"Asylum" news and stories

Can you imagine eating pizza five or six days a week? Or even paying for a membership to a restaurant supply store to buy canned tomatoes? The latest installment of Space Invaders on Asylum.com brings correspondent Ryan McKee into the "saucey" home of Scott Wiener, who runs Scott's Pizza Tours in New York City. This pizza connoisseur houses everything from pizza candles, to a pizza box collection from all over the world to pizza costumes.

Space Invaders -- Dig Into Scott Wiener's Insane Pizza Collection [VIDEO]

On a sweltering summer afternoon, I took upon a Herculean task: instructing Asylum's Jake Goodrich about craft brew.

"I like drinking beer from bongs," the PBR fan told me, giving me flashbacks to college days spent swilling Natty Ice. I sighed. This would be a challenge.

However, I had an excellent training ground at my disposal. On Governors Island, a decommissioned military base a couple minutes from Manhattan by boat, awaited the annual New York Brewfest. The festival featured hundreds of beers, from hoppy IPAs to decadent stouts -- perfect for training Jake's palate. I hoped.

More after the jump...

Asylum.com sat down with Slashfood's very own Erik Trinidad to talk about Fancy Fast Food, how it started and how his madness has transformed into a national phenomenon in the latest edition of Masterclash.

Read his most recent and popular installment, Chicken Cordon Deux, a fancy version of KFC's Double Down Sandwich and head over to Asylum to watch: Masterclash Chats With Creator of Fancy Fast Food.

We here at Slashfood love to eat food for the sake of, well, eating delicious food -- but sometimes a higher purpose calls.

According to a medical study recapped by Asylum, eating celery "increases the pheromone levels in men's sweat, making them more attractive to women."

How exactly does this work? And how much celery will you men need to tear your teeth into to up your game? Head over to Asylum to find out. Forget the GTL routine -- all you need for a successful night out are some crunchy green stalks.

Every pastry chef worth their salt can wield a blow torch with precision, so who better to give advice on flaming food than award-winning chef, Michael Laiskonis, currently keeping things hot in the kitchen at Le Bernadin.

Asylum had the opportunity to chat with the master chef, gathering tips on the right tools, his favorite fired fruit, and to keep all the newbies in line, some safety tips.

Head over to Asylum to read the article and perfect your pyromaniac prowess.