'Biero' bar in Melbourne developed 'Beervault' technology to extract beer out of bottles into an in-built reservoir which maintains the freshness of beer and allows the bar to dispense its boutique beer into 110 ml sampling glasses.
Carrot and Apricott Meatballs - A great meatless "meatball", Honey and Harissa round out the flavors and then Foto e Fornelli fries them all in olive oil.
Toast with white bean spread and mozzarella ~ Prosciutto, white beans, and fresh buffalo mozzarella on toast... Junglefrog Cooking makes a tasty looking sandwich!
'Boil Buoy' from Quirky. "Just place Boil Buoy in your pot of water, turn up the heat, and wait for the ringing chime to let you know your water's ready to go."
Pasta with Tomato Cream Sauce ~ The Pioneer Woman continues with her obsession for light orange-red pasta sauces with this very simple cream based sauce.
Maple Bacon Kettle Corn - Joy the Baker brings some maple bacon popcorn into the world because she can.
Sazon Mas Guapo is an organic spice blend that is so good, it makes the chef more handsome!
Farming Interns - The New York Times reports on this growing trend of college students working for room and board on the farm.
Deep Fried Beer - One Texan never believed it when they told him it couldn't be done. The results from his new patent pending process will be unveiled at the state fair of Texas.
MacBook Pro shaped CUTTING BOARD!
Cherry Pomegranate Sorbet - Cool and refreshing for summer, Honey and Jam uses vodka to help with the consistency and long days.
Family Belongings-HULU 'Pas de Deux' Oil & Vinergar Set. "Portrays a couple caressing, forms in dance and implies a link to the Chinese character (XI), double happiness."
Nectarine Mousse ~ This creamy dessert looks gorgeous! Fresh New England makes great use of nectarines straight from the orchard, both pureed into the mousse and sliced as a garnish.
Charred Pepper Salad ~ Red peppers and quinoa make up most of the body of this fun spicy salad shared by Fresh 365.
Bourbon Street Milkshake ~ The New York Times hits the lanes at Brooklyn Bowl and rolls with this boozy bourbony milkshake.
Adorable BBQ Grilling set for your little ones! Though the grill and accessories are made of plywood and MDF... so don't keep it too close to the real one!
Stuffed Swiss Chard ~ Swiss Chard replaces grape leaves with these stuffed treats. Dirty Kitchen Secrets shares this Lebanese treat.
Standing Rice Scoop - designed by Tatsu Syamoji, 2009 - This rice scoop has an embossed surface to prevent sticking, an ultra-thin edge for smooth mixing, and an easy-grip handle
Go to Dish ~ Chow's latest installment has Molly Ringwald sharing the secret life of an American roasted chicken.
Charity Lynne shares an insider look into some of her recent work at a magazine shoot in Seattle.
Rye Canneloni ~ Cook Your Dream takes a Scandinavian cookbook out for a test drive with this rye meat pie.
Japanese Katsu Curry ~ A fun and surprisingly in depth look into the wonders and mysteries of Japanese curry from The Bold Italic
Grilled Radicchio Salad ~ Radicchio takes the heat from the grill well transforming from slightly bitter to warm and nutty!
'Iceberg' by Reiko Kaneko. Fill the glass with ice to keep the contents of the porcelain cup chilled without diluting it.
Plum Cake ~ Just in time for Rosh Hashana, the New York Times delivers this update on a holiday classic.
Old fashioned sugar craft meets modern design at Fig & Kindle
Squeezable vinaigrette bottle by Arian Brekveld for Royal VKB.
A Nikon D700 Camera Cake ...very sweet.
Limited edition 'Hybrid cutlery' by Marteen Van Severen. Set consists of a lacquered wood spoon, a titanium fork and a zirconium ceramic knife.
Christophe Michalak, head pastry chef at the Plaza Athenée introduces an overview of the autumn-winter "lookbook" of his delicious creations.
Limoncello Macaroons ~ Almond, lemons, and just a touch of limoncello go into these lovely macaroons, which held up well as 101 Cookbooks took them into the wilderness.
Hario - skerton hand coffee mill by hario of japan - this hand-crank coffee grinder features adjustable conical ceramic burrs
Salt and pepper shakers by Vista Alegre / Flavours collection.
Okra! Michael Ruhlman offers some suggestions on how to cook up this delicious vegetable while avoiding the slime it gets a bad rap for.
Masala Stuffed Okra - Veggie Belly shares this okra preparation from her families archive. Okra is dried, stuffed with a spicy masala and then fried..
Colorful espresso set with rounded bottoms by Vista Alegre.
Dark Chocolate Brownies with Ginger Ice Cream ~ The salted caramel sauce helps My Tartelette brings this dessert over the top.
Peach Shortbread - An easy light peachy shortbread sprinkled with streusel from Smitten Kitchen.
Bakerella's Cake Pops book has dropped! And there's a fun video of a basic "How To Make Cake Pops" as well!
Design group FRONT in collibration with Swedish ceramic company Höganäskeramik. Show the new line of traditional och design products.
Scallion Salsa Verde ~ An interesting variation from Lara Ferroni. Scallions and cilantro form the base of this very green sauce.
Design*sponge goes in the kitchen with: ming thompson’s layer cake
This mini BBQ grill made from Altoids tins is curiously awesome!
Brooke Mclay makes Poptart Pops!
Lemon Drop Jello Shots get wedged for a fun and sophisticated look.
Toast Pie ~ Cheesecake For All shares this from Kuwait. Mushrooms, cheese, and toasted bread are combined into a little tart.