Serious Eats breaks down the sweet science of cooking sous vide, so you can vacuum pack and water bathe your food at home.

Buckwheat and blueberry waffles! Florida Coastal Cooking even found a way to make them dairy, egg, gluten, peanut, soy free.

Shredded frozen butter makes these Ham and Cheese biscuits extra flaky. Craftzine has great step by step images to walk through the process.

Lemon buccellato with blackberry sauce ~ Sippitysup breaks in their new kitchen scale with this rustic Italian cake.

Dining and art combine, like in this temporary rooftop restaurant in Paris. The New York Times explores this trend.

Bacon & Eggs... for Easter? Really its a Bacon Chocolate Egg... filled with liquid caramel... from Vosges Chocolate (the choc bacon bar folks!)

Black bean and corn salsa is a lighter, refreshing change of pace for chip dipping. One Sweet Life photographs it beautifully.

Black Magic in a Bottle! Laser etched imported glass bottle for Small Gully, by wine maker Stephen Black ~ designed by /M/A/S/H/

Fun! Pott Cado Knife Block Natural Ash ~ magnetic and a beautiful and unexpected addition to any kitchen.

This kitchen is designed by Cesar. The designer is very smart with combining three elegant colors into modern kitchen architecture.

Miss Amy over at Tasty Kitchen has found a way to get the 21 flavors of Dr. Pepper into a chocolate cake.

Clove Garden has a sausage encylopedia! Pictures and text and history all blended together into rich culinary resource.

Ivory Hut turns dough and a muffin tin, into these beautiful challah rolls.

Chocolate wontons ~ They are Steamy Kitchen's children's favorite dessert... I can see why.

Spork or Foon pretties up these strawberry thumbprint cookies, using a recipe from Ugly Food for an Ugly Dude

With this lentil and bulgar salad The Parsley Thief shares a light taste of the near east.

Slash Food goes into the History of St. Patrick's day foods. Not surprisingly, it has changed over that last thousand years.

Blood orange, kishu, and cardamom granita ~ Blood Oranges provide the color for this simple sweet dessert posted by Yummy Supper.

Smoke your food inside! The LA Times talks investigates the art of stove stop smoking.

Princess Cupcakes ~ Kayotic Kitchen adds raspberries for some color and guilt alleviation.

The brioche makes this French toast extra... French. Saveur shares a D.C. hotel's restaurant's take on breakfast complete with corn flakes for crunch.

The New York Times goes down to Austin Texas to learn all about their tradition of breakfast tacos.

The canning trend has become a canvolution? With twitter feeds, blogs, and websites this movement is trying to preserve the tradition.

This scrabbled eggs have some unusual guest stars... Stone Soup adds creamed corn, parmesan and ricotta cheese into the mix.

The Staub mini coccotes end up being the star of this post from Culinary Musings. The simple and elegant oeufs en cocotte are but an opportunity to use these fancy mini cast iron pots.

Avocados give this pound cake its surprising green color and surprising sweet avocado flavor. Joy The Baker is tricky like that.

These strawberry, mascarpone & chocolate cakelets are filled with so many different textures and flavors. Passionate About Baking does a great job capturing them.

Design*Sponge goes in the kitchen with: cerentha harris’ sausage rolls!

It's a slider; It's crab; It's falafel. Its delicious looking crab and falafel slider Serious Eats.

Mac and Cheese all the way from Ahwahnee in Yosemite National Park. The LA Times shows how to boil then bake up this national comfort food.

The Kitchn details how to make a cheesecake to amaze your friends. It involves Martha Stewart's New York cheesecake recipe... and apparently a ninja.

Pupusas ~ Saveur goes to El Salvador for inspiration with these great little stuffed masa cakes.

Chicken Cobbler... It sounds weird to say, but the New York Times tries replacing the pie crust of a pot pie with biscuit dough.

Smitten Kitchen puts 2 pounds of wild mushrooms to good use with this amazing looking warm mushroom and hazelnut salad.

The saddle-like design holds 8 knives and a chopping board. Patina wanted: Traces of use like scratches or staining add to the worn leather effect. By Supergrau

Kuhn Rikon Dual-Chamber Squeezable Decorating Kit ~ after last weeks adventures with sugar cookies and royal icing in london ~ i think we need this! What a fun set?!?!

Margriet Foolen's slow cooker is beautiful update to the tangine. Soaking the terracota top controls the moisture level inside, and the silicone rings turn it into a serving bowl straight out of the oven!

Laurel Avenue Bakery is selling Down The Rabbit Hole curio boxes filled with delicious cakes, such as these blue meringue mushrooms, in honor of the Alice In Wonderland movie release.

interesting article in the NYtimes about keeping and eating rabbits. are rabbits the new chickens in our backyards?

On schwag to lust after ~ Canon Lens THERMOS.

Designed for beer geeks by beer geeks, 33 Beers is a beer journal that provides an easy way to record tasting notes in a small, convenient notebook format.

This ice cube tray is not only cool but it makes nice, bulky sized ice cubes to chill any drink. Designed to look like a tab of two pills you can tear it in two so it fits easily into any freezer. Designed by Luckies of London.

"The Heckman Method" for birthday candles

Caesar salad is responsible for the surge in romaine lettuce production. Now we grow 80,000 acres of the stuff! The Chicago Tribune helps to chew through all that with this salad recipe.