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I flat out love brussels sprouts. They are easily the most favorite of my favorite vegetables. When properly seared and caramelized they turn sweet and nutty like nothing else. Of course, if you overcook them or allow them to steam in their own liquid, they turn funky and unpleasant like nothing else, or at least like nothing fit to be eaten. Properly cooking them requires two things: high heat, and proper preparation. Today we're gonna focus on the latter. More

In recent years Reykjavik has witnessed a steady increase of vending carts catering to every viking whim, offering anything from Belgian waffles to hefty subs stuffed with roasted Icelandic lamb and béarnaise sauce. But one particular street vendor has been more resilient and traditional than all the others, ascending to a near sacred status in the national character with its unrefined charm and a menu so short that if you blink, you might miss it: the Bæjarins Beztu hot dog stand. More

Suckers vs. lollipops, subs vs. hoagies. It's these regional differences in food nomenclature that can drive endless discussions. But what about those colorful bits of sugar that decorate your ice cream cone? Whether you like them as rainbow as a pride flag, or in shades of chocolate only, do you call them jimmies or sprinkles? Take the poll! » More

Remember those three Brooklyn beekeeper dudes? Well they're covering up the leg tattoos (just briefly) to put on real head-to-toe beekeeper suits--it's time for their first illegal honey harvest! Using a special tool called a "scratcher," they picked off... More

Roberto Caporuscio, one of the partners-pizzaiolos at Kesté Pizza & Vino in Manhattan's Greenwich Village, led a Neapolitan pizza-making class last night. Before he began punching dough balls and spreading tomato sauce, he went over the basics. Naples is a couple hours south of Rome, and "the pizza from there is not better, it's just different." He gave us a little history on the famous Naples-originating Margherita pizza, which we were about to bake in the Kesté oven cranked up to 950°F. A baker named Rafaele Esposito whipped up the first pizza Margherita in 1889 to welcome the Queen... More

[Photograph: Dennis Lee] It's always a fun trick to throw a hunk of halloumi on a fiery grill. Inevitably people who've never heard of the stuff start to freak out, wondering why you're about to ruin a ball of perfectly good cheese by melting it into the hot coals below. Hell, I've had people actually pull a chunk off the grill with their bare hands with the same effort they'd reserve for rescuing a drowning person. The cool thing about halloumi is it softens and the milk fats caramelize resulting in some awesome smoky sweet curd. The density and construction of the cheese is such that it never actually turns in to a bubbly disintegrating mass. There are plenty... More

Photograph from cheese-rolling.co.uk I'm not the most outdoorsy person, but this is a competition I can get behind. Every year on Cooper's Hill in Gloucester, England, a cheese-rolling race is held. No, it isn't a race between different rounds of cheese—it is something much better: One round of cheese is rolled down the hill and participants chase after it. Last year our cheese correspondent Jamie Forest wrote about 2008's winner and the cheese used in the race. You can see photos from this year's race, which took place on May 25, in today's post at The Big Picture from The Boston Globe. The tradition has been going for for at least 200 years and is always growing in popularity.... More