Lego sculpture artist Nathan Sawaya trades in Lego bricks for Ritter Sport chocolate bars in this video to promote Ritter Sport's Happiness Squared Contest. Nominate your favorite person or organization, such as volunteers who build houses, to give them the chance to win a year's supply of Ritter Sport. Watch the video after the jump.... More

[Flickr: Barbara L. Hansen] My long-term relationship with brussels sprouts has, like so many, had its ups and downs. I remember my mother pulling the glistening round gems out of the oven before dinner, when I would instinctively begin performing my most theatrical "I am a kid so I am not supposed to like these at all" routine. Secretly, though, my mouth was watering and I could hardly wait to sink my teeth into a buttery, tender sprout. Today, I have dropped the dramatics and proudly label myself as an avid brussels sprouts fan. Approaching the peak season of this delicious vegetable, it is time to eat brussels sprouts as often (and with as much pride!) as possible. Some... More

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ... 1. The Food Lab: Animal Fat Mayonnaise "...I thought to myself: 'If I can make mayonnaise out of egg yolks and oil, why can't I make mayonnaise out of egg yolks and rendered animal fat?' Turns out, it's not so simple...." 2. The 10 Worst Food Trends? Really? "The Chicago Tribune ran a piece this week about the supposed "ten worst dining trends" of the last decade. We all know top-ten lists are a great way to get people's attention, and a negative list like this really sets people off. But are these trends really all bad?... More

[Photographs: Robyn Lee] Never has a plastic bag of candy lied so much. "The Best of All" says the packaging on a bag of Satellite Wafers, the styrofoam-like pockets filled with edible beads. "This nostalgic candy has enjoyed a great reputation particularly in the northeast, where people love these candies so much they will do anything to get their hands on them." Anything? Really? I would like to meet these folks. Apparently some kids like to play church with them because they resemble communion wafers; others enjoy the likeness to UFOs. Still others like eating things that can be shaken like maracas. Maybe the candy market was less competitive forty years ago, because I don't believe kids today could... More

[Photograph: jwendorff] Don't forget to enter our Halloween Carving Contest before Sunday at 6 p.m. Winners will receive shiny, sharp Viking knives. This Cookie-Monster-o'-Lantern is just one of the submissions so far. Check them all out here. We'll announce the winners on Monday, November 2. Think you can do better? After the jump, a step-by-step guide to carving your orange creature.... More

Happy Friday! Here's a ridiculously cute video of a cat balancing on its hind legs while being fed with chopsticks. Watch the video after the jump.... More

"Philly is greatly underrepresented in the hot dog history books." [Original art and photography: Hawk Krall] Past Weeks' Dogs Philly Dirty Water DogChicago DogDetroit ConeysSeattle StyleHalf-Smoke This week we take a look at another Philadelphia hot dog—one that seems to have slipped through the cracks of hot dog history. Popular with 1950s housewives and on almost every greasy spoon menu in Philadelphia, Eastern Pennsylvania, and South Jersey, the Texas Tommy is a grilled and split hot dog loaded with bacon and lots of cheese. Other condiments are optional but not necessary. The earliest Texas Tommys were wrapped in bacon before being cooked and grilled, or deep-fried like they used to make them at The Cup in Pottstown, Pennsylvania (now closed).... More

When a real corn kernel likes a candy corn kernel, how does he get her attention? This animation by OddBot Studio gets into the head of a lovesick corn kernel, and shows what happens when he can't control his nerves. Watch the video after the jump.... More

"If nothing else, get three bottles of sparkling wine into your house or apartment now." [Flickr: bignoseduglyguy] It's that time of year again, when your life is about to get really hectic. Before you hit the panic button, do yourself a favor and go out this weekend and buy a mixed case of wine. With a mixed case of wine in your closet, you'll be prepared for the drop-by visitors, last-minute takeout decisions, and leftovers that can make the most organized person scramble. Most of us remember to buy wine for the family dinners and big celebrations of the months to come—it's the smaller stuff that makes you want to tear your hair out. I'd recommend buying three bottles of... More

[Photographs: chiccookiekits.blogspot.com] Deep down underneath the corn syrup and Yellow #5 artificial coloring, the candy corn has feelings too. Meaghan of The Decorated Cookie noted what's really happening inside candy corn during common daily occurrences, like when a giganto pink Peep walks into the room. Related Photo of the Day: Candy Corn Traffic Cones How to Make Candy Corn From Scratch Tri-Color Candy Corn Cookies... More

All of these costumes are cheap, pretty throw-it-togetherable, and will make other people around you hungry. 1. Food Mascots From left: Sun Maid Raisin girl, Morton Salt Girl, Jolly Green Giant, and the Chiquita Banana lady. [Photograph: Tressa Eaton] Sun Maid Raisin Girl: A bonnet, white blouse, head scarf, and basket full of grapes. (Bonus points for sunshine rays emanating from your body) Morton Salt Girl: Wear a yellow dress (preferably with a huge bow) and hold an umbrella. (Fun fact: that would be our own Serious Green columnist Tressa Eaton in the photo!) Jolly Green Giant: Green shirt, green leaf-bearing toga, and green headband. Act jolly. Chiquita Banana Lady: A woven hat full of fruits piled on top, big... More

[Image: McSweeney's] Literary journal McSweeney's is usually published as a book, but their next issue, #33, will be in the form of a broadsheet-sized, Sunday edition newspaper called San Francisco Panorama. Like other newspapers, it will include timely news, arts and sports coverage, comics, a magazine, and—most importantly for us—a food section. In their words: ...possibly, seriously, the best food section that has ever appeared in any newspaper anywhere, with an incredible modular ramen recipe from New York's own David Chang and a fifty-eight-step lamb-belly photo essay from San Francisco's Ryan Farr. The issue will be available next month.... More

Each week we round up our favorite posts and recipes from our friends at The Kitchn. A kiss WITH a squeeze. [Photograph: The Kitchn] This week, the Kitchn points out that "an apple pie without the cheese is like a kiss without the squeeze." Some people melt a wedge of cheese on top, while others grate it into the filling or bake it into the crust. Also on the Kitchn, dyeing pasta, roasting stuffed pumpkins, a kale slaw with peanut dressing recipe, and Garrison Keillor's song about guilty food pleasures.... More

[Photograph: Not Martha] A layer of crispified cheese makes a delicious topping that also looks like the skin of a diseased, dismembered hand—perfect for Halloween. In her quest to make a meat hand, Not Martha tried two versions of a hand-shaped meatloaf before discovering the most gruesome of them all, featuring a top layer of browned cheese, onion fingernails, and an onion wrist bone. [via Metafilter] Related How to Make Ghostly Eggs Photo of the Day: Meat Head Photo of the Day: Ginger Skeleton Cookies... More

[Photograph: Robyn Lee] Since my dining budget has gone from $30,000-plus a year to zero, I don't go out often. That's why it really grinds my corn when meals go terribly wrong. As much fun as I'm having in the kitchen at Alpha Sigma Phi at the University of Washington, I occasionally wish I still had my print platform to write about restaurants that are like that emperor who had no clothes. I may not be a restaurant critic anymore, but that doesn't mean I stopped being a critical eater. The time spent in the kitchen on my quest to try and become a cook have given me new insight about the millions of little details that go into turning... More

[Photograph: Kerry Saretsky] When I was young, I spent Halloween night bobbing for apples with my hands behind my back. I remember thinking how silly it was, when I could get a perfectly delicious apple coated in caramel neatly perched on a stick. And now even that seems barbaric when I can drink my caramel apples from a beer bottle. Brothers Toffee Apple Cider tastes of sweet, alcoholic, bubbling apple cider with melted caramel stirred up inside, described quite correctly by the company as tasting something like "cream soda." It was originally developed for Halloween, but was so popular the company now bottles it year-round. For an American away from America during the all-American season from Halloween to Thanksgiving, the... More

"The balance of sweet, buttery bread, tangy pickles, oozy cheese, and salty meats is a kind of Motor City Muffuletta." [Photograph: Michael Nagrant] I usually write about all things Chicago, but when my grandfather, a very influential foodie role model for me, recently passed away, I found myself back in my hometown of Detroit. As you can imagine, such rough circumstances call for massive carbohydrate comfort, and so I spent plenty of time chowing down on local favorites and childhood touchstone eats: Lafayette Coneys, Olga's Snackers, Buddy's Pizza, and Better Made BBQ chips. The thing is, I can find a decent chili dog, barbecue chips, and great pizza in Chicago. I, however, have never found the 3-D Special Sandwich in... More

[Photograph: The Gourmet Mama] The Gourmet Mama has a simple idea for dressing up hard boiled eggs for Halloween: Make jagged cuts into the base, decorate with black food coloring, and you've got yourself some protein and fat-rich disembodied spirits. Related Photo of the Day: Ghost Cupcakes Photo of the Day: Ghost Dots The Food Lab: Perfect Boiled Eggs... More

Kevin Gillespie and Yukon Cornelius, separated at birth? [Photograph: totallylookslike.com] Tonight at 10 p.m. ET, come join us as we watch the tenth episode of Top Chef Las Vegas where cheftestants (including Kevin, or should we say Yukon?) make TV dinners inspired by shows like Gilligan's Island and The Sopranos. Also, Padma will have to step aside as the token hot chick because Natalie Portman is swinging by. "I love food, I love eating, I'm pretty adventurous with different foods and cuisines, the one thing is..." (Ominous music plays.) Um, she's vegan. (Louder ominous music plays.) Watch a clip, after the jump.... More

Way to go, serious eaters! Through our Brown Bag Challenge, Serious Eats has raised $1,153, impacting 769 students through 5 fully-funded projects. Collectively, participants in the DonorsChoose Social Media Challenge have raised over $565,000 by 4,038 citizen philanthropists have pitched in to help bring resources to over 99,000 students in public schools across the country. But we can do more! There are only 3 days left in the challenge, so if you've been saving your lunch money, now is the time to give to a project! Here are 3 projects that are near completion and worthy of your support: My Life in Food: Exploring Recipes as Memoir: Help a 10th grade English class buy 30 copies of Tender at the... More

More than just beer nuts. Beer bread. [Photograph: aromacucina.typepad.com] For last week's Weekend Cook and Tell, we asked you to share all of your favorite beer-friendly recipes. No matter whether they were made with beer or made to be eaten alongside a cold one, here are some of our favorite responses: katieelby was well aware that this challenge was supposed to go beyond beer nuts, but she couldn't resist sharing this recipe for Sweet and Spicy Walnuts. No stranger to cooking with beer, Otabenga made a version of choucroute using beer instead of the more traditional white wine. In honor of fall, he recently made this Three Sisters Stew: a combination of beans, squash, and corn (finished with beer, of... More

...and patties, nuggets, balls, and bites. Mixed box from Garrison Chocolates. [Photographs: Robyn Lee] No offense to Snickers and Nestle Crunch, but in a perfect world, we'd trick-or-treat and be handed these hand-made chocolates. Inspired by classic Halloween candies, these chocolatiers from all over the country have stepped it up with fancy ganaches, fruit pâtes, pumpkin puree, and (kids, close your eyes) scotch. Ordering these might require a little more effort than hopping into a CVS, but they're pretty special. Check out the five chocolatiers, after the jump.... More

Paula Deen was on The Tonight Show with Conan O'Brien last night, trying to show Conan, Andy, and guest Garry Shandling how to make pumpkin rolls from her new book, Paula Deen's Cookbook for the Lunch-Box Set. It was a mess of a performance, as the three boys tried to follow her frazzled directions (which included such orders as "grab your nuts!"). By the end of it, Conan was downing Kahlua straight from the bottle and Paula was chugging back whipped cream straight from the can. Watch the video, after the jump.... More

Butterfinger, Reese's (the cups and the pieces), Snickers, Oh Henry, Baby Ruth, Mr. Goodbar, Payday, Watchamacallit—so many Halloween candies involve peanuts or peanut butter. Here are some fun ways to eat them, not that there's anything wrong with the straight-from-the-wrapper approach. More

On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [Flickr: Fiona Watson] When others find out your world is spent submerged in hot and spicy food, there are questions galore. One of the most popular revolves around the best thing I've ever tasted. Of course, the answer constantly changes. But recently I've been craving spicy chocolate. Start with the melt-in-your-mouth goodness of chocolate and add a tinge, or even a flame of heat, and you've got perfection. We searched for the best spicy chocolates, munching through bars that crunched and burned. I personally can't get enough of Chuao Firecracker—a smoky chocolate that pops in your mouth like tiny fireworks. It's a revelation for the... More

[Photograph: Andrew Siddons] Fried dough and fermented cabbage aren't two things that usually join forces, except maybe in South Korea where my friend spotted this kimchi donut. It's one of five "ethnic" flavors that Dunkin' Donuts launched (they also made a yogurt-filled one in Greece and soy-filled one in Japan). Technically there's no hole, so they're calling them kimchi croquettes. File this under: potentially genius or a vile, gag reflex-inducing mistake. Related Snapshots from South Korea: Pon de Ring Doughnuts from Mister Donut New Burger/Doughnut Creations from Mosdo in Japan Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger... More

[Photo: Serious Eats Flickr Pool] Called "The Ghosts of Cupcakes Past," these charming desserts from A Baked Creation are about as cute as Halloween gets. Learn how to make them here.... More

Got a lot of land? Need to clean it of brush quickly? Forget the gas-guzzling bush hog or poisonous herbicides. Time for some eco-friendly vegetation management. Goats to the rescue! More

Note: This week in Meet Your Farmers, we get to know Greg Massa, a fourth-generation California rice farmer. Each week he brings delicious brown rice to nine Bay Area farmers' markets and is working toward building a sustainable farm model. [Photographs: Massa Organics] Name: Greg Massa Farm: Massa Organics What do you grow? Organic brown rice, wheat, almonds and now ducks. Ducks? We are selling our first 100 ducks at farmers' markets this weekend. The ducks live in the rice field and can help us with weed management. Ideally, the ducks should be able to feed themselves on the weeds and the bugs in the field. Weed management is no small feat when it comes to rice—it's our biggest production... More

In the latest episode of Working Class Foodies, Max and Rebecca Lando show you how to make chocolate-covered pumpkin seed brittle and "grown up" candy apples for Halloween. The brittle combines recipes by chefs Dan Barber and Jacques Torres, and the candy apples dipped in red wine-flavored caramel are from Gourmet. Unfortunately, the candy apples recipe doesn't come out so well. Watch the video after the jump.... More

[Photo: LA Times] At Serious Eats, we're big fans of monkey bread—the doughy loaf of pull-apart bread, made through stacking dozens of lumps of dough. The Los Angeles Times gives us their take, with recommendations both sweet and savory, plus recipes for standard, butter, cinnamon, and olive oil-thyme monkey bread.... More

[Flickr: d76] There was some debate over on Talk as to what a proper Fluffernutter includes, but it's been clarified. Two untoasted pieces of white bread (like Wonder), creamy non-organic peanut butter (like Skippy), and Marshmallow Fluff. That is all. No bananas, no honey, no artisanal bread, no crunchy peanut butter. Yes, we are taking the Fluffernutter nuances very seriously. Related Photo of the Day: What The Fluff Festival Fluffernutter: Massachusetts' State Sandwich? Video: The Marshmallow Temptation Test... More

What really happens on the NFL sidelines? People eat hot dogs. At least Mark Sanchez of the New York Jets did at yesterday's game against the Oakland Raiders, only to be busted by cameras. He later apologized for wolfing down the tube meat, saying he "wasn't feeling very good" and needed a snack. Thanks to a great zoom-in job, we see that Sanchez is a mustard man. Sounds like he needs to read our mustard taste test for optimal sidelines snacking pleasure. The video and Sanchez's explanation, after the jump.... More

"If any attendees walked out of Baconfest disappointed, 100% of the blame falls on their defective palates." Inside-out pig in a blanket from David Burke's Primehouse. [Photographs: Daniel Zemans] You never know when inspiration is going to hit. For Michael Griggs and Andre Pluess, it came early this year after seeing the Neo-Futurists perform Beer, a puppet-filled musical about the visions of a ten-year-old boy who gets drunk after sneaking into a brewery. The play left Michael and Andre wondering what they loved as much as the playwright loved beer. Before long, they had their muse: Bacon. Once that realization hit, the wheels started turning and they decided to plan a huge tribute to bacon. Late that night, they called... More

Cook the Book: The Southern Italian Table: Runningwithbeaters, kombodian, sugarpaws, williaka, and eqsachs. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

"You know it's October when the pumpkins outnumber the tomatoes." [Photographs: Nick Kindelsperger] I arrived at the Green City Market in Lincoln Park on a truly miserable morning. The infamous winds of Chicago were howling off the lake and biting me through my terribly thin hoodie. With my arms folded over, I made my way through the market, wishing I had worn a coat. The first person I talked to about vegetables just broke into laughter. She would have felt sorry for me, she explained, if I wasn't so irresponsible. How did it end so quickly? Though Green City Market runs all year-round, after October it retreats in to an indoor location. I don't blame them. Though they can still... More

Note: It's time for another edition of Street Food Profiles. This week we meet a banh mi truck. [Photographs: Nom Nom Truck] Name: Nom Nom Truck Vendor: David Stankunas Twitter: @nomnomtruck Location and hours: All over Los Angeles for lunch, evening, and late-night. Primarily we've been heading out to west Los Angeles, but we still get to places like Hollywood, mid-Wilshire, Koreatown, Silver Lake and Torrance. What's on the menu? Banh mi, Vietnamese-inspired tacos (basically a banh mi in a corn tortilla instead of bread), and various other Vietnamese snacks and drinks. How long have you been street fooding? For about 5 weeks. How has Twitter affected business? Twitter is a huge part of our business. Not only is it... More

Halloween is serious business for kids. They want candy. Lots of candy. And with a few sleazy and not-so-sleazy tactics, they can get enough candy to last until next Halloween. Some simple tips include wearing a great costume and being an enthusiastic trick-or-treater; mildly more complicated is emptying your pail into a larger sack, changing costumes, and going back for seconds to the houses giving out the best candy. Watch the video after the jump.... More

If you've eaten at a fancy restaurant in the last five years, chances are, at least part of your food was cooked sous-vide (French for "under vacuum"). It was only a matter of time before a home version of the $1,000-plus thermal water circulators required for controlling the water baths would hit the market. And who better to shill for the new toy but molecular-gastro-uber-chef Heston Blumenthal? More

[Flickr: bookgrl] A friend of mine recently admitted to her daily cereal approach: water instead of milk. Sounds disgusting, she knows. But as a compulsive cereal eater—she eats two bowls a sitting, both at breakfast and for afternoon snacks—all that milk intake was too much. Sure, water will never be as good as the milk alternative (which she allows herself on Sunday mornings) but if you want the moisture without the milk, she offered some tips. Avoid the flake family. (Honey Bunches of Oats, Frosted Flakes, etc.) No Raisin Bran. Under any circumstances. Yes on clusters, freeze-dried fruit, and other chunky additions (Special K with Berries, granola, etc.) Yes on checkerboard squares (Chex, Life, etc.) Avoid drinking the leftover... More

In Taste Tests: This week the Serious Eats team tastes a slew of traditional New York cheesecakes and lets us know which cakes are really the big cheese. A Japanese Gastropub: Nestled in New York's trendy Gansevoort Hotel is Jeffrey Chodorow's Tanuki Tavern, where you can indulge in Japanese izakaya-style fare. Top Five: Burger fanatic and aficionado Daniel Zemans lists his favorite five burgers in the Chicago area. Fresh From the Orchard: In Ipswich, Massachusetts lies Russell Orchards, which boasts the best cider donuts in New England as well as a fine selection of fruit wines. Truck Food: In Los Angeles, the popularity of food trucks has exploded in no time at all. Damon Gambuto gives Japanese fusion burger... More

What would the Food Network version of Monopoly be like? Food Network Humor shares some Monopoly cards you might find in the game. Related Paula Deen's Husband Will Write 'My Delicious Life with Paula Deen' In Videos: Melanie Hutsell Impersonates Paula Deen on 'Paula's Best Dishes' The Barefoot Contessa's Empire Video: Sandra Lee 'Delicious, Delicious, Delicious' Montage... More

[Photo: Kerry Saretsky] Warm Up Winter: Kerry Saretsky shares an elegant and tasty recipe for pizza savoyarde, made with Reblochon cheese, potatoes, and ham. Feed Your Soul: Thick tortilla chips, salsa, and cheese are the necessary ingredients to make chilaquiles, but Blake Royer gives his chilaquiles verdes a whole lot more. Miraculous Melt: Sometimes simple is just better. This week for dinner, Nick Kindelsperger griddles a homemade patty melt with deliciously simple results. Souper Squash: Fall is the perfect time to make hearty soups with seasonal vegetables. You will get just that with this Seriously Meatless recipe for acorn squash soup with brown butter and maple yogurt. Excellent Ear: Chichi Wang hits another tastebud with this recipe for fried... More

[Original art: Kevin Van Aelt] Have you ever looked at gummy worms and thought, wow those sure resemble DNA coils? Well, artist Kevin Van Aelt did and made this chromosome chart out of the candy slugs. Check out his portfolio here. Related Photo of the Day: Jellybean Children How to Make Candy Corn Collection of Stuck Tic Tacs... More

[Flickr: Muffet] Mashed, cheesed, buttered, or plain, cauliflower is a favorite vegetable for many. Perfect in soups or to accompany proteins, it's available year-round, but its peak season is the fall. Cauliflower differs from other cruciferous veggies (broccoli, cabbage and kale) in that it lacks the green chlorophyll which the leaves of the plant shield the florets from the sun as they grow. Some cauliflower recipes, after the jump.... More

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ... 1. Recipe: Pumpkin Whoopie Pies "Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards...." 2. Seriously Asian: Burmese Chicken-Coconut Soup "Poured over a bed of noodles, it's just as soothing but far more exciting than your average chicken noodle soup." 3. Talk: The Most Unhealthy Thing You've Ever Made "...So, what is the most unhealthy-yet-delicious-thing you've ever made at home and was it at all ruined by the thought of... More

There's so much to keep up with in Talk that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. "It's not often that you see 'gravy' and 'thin' in the same sentence." —smallkitchen Girls' Night In: Recipes Needed! Or just get some waistband extenders. Two for $6.98. [Illustrations: Harriet Carter] "Wow, CJ McD, you're emptying the vault on this one. PoorOldMama may have to remove the pants completely, not just undo the top button:-)" —dmcavanagh Your Clever SE Name Agh! Too many awesome responses to single out just one. Just want to give this thread props and call it to your attention if... More

Note: Read part 1 from Tam for the phở recipe and other tips. [Above photograph: Robyn Lee / Other photographs: Chichi Wang] It's impossible to keep phở a secret, Tam informed me. Such was the start of our phở get-together. She arrived at my apartment lugging a backpack crammed with gallons of phở broth, chunks of deboned oxtail, and little jars of fish sauce. Neatly sorted packets of noodles, bean sprouts, and mint completed the ensemble. If she'd brought a portable stove, she could've set up shop on my curb. Defatting the broth. Unlike Tam, I didn't grow up eating phở. My education of the broth began in Vietnamese noodle joints, where bowls of noodles are assembled and slapped onto... More

"A Philly dirty water dog is quite different from its New York cousin." [Original art and photographs: Hawk Krall] You might not think of Philadelphia as much of a hot dog town. Our dog offerings are often overshadowed by the almighty cheesesteak and roast pork sandwich. Although Pat's Steaks, the originator of the cheesesteak, was originally a hot dog stand, and every day thousands of Philadelphians chow down on hot dogs from glimmering lunch carts lined up along the city streets. A Philly dirty water dog is quite different from its New York cousin. More often than not, a hot dog here is a skinless, jumbo (think Chicago-sized) boiled hot dog (Deitz & Watson or Hatfield) on half of a... More

Food Network is releasing a new video game, Cook or Be Cooked, which will hit stores on November 3. With more than 30 recipes developed by the expert chefs of the Food Network Kitchens, the game delivers a truly authentic food experience from prep to plate. Throughout the game, players receive tips, feedback and reviews from Food Network's Vice President of Marketing and The Next Food Network Star judge, Susie Fogelson, and Food Network Kitchens chef Mory Thomas. Personally, my favorite video game cuisine is still the red-and-white-spotted mushroom power-ups in Mario Brothers. Watch a preview of the video game, after the jump.... More

The Chicago Tribune ran a piece this week about the supposed "ten worst dining trends" of the last decade. We all know top-ten lists are a great way to get people's attention, and a negative list like this really sets people off. But are these trends really all bad? I don't think so. Let's take them one at a time. 10. Fried Onion Blossoms This monster is from Dallas BBQ in Manhattan. Read more here » [Photograph: Erin Zimmer] That's all you got? C'mon, a fried onion blossom is basically just a great big pile of onion rings. Granted, they usually run a little greasy. But who doesn't like onion rings? I'm not recommending you have one of these for... More

If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats. More

[Photograph: realmomkitchen.blogspot.com] If you were drooling over the cider doughnuts from Russell Orchards earlier this week but can't make it out to the New England orchard, try this recipe from Real Mom Kitchen. Another thought on the topic: hard cider doughnuts. Why don't more of those exist? No offense to the delicious non-alcoholic versions, but it could be worth investigating. Related Recipes Spiced Buttermilk Doughnut Holes Apple Fritters Low-Fat Applesauce Doughnuts... More

[Flickr: Robyn Gallagher] Have you ever had a dessert involving eggplant? The Kitchn posted about Gourmet's unique tarte Tatin recipe that calls for sliced eggplant instead of fruit. Other eggplant-flavored desserts include Italian eggplant and ricotta pie and eggplant bread pudding. We can't vouch for any of these desserts not having eaten a sweet preparation of eggplant before, but if you have any input let us know!... More

[Flickr: diabetik] Wouldn't the world be better if all traffic cones just looked like candy corn? These were spotted in Washington D.C. by Flickr user diabetik. As a candy corn hater, I vote for more of these, less of the nasty Halloween triangles. [via DCist] Related Video: How Candy Corn is Made Cakespy: Homemade Candy Corn Candy Corn Knit Cap... More

[Image: Susan Hochbaum] "In Paris, everything looks like desserts," says designer Susan Hochbaum in her film/slideshow Pastry/Paris, in which she compares French pastries to compatible scenes and elements around Paris, whether its in form, color, or both. Now when you walk around this city of endless patisseries (hopefully buying treats along the way), you might see an éclair in a Metro sign, a cannelé in a doorknob, or a slice of cake in a topiary garden. [via The Improvised Life] Related Paris Bite: Matcha and Adzuki Duomo from Patisserie Sadaharu Aoki Where to Find Macarons Best Boulangeries in Paris... More

[Photographs: Leslie Kelly, unless otherwise noted] ASP members Matt Hansen, Mitch Halliday, and Richard Sherman. [Photograph: Darlene Barnes] A month into my gig as the second banana at the Alpha Sigma Phi's frat house kitchen at the University of Washington, I continue to be blown away by the quality of the ingredients chef Darlene Barnes sources, and the care and integrity with which she prepares the surprisingly exotic meals for 70 perpetually hungry young men, including those who may have dietary restrictions. After a scary trip to the ER this summer, sophomore Matt Hansen found out he couldn't tolerate gluten. So, Darlene has been making adjustments to recipes, cooking as gluten-freely as possible. Although it's no small feat, "It's... More

Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn hips us to Marcella Hazan's no-stir polenta concept. "Polenta is like risotto: it has a reputation for needing lots and lots and lots of stirring." But behold this lazy, lump-free alternative. Also on the Kitchn, chewy chocolate meringue cookies, a book devoted to grits, how to tell when cakes are done, and butternut squash pasties.... More

From Norwegian sketch comedy show Team Antonsen comes this atypical cooking segment demonstrating how to not make waffles. First, make sure gravity is working in your favor. If it's not, don't stand to the left of the chef. Watch the video after the jump.... More

[Image: Good.is] E. coli in beef isn't the only troublemaker out there. Check out these other sources of food poisoning from Good magazine's latest Transparency featuring the top 10 FDA-regulated foods that have made the most people sick since 1990. Related Worldwide Meat Consumption Infographic White House Food Safety Group Has Website What Makes Raw Eggs Dangerous... More

[Photo: Williams Sonoma] Until I joined the ranks of the working world, I really believed that a good cup of coffee isn't something that you have on the go. Instead, it should be a relaxing part of the day and ideally be kept as something special to be savored as a treat. It's not always that easy though, and in those moments, coffee should be an effortless (and still wholly delicious) pick-me-up. Unexpectedly, I found that the new Nespresso CitiZ was just what I needed to live out my modern-day coffee philosophy. Yes, there are certain drawbacks to Nespresso's newest machine, though they generally extend to capsule coffee in general. Arguably, the individual packaging makes it a bit more... More

"Dark and spicy, with touches of smoke and leather, chestnut honey is complex, mysterious, and nuanced." Previously Fig and Almond Cookies » All Seriously Italian recipes » Autumn in Italy means chestnuts are everywhere, and I do mean everywhere. Chestnut trees observe no regional boundaries in Italy, and at this time of year, outdoor markets are piled high with the local crop and the smell of roasted chestnuts fills the air. And where chestnut trees abound, so does chestnut honey. The gift of chestnut honey arrives a bit earlier than the chestnuts themselves; mid to late summer is the time for chestnut honey to be harvested. But the chill of autumn is always the time that I crave chestnut honey,... More

[Photograph: The Imaginary World ] For the person in your life who loves blood-sucking creatures and anthropomorphic toast, get them the Mega Vampire Toast plush doll ($16) from the Mr. Toast Store. Related Photo of the Day: Vampire Cupcakes Serious Eats Gift Guide: Toast-Related Accessories Photo of the Day: We Like Pie Plush Toast Keychain... More

Chickpeas with Spinach, inspired by an Arizona tapas bar. [Photograph: makingitwithmeleyna.com] Last week's Weekend Cook and Tell was all about Restaurant Recreations. We asked you to take dishes from your favorite restaurants and try your hand at making them in your own kitchen. Here are some of our favorite responses, sans the white tablecloth. MadelynRodriguez had a particularly memorable meal at Mark's at the Meliá in Old San Juan, Puerto Rico. Over the weekend she recreated this Blue Cheese and Walnut Pasta to share with her sister. It took two attempts for alliect to perfect Scarpetta's Tomato-Basil Spaghetti but the second batch was "faaaaabulous." The tapas bar Lola in Phoenix, Arizona, inspired meleyna's Chickpeas with Spinach. It's a tasty... More

The inspiration for this recipe is the favorite after school snack of apple wedges with peanut butter. There's something about the cool, crisp, tart apples paired with the rich, creamy, salty-sweet taste of peanut butter. Why not multiply it by pie? More

Improv Everywhere released its latest public spectacle, Grocery Store Musical, in which a handful of seemingly ordinary produce-aisle shoppers break out into song, joyously proclaiming the virtue of "squishing our fruit together." Love the "produce manager" riding out in the cart toward the end. Video, after the jump. So worth watching.... More

Growing up in Florida, apple picking is logistically impossible. It's one of the many reasons why I've made it a tradition to go each year since I've been living up north, along with the amazing views and resulting fresh-baked pies. This year, the orchard of choice was Russell Orchards in Ipswich, Massachusetts, known more for the products sold in its outpost than for the myriad varieties of apples growing on its trees. Russell Orchards is home of New England's best cider donuts. Among its biggest claims is that Russell Orchards is home of New England's best cider donuts. Only when I saw how intensely dedicated they are to this special treat did I start taking the claim seriously: not... More

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat. [flickr: _rockinfree] For the artistic-challenged such as myself, the best thing about carving a Halloween pumpkin isn't the glowing masterpiece that comes at the end--it's the surplus of seeds that come out process. With a shake of seasonings and a quick stint to roast in the oven, there's a delicious, munch-worthy treat. I like a combination of chili powder and paprika to jazz my pumpkin seeds up. But you can use your favorite spices from a Cajun blend to an Indian spin. Check out my recipe for roasted spicy pumpkin seeds » What seasonings do you use?... More

Move over Steamy Kitchen, now there's Hot Kitchen: My husband is so sweet. I wanna cook him a romantic dinner. Now, in today's economy, we can't always go out to that romantic meal. Besides, if you stay at home, you have the freedom to ... hmmm ... let's say, wear something a little more appetizing. So join me, and I'll teach you an easy romantic meal that's fun. But first, if you wanna have some fun, go change into something a little more appetizing, and meet me in the kitchen. [Meet Wendy in the kitchen, after the jump.]... More

[Photographs: Robyn Lee] What exactly is a Pumpkin Smash? Something between a smoothie and a shake, this Jamba Juice creation rolls out every fall (until January) and reminds us that everything can be pumpkinified. Starbucks and Dunkin' Donuts do the lattes, Dairy Queen does Blizzards, and I'm pretty sure I saw pumpkin shampoo at Bath & Body Works. Oversaturating the world with pumpkin products is generally fine with me. Too often these seasonal pumpkin products are not pumpkiny enough. But too often these seasonal pumpkin products are not pumpkiny enough, tasting more like the holiday-scented candles than actual pumpkins. Pumpkin-flavored posers suffer from being too sweet, not spiced enough, or just plain gross. Jamba Juice's Smash had potential.... More

[Photograph: Thought 4 Food] How do you capture the mall food court's Cinnabon in a bowl? Like this. Thought 4 Food's cinnamon bun oatmeal is a very beautiful thing. Related Cinnabon-Esque Cinnamon Rolls Bacon Cinnamon Rolls Oatmeal Brûlée... More

[Photograph: Robb Walsh] This is new to me on a couple different levels. First, I grew up eating sweet kolaches made by my Slovakian grandmother, and the concept of savory ones, as done in Texas—well, I'm still wrapping my head around that. Second, wow. Boudin kolache. That sounds kind of awesome. Glad to see that Robb Walsh, who brought this thing to light, is out and about and back on top of his game after his swine-flu-induced quarantine. Available at Shipley Do-nuts, 5200 North Main Street, Houston TX 77009 (map); 713-869-4636; shipleydonuts.ws... More

There's no better way to unwind at the end of the day than listen to stories about grossly oversized pumpkins. In this segment from InfoMania, more news clips than you ever cared to hear about giant pumpkins from around the country are condensed into two and a half minutes of non-stop "gargantuan gourds," "jacked up jack-o-lanterns," and "sizable squashes." Watch the video after the jump.... More

Our Dinner Tonight contributors Nick Kindelsperger and Blake Royer are currently in the midst of a fierce kimchi-making project over on Paupered Chef. At first Nick was skeptical: "Uncovering the ways of kimchi, however enlightening the process may be, would sort of remove the magic from the whole experience." Read his recipe here and Blake's (with Asian pears!) here.... More

André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute, helps you bone up on your omelet skills in this video from Time Out New York, after the jump. A trick new to me: using white pepper instead of black—to avoid the specks.... More

[Flickr: emergencyfan2000] For some Halloween inspiration, here's a meat-covered skull made by emergencyfan2000. Get a cheap skull, slather on some cream cheese, apply a layer of thinly sliced, flesh-colored meats, shove some olives into the eye sockets, and you've got a creepy centerpiece for your Halloween party.... More

Cook the Book: Pumpkin Baking: hungrylikethewolf, ekenyon, etirv, amylou61, and amy_i. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

[Photographs: Chichi Wang] In the San Gabriel Valley in Southern California, you can't drive more than a mile in any direction without passing another Cantonese restaurant with dim sum. The competition is so stiff that I've never encountered an awful dish in all my years of Sunday morning dim sum. To be the best in the SGV, a restaurant must be innovative in its interpretation of the hackneyed classics, as well as consistent in its execution. Sea Harbour in the city of Rosemead meets both criteria with flying colors. A longtime favorite of dim sum connoisseurs, Sea Harbour is located in an isolated stretch of Rosemead Boulevard across from a vacant lot. Neither the higher prices nor the inconvenient... More

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Boston correspondent Penny Cherubino of BostonZest. Take us to the market, Penny! [Photographs: Penny Cherubino] The arrival of instant winter in the Northeast brought out hoods, muffs, and furry hats at farmers' markets this week. Shoppers and staff at the Copley Square Farmers' Market in Back Bay were all bundled up. This season is one of plenty for those shoppers who know that many Boston-area markets continue operating late into October. And, a few, like Copley, don't close for the season until Thanksgiving. Farmer Chris Kurth... More

Yellow Cake by Canadian animator Nick Cross tells the tale of a small town of happy little bakers driven to terrorism by the greed of their leader and cake-hungry fat cats, resulting in the town's ultimate destruction. In an interview with Slow Decade, Cross explains that he got the idea for the film in 2003 in light of speculation that Iraq was buying uranium powder called yellow cake. Watch the video after the jump.... More

Just announced: The star rankings of the Michelin 2010 Guide to the San Francisco Bay Area & Wine Country. The highlights? Three Stars: The French Laundry is still alone at the top Two Stars: Coi, Cyrus, Manresa, and The Restaurant at Meadowood take the two-stars Newbies: Aziza, Commis, La Toque, Luce, Sante, Terra and Ubuntu all get their first star The full list, after the jump.... More

[Photo: Yummy Local] Pumpkin pie: fall standard. Apple pie: ditto. So why not apple pumpkin pie? Alice Summers from the food blog YummyLocal revives a recipe from an Emeril Lagasse Thanksgiving pie contest nearly ten years ago. Cinnamon-stewed apples form the pie's first layer, which gets smothered in a sweet pumpkin filling. It gets you thinking about pie's fall potential. Pumpkin-pecan? Pecan-cranberry? So many possibilities... Related Cook's Illustrated's Pumpkin Pie Crochet Your Own Pie Beret Deep Fried Pumpkin Pie Makes My Stomach Rumble with Glee... More

Or, Everything You Ever Wanted to Know About Cranberries But Were Afraid to Ask. [Flickr: clarkbw] Adrienne sporting her waders in the bog. Name: Adrienne Kravitz Profession: Cranberry farmer Location: Our farm is in Southeastern Massachusetts spread out over a few towns—Bridgewater, Middleboro, East Bridgewater and Hanson. How many acres? 150 acres this year How exactly do bogs work? Beyond knowing that cranberries don't grow on trees, my knowledge is pretty limited. Cranberries grow on long-running vines in sandy bogs and marshes, usually near wetlands. Since they are perennials, they return year after year. In the spring the vine blossoms which matures and ripens over the summer. During the harvest—typically at the end of September through early November, so right... More

[Photograph: Robyn Lee] As fresh-from-the-hen eggs become more available at farmers' markets and as more people jump on the backyard chicken coop bandwagon, peeling hard-boiled egg shells may become trickier. According to Wired Science, fresher eggs are scientifically harder to peel. You may think you're a pro-peeler, only to end up with a crater-filled blob. As Harold McGee points out in On Food and Cooking: The best guarantee of easy peeling is to use old eggs! Difficult peeling is characteristic of fresh eggs with a relatively low albumen pH, which somehow causes the albumen to adhere to the inner shell membrane more strongly than it coheres to itself. But don't worry—this doesn't mean you have to cook questionably spoiled... More

[Photo: Kathy Chan] Shacking up with Seafood: On a recent trip to Southern California, Chichi Wang got down and dirty with crawdads and all the fixings at New Orleans-inspired seafood chain The Boiling Crab. Perfect Pumpkin: Anything pumpkin pie related is always a hit with serious eaters. The pumpkin ice cream at Sundaes and Cones tastes like a "makeshift frozen pumpkin-pie" and is definite go-to dessert for fall. Help a Burger Out: Ed Levine encourages burger lovers to take a bite out of NYC burger shop, Prime Burger, a legendary establishment with a legendary taste. Dreaming of Breakfast: Michael Nagrant finds his new favorite breakfast at Chicago eatery, Jam, with their deliciously airy and tender malted custard french toast.... More

Vindaloo, a particularly spicy curry dish. Photograph: Robyn Lee What Is Curry? Curry is an umbrella term for many dishes throughout the world, particularly Asia, that are simmered in or covered with a sauce full of spices and herbs. There is no one specific "curry." It's just a combination of flavors and textures, usually served with meat, chicken, fish, vegetables or even fruit. How Curries Vary By Region Indian These curries are made with a number of toasted and ground spices (called masala) that vary by family, generation, and region. "Trying to define curry is like trying to grasp liquid mercury and gather it into a neat pile," said Raghavan Iyer, author of 660 Curries, a cookbook that focuses on... More

[Photo: Gina DePalma] French Fried: Kerry Saretsky brings you another delicious French meal with her recipe for sorrel shrimp rissoles with artichoke aïoli. Rogue Carbonara: This recipe from Blake Royer adds a touch of decadence to the already perfect pasta carbonara with the additon of ricotta cheese. Fantastic Figs: Dried or fresh, this delicious fruit is a staple in the Seriously Italian kitchen and the main ingredient in these addicting fig and almond cookies. Embellish the Basics: Use your culinary imagination and jazz up this basic recipe for tortilla casserole any way your heart desires. A Taste of Brazil: These mouthwatering truffle-like candies, brigadeiros, are considered one of Brazil's most delectable sweets. Really, Really, Decadent: Erin Zimmer says, "Just... More

[Photograph: Robyn Lee] Lauren Vernet of the University of Bristol is known for having a "perfect palate for tasting meat." In this feature at The Independent, Kate Hilpern does a steak tasting with Vernet to learn about their different flavors (mushroom, malt, sour milk, and more) while getting Vernet's insight on how maturation period, breed, sex, and feed affect the flavor of beef. What's the best kind of beef? Vernet says it's based on individual preference: "Provided it's good-quality well-reared beef, you can't (as some butchers and chefs do) say one type is categorically better than another." He does say that a good steak should give three to four chews per mouthful: "You chew beef at the back of... More

Photo: Lady_Fox Pumpkin, versatile and delicious, is one of the quintessential fall vegetables. A member of the genus Curcubita, pumpkin comes from the same family as gourds and squash. Characterized by a bold orange or yellow color, round shape, and thick skin, pumpkins make the perfect fall decoration, or their seeds can be used for snacking, and flesh as an ingredient in countless dishes. In the United States alone, 1.5 billion pounds of pumpkin are produced each year, in crops that are planted in late July just in time for the fall harvest. I think it's safe to say Americans are pounding some serious pumpkin! Pumpkin recipes and tips, after the jump.... More

[Photograph: Robyn Lee] Lisa Yockelson toys with many waffle recipes in this Washington Post piece before finding "the best"—and it involves fifteen ingredients. A few notches beyond Bisquick, this recipe calls for: all-purpose flour, whole-wheat pastry flour, oat flour, spelt flour, cornmeal, and flaxseed meal, among other ingredients. At last, the expression of the flours and meals, balanced by enough liquid and the protein-fat content of the whole eggs, raised with the right type and level of leavening agents (here, a mixture of baking powder and baking soda), and turned into a batter with a few swift strokes, is ready to be griddled between the grids of a hot waffle iron. The fairly deep, Belgian-style irons are the best,... More

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ... 1. The Food Lab: Perfect Boiled Eggs "...For the very first installment of The Food Lab, I thought I'd tackle one of the simplest, yet most vexing everyday challenges of the home kitchen: perfectly boiling an egg."... 2. Cakespy: Homemade Candy Corn "...This surprisingly simple recipe yields large, plump candy kernels infused with a sweet vanilla flavor. I found that using salted butter adds a nice, rich finish. Conclusion? These homespun tricolor treats are definitely worth the time and effort. Once you've tasted them, you may never buy candy corn by the bag again...." 3. The Burger... More

There's so much going on in Talk week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. Stocking Up and Stashing Halloween Candy. Do You? [Photograph: Robyn Lee] "We have about 10 pounds of Butterfingers and 100 Grands. One of the 100 Grand bags 'accidentally' popped open, so we had to make sure the 'candy wouldn't go bad', and polished that bag off. We're keeping the rest out of eyesight on top of the fridge." —wheatfoot When Did You Know You Were... "When I was a child, I had a recurring dream that my parents surprised me with my own... More

[Artwork: Hawk Krall] This week we take a look at one of the country's most beloved regional hot dogs, the classic Chicago Dog. A few weeks ago we delved into Chicago's lesser-known minimalist style, the Depression Dog. But today it's all about the classic dragged-through-the-garden jumbo beef frank on a poppy seed bun, topped with pickles, sport peppers, tomatoes, neon green relish, bright yellow mustard and celery salt. It's really almost more of a weiner hoagie than a hot dog. For the Chicago dog novice, the sheer amount of stuff on this hot dog stands out first. It's visually awesome but depending on the size of the veggies, it can be quite a challenge to eat. It's really almost... More

How to eat a steak if you're a cat: Get two other cats to hold the ends for you, and then munch away at the center. This method works pretty well until the other cats realize, "Wait, this blows," and try to take the steak away from you. Watch the video after the jump.... More

On Fridays, Deb Harkness of Good Wine Under $20 drops by with Serious Grape. [Photograph: Deb Harkness] As temperatures dip, leaves turn, and the nights grow longer, many of us are turning to robust red wines. But if you're a white wine fan—and love seasonal offerings like turkey, squash, apples, and pumpkin—then you might want to look to Austria this autumn. Riesling, Grüner Veltliner, and delicious white blends made with several grape varieties are all good options. Austrian white wines deliver elegance, earthiness, and versatile, food-friendly flavors. Plus, they're affordable. Whether you're looking for a special bottle to put aside for Thanksgiving or one to enjoy with your mid-week pot of pumpkin and leek soup, there's a bottle just right... More

[Photographs: Lucy Baker] Two weeks ago, I reviewed Maggie & Mary's Creamy Pumpkin Soup. It was so spicy and warming, I still thought about it long after slurping up the last spoonful. Squash-based soups make wonderful winter weeknight meals. Not only are they quick, satisfying, and healthy, they also chase the chill out of your bones faster than my mother chases my brother out of the kitchen on Thanksgiving morning. Last week I found myself unable to resist another batch of pumpkin soup. This time, I opted for Crate & Barrel's Pumpkin Chowder ($6.95). Unlike Maggie & Mary's soup (smooth and evenly textured) this one incorporates rice and chunks of vegetables.... More

[Photograph: kitchenbitzch.wordpress.com] One reason why Value Village, the thrift store chain, rocks: you get to find random things you probably don't need like this. The Kitchen Bitch points us to this framed masterpiece found at a Minnesota store. The cereal taxonomy includes meticulously labeled O's, bits, and puffs, where the fine print notes each one's company of origin (like General Mills and Kellogg's) and date of creation. [via BuzzFeed] Related Video: The Cereal Sifter The Cereal Project, an Online Database of U.S. Cereals Woman in Chicago Finds World's Largest Frosted Mini-Wheats Cluster... More

[Flickr: Spy On Pea] Yesterday, our new nut columnist Lee Zalben wrote about Kung Pao chicken, exploring the use of nuts in this and so many other Chinese dishes. He casually mentioned the peanuts in his Kung Pao dish, which set off a mini debate. What about cashews? Or are peanuts more common? We tweeted and Facebooked the question, and the consensus seems to be with peanuts. "traditionally, only peanuts are used" (@kattebelletje) "Peanuts or no nuts. Never cashews." (@GarySoup) "peanuts for sure, says the girl who grew up in a Chinese restaurant" (@aliciac) Chinese cuisine mystery-solver Jenny 8. Lee directed us to this New York Times piece by Howard W. French from 2005. Apparently in south-central China, the... More

[Photographs: Carey Jones] All right, London. You've already got Borough Market, the envy of food lovers across the planet. Need you really add another? Held in the Covent Garden piazza every week, the Real Food Market brings together all sorts of vendors, including many Borough Market favorites, such as Neal's Yard Dairy, the Flour Station, and Shellseekers. After a special four-day showing during London Restaurant Festival, the market will convene every Thursday through November 5, and every Thursday and Friday, until Christmas, after that. Click through for our slideshow of the highlights. Carey is over in London thanks to Visit London, the city's official tourist organization, in connection with Virgin Atlantic and the Intercontinental Park Lane.... More

What's inside deep-fried butter balls besides butterfat? Something funky that possesses little boys to break loose and shake it. The Texas State Fair's deep-fried butter (what can't you throw into a deep fryer?) inspires this boy to hunch over and get his boogie on. Are there some sort of deep-fried butter gods controlling his every move? Sure looks like he's under a spell, not to mention the happiest kid ever. The video, after the jump.... More

Each week we round up our favorite posts and recipes from our friends at The Kitchn. This week, the Kitchn makes apple butter, basically just applesauce that's been slow-cooked until it caramelizes. Also on the Kitchn, chickpea pancakes, ten of the riskiest foods, a glossary of Japanese citrus fruits, and DIY boba.... More

[Photograph: Leslie Kelly] If you were standing next to me earlier this week, you might have wondered, "What stinks?" It wasn't onions or garlic, day-old fish, or durian—it was the spicy scent of Tiger Balm (like Ben-Gay on steroids). While I was rushing out the door Monday morning on my way to my job as cook's assistant at Alpha Sigma Phi frat house at the University of Washington, I wrenched my back. It's an old injury and, frankly, I'm shocked it hasn't flared up sooner with all the bending down and heavy lifting I've been doing on this culinary journey from the keyboard to the kitchen. As any seasoned pro can attest, cooking can be mighty treacherous. If there's ever... More

[Photographs: Chichi Wang] I was busy on a recent trip out to Southern California, but not too busy to get my regular fix of crawdads at The Boiling Crab, a chain of New Orleans-inspired seafood shacks with locations throughout Texas and California. The Boiling Crab is known for two things: their sweet and succulent crawfish, and their signature method of service. Just about everything they serve is cooked and brought to you in a plastic bag, to be dissembled in one giant, messy feast at the table. From Dungeness and blue crab to shrimp and crawdads, the items of seafood are thrown into the bags with segments of lime, corn, and seasonings of your choice. As the name of... More

Super Baozi is an animated steamed bun internet star created by Sun Haipeng. Here, Super Baozi becomes a rockstar (with steamed bun back-up singers, naturally) and performs before a live audience of glowstick-waving fans. The band is kind of like the California Raisins, except puffier, filled with meat and/or vegetables, and way better at nunchucks. The video, after the jump.... More

[Image: Dagoosh!] If you've ever passed a Subway and thought, "Wait, didn't i just pass one 20 seconds ago?" this map of Subway locations in the U.S. from Dagoosh! won't surprise you. Aside from the lack of a fiery red glow, It doesn't look very different from the McDonald's locations map. The farthest you can be from a Subway is 138 miles, between the towns of Austin and Eureka. [via Buzzfeed]... More

The Rival Crock Pot claims to be the "original" crock pot. It's one of the most commonly carried brands and it's pretty affordable, usually costing just $35. But does it pass our test? More

[Flickr: Shot_by_Cam] Last week's Weekend Cook and Tell challenge was all about an Italian-American classic, and its favorite quaffable partner: Spaghetti, Meatballs, and Wine. We asked you to share your favorite spaghetti and meatballs recipe, and throw in the wine pairings. This challenge inspired some pretty varied responses, some included meatballs, some wine, but the common thread was pasta. Here are some favorites: To kick off this round up, here's a quote from dmcavanagh: "Meatballs are as personal as fingerprints, 100 different people could serve you theirs and no two would be the same." Growing up in an Italian-American family meant that EliEats was no stranger to the traditional Sunday ragu. Along with plenty of spaghetti, meatballs, sausage and... More

Last year's first place winner: "OMNOMNOMNOMNOM." [Flickr: shaggy67] It's time for our second annual Serious Eats Pumpkin Carving Contest. We take a break from eating pumpkins (in bread, chili, and pie form) to whittle away at them. To enter, just upload your photos to our easy-to-use Photograzing (you'll need to log into your Serious Eats account, or sign up). We want to see your orange masterpieces, be they funny, creative, or just plain freaky. Obviously we give extra points to any food-minded designs such as last year's winner: "OMNOMNOMNOMNOM." Deadline: You have until Sunday, November 1 at 6 p.m. (EST) to upload photos. We'll announce the winners on Monday afternoon (November 2). What we're looking for: Originality, creativity, and... More

Note: Lee Zalben, a.k.a. "the Peanut Butter Guy" is the creator of the Peanut Butter & Co., a New York sandwich shop with a national line of nut butters. Every week he'll chime in with some nuttiness. This week, he questions the authenticity of Kung Pao chicken. [Flickr: Lewi Hirvela] They call me "The Peanut Butter Guy." Everyone just assumes I know everything there is to know about peanuts and peanut butter, even the most esoteric and tangential of facts. I was out with some friends the other night at a popular Chinese restaurant in Manhattan. Of course I ordered the Kung Pao chicken. In part, because wherever I go, everyone always expects me to order the dish on the... More

Art Smith's fried chicken. [Photograph: Erin Zimmer] Fried Chicken Recipes Art Smith's recipe » The Lee Brothers' recipe » Paula Deen's recipe » Edna Lewis' recipe » Chefs are paying more attention to fried chicken—the seasonings, 36-hour brines, air-drying techniques, and fancy bread crumbs. There really doesn't seem to be a downside of a fried chicken boom. But at the end of the day, is it really any better than Popeyes? We asked a few Southern food gurus for their secrets to classic fried chicken.... More

In a talk at TED, London-based architect and author of Hungry City Carolyn Steel discusses "the daily miracle of feeding a city" by showing how cities developed from food routes, from ancient Rome to 17-century London, and talks about using food to shape the world for the better. Watch the video after the jump.... More

"They're even worse than normal muffin bottoms." [Photographs: Robyn Lee] Nothing about Eggo Mini Muffin Tops are right. Though adorable at first—because the only thing cuter than muffin tops are mini muffin tops—they fail at life. Flat and poof-less, they're not even trying hard to be authentic muffin humps. Stick with the left side. The four stuck-together "tops" come in both blueberry and chocolate-chip varieties. Waiting for them, you smell that familiar Eggo aroma and think, how bad can toasted, not especially healthy breakfast treats be? "Best Part of the Muffin," advertises the box. So true, you think, recalling the famous Seinfeld episode when "Top of the Muffin To You" dumps all the rejected stumps in front of the homeless... More

[Photos: Carey Jones] A hungry Friday wanderer could concoct hundreds of possible lunches from the vendors at London's Borough Market. But it's hard to imagine any of them could compare with the raclette at the Kappacasein stall. Kappacasein is run by Will Oglethorpe, a master affineur at nearby Neal's Yard Dairy, the acclaimed cheese store at the edge of Borough Market. There are only two things on the menu, and both make use of his signature cheese: the Ogleshield. Made from the milk of Jersey cows, in a partnership between Oglethorpe and the Montgomery producers (of Montgomery Cheddar fame), the Ogleshield is made in the style of Swiss raclette—salted, then massaged, then aged at Neal's Yard. All this gives... More

Coffee seedlings under a canopy of old leaves. [Flickr: jakeliefer] With October here (and winter peeking around the corner) the harvest at local farmers' markets is leveling off. In many areas, summer CSAs are dropping off their final shares of the season. While the change in weather is making it harder to buy food from local and sustainable sources, it leaves us a perfect opportunity to celebrate Fair Trade Month.... More

[Photographs: Erin Zimmer] That's not just the back of any head. Can you guess who? Behold the matching face, after the jump.... More

We are preparing for our next taste test installment: frozen apple pie. Though we're fans of grandma's labor-intensive kind, we're curious if a great frozen one exists. Do you have a favorite brand?... More

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Boston correspondent Penny Cherubino of BostonZest. Take us to the market, Penny! [Photographs: Penny Cherubino] It's autumn in New England and each week a few farmers' markets close for the season, but the Boston Public Market outside of South Station will remain open through the end of October. Aside from providing shoppers in the waterfront, financial and shopping districts with fresh food, this market has symbolic importance. It's operated by the Boston Public Market Association and is a seasonal reminder that the people of Boston want... More

Cook the Book: The Craft of Baking: kobigin, leangdamang, jtorn, Mama Beckala, and foodchemistry. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

Note: It's time for another edition of Street Food Profiles. This week we scoot to North Carolina, not necessarily known as a street food hotspot but this burger truck is changing that. Name: Only Burger Vendors: Brian Bottger and Tom Ferguson Location and hours? Durham, North Carolina for lunch, dinner, and late night. Twitter: @onlyburger What's on the menu? Hamburgers, cheeseburgers, veggie burgers, turkey burgers and fries of course! (With occasional specials for special events.) How long have you been street fooding? Just one year. How has Twitter affected business? We have recently started tweeting our locations and specials. It has done wonders for our business and we have recently hit our 1,000th follower.... More

[Flickr: the_girl] Rather than picking just one book for this week's Cook the Book, we went with five. What do they all have in common? Pumpkin, butter, miscellaneous other ingredients, and an oven. Basically our goal this week is to make you eat more pumpkin desserts. We rummaged through our cookbook library to find some favorite recipes: Pumpkin Walnut Cranberry Quickbread from The Sweeter Side of Amy's Bread, Pumpkin Whoopie Pies from Baked, Ginger Custard Pumpkin Pie from The Sweet Melissa Baking Book, Pumpkin Gooey Butter Cakes from Paula Deen's The Lady & Sons Savannah Country Cookbook, and Spiced Pumpkin Muffins with Pepitas from Cowgirl Cuisine. Win a Cookbook We are giving away one copy of each of the... More

If you ever eat sausage, bacon, or other meat products in Fiji, there's a chance that people in white butcher coats danced with it first. This commercial, which has been making the rounds lately, is full of people who look so darn giddy swaying back and forth with pigs' heads, mixing vats of pink meat paste, and forming sausage tubes. It's a snappy beat, but will probably inspire you to avoid eating meat for a bit. The video, after the jump.... More

The T-shirt website shirt.woot! is offering this U.S. regional hot dog styles tee for $10 plus shipping. And, yes, Seattle does indeed have a hot dog style to call its own. [via Janelle] Related U.S. Regional Hot Dog Styles Hot Dog of the Week: Detroit Coneys Hot Dog of the Week: The Depression Dog Hot Dog of the Week: The Tijuana Dog... More

"We realized we had to do something with the land and settled on pigs...This year, we'll finish somewhere between 500 and 600 pigs, along with 2,500 meat chickens and 1,500 laying hens." [Photograph: Craig McCord] Names: Jen Small and Mike Yezzi Farm: Flying Pigs Farm How many acres? 200 acres [Photographs: Erin Zimmer] Your crew: Blake, Andrew, and Erin work with us on the farm. Peter, Daniel, and Jonathan work with us at the Greenmarkets in New York City. What you grow: Rare breed pork on pasture and in the woods as well as chickens and laying hens raised on pasture. We raise rare breed pigs (Tamworths, Gloucestershire Old Spots, and Large Blacks) because they are more moist and have... More

From left: Art Smith, Chris Lilly, Ted Lee. [Photograph: Erin Zimmer] As the New York City Wine & Food Festival's "Down South Up North" dinner wrapped up last night, three of the featured hosts circled up to tweet about the Southern food-filled evening. It all started when Ted Lee (@TheLeeBros) snapped a Twitpic of his chili crab on the menu. (His brother Matt, the other half of the Lee Bros. duo, was somewhere nearby feasting on the crustacean.) Chef Art Smith (@chefartsmith) jumped in to type: "The Chefs and Twitter!!xooxArt." And barbecue pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q in Alabama just played along. He doesn't actually have a Twitter account.... More

[Flickr: WhitA] As the leaves turn to beautiful shades of gold, orange, and berry, a whole new selection of squash replace the summer squash we loved so much. The many varieties of winter squash come in all kinds of shapes—round, elongated, oblong—and colors from honey to bright orange. Some of the most popular varieties are the acorn, amber cup, and butternut. No matter the variety, squash is a great fall vegetable and an excellent ingredient for all your delicious fall recipes. Vegetable Enchilada Roasted Delicata Squash Grafton Squash Casserole Hairy Gourd Bread Roasted Butternut Squash Soup Warm Winter Salad Braised Winter Squash with Garlic Lidia Bastianich's Squash Tiramisu Spaghetti Squash with RIcotta, Sage, and Pine Nuts Butternut Squash Soup... More

Sliders: Daniel Zemans makes a pit stop on Route 66 to grab six sliders for $6 at Eat Rite Diner. Meat Tubes: Ed happily reports on his lunchtime experience at legendary Hot Doug's in Chicago. Burgers: Nick Solares orders a charbroiled cheeseburger at the half-century old landmark, Glenwood Drive-In in Hamden, Connecticut. Barbecue: Ed visits Char No. 4 in Cobble Hill, Brooklyn, for barbecue, brisket, and pastrami, among other tasty plates. Pizza: In the historical Old Town neighborhood of Chicago lies Trattoria Roma, which has been dishing out high-quality excellent pies (and cake) since 1985. Nut Pastries: Get a serious sugar rush at NYC's Petrossian with this pistachio croissant, which comes with high recommendations from all things sweet aficionado,... More

[Image: scholastic.com] We're one week into the Donors Choose Brown Bag Challenge and so far, thanks to your efforts to foil up last night's leftovers, we've helped fund three projects: Hidden Hallways to Health, Catered Too, and a personal favorite, Frizzly Food Chain. Come on, you gotta love helping a class have more Ms. Frizzle from The Magic School Bus series in their lives. We still have 22 days left to kick this challenge in the ass, and a few projects are pretty close to completion: My Life in Food: Exploring Recipes as Memoir: Help a 10th grade English class buy 30 copies of Tender at the Bone by Ruth Reichl so students will be inspired to write their... More

There's so much going on in Talk week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. "Lost appetite? I am not familiar with this adjective-noun combination." —smallkitchen The Perfect Fried Egg Sandwich "So, my husband will say to me, 'I'ma have a fried egg sandwich!' and he'll promptly schmear white toast with mayo, lay on a fried egg, yolk broken and swirled but not solid, several leaves of lettuce, 2 slices of tomato and 2 slices of crisp bacon topped with another mayo'd slice of toast. I tell him, 'That's not a fried egg sandwich; it's a BeLT.' He... More

"Like any hot dog style that's been around for almost 100 years, the Detroit Coney has migrated far and wide." [Artwork: Hawk Krall] Past Weeks' Dogs Seattle Style DogHalf-Smoke24-Hour DogThe Philly ComboTijuana Dog Detroit's Coney Island hot dog phenomenon has almost nothing to do with Brooklyn's Coney Island (similar to its cousin the Texas Weiner, which has absolutely no relation to Texas). At first glance, the Coney might just look like your average chili dog—but don't say that to anyone in Michigan, Ohio, upstate New York, or any of the other far-reaching places where the Coney has migrated. In Detroit, a "Coney" is a natural casing beef and pork dog covered in ridiculous amounts of Coney Sauce, yellow mustard, and... More

Welp, it's that time of the year again. Crappy Canadian Thanksgiving. In this pretty twisted video, Canadian actress Ellen Page celebrates with the typical poutine, Degrassi, and a little too much Canadian Club. But what did her pals, including that harmless-looking Justin Long, really mean by coming over for dinner. Yeah, that was the twisted part. Watch the video after the jump.... More

Just about every cookbook has a different technique for boiling eggs. Should you deal with vinegar? Cover the pot? Use old or new eggs? Finally, an investigative look at how to boil the perfect eggs. More

Jacques Torres posing with his class. [Photographs: Tressa Eaton] With colored balloons, heavy cream, and chocolate galore, it was pretty clear that the participants in Jacques Torres' "Chocolate Creations" class at the New York Culinary Experience last weekend were having way more fun than the other classes. Yes, those are balloons. Torres is very encouraging to those who want to try difficult pastry recipes at home. He tells would-be pastry chefs who mess up a project the first time to just do it again until they get it right. He took a minute away from cracking jokes and teaching the class how to make his whimsical creations to share the top fives tools you need when you want to... More

I Lurve Bananas. [Flickr: ian_ransley] After avoiding bananas for much of the past forty years because my mother once told me they are too fattening, I have come to embrace my inner banana. Bruised or unbruised, perfectly ripe or ripe enough, bananas have actually played a key role in my serious diet. Why have I become a banana-come-lately? Because a perfectly ripe banana is almost as creamy and sweet as a bowl of ice cream. I usually have at least two bananas a day. Sometimes I buy a whole bunch of unripe bananas at Fairway, let them ripen, then have one for breakfast with exactly one tablespoon of peanut butter. With my newfound peanut butter discipline I can actually do... More

Anthony Bourdain has been all over the map for his show No Reservations. Here he talks for a few minutes to ProjectExplorer.org's Good Global Citizen project about how this has changed his perspective. "The more you travel, the less you realize you know...When you travel it changes the definitions of words that you thought you understood. You thought you knew what the word "work" meant. You didn't know if you're from the West until you've seen a rice farming community, for instance." More Anthony, after the jump.... More

[Flickr: PKDan] It's a topic that had us thinking at Serious Eats headquarters today. Our reactions: Ed: "This question has always vexed me: Am I supposed to, and is it even OK to eat the bruised, discolored parts of the banana? I usually cut them out, as I did this morning. But occasionally I just power through the banana, brown areas included. I do draw the line at blackened banana. If it's black all the way through it's definitely headed for the trash." Alaina: "I don't eat the bruises. I cut around them. Maybe I should invest in one of those banana carriers?" Adam: "If it's just a bit of a mild brown spot, not much bigger than a... More

Each week we round up our favorite posts and recipes from our friends at The Kitchn. Last weekend the Kitchn visited the American Royal BBQ tournament in Kansas City. You may recognize that pig-mobile from last year when Adam hit up the 'cue cook-off. Also on the Kitchn, cased versus uncased sausage, making pancakes in the oven, a review of Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero, and fig salami.... More

"If there's one thing all the guys seem to agree upon, it's milk. Man, do they drink a lot." A table of Alpha Sigma Phi brothers at the University of Washington. [Photograph: Leslie Kelly] When my friends and family learn I'm working as a prep cook at a fraternity house at the University of Washington, I get loads of ribbing. My former boss, Tom Douglas, actually rolled his eyes. A few ask the obvious questions and no, I haven't met anybody named Bluto and I have not tried a keg stand—not yet. (Though this 83-year-old woman is inspiring.) One of the things I've so appreciated about my time at Alpha Sigma Phi is the opportunity to see some stereotypes shattered.... More

Gordon Ramsay serving you dinner in the London Eye? Eight leading chefs (including Richard Corrigan and Fergus Henderson) cooking a single massive Sunday Roast? It's all part of the London Restaurant Festival, kicking off tonight and lasting through October 13th. Conceived by famed Evening Standard restaurant critic Fay Maschler and former journalist Simon Davis, in association with the tourism board Visit London, the festival is a week-long celebration of food across the city—and not just through big-ticket events, but through special prix fixe menus at more than 500 restaurants all across London.... More

Or, 'I'm Mad as Hell and I'm Not Going to Take This Anymore!' [Photograph: Cook's Illustrated] I've listened to all the heartfelt obits for Gourmet I can at this moment. My emotional and intellectual hard-drive is full. The final straw was Cook's Illustrated editor Chris Kimball's piece on the op-ed page of the New York Times this morning. Kimball's not-so-subtle, sledgehammer-like thesis: The ignorant, inexperienced, and untrained internet masses masquerading as journalists killed Gourmet. How do we plead, Mr. Kimball? Not guilty. Not in the least, as a matter of fact, as Hamilton Nolan so aptly noted on Gawker. Kimball in the Times: The shuttering of Gourmet reminds us that in a click-or-die advertising marketplace, one ruled by a million... More

It's a sad day for D.C. residents and half-smoke lovers everywhere: Ben Ali, co-founder of landmark greasy spoon Ben's Chili Bowl, passed away last night. As DCist points out, "the chili, half-smokes, cheese fries and shakes that have made Ben's Chili Bowl famous since it opened in 1958 are still prepared the same way today as they were when Ben first started."... More

Note: Roger Magnusson first appeared on A Hamburger Today with a review of Sweden's most popular burger chain, Max. Now he's back with another Swedish fast food report, this time about Günter's, a hot dog stand in his home of Stockholm. Gunter behind the counter with a Kabanoss served in a French bread roll (fralla in Swedish) with hot sauce, mustard, and sauerkraut. [Photos: Roger Magnusson] In Sweden, hot dogs are a typical fast food dish. We have all kinds, from the ordinary dog with only bread to a half special, a normal grilled hot dog topped with mashed potatoes and a mayo-based shrimp salad (räksallad in Swedish). In Stockholm, we have a lot hot dog stands, or korvkiosks. But... More

Irving Penn, "Frozen Food (with String Beans)" 1977. Photographer Irving Penn died yesterday morning in New York City, where he lived and worked. Though Penn became widely known at first for his fashion photography for Vogue magazine starting in the 1940s, he later gained entry to the fine-art world with his striking still lifes of cigarette butts, sidewalk detritus, and animal skulls. But perhaps the one image I think of almost immediately upon hearing Penn's name is this 1977 photograph, "Frozen Food (with String Beans)," which lends the icy blocks of fruits and vegetables a certain elegance you'd never imagine they'd have. Every time I open my freezer and see a package of frozen vegetables sitting there, I imagine... More

[bravotv.com] Tonight at 10 p.m. ET, come join us as we watch the seventh episode of Top Chef Las Vegas. The cheftestants are at the mercy of the slots to determine their Quickfire ingredients. And for the elimination challenge, Mike is frustrated when he gets paired with the increasingly unpopular Robin to throw an elegant dinner party. Jump in the comment thread as the episode unfolds.... More

[Photograph: Robyn Lee] Last week's Weekend Cook and Tell challenge was all about TV Dinners—not the microwavable ones, but the dinners that you eat in front of the tube. Here are some of our favorite prime time responses: During a Battlestar Galactica marathon avaryne chowed down on bowls of udon with pork and bok choy in place of the more Battlestar appropriate algae mush. For the premier of The Tudors ChefToddMohr put together a Henry VIII inspired dinner of roast lamb, potatoes, and whole baked vegetables. Wary of balancing plates on her knees, Cassaendra uses Japanese bowls filled with kitsune udon for her TV dinners. chisai hosts regular dinner-and-a-movie nights for friends. Some past menus include lasagna, cannoli, and... More

We tried 39 kinds of mustard, ranging from yellow to dijon, spicy brown to honey, and many in between. Some of them weren't even yellow. What's best on a hot dog? Pastrami sandwich? What resembled birdseed? Check out our mustard taste test results. More

I didn't even know KFC had a mascot other than the Colonel, but this video that's been making the rounds shows what's supposedly the KFC chicken (maybe it's a Philippines thing?) having a dance-off with the Jollibee bee to the tune of South Korean girl group Wonder Girls' "Nobody." They've pretty much got the dance down. Videos, after the jump.... More

More affordable and arguably more functional than Cupcake Cars, the Big Top Cupcake pan reverses the notion that cupcakes should be tiny and adorable—they should be massive beasts! Why make a normal cupcake when you can make one that's 25 times as big? As in, it makes that shooooomp sound that really heavy things (like dinosaurs or elephants) make when hitting the ground. The video, after the jump.... More

[Photograph: Neiman Marcus] The annual Neiman Marcus Christmas Book sells fantasy items that about a fraction of a fraction of people could ever afford—$20 million submarine, $1.76 million space charter on the Virgin Galactic spaceship. But the most expensive item this year is relatively cheap: the $25,000 Cupcake Car. "Slip under the muffin top of your Cupcake Car, and let the world figure itself out for awhile," advertises the catalog. Maxing out at seven mph, the ride is tricked out with sprinkles and swirly frosting accessories. California-based artist Lisa Pongrace, who first launched the design at Burning Man, will even customize your topping. This marks Neiman Marcus's attempt to cut back on the $1 million-plus super-ridiculous gifts and settle... More

"My sinuses cleared up pronto, which made the slight pain worth it." [Flickr: alancleaver_2000] Between the trigger of allergies and start of flu season, people go to great lengths to relieve their sinuses during fall. Take my childhood friend, Elizabeth. When we were younger, black pepper was too spicy for her. Though her palate has since become stronger, she's still on the low end when it comes to heat tolerance. [Flickr: ArielAmanda] So I was surprised when she told me how successful cayenne tea was in helping her allergies. "I read in Healing With Whole Foods by Paul Pitchford that cayenne pepper will alleviate congestion, so I figured it would be easiest to use in a tea," she said.... More

"A normal-sized bagel cut in half does not count. [Photograph: Robyn Lee] What if normal-sized bagels stopped being the norm and mini bagels stepped up to replace them? The status quo for bagel sizes has reached massive carb-bomb levels. After finishing one, which is rare, I don't feel like starting a day. I want to blob into slumberland and never move again—at least for the next hour or so. During our recent NYC bagel taste test we munched through wedges from various bagelries and the entire time I just kept thinking, how lame would it be to eat a whole one of these? Even if it was tasty enough for those three chews, sticking to that single flavor the whole... More

It's an awkward but common situation. Your dinner companion doesn't tip fairly and there's no chance to discreetly slip the waiter some extra money. Do you use the "it's not you, it's me" line, throwing down some extra bills? More

[Flickr: Khaz] "Life-size jellybean children and butterflies," said my friend while we walked past The National Liberty Museum in Philadelphia. My first thought: Huh? And then I looked up to see that he was just reading off the banner outside the museum. We didn't go in the museum to witness the jellybean children for ourselves, but I found this photo from Flickr user khaz to get a closer look at the installation by artist Sandy Skoglund. There are mirrors on both sides to create the illusion of neverending jellybean children whose heads are twisted 180°. They just go on. Forever. (Skoglund also made jellybean adults in her photograph Shimmering Madness viewable at sandyskoglund.com.) Related Amazing Chewing Gum Art Creative... More

[Photograph: Lisa Moussalli] This is my theory. You and all your foodie friends, the New York Times' Dining section, and the Washington Post's Home and Garden section can all call something a new food trend. Slate can even call it a bogus trend. But it's when a food trend lands on the front page of the business section that it's really gone mainstream. The chickens have landed in our backyards and they're here to stay. Everyone's got a reason for you to rush out to get some of these feathered friends for your own backyard: fresher free-range eggs, being closer to the source of your food, a sense of self-reliance, and free nitrogen-rich fertilizer. These are all legitimate answers,... More

Weekend Book Giveaway: Cake Wrecks: zekks, raspberryberet, spanklin, madfishgrill, and charmon. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

Even after figuring out the double entendre after replaying this video, I still don't get it. Levi Johnston does what with protection? Busts open a n.... Oh ... I just got it. There's like two double entendres going on here. Nuts. Video, after the jump.... More

For the fifth year, Jen Maiser (also a regular contributor to our Market Scene) is encouraging others to participate in the Eat Local Challenge. The concept is simple: eat as much food from local sources as possible throughout October. "Local is traditionally a 150-mile distance from your home."... More

According to Obamafoodorama, "Starting immediately, most Tuesdays and Thursdays at 11:30 a.m., elementary, middle, and high school students from the D.C. area will have the chance to go on a guided tour of the Kitchen Garden, which will include a viewing of the garden, and the White House beehive, with an explanation of what is currently being cultivated and growing practices—as well as health and nutrition information."... More

We found this video of a Japanese mother and son's speedy morning prep routine via Maki Itoh of Just Bento, who sifts through the wackiness to find the truly useful tips--like the use of a takoyaki pan to cook many items at once or using a jar to make onigiri. Peep the vid, after the jump.... More

An anonymous "low level crew member" of Top Chef season five decided to come forward on Reddit.com and answer questions about the show. "I can't tell you anything that I think Magical Elves might sue me for...but I'll try to be as specific as I can." A few good nuggets: On Padma: She wasn't dumb, but she was a major diva who expected preferential treatment and complained about things the other judges didn't care about. She got along better with Gail than she did with Tom—she and Tom were like cats and dogs On editing the contestant interviews: They do interviews after someone gets eliminated. People keep tabs on what they wore during different segments, so that they can... More

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from SoCal correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Carnival Squash at McGrath Family Farms. [Photographs: Leah Greenstein] I'm tired of tomatoes. There. I said it. After two months straight gorging myself on Early Girls and Purple Cherokees, Green Zebras and Sun Golds, I think I've finally had enough tangy-sweet-tomato-goodness to last me until next summer—or at least until January, when I break into my stash of homemade canned heirloom tomatoes for lasagnas and stews. Fortunately, the Los Angeles farmers' markets (and Southern... More

Cook the Book: Japanese Hot Pots: saturdaynightfever, thatgrrl, cryho01, fuuchan, and lucylucy. Winners have been notified by email and also appear on our Contest Winners page. Thanks to all who entered.... More

Earlier today we all read the sad news that Gourmet magazine was closing and that its final printing would be the November 2009 magazine. But let's take a look back to the very first issue of Gourmet—January 1941. More

Note: It's time for another edition of Street Food Profiles. This week we scoot to Portland, Oregon, a sidewalk cuisine mecca where this one-item menu finds inspiration from Bangkok vendors. [Photographs: Nong's Khao Man Gai] Name: Nong's Khao Man Gai (pronounced cow-mon-guy) Vendor: Narumol "Nong" Poonsukwattana Location and hours? SW 10th Avenue and Alder Street (map) across the street from Jake's Grill in Portland, Oregon. What do you sell? Khao Man Gai ($6), or poached chicken served on jasmine rice with cucumber slices and cilantro. And don't forget that little tub of sauce—it's made with fresh ginger, garlic, sugar, fermented soy beans, and chile, and meant to be poured all over the meal. The Piset (pee-set), or "special" in Thai,... More

When someone hands you a free sample of an energy drink, don't take that poison; throw it on the ground. And when a street vendor gives you a free hot dog, don't be his charity case; throw it on the ground. Andy Samberg throws a lot of edible things on the ground while rapping about it in this Saturday Night Live short. Watch the video after the jump.... More

Note: Meet Your Farmers is a weekly series where we profile the farmers that mean so much to serious eaters everywhere. This week we introduce you to DeLea Sod Farms, a family-owned business based on the North Fork of Long Island. These folks may be in the sod business, but they also grow amazing produce at rock-bottom prices for the community. They have been my exclusive source for vegetables all summer long. I've never eaten sweeter corn and tomatoes, or more flavorful squash and zucchini. --Chichi [Photographs: Chichi Wang, unless otherwise noted] [Photograph: Frank Beyrodt, Jr.] Names: Vincent Sasso, Rick DeLea, Frank Beyrodt Farm: DeLea Sod Farms How many acres? 40 acres devoted to vegetables and 3,500 to 4,000 acres... More

[Flickr: FoodMayhem] Typical of most wands, the milk-steaming one attached to an espresso machine can be magical. Jessica of Food Mayhem discovered this was the trick behind Gottino's delicious steam scrambled eggs. According to chef Jody Williams: Hold the jar underneath the steamer wand (milk steamer on an espresso machine) and let the wand dip into the egg mixture. Turn on the steamer and swirl about until the eggs are scrambled but soft and runny. The eggs turn out creamy, tasty, and melt-on-your-tonguey. Calling all baristas: when nobody's watching, go grab an egg, crack it into one of those mini milk-steaming pitchers, and report back. Just beware of the floating egg bits in the next latte order. Related What... More

[Photo: Robyn Lee] At the Atlantic Food Channel this week, Regina Charboneau writes about her memories of Sunday lunches when growing up, and her time at the dinner table with her own children. It's often said, of course, that getting the whole brood around the table is an important way to nurture a strong family, not to mention teach kids proper nutrition and manners. But in the New York Times, Jan Hoffman takes a slightly more pragmatic perspective. "Like breastfeeding and Baby Mozart tapes, family dinner has become a red-hot item on the good-parent scorecard, by which mothers in particular judge one another and themselves," she writes. "But as parents go to ever more breathless effort, or feel ever... More

[Photograph: Huffington Post] Nothing evokes happiness quite like the exuberant face of a baby pygmy hippopotamus taking its first wobbly steps towards a feast of lettuce leaves. Huffington Post has more photos of the newborn hippo from Blijdorp Zoo in Rotterdam. Related Video: Guinea Pigs Eating Watermelon Birds Stealing Ice Cream Cones Photo of the Day: Lizard Finds Dessert Tongue-Licking Good Photo of the Day: Rabbits Eating Lettuce... More

[Photo: Blake Royer] Okra in Every Bite: Nick Kindelsperger feels that "okra needs to be treated with a little love," which he does in this great recipe for okra curry. Mac N' Cheese, Please: Blake Royer shares a recipe for a timeless classic, skillet macaroni and cheese. Bang for Your Buck: In this economy, a dollar here and there really adds up. Robin Bellinger gives us this recipe for polenta with broccoli rabe, serving four people for only $4.19. Crazy for Quiche: A meal in one crust, this Meat Lite recipe for potato-crusted sausage, leek, and spinach quiche is a flavorful dish for breakfast, lunch, or dinner. Serious Brownies: Tam Ngo promises that these "adult brownies" do not contain... More

"Chicago Gourmet is much more than an all-you-can eat gourmet food fest." [Photographs: Daniel Zemans and Lori Torres] When Sheila O'Grady became the new head of the Illinois Restaurant Association (IRA) in 2007, better days for Chicago's already thriving restaurant scene were inevitable. The year before, the IRA was so weak that it was powerless to stop the Chicago City Council from infamously banning foie gras. But O'Grady, who previously spent over four years as chief of staff to Mayor Richard Daley, brought the organization instant credibility and influence. A year into O'Grady's tenure, the ban was lifted, but she and Mayor Daley had a lot more in mind. Early in her tenure at the IRA, she and the mayor... More

[] There are few things as rewarding and delicious as sinking your teeth into a perfectly ripe pear—sweet and juicy, with that uniquely grainy bite. My mother used to pack pears in my brown sack lunches when I was little, and I vividly remember being the envy of all my peers as I pulled out that magical fruit. Or I'd save my lunchtime pear for an after-school snack, savoring each bite in the Georgia autumn breeze. From the rose family and closely related to the apple and quince, pears are in season from August to October. The most popular varieties are the Bosc, Bartlett, Anjou and Comice, distinguishable by varying skin colors and shapes. Once considered a gift of... More

[Image: Amazon] Is it possible for cakes to be so bad they're good? Yes, yes it is. And thanks to Jen Yates, we don't have to wait for a baby shower or bat mitzvah invitation to see them. Back in May of 2008, Yates started the blog Cake Wrecks, an online museum of badly-rendered Disney princesses, gratuitous quotation marks, carrot-riding babies, and other wrecky cake artwork by professional bakers. This week, the book version of the frosting debauchery, Cake Wrecks: When Professional Cakes Go Hilariously Wrong, went on sale and it's full of 75-percent never-before-seen material. Thanks to the good folks at Andrews McMeel Publishing, we have five (5) copies of to give away. All you have to do... More

According to our handy site-metering utility, the top 10 most delicious items across the Serious Eats family of sites this week were ... 1. Taste Test: Cheap But Good Olive Oils » 2. Recreating the Adult Brownies from Andronico's » 3. The Best Mooncakes for the Mid-Autumn Festival » 4. Dinner Tonight: Skillet Macaroni and Cheese » 5. Seriously Asian: All About Dumplings »... More

Coke Fiend: David Butler, Coca-Cola's VP of global design. [Fast Company] Americans, Obesity, and Class: A discussion on whether Americans are fat sparked by James Fallows here, prompts reader response, and turns to the issue of class here and here. [The Atlantic] Domo-kun Invades 7-11: The Japanese TV mascot is splashed all over U.S. 7-11s. Does that make him Domo-con? [Eat Me Daily] Handy Guide: A primer on TV cooking-competition shows. [ZagatBuzz] Jewish Delis: Why David Sax wants to save them. [AFC] Rock-Star Chefs: Celeb cookers make like '70s-era Frampton. [WSJ] Say Cheese: Kraft hires bloggers to promote Velveeta. [VELVEETA it! via TFS]... More

There's so much going on in Talk week to week that we almost can't keep up. If you're in the same boat, here's a small selection of topics and responses that have piqued our interest this week. "You're going to stop barbecuing because it is cold outside!? Come on, keep going!" —Asado They Carry ________ But Not _________?! [Photograph: Dan4th on Flickr] "I was at Jewel the other day (large Chicagoland chain) and they did not have a single regular sized carrot in the entire store. Baby carrots, yes. Carrot sticks, yet. Carrots in pre-packaged soup mixes, yes. NO BAGS OF CARROTS!" —lizaj How Do You Eat 10 Courses? "It's not like they're going to be 10 Cheesecake Factory sized... More

[Photograph: Mark Menjivar] Remember Mark Menjivar's You Are What You Eat series of photographs? They were sort of anthropological studies of people as represented by the contents of the refrigerators or freezers. Now they're for sale at Jen Bekman's 20x200: 10"x8" for $20, 14"x11" for $50, and 20"x16" for $200.... More

"Seattle has many hot dog joints but until recently didn't have its own definitive Seattle Dog." [Artwork: Hawk Krall] Past Weeks' Dogs Beer Marinated Chili DogDepression Dog24-Hour DogThe Philly ComboTijuana Dog Whenever I think I'm out of regional hot dogs to cover, I get four or five e-mails about hot dogs I've never even heard of. It's amazing how quickly a hot dog style can be established. This week's dog, the Seattle Style cream cheese dog, seems to have popped up out of nowhere. Served at carts and trucks all over the city, popular for a quick lunch or after the bars at 2 a.m., the Seattle Style hot dog is a wiener or Polish sausage grilled and often split... More

In the series Working Class Foodies from online food network Hungry Nation, brother and sister Max and Rebecca Lando prepare meals for under $8 per person using local and seasonal ingredients in New York City. In their latest episode, they show you how to make granola and fruit compote with blueberries and peaches. Combined with yogurt from the farmers' market, the result is an eggless breakfast dish for $4.75 per person. Watch the video after the jump.... More

"Pumpkin pie in soup form? Should I sprinkle it with graham cracker crumbs instead of croutons?" [Photographs: Lucy Baker] Forget candy corn, fun-size Snickers bars, and caramel apples. What I really look forward to every October is the pumpkin. As soon as the leaves start turning, it seems like every coffee shop, craft brewery, and gourmet purveyor goes gourd-happy, offering up everything from lattes and ales to bundt cakes and whoopie pies flavored with the sunset-hued squash. Happily, for the next month I will be reviewing a host of festive foods that are easy to prepare at home using the season's best pumpkin mixes. Maggie & Mary's, a Minnesota-based specialty food company, has an inviting website, dotted with black-and-white snapshots... More

[Photograph: Bon Vivant] There are all sorts of doughnuts in this world, but few seem to be as perfect filling delivery vehicles as these pączki, or Polish doughnuts. "Based on a yeast starter," according to this recipe from Bon Vivant, "the batter is then enriched with eggs, fat and flavorings before being filled with a teaspoon or two of your preferred confiture or cream and deep-fried to a golden hue." Related Celebrate Fat Thursday With Paczki, the Polish Jelly Doughnuts Spiced Buttermilk Doughnut Recipe Grilled Doughnuts, Better Than Regular Doughnuts... More

[Photograph: Darius A Monsef IV] We've seen rainbow cakes before, but not one quite like this epic 28-layer cake. Darius says his mom and girlfriend made it for him for his 28th birthday. That's love. Related Epic Rainbow Cake of Nom Rainbow Cake Layers Rainbow Cake Rainbow Carrot Cake... More

McSweeney's Internet Tendency has a silly item that riffs on the "What would you do for a Klondike Bar?" ad campaign: "Ethical Dilemmas Involving Klondike Bars." Example: You operate an orphanage and your funding has just been slashed. Kids are now going without dessert. Your friend owns a grocery store and is willing to donate 500 Klondike bars to the orphans if you lie and tell the government that he donated 1,000. What would you do-o-o? I was a little disappointed that there was no scenario involving a terrorist, his baby, a crowded stadium with a bomb planted in it, and a Klondike Bar. [via The Morning News; photograph: klondikebar.com]... More

Each week we round up our favorite posts and recipes from our friends at The Kitchn. [Photograph: The Kitchn] This week, the Kitchn gives hope to depressing mealy apple scenarios. We've all been there. Also on the Kitchn, a creamy blue cheese dressing for iceberg salads, ten neat Etsy finds, ricotta fritters with saba syrup, and five ways to eat beets.... More

Darlene Barnes and Alpha Sigma Phi President Alexander Badley. [Photograph: Leslie Kelly] After working in 10 kitchens since the beginning of my culinary journey from pen to pan, I think I've finally found my niche in a totally surprising place. My latest kitchen gig—cook's assistant at University of Washington's Alpha Sigma Phi—just might be my dream job. I didn't know there could be flat-out fantastic food served in a frat house, but the 70 members of this old school spot are discriminating diners-in-training thanks to the efforts of their clever cook, Darlene Barnes. I met Darlene this summer at the Quillisascut Farm School for the Domestic Arts and was fascinated by her unusual job, which she writes about on... More

Padma Lakshmi, host of Top Chef, is pregnant in what her doctor is calling a "medical miracle"—Lakshmi, 39, suffers from endometriosis, "a medical condition in which the uterus' lining grows in other areas of the body, causing pain, irregular bleeding and possible infertility."... More

In the latest episode of Family Guy, Stewie and Brian randomly zap themselves to alternate universes, one of which is a perpetually jolly Disney-fied world where everyone has the ability to enter song and dance numbers without a hitch. And what's one of the jolliest topics of them all? Pie! "I want to hear more music about pie!" says Stewie. Don't we all. Watch the video after the jump.... More

[Photograph: Robyn Lee] Today, October 1, is World Vegetarian Day to kick off Vegetarian Awareness Month. Here are some suggestions for how to raise awareness of vegetarianism throughout the month; if you're not vegetarian, you can try including more meatless meals this month. Check out our vegetarian column Seriously Meatless and other vegetarian recipes for ideas. Related Weekend Cook and Tell Round Up: The Temporary Vegetarian Snapshots from South Korea: Vegetarian Temple Food at Sanchon Menu: Vegan Thanksgiving Meatless in Saigon... More

[Photo: Cooking.com] I'll admit that I'm in complete denial that the seasons are changing. Summer gives us far too many pleasures, and I'm just not ready to give them up. But for those of you who are on the same page, I've found a little bit of solace. With Sanyo's Smokeless Electric Indoor Grill ($39.95), I've kept summer's most prized culinary offering close throughout the rest of the year, and I've just broken it out for another season of heavy use. Aside from its economical price point, I was drawn to Sanyo's grill because it's theoretically supposed to be smokeless. When I purchased it, I lived in a college dorm equipped with the most sensitive of fire alarms, but... More

[Photograph: cabel.name] In Kashiwa, Japan, the mysterious Ogori Cafe had a unique way of filling your order. According to Cabel Maxfield Sasser: At this cafe, you get what the person before you ordered. The next person gets what you ordered. Sounds like a fun social experiment, and, indeed, the point of the cafe seems to have been to introduce surprise into an ordinary day and to encourage strangers to interact with one another. And I love what Sasser's friend ordered for the customer after him: Mike went up to the cafe, slapped down a couple thousand yen (~$25), and ordered a little bit of everything: some ice cream, some snacks, some candy, some drinks, a Japanese horn-of-mysterious-plenty intentionally set... More

We're excited to announce our participation in this year's Donors Choose Social Media Challenge, along with a whole bunch of blogs (including Apartment Therapy, Gawker, and Blogher). Donors Choose is an online charity that matches classroom projects with donors. We're asking you to join our Brown Bag Challenge to help us fund food and health-related projects. During last year's challenge, more than 165 bloggers participated. All told, they raised over $275,000 for classroom projects reaching 67,000 students in low-income neighborhoods around the country. Donate Your Lunch Money to a Classroom Project Help us make a difference in classrooms around the country by funding food and health-related classroom projects. It's as easy as brown bagging it and donating your lunch money... More