Sardine pasta... Mark Bittman raids the pantry over at the New York Times and comes up with this easy dish.

New limited edition for Schweppes Slim Can : white metallized with an explosion of simple geometric and colored forms -Work by french creative Fred&Farid

Kimchi bacon deviled eggs ~ A wonderful looking fusion twist from Momofuku For 2.

A chat with Richard Joseph of Joseph Joseph on their unique line of home and housewares from Core77.

Looking to entertain both carnivores and vegetarians? Trying to eat a little less meat? The Flexitarian Cookbook can help with that. Currently raising printing funds. All proceeds go to charity!

‘FoodMarketo. An everyday life market’: One-offs and cooking workshop with the participation of 30 young designer. At the same time, ‘Enzo Mari. Intellectual work. Sixty paperweights’.

The New York Times reports on an unfortunate new trend. With all the new interest in locally sourced livestock there aren't enough slaughterhouses to keep up with the demand.

Beer culture reaches a new frontier with... candy! LA Times has the latest in micro brewed desserts ~ Beer Brittle!

Espresso Martini - Espresso Vodka, Creme de Cacao, and Half & Half.

Sushisi is a company from Norway that makes DIY sushi kits that include the fish. Nice packaging by Tangram Design.

Apple walnut flax seed bread ~ Joy the Baker packs this delicious loaf full of cinnamon, sugar, and buttermilk to make this an overall tasty treat.

Move over, Martha. Forget the rainbow sprinkles and pink frosting – it’s time for some cupcakes with cojones. Enter Butch Bakery. Manly cupcakes for manly men. Grunt.

How to peel an egg. Stone soup shares the secret to easy to peel hard-boiled eggs... a little procrastination and a little bit of science.

Beautiful macaroons! La Tartine Gourmande shares these gorgeous coconut and lime macaroons.

Kentucky Mimosas: A new spin on the popular brunch beverage.

Neil Caldwell has created what could just be the next big trend in food - coloured bacon! The rich vibrant hues are of his project called the Bacon Colour Wheel...

Food/Forms by designer & chef Bengt Brummer is a conceptual dinner investigating how abstract form and shape studies can be translated into culinary terms and create different taste experiences.

Esslack Food Spray from The Deli Garage. Fresh spray cans full of edible silver and gold paint, lets your food goes from ordinary to bling in seconds.

Viktor & Rolf celebrate their Flowerbomb perfume#s 5th birthday with a cake from top chef and pastry chef of the 5& hotel Meurice in Paris. The ingredients the chefs choose have the same taste as the notes of the perfume.

Milk Punch combines rum, brandy and milk to make a delicious drink that's at least 300 years old.

Offering the likes of scones, brownies, muffins, biscuits and, of course, the ubiquitous cupcakes, Outsider Tart is a wonderfully chic slice of American indulgence in West London....

Erez Bar-am of Shenkar College of Engineering & Design created Tea = time + Sugar = time. Sugar = time are sugar bubbles which are designed to float and dissolve slowly, creating little bubbles on the surface of your tea.

Wow ~ Let Me Eat Cake makes Maple Macallan Glazed Donuts! (Yes, there's Macallan IN the donuts, as well as besides it)

Stacy Newgent’s apple dumplings look delicious!

Tabasco Hangover Headquarters: a special-edition food truck serving a Tabasco-infused menu by Laurent Tourondel of BLT Market. Opens today parallel to the Charging Bull on the east side of Broadway in downtown NYC, 12-2.

Painkiller - Sort of like a rum-spiked orange Creamsicle.

You'll never guess what's in that cube! Hint: it's a dessert. Check out the pictures of so many more dishes from top LA chefs at the StarChefs Rising Star Revue!

Talenti's Hill Country Peach Champagne Sorbetto is quite possibly the most delectably delicious sorbet i've tasted. (Also, i'm still in love with their reusable plastic twist top containers)

Wedding Cake Martini - amaretto, vodka, fresh oranges. Float a little cream on top if you wish for that cake in a glass taste.

Picnics! Delivered to your picnic location! Large Marge Sustainables ~ organic gourmet deliciousness in a basket!

Yamshiro ~ the japanese mansion turned restaurant up in the hills in LA ~ goes night famer's market!

MANGIACHETIFABENE A cooking class, an interesting and entertaining experience with Marco Velardi, of Apartamento, and Francesca Sarti, of Arabeschi di Latte.

Stone Soup brings these chocolate puddle cookies together with just 5 simple ingredients.

Chow shows us how to make a Tiki Cocktail: The Original Mai Tai

QR Code Cupcakes - scan them with your iPhone and you go straight to a pre-set website. Edible genius!

Beautiful, cheap, healthy... 101 Cookbook's coconut red lentil soup has it all.

Imbibe Magazine makes a lovely Five-Spice Fizz.

Hashbrowns ~ The New York Times has a helpful cheat to get them to come out just right.

Gluten Free Irish Soda Bread! La Tartine Gourmande shares this great gluten free version of the tasty classic.

Appetite for China shares this simple Sichuan boiled beef in a fiery sauce.

Totally adorable Beet and Goat Cheese Napoleans from Spago ~ featured in a Saveur piece on Wolfgang Puck.

Cool Haus Ice Cream Truck ~ who knew ice cream sandwiches could be architectural! With architect puns, edible paper wrapper, bacon ice cream and more...

Aglaia Kremezi tells the story of how dessert can be very meaningful. Kollyva is a sugary pilaf made to memorialize loved ones in Greece. She also shares the recipe with the Atlantic.

Using a blender may be verboten in normal cocktail circles, but drinks like the Coconaut may push one of Tiki's favorite tools into the mainstream.