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Can Tyler, The Creator Invent The Next Viral Breakfast Item?

Whether you like him or not, Tyler, the Creator has established himself as a man of many talents, who also happens to love breakfast. Knowing that, can he create the next viral food item? Watch as he makes breakfast sushi, in an episode of his new Viceland series Nuts + Bolts. 

“Breakfast, it’s like my favorite meal,” Tyler said. “I’ll eat breakfast at 6:00 pm, 11:00 pm, whatever.”

To help him break into the breakfast scene, Tyler called on the help of Dominique Ansel, the creator of the iconic cronut, to conceptualize a never-before-seen breakfast item that could become, “the next big thing in breakfast.”

The episode kicks off with Tyler explaining that he knew,”nothing about the breakfast industry,” but had many questions.

“Was the waffle maker made first — or the waffle,” Tyler questioned aloud.

Nuts + Bolts, is a Viceland series dedicated to investigating the inner-workings all the things the Odd Future rapper finds interesting. At the end of each episode, Tyler makes something with all the knowledge he’s accumulated from the expert guests he meets.

After spending time with the Godfather of pastries, Dominique Ansel, Tyler decided to merge his newfound love for sushi and his unconditional affection for breakfast into a savory item that he served at Fred62.

“My tongue isn’t cultured. I eat sushi here and there — I don’t fuck with wasabi and all that weird shit.”

Still, Tyler expressed genuine interest — in a very Tyler way —  in wanting to create something innovative, yet had reservations due to the over saturation of the breakfast industry.

“I wish I had the confidence to say, ‘Yeah, I’ll come up with something cool,’ but I don’t know,” Tyler explained. “Everything seems taken.”

Tyler the Creator make breakfast sushi

Featuring a waffle bar rolled in powdered sugar, then topped with breakfast sausage and bacon, Tyler’s breakfast sushi roll is then wrapped with a fried strip of egg.

To incorporate an official sushi aesthetic, he created a wasabi green butter and a mint-infused syrup dipping sauce.

Nice job, T. After debuting this game-changing breakfast item you can compete with Taco Bell for the crown of breakfast supremacy.

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These Interlocking 3D Churros Are Dominique Ansel’s Latest Hit Pastry

From the Cronut, to the Blossoming Hot Chocolate, Dominique Ansel’s bakeries are known for their innovative treats that always cause a buzz in the food world.

His latest creation that will leave you in wonderment, is the “Churro Duo” at Dominique Ansel Bakery in Tokyo, Japan.

It’s no ordinary churro, heck it’s not even like other innovative churros we’ve seen, because these churros are geometrically interesting, as they have a 3D pyramid effect, but also interlock at the tip.

The lighter shaded churro consists of white sesame and cinnamon sugar, while the darker one has black sesame and black sugar coated overtop. They come with a side of made-to-order salted caramel sauce.

The Churro Duo debuted on November 18th, and is already a hit with fans, so much so that Ansel said he’s considering bringing them to his New York and London locations.


We’ll have to keep an eye on these beautiful churros, to see if they do expand to other locations, but until then, the Illuminati-like treats will only be found in Tokyo.


Irish People Try Weird American Food Inventions For The First Time

America has produced some crazy food creations over the years. We can boast the Cronut, the Corn Beef Hash Breakfast Pizza and even the Bacon-wrapped Pizza Balls. The folks over at Facts. had some Irish folks try some of these crazy American food inventions for the first time.

The foods included: Pizza burgers, corn dogs, Turducken, Cronuts and the Doughnurger (doughnut hamburger).

Check out their reactions as they try these innovative dishes for the first time. We’d actually love to see a video of some of them trying some of the crazy stuff our Foodbeast family has made.

Also, that was pretty much our reaction to the Turducken.

Video: Facts.




Oh Bite It! really has been making it hard for us to stick to our New Year’s diet. Though with recipes like Cronut Holes, it’s hard to be upset.

Here’s what you’ll need.

Cronut Holes

  • 1 tube of Pillsbury Crescent Seamless Dough Sheet
  • 1 cup of Butter (softened)
  • 1 cup of cinnamon/sugar blend
  • oil for deepfrying

Maple Glaze

  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1″ round cookie cutter

First, you unroll the tube of crescent dough and butter it completely and evenly. Use all of it.

Fold the dough into thirds (like a letter) and then throw it into the fridge. Let the dough chill for about 30 minutes and then roll out the dough and fold it again. Keep repeating the roll and fold method until you’ve done it a fair amount of times.

This is to create more layers.

Let the dough rest until it expands enough to create more layers. In the meantime, you can start working on your maple glaze. Combine the powdered sugar with the maple syrup. You may need a bit of water to thin it out.

Roll out the dough and cut them into 1” holes. You can also re-roll the scraps and cut out some more.

Once your frying oil hits 350 degrees, throw your holes into the oil and fry until they turn golden brown and puff up.

Finally, dust your new Cronut Holes with cinnamon sugar and coat them in your glaze.

Recipe + Photo: Oh Bite It!


Pizza Cronuts Exist And Here’s Exactly How To Make It


While the hype of the Cronut is slowing dying down, Nick from DudeFoods decided to take one final stab at the popular pastry. His version, however, is partially a pizza.

Inspired by his recent trip to New York City, Nick decided he wanted to create a Pizza Cronut. He took some croissant dough and used a glass cup to cut perfect circles. Nick then stacked them into five layers and added cheese between each layer.

The croissant dough stack is introduced to the deep fryer until its golden brown. Once it’s removed and drained of excess oils, the donut is topped with more cheese and pepperoni. At 375, it’s ready for the oven for about 7 minutes until everything’s nice and melted together. Beautiful.

Check out the video below or follow DudeFoods on Instagram for more dope recipes.

Pizza Cronut || #FoodbeastFamily

PIZZA CRONUT, you are amazing for this! || #foodbeast

Posted by Foodbeast on Monday, January 11, 2016


Even Red Robin Has Knock-Off Cronuts Now, Calls Them Doh! Rings


The idea of a donut with a flaky croissant texture has been too intriguing for restaurants not to try. Many have taken Dominique Ansel’s Cronut concept and ran with it. Jack In The Box has their own Croissant Donuts and Rounds Bakery had their infamous #NotACronut battle against Ansel. Now Red Robin has taken a stab at making their own Cronut-like pastry.

Red Robin is calling them Doh! Rings and describes them as a “hybrid of a warm, flaky croissant and a hot, sweet donut.”

Using the same presentation as their onion rings, the Doh! Rings are stacked like a tower, and are  served with hot fudge and berry dipping sauces on the side.

The Doh! Rings are being introduced as part of Red Robin’s new holiday menu that includes a Red Wine Milkshake and a holiday turkey burger.


This Deep-Fried, Custard-Filled Croissant Would Destroy Your Twinkie


We love food mashups here at Foodbeast, so hearing about a deep-fried croissant, stuffed with custard, excites us quite a bit.

Extraordinary Desserts in San Diego, CA, serves up this flaky treat and calls it “The Froissant.” Master Pastry Chef Karen Krasne created The Froissant. It’s deep-fried, rolled in vanilla bean sugar and filled with vanilla custard. It’s only available Thursday through Saturdays though, so it’s more of a weekend fix for your sweet tooth.

So we’ve heard of the Cronut, the Piessant, the Pretzsant, and now we’re going to have to keep our eye on The Froissant. Count us in.


This Bakery Started a Twitter War Against Cronuts and Is Actually Winning


Dominique Ansel created an insane pastry that set the food world ablaze. Yes, the Cronut. Ansel goes to insane lengths to protect that golden name, so much so that even we here at Foodbeast received an angry letter for calling Jack in the Box’s croissant donut a Cronut. Sorry, bro.

Rounds Bakery in Reno, Nevada, received a similar notice from Ansel and were asked to immediately stop using the trademarked name “Cronut” for their croissant donut creation. Only problem is that Rounds said they never called them cronuts. They said they were fully aware that the term Cronut is trademarked and never had any intention of labeling their croissant donuts as such.

So as Ansel’s team of lawyers tried to bully Rounds Bakery, Rounds decided to throw some jabs right back at Ansel, through social media of course.

They started a hashtag #NotACronut and have been sending out snarky apology tweets, trying their best not to infringe on any trademarked terms. There are now a lot of these tweets and retweets from other users, but here are the ones that got it started:


And for good measure:

PicThx Rounds Bakery