Can we turn five mysterious groceries into something delicious? Welcome back to another riveting episode of Slice, the show that is not derivative of any maintaining Food Network IP. Today we have four chef-testants. We have five secret ingredients handpicked by the people at sporked.com We got a whole room full of camera people. Thank you for the work that you do. Video village! Video village! Give it up for everybody. West side. Lily’s also just sitting there. We got five people and only four can be on camera at one time. So give it up for Lily. She’s doing laptop work. That’s important. It’s important. Do your job. We got five mystery ingredients in here. We are going to transform them into a single cohesive dish as teams. You guys ready to see what we got in the box? – Yeah! – Yeah, let me get in there. The box-sket. Oh, hold on. It goes pretty deep. Wow, Mary Poppins. What do we got in there? Huh? I’m a professional food taste tester, and these are the top 5 foods we ate at work this week. Number 5 on our list, you know her, you love her, it’s Franzia. Sunset Blush specifically. Is this a wine for wine drinkers? No. Is this a wine for if you want juice, but also want to get drunk? Yes. Number four on our list are these pickled carrot slices. Unbelievable. If you’ve ever been to a taqueria or a good taco truck, they’ll have these out so you can get them, but you don’t have to wait. You can just buy them and you can have them at home. Number three on our list is the Target brand, Good and Gather, Chicken Thai Basil Spring Rolls. These are some of the best frozen appetizers we have ever had. They are so fragrant. The Thai basil is the perfect amount. The chicken is moist. Any party would benefit from these. Number two on our list is this Rao’s four cheese pasta bake. This is delicious. I cannot say the same for all the other Rao’s pastas, but this specifically is very delicious. And number one on our list this week is the Fly By Jing and Fishwife collaboration. This is essentially like salmon jerky with chili crisp. It’s unreal on rice. Well, with the Slice basket giveth and the Slice basket taketh away. We have a whole panoply of mismatched ingredients. Now, I, as a chef, look at this and say, whoa, wowee, we could never make this into a food. But that’s what we’re tasked to do. Me and Nicole are teammates because we’re best friends. Oh my God, he said it! She’s my work husband. I’m your work husband? Oh my God. Happy for you. Me and Vee are best friends and we’re teammates because we’ve got. Give me your hand! Swag and drip. Give me your hand! And we get rebounds. We’re the most quirked up, highest rebound average, regular season and post season. Finally I got her to commit! Oh my God. I’m so happy. Where’s the photographer, babe? It’s right there, it’s right there. Wait, you can’t even fit that on your finger. We’re gonna have to ply this off with “priers” – “Priers”? – Ply this off with “priers”. We haven’t even cracked the Sunset Blush yet, am I right? You guys ready to get cooking? Please let this bit die, please. Oh, big bag of Franzia Sunset Blush, my old friend. I never really slapped the bag growing up. I, okay, I am very familiar with Franzia Sunset Blush. This is the drink of my people. And if you think this isn’t the official wine of D Bags, it literally says Franzia Bros right there. What’s up, bros? Oh really? It says Franzia bros? Franzia Bro’s winery. So, I’m very familiar with the tasting notes of this. It is incredibly sweet. It’s very aesthetic. It’s violently pink. It tastes like Dave punching a hole in our ceiling in summer of 2012. Oh, this says it pairs well with pork, fresh fruit, and lazy rivers. – Oh, Penelope! – Franzia bros. You’re so droll! Penelope, you’re a riot. This could be great. You reduce it, you put it in some sort of sauce. Yeah, yeah, yeah. What do you do with the other stuff? Pickled carrots, you got the spring rolls, mac and cheese is throwing me for a loop. This is the star. Yes, this has to be the star of the show. Truly, truly. I mean, Fly By Jing, delicious chili crunch. Why does it look like an Ed Hardy shirt? No it doesn’t, it doesn’t look like an Ed Hardy shirt. Wait, we got two chuckles. Taylor, you think it looks like an Ed Hardy shirt? No, Taylor, stop encouraging this behavior. This is a great collaboration between two awesome brands, Fishwife and Fly By Jing. Shout out to Jing Gao, for making an incredible chili crisp. – Yeah, yeah, yeah. – So this is gonna be great. Where’s your mind going with this? Okay, hear me out. I am going to Japan in a little bit. So I think we should go to towards a Japanese vibe. And I know what you’re saying, Rao’s, Thai spring rolls, Mexican carrots. Let’s just go to Japan. Well, I’m going to Long Beach soon. I think we should go in a Long Beach direction. What, what are we, what are we thinking as far as, Japanese stuff goes? I don’t know. You can turn anything into a maki roll. I don’t want to do maki rolls though. Fine. No, but I do, but I do like the sushi angle. Like I do like the angle of sushi. This is probably going to get really sticky and really like compacted once it cools. So, what if we use it as some sort of like rice or rice substitute and do like an onigiri situation or like a takoyaki situation. You’re talking about mac balls? Yeah, yeah, yeah. Instead of rice balls? You want to make mac balls? I mean, we’ll also put some rice in there, but also, yeah, I think it’d be nice, you know, this smoked salmon, the cheesy noodles, a little bit of the basil in here, make a sauce out of this, throw this somewhere, I don’t know, I think it’ll be fun. I’m just excited that you’re going to Japan, Nicole. You deserve to take a nice, lovely vacation. I do. And so I would like to honor that. We’re doing it. We’re going mac and cheese onigiri with Thai basil and wine sauce. Oh, Penelope, you are a riot. Stop. If I was the contestant on the show that Slice is definitely not derivative of, once I finished using the deep fryer I would just throw a bunch of, I would just throw a bunch of ice cubes in it. To then not allow anybody else to use the deep fryer. So, you’re a saboteur? Yes. I have sabotaged the other team. I tied all of their shoelaces together. Well. Okay. I’m gonna start making my sauce. So, the spring rolls did come with their own chili sauce. But I say, screw it! We’re gonna make our own homemade. We already added some of that Sunset Blush in there. I’m gonna let it reduce ever so gently. Want some? Yeah, sure. Yum! Where’d it go? Here, take my nose. What? Take my nose, do it. Take your nose? Take my nose, do it. What are you talking about? Oh, like this? Oh, God! I’m so sorry. What does that have to do with anything? It was a joke, because you turned around to pretend to eat that, so I acted as if I were a toddler who had not yet learned object permanence I’m going to try and just get only the meats of this out. Yes, yes. Nicole, when you said you wanted to travel to Japan for this, you thought of the most authentic Japanese dish you could, which is the Philadelphia roll. Now, Philadelphia. Josh, I’m trying to tie it together. That’s in the island of Okinawa? Josh, I’m trying to tie it all together. Listen, man, sometimes, you know, you just gotta make it work for the sake of working. Also, yaki onigiri’s delicious. I’m just glad we’re getting Philly representation. That’s a hearty Go Birds, baby. Go Birds! That’s what’s up. Eagles! Fly, fly, Eagles, fly! On the road to victory, bam bam. Okay. But the Philadelphia roll, for people that don’t know, it’s smoked salmon and cream cheese, which is the, probably the first piece of sushi that I ever ate. Yeah, same. Avocado typically in it, but we don’t need avocado. No. But we do need some of that delicious. Let me open it up for you. I think, yeah, let’s try it. Just, no, you can reach. Nicole, come on, reach, come on. You gotta want it. My big bazoombas zoombas are in the way. My big bazoomba zoombas are in the way. I don’t like that you call them bazoombas. I do, respect your autonomy. Can I just say, the packaging on these is so damn cute I want to keep it and like put my little knickknacks in there Yeah, I love Ed Hardy too, man. I wore it. Do you wear a lot of Affliction tees growing up? I used to borrow my dad’s Affliction tees. Wait, your dad wore Affliction tees? I used to borrow my dad’s Affliction tees, and I would, I still, and I used to tie him up just like this. People never change, okay? I still roll my T-shirts up like this. Morris, you wearing Affliction tees, bro? You want to grapple me? Bet you can’t grapple me. Bro, get in my guard. Get in my guard. Can you please not make those moves towards my father, please? Thank you. I’m sorry. It’s just not right. Okay. Oh, smells so good. That is something, man. I’m gonna add some of this to here. Why? Hell yeah. Why are they putting fish in cans, though? It’s sexy, Josh. Why is the can become sexy? Josh, it’s mod. It’s mod. It means cool. It’s mod. It’s modern. – Dude. – Yum. Oh, that is so sweet. It’s salmon candy. Yum! Okay, cool. Well, then that. Just gonna mash that up in there. Shoot, shoot, shoot. Yeah, I’m adding some ginger, some garlic, some Fresnos, a little bit of soy, rice, vin, water. I’m just gonna let this heat up, and then thicken, add some cornstarch, just to make sure it gets really nice and tight and delicious. I’ve mashed this up into a smooth paste. You sure did! Look at that! Wow! Hold on, give me 30 more seconds of mashing, Chef. 30 seconds on the clock. I like this. This is nice. Oh, sorry. I need to concentrate. You wanted a smooth paste, right, Chef? Yes. I want a smooth taste. Why did you call me chef? – What? – You never call me chef. Bless you. A sign of respect. You just call me Nicole. You want me to call you comrade? No. Comandante? Comandante, yeah, comandante. Comandante Nicole, alright. I like comandante. Give this a little taste. That is, I don’t want to make anything else. Is it good? I just want to serve with this Keebler Club crackers. This is actually, like, incredible. Oh my God, let me see. Like, incredible, incredible. This dish is gonna be so good, I’m so, so excited. We gotta wait for that to reduce. Yeah, yeah, yeah. You want to start making some onigiri? Yeah, I’m so excited. But there’s gonna be, there’s gonna be mac and cheese in there. I just got really disappointed when I remember there’s mac and cheese in there. You gotta, listen, if we wanna win, we gotta do it. Gotta do it. Alright Josh, it’s time to get to yaki-ing. It reeks of boiled wine in here. We’ve got the four cheese pasta, let’s give this a taste for seasoning, see where we’re at. It’s reminding me of mac salad. And we got furikake over here, which is a big Hawaiian ingredient. One of my favorite things, you take the sweet mac salad, you mix it with the warm rice. What if I? Well, while you’re doing that, I’m taking some umeboshi, which is a sour plum that’s fermented, and I’m mixing it with our lovely little Costeña carrots, and then we’re gonna blend it up and make a paste to dollop on top of our yaki onigiri. Umeboshi is very popular with onigiri a lot of the time. You’re putting it on the cutting board? Yeah, I don’t know, I wanna chop it up. One, this is far and away the best frozen pasta I’ve ever had. The noodles are actually like relatively al dente and the sauce is well seasoned, which is a testament to Sporked’s power of curation, go check out Sporked on TikTok. They actually do really incredible work. Big, big Jordan Myrick guy over here. Also everybody else at Sporked. Like, I think Jordan’s just really, I think our senses of personality and style really match up. And we both love women’s basketball. That’s nice. I’ve never seen an episode of women’s basketball. An episode. Tune in next season. I’ve never seen an episode. A new character, Caitlin Clark, is coming to town, and Diana Taurasi has been talking smack on her. Am I wrong to say episode? What do you mean are you wrong? It’s a game! It’s a game, a season, whatever you want to call it. It’s not an episode. Whatever. I want this to be the consistency of rice. I think you, I think you’re doing a really good job. Thanks. Can you taste this and tell me if it’s good? Try it! You don’t like it? I love it! What does it need? What does it need? Tell me what it needs. It’s good. It’s the texture. That’s a little bit unnerving. Can you blend a cracker, a couple Club crackers in there? You got any in your pocket? No, I. What the hell, man? It took me so long to clean the pocket crackers out of my pocket. You know what’s so funny? This show is not scripted, but a lot of people assume that it is. Yeah, why would we write that? It’s actually funny, a lot of people are like, is there like a, people are like, is there a script? And we’re like, no. There’s not even a joke there. It’s all stream of consciousness. I’m gonna go wash, I gotta go wash. I’m putting some furikake in there. Furikake is. This is gonna be so good. Roasted sesame and seaweed. Is it better? Oh yeah, it tastes like crackers now. Does it taste good though? Yeah, I love crackers. Come on. Is it? Does it taste like umeboshi? It actually does. Yeah, no. You did a good job, Nicole. Is that what you wanted me to say? You did good. Yes. You did call me your work husband earlier, which is actually pretty nice. I feel very supported with you. I refute that statement. Can I do with my hands? I just washed them. Yeah. Let me go get you gloves. Oh my God. If we actually scripted this show, we would have such incredible timing. Unscripted. Line? While you get your hands all, you know, situated, I’m gonna spray this little onigiri machine. It’s not a machine, it’s a tool. No, that’s a machine. There’s a little motor inside there, you see. What it does, it’ll actually cook the onigiri. This is gonna, this is gonna wipe your brain, okay? Machines are nothing more than tools with a little bit more innovation. Josh, I got a line for you. Yeah, go ahead. Rage against the onigiri machine. Rage against the onigiri machine, am I right? So what this is, this is called live longform improv. It’s called a Harold. Is it? Harold? Does anyone know what the hell I’m talking about? Annaliese, please step in and help. Longform, Annaliese! How much do you want in there? Are you satisfied with this level of macaroni? Yeah, I’m quite satisfied with the macaroni levels, Chef. You can put a little bit more. Okay. Just like, like a pinky more. My hands are covered. Yeah, I know. All right, thanks. Okay. Okay, so now we have a little bit of the filling in, a little bit, and then you’re gonna put more on top. Okay. Yeah, yeah, it is. Okay. I’m gonna just Pam this ever so slightly. Do you want me to wash myself or? Stay the way you are! Yes, work husband. That’s not how a husband should treat you. Shouldn’t yell. Get their point across. I’m home all day taking care of the kids, watching Wheel of Fortune. Don’t complain, it’s a good life. Are you really going out of town that often for work? Huh? Who is she? Okay, so the first onigiri is never perfect. You guys ever take Valium? I’m speaking! The first onigiri is never perfect, but we’re just gonna let it go. You hear that? So this is yaki onigiri, right? So we’re doing a little, we’re hitting a little grill on it. Yeah, hitting the grilly. Okay, now let’s see the flip. That’s very nice. He’s so cute! I like that it’s a heart shape. Hearts are not triangles! The bottom of them is, the bottom is. Yeah? And then the top is like this. Are you talking about the actual heart, the human heart? No. What are you talking about? I’m talking about professional dirt bike rider, Carey Hart, first person to ever land a backflip. Yes, and married to Pink. Holy smokes, Nicole, here you have it. We have our mac and yaki onigiri stuffed with Fishwife smoked salmon with chili crisp, a little bit of cream cheese, some shallot, some Thai Basil Chicken Spring Rolls with a Franzia Sunset Blush chili sauce for dipping. That is so well done. Thank you, I’m very artistic. I’m honored that I have such an artistic husband. Howdy, partners. Howdy, howdy. Vee, we got a lot of ingredients here. What a, what a mishmash of ingredients, am I right? Whose wacky idea was it to cook with carrots and? The, the cheese, and the salmon and the wine. Tinned seafood. This is a great brand. I just have to make a point of that. I love this brand. That’s great. I mean, you know, Sporked’s got some good picks. Coming in with the Sunset Blush, am I right? Why do you all hate me? What are we thinking here? I just want to stuff something, I want to fry it, and I want to make it with sauces. Okay, stuff something and fry something. It’s crazy because we’ve already got something stuffed and fried here as an ingredient. But we can do it again. We can deconstruct it and restuff it and refry it. I love that. We got some creamy, creamy four cheese pasta bake. Dude, that looks so good. I’ve never had the Rao’s, like, frozen pasta. Me neither. This looks like a treat right here. I think I got like four jars of Rao’s maranar in my, in my pantry right now, so. What fried food are you thinking? What do you, what do you have in mind? Man, my, I want to make some wontons. Wontons. I wanna make some wontons. I wanna take the cheese. Make it extra cheesy. Take the chicken, the inside of this, stuff it, and then make a sauce. We’ve got a lot of goo ingredients. Out of salmon? We do have a lot of goo. That’s awesome. Yes, we do. What about these carrots? You wanna do like a pickle? Do you wanna do like a little hot sauce? I like that. A little carrot hot sauce. We can do that. What are we gonna use the wine for? We should, we should mix it with this. Mix it with the, mix it with the fish? It makes the most sense. Nothing like, well, hey, wine and fish. Great combo. Let’s get cooking. Nice, there we go. Okay, we’ve got our ingredients. Yeah, we’re gonna be, I’m gonna be starting on the filling with taking the inside of our rolls and basically making our wonton filling. Yeah, yeah, yeah. What are you making? I’m making our sauce and I might be getting a little sauced, am I right? Do people even say that anymore? Let’s go get saucy. Yeah, I’m gonna put all this stuff in here, I think. Yeah. I love the, I love the strategy. You take the fried food, you take the stuff out of the fried food, then you mix it up, then you put it back in the fried food. Yeah. Make it easy for yourself. Garlic. What was I gonna make, pizza? Mayo. What were we gonna make? What did they make? What did they make? I can’t remember. Like, it’s like. Some rice ball. What are you making? Yaki onigiri? Yeah, no. Dude, here’s the thing. Josh and Nicole went woke. They didn’t fry anything. Josh, Josh was talking about how, well, they were talking about how the show isn’t scripted and people think it’s scripted. It is scripted. But the scripting is whoever’s not cooking is just holding up a whiteboard over there and then we’re just looking at what they’re saying or what they’re writing on the whiteboard. You weren’t supposed to tell them our secrets, Trevor. Secret secrets are no fun. Secret secrets hurt someone. Popped a couple seeds out. I think you’re gonna pop a vein. No. You never popped a vein before? Oh, sorry. Oh God. Yeah, don’t mind the veins. Sorry. Oh my God. I’m just squeezing this. They’re scarier than Josh’s veins. Sorry. I’m just squeezing the, the lemon here. Is that, are you gonna be the lemon bae. Don’t mind the. Sorry. I got juice everywhere. Sorry, I just jumped in. Wow, I opened this box like an ape. I just poured in our smoked salmon, this little tin, tin smoked salmon with Sichuan chili crisps. And it smells really nice. And you know what? It’s spicy. Yeah, this is, the Rao’s mac, or, pasta that I basically mushed up. That’s pasta? Super, super mushed up. And it’s gonna go inside of our wonton to help the cheesiness. And maybe the texture’s gonna be a little weird, but who cares? This sounds like me three minutes ago. Am I right? That’s crazy. Too many Diet Cokes. That’s what the club sounds like at midnight. You like that? Logan liked that one. Zip. Am I right? Sorry. Alright, so I’m just gonna mush all this together, season it. I just want to slap somebody. I made milk. I gotta thicken this up. Oh yeah, yeah. Too much liquid. Too much, oh, you’re breaking things. Get the mayo! Get the mayo! I have, I have chicken hands. Get the mayo! That’s not the right mayo! Dude, grow up. What do you mean? Okay, I’ll get the right mayo. There’s like eight jars of mayo in there, Trevor. Are we doing Hellmann’s? Are we doing Duke’s? Find the one that’s closest to your skin tone. Oh, oh, which one? We got Dijon mustard, is that right? Jesus. Nice mix. Good mix. Alright. Yeah. Got a few audible. How much wine did you put in there? I didn’t even put that much wine. Well actually I was doing the peeing bit so it might have been Oh, you peed in it. Alright, I feel ready to build our wontons. How about you? Yeah, no, we did awesome. Yeah, we’re. Perfect. Perfection. Let’s do it. Let’s get to it. I’m about to build some wontons and I’m gonna make them look like little tortellinis. Like they’re sitting like, you know, like this. Oh yeah, cross legged. I can’t do that, like floating, you know, like some people meditate like that. Oh yeah, yeah, yeah. You can do that? They’re like, oh, there’s this, you know, I’m not even gonna leave it. It’s, you’d have to see my feet for it. It’s no biggie. I’m making our hot sauce. I’ve got this, carrots. Nice. Carrots, the pickled carrots, with the jalapeños. So, that’s what’s in here with some onions and tomatoes as well. They’ve been kind of cooked down, softened. So I’m gonna pop all this in a blender. And you’re probably thinking, Trevor, holy crap, that’s a lot of carrots. How much hot sauce are you making? And I’m like, grow up, dude. I can do what I want. You can never have enough hot sauce, what the heck? Have you seen Josh eat hot sauce? Every hour. Dude, is he in here? Yeah, he is. I was gonna make fun of him. Do it! I dare you! No, I was just gonna talk about Eurovision. Oh, no. I was gonna talk about Eurovision and how it’s the best time of the year for everyone. No. Because Josh gets to tell us all his favorite fun facts. Baby Lasagna’s first time ever performing live was at the Croatian National Finals. Nobody even knows who Little Lasagna is. – Baby Lasagna! – Baby Lasagna. Anyway, Josh, any other fun Eurovision facts or? It was originally started after World War II, because they realized that. Wow, how crazy is that? Wow, it was World War II? My goodness, I’m gonna blend this up. I’m just in therapy right now. Variable on. Including some beautiful wontons. And start. Just having a glorious day, not thinking about. Eurovision, because it sucks. Because basketball is on at the same time. That’s better. I seem to be without my shaft. What? Excuse me? I’m gonna drop one in the fryer, see how it does. Let’s go! Fryer bath! In you go. Okay. It’s gonna get nice, sexy, golden brown. I’m kind of freaking with this. And we will take it out. I’m kind of freaking with this a little bit. Yeah, you freaking with that? That looks like, it looks like salsa. Where are we going? What’d you do with the can? What? I got the can right here. Okay, stop talking about my can. I wasn’t even. Oh man, nothing like a boob joke, am I right? Alright, so I’m gonna finish assembling these, we’re gonna fry these off, he’s gonna finish the hot sauce, and then we’re gonna plate. Jordan Myricks from Sporked.com, welcome back to the Mythical Kitchen! Exciting! You have picked out five mystery ingredients, we have cooked our best dishes with them, do you swear to tell the whole truth and nothing but the truth, so help you God? This one has hair on it. Well that was one of the ingredients you provided us! Hello Jordan, for you today we have Philadelphia Yaki Onigiri with a sweet chili blush sauce. On top there is an umeboshi carrot purée. Purée. Please enjoy. Purée. A carrot purée. I was gonna say sludge. That is the Fishwife smoked salmon in there that we blended up with the Thai basil filling from the spring rolls, as well as a little bit of Kewpie mayo and some Philadelphia cream cheese. Go birds. Boo. Very creative. It’s very creative, the noodles are in there with the rice. – Oh. – Yeah. We thought you wouldn’t notice. No, no, we were hoping you would notice. The inspiration was mac salad mixed with rice on a Hawaiian plate. I love that, that’s cool, I like knowing that. Yeah, it’s really interesting. I wouldn’t order it if I’m being honest with you, but knowing what you had and what you made, I think that’s really cool. And the sauce tastes good. It’s great with pork and with a lazy river. Okay. I’m assuming that’s a joke from earlier. Jordan, the, Jordan, for you we have fried wontons with chicken, cheese and a little bit of that pasta that they were talking about earlier. And then on the side you have pickled carrot, hot sauce and a salmon sauce. Enjoy. Is there a glaze on these or are these, that’s fry oil? That’s the lighting. That’s the lighting? In the room. That’s my blood, sweat, and tears. That’s the lighting in the room. It’s oil. It’s oil from the fryer. Okay. What is this? Salmon tonnato sauce. Tonnato sauce. Okay. There’s, the energy in this room today is really interesting. Yes. Welcome to Mythical Kitchen. It’s a lot of heat in here. It’s good. Try one and then bite it and then try the other. Then bite it again. I love that you teach people how to eat. Yeah. Shut up, Jordan’s eating! Thank you for communicating your feelings. Okay. Husband and wife, different parenting styles. This is the first one of these I’ve done before where the ingredients came together in a way that I kind of suspected they would. That being said, aesthetically, they’re beautiful. They’re really creative. And thank you for having me. Jordan, do you feel that you have enough information to make your decision right now? I do. On the count of three, two, one, you’re going to put your hand over the winning dish in three, two, one. Yeah! Rats! Let’s go! I’m getting a divorce. Let’s go! Let’s go! The oil. I don’t even want you anyway. I’m sorry. The tonnato sauce. Me and Carl are moving. Yeah, the tonnato sauce with these is what did it for me. It made it a little bit less fishy. This one’s a little more fishy. Both are good. Both are weird. But yeah, this one just, it, it also seemed a little more, like, they did stuff with the ingredients. That tonnato sauce is the greatest thing I’ve ever tasted. That’s so good. It’s pretty good, yeah. Way better than ours. I’m proud of you guys. I’m proud of our effort. Jordan, I’m proud of you for just continuing to be yourself, even though you, refused to watch the Eurovision semifinals with me. I don’t want to see spoilers. I’m just proud that I got Trevor a dub. Okay. – I’m taking half of everything. – It was a team effort. Half of this channel’s mine! Nicole and I gotta figure out this divorce paperwork. In the meantime, we’ll see you next week. Check out the Sporked TikTok. They post about the best things they tasted each week, every Friday.