Humble Bites is about unpretentious food from different cultures that deserve recognition. It explores the personal connection between place and food and how that influences what we pass on from our own kitchens.

Blended Soda Brands Bottle. Impressive cross-branded, hybrid soda. The Coke/Pepsi bottle is supposedly a ‘mistake’ or factory defect bottle.

Babees Honey has gorgeous packaging by Ah&Oh Studio.

Preview to FRUIT HUNTERS, an upcoming documentary on the search for rare fruit around the world and the people who deal them.

Boomerang Wok by Nikolai Carels

Cocomaya Fine Chocolatier & Artisan Baker is the brainchild of three of the biggest players in the fashion industry. Tucked away in Connaught Street, Cocomaya is the go to place for the finest chocolate, cakes and breads available in London.

Effen vodka event at ROOF at The Wit in Chicago -- GREAT summer vodka cocktail recipes!

Homemade pop tarts! Smitten Kitchen plays around with a favorite childhood pastry, which... let's be honest, is far better in memory than reality.

Ginger and Strawberry Bubbles - In Design Sponge's behind the bar with aran goyoaga

Curious how to create chiffonade? Brownies for Dinner gives us a step by step walk through as she makes basil chiffonade.

This ‘Black Vodka Ghost Martini’, made with Black Vodka, Chambord, Cranberry Cocktail Juice and a Blackberry garnish, just won an International Award for Innovative Mixology.

Brownies for Dinner gives us a beautiful look at every detail of how to make this simply delicious pasta with tomatoes, spring onions, and bacon

Sweet and Sour Glazed Pork Chops (Maiale in Agrodolce)

A twist on the classic sidecar, a Kentucky Sidecar. Combining fresh tangerine juice and bourbon for a perfect kick.

Derby Day cocktails: Mint Julep Champagne cocktail and Sparkling Peach Cocktail using great spirits from Craft Distillers--St George Single Malt and Creme de Peche liqueur!!

Recipe for the most awesome Spring Carbonara. Made with fresh heavy cream, fresh chives, perfectly cooked pancetta and farmers' market asparagus.

At the Brooklyn Museum's annual Brooklyn Ball, food artist/caterer Jennifer Rubell presented "Icons," a participatory performance art and dinner gala.

“OWL” Wine Opener by Hagino Mitsunobu ~ coated in matte black silicone heat resistant paint and with a big spike down the middle, this is my new favorite wine opener... see the unboxing and closeups!

Experimental design duo Federica Castagno and Sara Petrucci of Acquacalda presented their stunning new collection Fisica Applicata at the Temporary Museum of New Design during Milan's recent Design Week. Pictured is"Mix In Glass" .

I grew my own mushrooms for the first time last year and loved it. Now grow your own mushrooms seem to be a rising trend. The NYTimes reports.

From Dung to Coffee Brew With No Aftertaste. Great NYTimes article on civet coffee (Kopi luwak).

Public Pie! “fresh pies + coffee + hot butt” ~ Fun edible installation at Milano Salone 2010 in Ventura Lambrate!

Bread artwork & transformation for famous french boulangerie Poilâne, by french designer Julien Madérou.

Meet the folks at 100 Circles Farm and see how the McDonald's French Fry is created from spud to fry

At a shabu-shabu/BBQ restaurant in Bangkok, Thailand, patrons order via touchscreen and food is served by a dancing samurai waiter robot.

The Washington Post has its 4th Annual Peeps Diorama Contest. The inspiration is all over the place, but the fascination with those little Easter marshmallow remains the same.

Easter Bread ~ The Kitchn shares this recipe that hails all the way from Slovenia.

The Stone Soup shares some great tips on taking better food photos!

The Quenelle contemplates whether a dome made of chocolate could be a chocolate bar. Deep thoughts from a land of confection and pastry.

Over at L20 Laurent Gras is developing a matcha noodle.... curious and green...

They look a little big for dipping, but Sweet Pea's Oreo cookies ala Thomas Keller are otherwise fantastic.

Brooke Arthur of Range in San Francisco shares her Spring version of a Pimm\'s Cup with Bon Appetit. Her twist on the 1840s classic includes some herbs, strawberry and rhubarb.

The secret ingredient in the LA Times approach to cinnamon buns is....patience.

This little baby chucks cake is perhaps the most adorable thing anyone will ever eat. Savory Sweet Life goes above and beyond with this one.

This Valencia orange tart is really a delicious piece of design. Javaholic shares this beautiful creation.

Baked kale chips! Smitten Kitchen posts this great looking healthy snack.

This gorgeous butternut squash serves as its own dish for this great looking fondue from Cooking Books.

Fix Me a Snack has a great yogurt roundup featuring this great Indian inspired mango lassi yogurt.

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’.