At Serious Eats, we follow a large number of restaurants, chefs and food-obsessed tweeters. We know what works—and what doesn't. Over at the AmEx OPEN Forum, Ed shares his secrets for how restaurants can effectively use Twitter. What do you say Serious Eaters? Do you follow restaurant tweets? Does it affect your food choices? More

Brwn,rmv1/2c lardon, 2lb beef,carrot&onion.Flr,s+p. 8min@450°F; +2c pinot &Stock/T tompaste/BqtGrni. Cvr3h@325°F. Recognize the recipe? For those of you who haven't delved into the world of Twitter, those scant 140 characters were a pared-down version of Julia Child's bœuf bourguignon, courtesy of recipe tweeter Maureen Evans, better known as @cookbook. For the past few years Evans has been translating complex recipes into tiny tweets, and has recently released a pocket-sized cookbook, Eat Tweet, containing many of her miniaturized creations. More

When we first hatched the Peepshi concept and made our shopping list of Peeps, Rice Krispies Treats, and Fruit by the Foot, we knew it was pretty ridiculous but didn't expect it to explode the way it did. It's been incredible to see all of the Peepshi love on Flickr and across the internet. Of course Twitter became a playground of Peepshi links—we rounded up the tweets we could find, but feel free to add links to your photos if we missed them! More

The latest from @ConanOBrien, Conan O'Brien's two-week old Twitter account: "If I had a show, I'd tweet about which Oscar winner is coming on tonight. Instead, here's my favorite frozen vegetable: Peas!" Are you pro-frozen peas too? Do you want to eat more of them knowing that Conan does? More

If you didn't see this video going around yesterday, basically some dudes rigged up a device that feeds popcorn kernels into a hot-air popper whenever someone on Twitter uses the hashtag #popcorn. Video, after the jump.... More

Tweeting from the Madrid Fusión conference in Spain, Food & Wine's Dana Cowin has some big news—"#MadridFusion: Ferran Adrià announced he'd close El Bulli in 2012 for 2 years. Reopen w/new concept in 2014."... More

The blog Firmuhment uses food as a metaphor in describing various websites, some of which you may be familiar with: Twitter: A box of Crackerjacks without a prize in it.Dooce: A peanut butter and jelly with the crusts cut off and several gin and tonics on the side, no ice. Gawker: A stick of rock candy so hard that it breaks your teeth. Lifehacker: A steak cooked by someone who doesn't like steak very much but is very interested in the quickest and most efficient ways to cook steak. What, no Serious Eats? Hmmph. [via BuzzFeed]... More

If it was served from a truck, cart, bus, camping trailer, or some other mobile contraption, it was probably a little cooler to eat this year. No longer does "street food" just mean a humdrum hot dog or pretzel—it now covers everything from brioche ice cream sandwiches to duck tacos and schnitzel. While food carts have historically illustrated a community's immigrant growth, this year it seemed like everyone and their grandma were opening a sidewalk food business, no matter where they came from. Here were some highlights.... 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