Serious Eats - seriouseats.com

Making my signature 3-meat chili, a recipe passed down for at least 4 generations (at least that's what the 3rd generation says).

The exceptional cheesiness of this show demands a formidable cheese plate. Some mild fresh mozzarella (perhaps to represent Ben's blandness?), a sharp cheddar (at least as sharp as the girls' clavicles), a bowl of salty feta (flavored with the tears of the rejected... so many tears) and a funky smelly roquefort (in the spirit of the fact that this show stinks, but in an awesome way.)

Like @MarkS, my fiance and I use our SodaStream and we just love it. Agreed on the brand syrups being kind of gross though, overly sweet and sometimes downright foul. But homemade syrups, or adding things like a little juice concentrate or fresh-squeezed juices makes a very refreshing drink. I am addicted to seltzer water (aka soda water, bubbly water, whatever people call it in your part of the world) so the SodaStream was just a natural fit in my home.

Honey1 BBQ in Chicago

Eggs and soups

I would love to learn how to make a perfect baguette.

Bone-in delmonico rib-eye for SURE.

Dill pickles, whitefish salad on a fresh bagel from Jersey

With fruit and cheese. I love prosciutto.

I love my stainless steel santoku knife

With fruit and cheese.

I want to eat all of these!