Roasted brussel sprouts... if only all health food could look this good. This approach from the New York Times couldn't be simpler.

Bamboo charcoal Chikuno Cubes... better fridge air freshener than that sad looking box of baking soda.

This triple crème cheese looks amazing! Slashfood has a great interview with a creamery in Vermont that makes it.

What We're Eating shares these awesome looking ginger cookie sandwiches, filled with a honeyed mascarpone-chevre filling!

The New York Times argues that Motorino is the city's best pizza.

Chow shines a light on some of the many varieties of legumes in this bean breakdown.

From Bon Appètit... Cheddar, Gruyère, and Brie dress up this mac and cheese.

Julia Rothman posts some of her cookbook illustrations over at Design*Sponge. Interesting to see her bring back the illustration amidst all the food photography out there now.

Sunset lays out plans for a compact little micro veggie garden plot.

Bon Appètit thinks Nori is the new superfood.

Daily Yonder plays around with new government data visualizations of food statistics from around the country.

Celebrate the mixer's 90th anniversary with a limited edition red cherry apple Kitchenaid.

These blood oranges are the beginnings of Matt Bites' delicious looking blood orange caramels with sea salt.

The chimney starter - Hard to believe it was only invented in the 1960's! Saveur tells all about the indispensable BBQ accessory!

Italesse bring some color and design to crushed ice. These designer ice crushing bags seem both silly and useful all that the same time.

La Tarine Gourmande brings us some beautiful photography and a great looking pea risotto.

Yumsugar investigates the mystery of fresh hard boiled eggs being harder to peel.

Penny puts an upscale Brooklyn twist on the Boston Creme Pie over at Design Sponge

Coppa, ricotta and arugula pizza from Sunset's homemade pizza gallery. Seriously, you cannot go wrong with coppa!

Mark Bittman and the New York Times make a case for polenta... time consuming but worth it.

Simple, beautiful vanilla cream fudge from Saveur.

Preserved lemon is the key to these awesome looking grilled wings posted by Climb High Alaska

The Kitchn walks us through the finer points of the three fingered pinch of salt.

From Gourmet... A white-cut chicken for Chinese New Year.

The redest of red velvet cupcakes from PinchMySalt

The New York Times extols the virtues of the Microplane cheese grater.

101 Cookbooks makes it hard not to fall for these cookies with a name like Chocolate Puddle Cookies!

Bakerella of the amazing cakepops and cupcakepops takes it a step further with these adorable Macaron Pops! Made from Tartelette's recipe and filled with chocolate ganache ~ mmmm.

Sunday Night Dinner boiled up this poached egg with matcha salt, from Eric the Breakaway Cook. The matcha provides a nice dash of color and I'm sure a interesting taste to the classic dish.

Joy The Baker practices baking and terms of endearment with her Sweetheart Rose Cupcakes. Wit, sugar, chocolate, and rose water buttercream all in a single serving.

Poached eggs with shiitake mushrooms, wilted arugula and white truffle cream ~ food & style dedicates this dish to her friend + artist, Sky Pape.

"Pomodorini Cilegie al Forno" ~ Cooking Books makes baked cherry tomatoes

Edible Nutrition facts by Blazo Kovacevic ~ freshly served instead of Continental Breakfast.

Wow, a beautiful twist on one of my childhood favorites ~ Pineapple Tart Rolls ~ called Naster, as hand made by Little Corner of Mine!

I'm obsessing over the Checkered Rolling Pin that The Italian Dish uses while reviewing "The Lost Ravioli Recipes of Hoboken"

Cocoon - Combined vegetable storage and herb cultivation for the kitchen window.

The Kitchn's Home Hacks 2010 are on! I've always wondered whether it was necessary to buy a frother ~ here's how to make your milk foam with just a jar and microwave!

Design*Sponge goes In The Kitchen with The Pie Truck! Recipe for Zucchini and Mushroom pies, and beautifully styled photos!

Chow has a video on Salted Caramels! "Nina Wanat, founder of and chocolatier at BonBonBar, says that the texture of your salted caramel is completely within your control. It just depends on when in the process you add the salt."

Marco Canora and Paul Grieco's Hearth has this as their manifesto... see Serious Eat's take on his new cookbook, Salt To Taste ~ they'll be sharing recipes from it all week!

Trissalicious just appealed to both my love of egg soldiers and caviar!

On quick pasta recipes - how mouthwatering is this Orecchiete with Chanterelle Mushrooms, Sage, Walnuts, and Brown Butter?

Pommes d’amour (& Sanvalentino in Giappone) ~ with a name like that, how can anyone resist the beautiful creations by Il Cavoletto Di Bruxelles currently exploring Japan?

The Kitchn gives us a quick guide to every herb and spice in the cupboard!