicchio was not a big fan of Batali’s, as he responded with,”… no one should be surprised.” Colicchio even wrote an open letter to male chefs on Medium last November, where he stated, “Enough; Because deep down men know that sexist shit-talk is just a lazy substitute for real wit,” and “I’m betting we can reinvent our industry as a place where people of all genders feel safe and prepare to lead.”

The Chew Hosts

Carla Hall, Michael Symon, and Clinton Kelly worked with Batali, day in and day out. The three addressed the allegations, and basically said they’re moving forward without Batali for now.

Eric Ripert

French chef Eric Ripert had “a few words” about Batali, tweeting out:

Hit-Or-Miss Tastemade/Snapchat

10 Times Hosts Actually Didn’t Like The Food They Ate On Camera

We’ve all had to eat something that we didn’t find appealing. Yet, to hide disgust, we smile and nod, using every bit of energy to act like we’re not about to vomit.

No matter how many times you’ve channeled your inner Ben Stiller from Along Came Polly, when faced with ingesting something that isn’t a part of your normal diet, it’s still hilarious watching someone else turn pale and squirm when having to forcefully swallow their worst food nightmare.

With that said, it’s even funnier when TV hosts find themselves face-to-face with their greatest food phobias on camera, but have nowhere to run, because the show must go on. So, let’s take a moment to watch all the times TV hosts actually didn’t like what they ate on camera.

Global New’s Artichoke Dip

The cast of the Canadian news program, Global News, got a taste of a holiday treat gone wrong, when news anchor Leslie Horton brought in an admittedly bad batch of homemade artichoke dip. However, in this YouTube clip uploaded by Global News, instead of dropping it off in the break room, Leslie decided to torture her colleagues by having them try it on air.

Bear Grylls Larva

When it comes to blindly trekking into the wilderness, Bear Grylls is a jack of all trades. Grylls can find food in any environment. To demonstrate this, this YouTube clip shows us that not all the sustenance Bear comes across is tasty. After finding a large larva worm hiding under some tree bark he explained that these type of bugs, “contain more protein than beef and fish,” pound for pound. Unfortunately, after chewing it, Bear admitted the larva was, “one of the worse things” he’d ever eaten.

James Corden’s Cod Sperm

If you’ve ever watched The Late Late Show with James Corden, then you might be familiar with the game, “Spill your guts or Fill Your Guts,” a Truth or Dare style game that requires the contestants to answer a personal question or eat something unsavory and repulsive, like a bull penis or fish eyes. In this YouTube clip, uploaded to the Late Late Show’s channel, Kendall Jenner gave James Corden the option to answer which one of his parents he prefered or eat cod sperm. However, Corden’s parents were actually in the audience, so being the great son that he is, he kept his mouth shut, and reluctantly swallowed the cod sperm.   

Jimmy Kimmel’s Durian Fruit

When Jimmy Kimmel invited Jessica Chastain on to the ABC’s Jimmy Kimmel Live, she brought him an unexpected gift. In this clip, uploaded to the Jimmy Kimmel Live YouTube channel, Jimmy tries durian, which is known to be the worst smelling fruit known to man. It’s safe to assume that after being told that durian is sometimes called, “the bleu cheese of fruit,” Jimmy had second thoughts about inviting her back.   

Gordon Ramsay’s Hottest Curry Ever

Gordon Ramsay knows how to heat up a kitchen. When he’s not screaming obscenities at Hell’s Kitchen contestants, he’s usually cooking up something delicious. Well, you could say the tables turned when Ramsay had the opportunity to try the hottest curry in the world. In this clip, uploaded to Ramsay’s YouTube channel, Ramsay was the one taking the heat. “That’s disgusting,” he said. “That’s the hottest thing I’ve ever tasted.”

Anderson Cooper turns pale

During an episode of Anderson Cooper Live, the Travel Channel’s “Bizarre Foods,” host Andrew Zimmern did a segment on some really exotic foods, that basically just grossed Cooper out. Some of these items were some of the most left field Zimmern had encountered during his time traveling abroad, including fermented soy beans, webbed goose feet, and a cheese made from pig head. Even though Anderson was a good sport and tasted the items, he immediately spit out his small nibbles.   

Kelly Ripa literally runs away from food

During an episode of the morning talk show Live Kelly and Ryan, host Kelly Ripa literally runs away from John Leguizamo and Andrew Zimmern, while yelling, “I can’t do it! I can’t do it!” To her credit, Kelly’s antics were so extra, both Zimmern and Leguizamo stopped trying to convince her.  

Zimmern vs. Durian

For a man that is willing to eat anything, regardless of taste, texture or smell, Andrew Zimmern drew the line at durian fruit. A fruit native to Asiathat’s well-known for it’s spiny exterior shell, and very foul odor, durian is an acquired taste. In this clip, Zimmern finally meets his match as he eats a chunk of fresh durian. Still, despite his cultured palate, the Bizarre Foods mastercouldn’t handle the durian and spit it out within seconds.

Anthony Bourdain and Anderson Cooper eat Tripe

Tripe is from the stomach lining of a cow. While the dish might not sound the most appetizing, it’s an exotic animal part used by multiple cultures. If you’re going to eat tripe for the first time, make sure it’s with the the Vincent Van Gogh of culinary philosophy, Anthony Bourdain.

Stinky Tofu

Every country has an odd snack that is loved by locals, but might disgust the rest of the world. Stinky tofu is one of Taiwan’s favorite traditional snacks, and one thing is certain — it stinks. On a trip to Taiwan, Andrew Zimmern took on the foul smelling treat without any hesitation. However, it’s safe to assume that even the bravest souls might have a tough time swallowing thick, putrid, rotting tofu. You are a brave man, Mr. Zimmern.  

Celebrity Grub News

Anthony Bourdain Banned From A Country He Never Even Set Foot In

Folks from around the world often clamor for Anthony Bourdain to come visit their country as part of his show, Parts Unknown. For fans in Azerbaijan, unfortunately, the celebrity will never be able to film there, as the country just had Anthony Bourdain banned from visiting even though he’s never traveled there before.

The reason for the ban is because Bourdain violated Azerbaijani law by traveling to Nagorno-Karabakj, a controversial region of land currently occupied by Armenia. The region was originally part of Azerbaijan, but declared its own independence after the country refused to let it join Armenia. A full-scale war between the two nations later led to Armenia’s control of Nagorno-Karabaki at the cost of at least 25,000 lives on both ends. One million Azeri refugees still live in the region. Since then, relations between Armenia and Azerbaijan have been tense, and the latter nation has banned foreigners from entering the controversial region without the explicit permission of their government.

Unfortunately, as Bourdain failed to heed to that law, he was added to a blacklist of over 700 names of those barred from entering Azerbaijan ever again. He “has been put onto the persona non grata list for his disrespect of Azerbaijan’s territorial integrity and sovereignty,” Foreign Ministry spokesperson Hikmet Hajiyev told reporters. “Filming a food show on Azerbaijan’s occupied territory is an insult to one million Azerbaijani refugees who were forcefully expelled from their homes.”

As he’s never visited the country before, the ban means that we’ll never get to see Bourdain’s honest take on the local fare. It’s a blow for locals and fans around the world who ever hoped to see Anthony Bourdain eat his way through Azerbaijan.


Anthony Bourdain Fiercely Speaks Out On Harvey Weinstein’s Rape Accusations

Fans of Anthony Bourdain are familiar with his no-holds-barred personality and admire his tendency to be aggressive with his thoughts and opinions.

So Bourdain did not disappoint when he spoke out against Harvey Weinstein, the now disgraced film producer and studio executive, after he was accused of sexual assault and harrasment against numerous female victims throughout his professional career.

Bourdain may have had a reason to be angrier than most — his girlfriend, actress Asia Argento, recently came out and openly accused Weinstein of raping her in 1997 by forcibly performing oral sex on the actress.

Once Argento’s interview for The New Yorker’s exposé was published, Bourdain did not pull any punches on Twitter when it came to supporting his girlfriend and the other numerous victims.


Bourdain also made sure to attack the overwhelming silence from Hollywood, other celebrities who either decided to look the other way or support Weinstein, and anybody who was dismissive of the victims’ claims.





The most damning tweet that Bourdain posted, however, is a recorded conversation between Weinstein and Ambra Battilana Gutierrez, a Filipina-Italian model, during an N.Y.P.D sting operation, in which Weinstein admits to groping the woman without her consent.


As more victims, celebrities, and civilians alike continue to come out with their own harrowing stories about Weinstein, it’s safe to say that we can expect to witness Bourdain support these victims fearlessly and unwaveringly.