The Music City’s food scene is what dreams are made of.

Prince's Hot Chicken

"Prince's Hot Chicken has been serving up this deliciously painful dish long before hipsters caught on. The key is the depth of spices beyond the initial heat; this fried chicken is the most flavorful I have ever had."

Submitted by Carter Wright, Facebook.

Instagram: @nealsantos

The popsicles from Las Paletas

"Less than five bucks for THE BEST ice cream or fruit-based creations. I highly recommend the chocolate chip cookie or the coconut."

Submitted by laurar45dc620ee.

Instagram: @adamsoko

The East Nasty from Biscuit Love

"Trust me on this, the East Nasty is life-changing. Fried chicken, gravy, and aged cheddar – what more could you ask for?"

Submitted by kristib4019a4a21.

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The struggle is real.

Twitter: @MessieJoore

Twitter: @DaveStrogen

Twitter: @kendyl_wilcox

Twitter: @joanna_bananaaa

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Wino alert.

Are you the wino of your friend group?

You're also probably known as the ~fun~ one.

Bravo / Via bullpenmom.blogspot.com

Then let the Upside Down Wine Glass let you look like the magical drunk that you really are.

It might just be the best $8 you've ever spent. And you can buy it here.

Red5

Basically, it looks like a regular wine glass except there is a cover on the “top” and the stem works as a straw.

So crazy. So drunk.

Red5

OOOOOOOOOOOOOHHHH AHHHHHHHHH.

toxicfox.co.uk

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With pasta, of course!

This is the real deal. And you can totally make this for your S.O. and clearly be on their good side.

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• 4 lbs of short ribs
• Salt and pepper
• 2 Tbsp. of oil
• 1 ½ cups of chopped onions
• 1 cup of chopped carrots
• 1 cup of chopped celery
• 2 cups of red wine
• 2 Tbsp. of chopped garlic
• 2 sprigs of fresh rosemary
• 2 Tbsp. of tomato paste
• 2 cups of beef broth
• 28 oz can of tomatoes
• 1 dried bay leaf
• Parsley for garnish
• Grated pecorino Romano

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Slide on in my mouth!

Just watch this video...

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Inspired by Food Republic.

• 1 pork tenderloin
• 1 cup flour
• 1 tsp salt
• 1 tsp pepper
• 2 eggs
• 1 cup plain bread crumbs
• 2 Tbsp. butter
• 2 sweet onions, sliced
• 1 cup beer
• 2 lemons, juice
• 4 slices of cheese, quartered (I used swiss in this recipe)
• 1/2 head red cabbage, thinly sliced
• Oil for frying

1. Slice the pork tenderloin into equal medallions, roughly 1/4 inch. Pound the cutlets thin, then slice into slider size, roughly three square inches.

2. Mix flour, salt, and pepper in one bowl. Whisk two eggs in another bowl. Pour bread crumbs in the third bowl.

3. Dredge each cutlet in the flour mix, then egg mix, then breadcrumbs.

4. Heat up cooking oil in a large pan. Fry the cutlets until they are golden brown, then set cutlets on a paper towel to remove excess grease.

5. Melt butter in a skillet over medium heat. Add sliced onions and cook until starting to brown. Pour beer and stir occasionally. When the liquid is gone, the onions are ready.

6. Stack your sliders: pork, lemon juice, cheese, onion, sliced red cabbage, pork, and insert a toothpick to hold the slider together.

*Optional - Serve with dressing of choice. Enjoy!

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It’s a deeply-held belief, right?

If Ontario's human rights tribunal protects those with deeply-held religious beliefs, why not ethical beliefs too? Say, for example, veganism.

Saritwuttisan / Getty Images

That's what the folks at Animal Justice, a Canadian animal law organization, have spent years fighting for.

Last year, the Ontario Human Rights Commission released updated guidelines on preventing discrimination based on "creed." Although it has no official definition in the human rights code, the commission said:

Creed may also include non-religious belief systems that,
like religion, substantially influence a person's identity, worldview and way of life.

Arguably, that's the case for some people who abstain from animal meat and byproducts due to ethical beliefs.

"Their policy contains exactly what we were hoping for. They said creed can also include ethical beliefs that are very important to a person," said Camille Labchuk, an animal rights lawyer and executive director of Animal Justice.

There have already been incidents where vegans have faced discrimination, she added.

A number of years ago, Labchuk said Animal Justice assisted an Ontario veterinary student who refused to euthanize a dog she had spayed as part of her training.

"She had a major problem with this because she was an ethical vegan. she went to vet school to help animals, not to kill them," Labchuk told BuzzFeed Canada.

Though the student was told she would not be allowed to graduate, the school backed down after Animal Justice got involved.

Hypothetically, Labchuk said a high school student asked to dissect a frog or an employee given a uniform made of leather or fur would face similar discrimination.

"If he or she disagrees with using animals for clothing then obviously there needs to be some protection so they don’t have to wear animal products," she said.

Ultimately, it's up to the Human Rights Tribunal to interpret "creed" does and does not include, but Animal Justice is hopeful that ethical vegans will be included.

"It’s important because people have these beliefs," said Labchuk. "Fundamentally, the reason people choose to live their lives this way is to protect the most vulnerable members of our society, which are animals."

Courtesy of Camille Labchuk

The best part is: You don’t have to bake them!

You're about to enter a zone you'll never want to leave...

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Mini No-Bake Ube Cheesecakes

NOTE: Ube is also known as purple yam

• 3/4 cups of butter (separated into three 1/4 cups)
• 2 1/2 cups of coconut milk
• 1 (14 oz) can condensed milk
• 1 pound of grated ube (purple yam)
• 8 oz cream cheese
• 1/4 cup sugar
• 8 oz whipped cream
• 1 cup Graham cracker crumbs (about 8 crackers)

1) Ube Mixture: In a saucepan, melt 1/4 cup of butter, then stir in the coconut milk and condensed milk. Add the grated ube to the mixture and break it down until the mixture is smooth. Be careful not to burn the ube. Remove from the heat, set aside and let the mixture cool.

2) Cheesecake Mixture: In a medium bowl, mix the cream cheese, 1/4 cup of butter, and sugar. Add the whipped cream and mix until creamy. Add two cups of the ube mixture and stir until all the ingredients are mixed.

3) Crust: In a small bowl, mix the crushed graham crackers and 1/4 melted butter.

4) Line a muffin tin with liners, pack the crust on the bottom of each liner, then top with cheesecake mixture. Freeze for at least an hour. Remove from the muffin tins, remove the liner, and serve. Enjoy!

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It’s just so fucking good.

First things first, brunch is easily the best meal of the day.

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Especially if you're not a morning person.

Which, let's face it, who is on weekends?

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You have a delectable range of both the breakfast and lunch menu.

Some places even serve alcohol!

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And tbh getting a delicious hot breakfast cooked for you – well, there's nothing better.

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A gooey surprise awaits…

Feast your eyes on perfection:

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Yields: 20- 24 bars

• 2 cups Quick Oats
• 1 3/4 cups All Purpose Flour
• 1 1/2 cups Brown Sugar
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 1 cup Melted Butter
• 2 1/2 cups Semi Sweet Chocolate Chips
• 50 Soft Caramels, unwrapped
• 1/2 cup Heavy Cream

1. Preheat your oven to 350˚F/ 175˚C.
2. In a large mixing bowl, combine oats, flour, brown sugar, baking soda, salt, and melted butter. Mix until well combined and has a crumbly consistency.
3. Line a 9×13 baking pan with parchment paper and lightly coat with a nonstick spray.
4. Pour about 1/2 of the oat mixture into the pan and press with the back of a spoon or spatula until it's nice and compact. Save the other 1/2 of the oat mixture for later.
5. Pour two cups of chocolate chips over the oat mixture and spread them out evenly. Save the 1/2 cup for the top.
6. In a saucepan, melt the soft caramels, and the heavy cream until it becomes a smooth.
7. Pour melted caramel over the chocolate chips and oat mixture. Carefully spread the caramel until it covers the chocolate.
8. Pour the rest of the oat mixture over the caramel and spread out evenly.
9. Add the other 1/2 cup of chocolate chips on top.
10. Bake for 20-25 minutes, or until the crust has turned a golden brown. (Times and temperatures may vary from oven to oven)
11. Allow to cool COMPLETELY before cutting into bars.
12. Enjoy!!!

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Turns out Noma’s Rene Redzepi can make food taste and look good.

Rene Redzepi is the head chef at Noma, one of the world's best restaurants. He also has a pretty amazing Instagram.

Instagram: @reneredzepinoma

He's currently in Australia serving up pretty dishes like this wild fruit and seaweed combination.

Instagram: @reneredzepinoma

Because apparently seaweed can be tasty, as well as extremely beautiful.

Instagram: @reneredzepinoma

These extremely photogenic Australian bush tomatoes have played a starring role too.

Instagram: @reneredzepinoma

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Just absolutely stunningly beautiful.

What are you waiting for.... get into it!

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Yields: Making 16 egg tarts of a tart pan.

For the custard filling:
* 4 medium eggs, beaten (reserve 2 tablespoons for your pastry dough)
* 3/4 cup hot water
* 6 Tbsp. sugar
* 1/8 teaspoon salt (pinch of salt)
* 1/4 cup evaporated milk
* Dash of vanilla (optional)

For the pastry dough:
* 2 cups cake flour, plus extra for dusting
* 1 stick unsalted butter, room temperature
* 1/4 cup powdered sugar
* 2 tablespoons of beaten egg
* 1/8 teaspoon salt
* Dash of vanilla (optional)

Pre-heat the oven to 400˚F / 200˚C

Make custard filling:
* Melt sugar and salt with hot water. Mix until dissolved then let cool.
* Whisk eggs and then take two tablespoons out for the pastry dough. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
* Strain the filling to ensure no lumps. Chill in the refrigerator while you make your pastry.

Making the pastry:
* In a large bowl, sift flour, sugar and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
* Add the 2 tablespoons of reserved beaten egg and bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
* Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.

Baking the egg tart:
* Pour the custard filling to the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
* Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.

Enjoy!

Recipe inspired by China Sichuan Food.

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From a whole bottle of wine in Hungary to a single slice of bread in Hong Kong.

Hungary — a whole bottle of wine

—Anna Csépányi, Facebook

Flickr / Creative Commons / Flickr: maitsetv

Hong Kong — one slice of plain bread

—Katie Chan, Facebook

Flickr / Creative Commons / Flickr: lierne

Netherlands — 10 pancakes at the supermarket

—michellehearttaylor13

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navarrd / Via Flickr: 37656974@N07

Buffalo Wild Wings expected to sell more than 11 million chicken wings this Sunday during the Super Bowl. But on Friday afternoon as the chain geared up for America's biggest weekend of wing-eating, it had to deal with a nightmare scenario for a food business.

In an ambiguous press release issued on Friday, the Johnson County Department of Health and Environment in Kansas appeared to link the company's Overland Park location to an outbreak of food-borne illness. The department said it "has received confirmation of one positive case of norovirus associated with the investigation at Buffalo Wild Wings at the end of January."

"Additional results are pending lab confirmation," the statement continued. "There have been no further reports of illness."

The timing couldn't have been worse for a chicken wing chain: Getting linked to a food-borne illness outbreak on the Friday afternoon leading into Super Bowl weekend. What makes it worse: The company hasn't even been conclusively named as the source of the sick customer in question.

Barbara Mitchell, a spokesperson for the health department, told BuzzFeed News it has not yet been confirmed if the person became sick from eating at Buffalo Wild Wings or from eating somewhere else.

In an emailed statement, Buffalo Wild Wings said, "despite one positive norovirus test, there is still no confirmation that our Overland Park restaurant is the source. We understand that the Johnson County health department is investigating multiple potential sources of the virus, which has been widespread in the community for several weeks."

The department said earlier this week it started receiving reports of illness on Friday, Jan. 29 from people who became ill starting on Jan. 28. The Buffalo Wild Wings location was closed for a "deep cleaning," and reopened on Sunday. The company said it will monitor the situation and will continue to work closely with health department.

It's unclear what impact this will have on the chain's Super Bowl wings frenzy, but the headlines have been written and investors are concerned. Shares fell as much as 12% on Friday, closing down 8%, before rebounding somewhat in after-hours trading.

Separately, the New Theatre Restaurant in Overland Park was also investigated for a norovirus outbreak after more than 600 people became sick in January, reported the Kansas City Star.

Restaurants Are Buying Hundreds Of Millions Of Wings In Preparation For The Super Bowl

Make a batch whenever you have ripe bananas, then eat them for breakfast all week!

Jesse McLaren / Christine Byrne / BuzzFeed

Makes 12 muffins

Estimated active time: 5 minutes
Estimated total time: 25 minutes

INGREDIENTS
3 large, ripe bananas
4 large eggs
⅔ cup almond butter
¾ teaspoon baking powder
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ cup raisins

PREPARATION
Preheat the oven to 400°F. Combine bananas, eggs, almond butter, baking powder, vanilla extract, and cinnamon in a blender and puree until smooth. Add the raisins and stir them in with a spoon or spatula. Pour into a greased muffin tin and bake in the preheated oven for 16 to 18 minutes, until they're puffed and lightly browned.

Recipe by Christine Byrne

We used a Vitamix blender because it's the best around. If you're looking for something a little more budget-friendly but still great, this KitchenAid blender is a good bet.

Watch the full video:

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If you live in one of the five boroughs, this should be easy.

Feast-worthy eats for Game Day. (With videos!)

Chicken Wings Four Ways

Classic Crispy, Buffalo, Teriyaki, and Garlic Parmesan.

WATCH: Video and recipes here.

BuzzFeed

Bacon Chips with Guacamole

WATCH: Video and instructions here.

BuzzFeed

DIY Pizza Dip

WATCH: Video here.

BuzzFeed

Blue Moon Orange Jello Shots

WATCH: Video and instructions here.

BuzzFeed

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The best excuse to wear red in February.

Jenny Chang / Buzzfeed

thewoksoflife.com

thewoksoflife.com

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May the odds be ever in your favour.

Using your thumbs.

Kat Angus / BuzzFeed Canada

Using your teeth.

Kat Angus / BuzzFeed Canada

Using all of your upper body strength.

Kat Angus / BuzzFeed Canada

Using a jackhammer.

Kat Angus / BuzzFeed Canada

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The perfect thing to make for your friend on Facebook’s #FriendsDay.

Sear up some steaks and make a nice arugula salad for your friend and they will forever be obsessed with you.

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• 4 small- to medium-sized tomatoes, chopped
• ½ medium red onion, chopped
• ½ red bell pepper, chopped
• a handful of parsley, chopped
• 2 cloves of garlic, minced
• 1 tsp oregano
• 1 tsp sugar
• Filet sirloin (about 1 lb total for two)
• Olive oil
• Balsamic vinegar
• Salt & pepper
• ½ medium-sized fennel
• Shaved Parmesan
• Arugula

For prep:
Chop/ dice tomatoes, red onion, bell pepper, garlic, and parsley.

Then, for the steaks:
Season two cuts of filet sirloin (or your favorite steak) with salt and pepper. Heat a cast iron skillet, and coat with olive oil before adding meat. Cook first side three to five minutes. Flip and cook for another three to five minutes. Be mindful that both cuts might have unequal cook times depending on thickness. (Suggested times are for medium-rare).

Set aside and toss about a ⅛ cup pine nuts into a small skillet. Cook until golden brown. Pass off to your cooking partner for the salad.

Next, for the salad:
In a medium sauce pan, add a few tablespoons of olive oil and your prepped vegetables. Then throw in four small/medium-sized tomatoes, ½ red onion, ½ red bell pepper, two cloves of garlic, and a tablespoon of parsley. Add one tsp of oregano and one tsp of sugar. Stir and simmer for 15 minutes; add salt and pepper to taste.

For the dressing:
In a small bowl, mix ½ cup olive oil, several splashes of balsamic vinegar, salt, and pepper.

And finally for the salad, slice up half a fennel. On a large plate, place arugula and top with sliced fennel. Coat with dressing, and top with shaved Parmesan and toasted pine nuts.

Plate your steak and top with tomato sauce. Serve with salad and your favorite wine. Enjoy!

Recipe inspired by Frame By Frame Italian: http://amzn.to/1JGaIWc

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Hidden beneath tourist blackspot Piccadilly, there is a glittering palace of French cuisine where the prices are as low as the ceiling is high.

Brasserie Zedel really has to be seen to be believed.

Piccadilly is a part of town so full of tourist-bait ripoff joints it's hard to believe there's anywhere worth your while there at all. But behind an unpromising ground floor café and down a flight of stairs you'll find yourself in Brasserie Zedel, one of London's best kept budget dining secrets.

Instagram: @nylonla11

You will be greeted with a smile and shown to your seat in the bright, beautiful dining room.

Smart waiters glide amongst the tables, house bread, butter and water offered free of charge, and to a happy accompaniment of background chatter and clatter you survey the menu.

Instagram: @ollywainwright

And yet the prices seem far too low.

Too low for anywhere in London never mind this palatial space in the heart of tourist London. £2.75 for soup, £9.50 for steak haché and chips, £9.75 for the two-course Prix Fixe of carrottes rapes followed by coq au vin.

It's all stubbornly and self-conciously French but it's far more than a theme restaurant, this isn't Café Rouge. This is French bistro food done properly, but on a budget.

Instagram: @fionaru_8

Try the steak.

If you just went to Zedel for a bowl of soup mopped up with the house bread and washed down with iced water, you could be back out with a bill of a measly £3.10 including service.

But we highly recommend trying that steak haché, best described as a burger without the bun, soaked in a rich peppercorn sauce and served with a cup of fries that stay crunchy to the very last one. And try a glass of Pineau des Charentes, a sweet aperitif from the West of France.

Instagram: @ashley_best8

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