Ludacris is cooking in the kitchen on new streaming show

LOS ANGELES (AP) — Ludacris can rap, write songs, and act. He just can’t cook, and no, opening cans and slapping together bologna or grilled cheese sandwiches doesn’t count.

Back in his days of, as he says, not having “two nickels to rub together,” Ludacris would throw together whatever he could find, chow down and get back to his music.

“When men like myself are hungry, we just want to eat,” he said Thursday on a video call. “We don’t want to take 30 minutes to an hour to cook.”

He’s finally upping his skills in the kitchen in “Luda Can’t Cook,” a one-hour special that debuts Feb. 25 on the discovery+ plus streaming service. He gets schooled by chef Meherwan Irani, who introduces Ludacris to international flavors and techniques.

“It was an eye-opener and so many lightbulb moments for me,” he said.


Ludacris isn’t the only entertainer in the

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Rattlesnake Greets Woman Trying to Grab Her Food Delivery

You may want to think twice about having food delivered instead of cooking. One woman got a food delivery, and she also a terrifying surprise: a rattlesnake waiting for her to grab the bag.

A delivery driver in Tuscon, Arizona, left the to-go containers on the woman’s front porch, according to a photo shared on the Instagram account @rattlesnakesolutions. An angel statue was beside the drop-off, and coiled behind it was a reptile ready to pounce.

The good news is, a man identified as “Dave” was working at Rattlesnake Solutions that evening, and he was able to help the woman safely retrieve her dinner. “Food delivery ended up, unknowingly, right next to a coiled Western Diamondback Rattlesnake in Tucson,” the photo’s caption explained. “The homeowner saw it when she went to get it … which is where it sat until Dave arrived.”

It’s also lucky the woman spotted the

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Shola Olunloyo is putting Nigerian food in culinary spotlight

In 2017, I was invited to participate in a festival at the Culinary Institute of America — the Hogwarts of chef schools is how I have since came to understand it — called “Worlds of Flavor.” This was the first time I had the opportunity to cook alongside other chefs of color — specifically, Black chefs with African roots, cooking African food at a level that would inspire and command me to step out of my comfort zone.

It was there that I met Shola Olunloyo, the 45-year-old Nigerian wizard of gastronomy who secured the first-ever residency at the nonprofit Stone Barns Center, home of Blue Hill at Stone Barns, the world-renowned restaurant with two Michelin stars in Westchester, New York, helmed by chef Dan Barber. There, Shola took the reins from Barber with a West African-inspired menu from Jan. 13 to Feb. 6.

But how many people have

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