Zucchini Carrot Cake - The zucchini adds a little body and helps you pretend that this dessert is a vegetable. Kitchen Simplicity frosts the cake with a maple brown sugar frosting and smothers that illusion.

Food Processor - The New York Times has a tribute to this versatile cooking gadget and a number of recipes for it.

Wiener Schnitzel Skewers - German fair food! Just in time for Oktoberfest, KitchenDaily offers some classic options like this fried veal cutlet... on a stick.

Sunset Magazine has some great tips on what to grow as it starts to get a little colder like winter greens and other fun vegetables like this romanesco broccoli.

Mo's Bacon Chocolate Chip Pancake Mix - from Vosges Chocolate (of the Bacon & Eggs and Bacon chocolates...)

Mark Bittman shares this great outtake from an editorial shoot for ChopChop. The expression on this girl, who can't believe that the boy has never tried tofu, is priceless.

champicomposteur - Make your own compost in this amazing ecological mushroom...

Grilled Branzini - Branzini's bones give it some insurance against drying out the meat on the grill. Michael Ruhlman's first lesson of whole fish grilling is picking the right fish.

New year holidays approach in big steps! For this occasion, Charles Heidsieck reveals his casket in a collectible: waterproof leather cooler!

Balsamic Roasted Tomato Caprese Sandwich - Closet Cooking makes a simple, easy, and delicious sandwich... matching fresh tomatoes with fresh mozzarella.

sugar cubes at the shape of Roman numbers, each sugar cubes consist one, two or three sugar spoons.

No-Bake Peanut Butter Tart - The wonders of the internet... this beautiful no bake peanut butter tart goes from Joy the Baker to Sweetest Kitchen to you!

'Flow2' concept kitchen by Studio Gorm. "Flow is a living kitchen where nature and technology are integrated in a symbiotic relationship."

Linguine with Tomato-Almond Pesto ~ A great twist on an old sauce... Smitten Kitchen replaces the pine nuts in pesto with almonds.

The face of boxer James de Gale was created in 5,000 cupcakes - a Mad Artists Tea Party commission for the launch of Food Network's Cupcake Wars

Rugelach - Veggie Belly blends raspberries with pecans and apricots with walnuts to make these rolled up fun little cookies.

“The art of tasting” by designer Kacper Hamilton. Modern work for Ballantine's 12yo with carafe and glasses form transparent pyramid.

Tongues is located at Theobaldgasse 16 in Vienna and must be one of the coolest music and delicatessens I've ever seen. Interior design by Peter Fehringer and his wife Gabriele (who run the del) with Christopher Schweiger (who runs the music section).

Baked Eggs - Break out the ramekin for breakfast! What Katie Ate showcases a variety of delicious ways to do baked eggs.

Philips 'Viva Collection AirFryer'. Its unique combination of fast circulating hot air and a grill element allows you to fry a variety of delicious fried food, snacks, chicken, meat and more.

Chocolate Coconut Truffles - Veggie Wedgie's truffles are gorgeous, sweetened with agave nectar, and completely vegan.

Plantain and Macadamia Nut Bread ~ Tired of plain old banana bread? The Kitchn switches it up with plantains instead.

The pop-up restaurant "dock ktichen" by Stevie Parle is located in the portobello docks in London. The kitchen is relaunching as a permanent 80-seater restaurant designed by Design Research Studio.

Joseph Joseph never ceases to amaze with the clever new products they come up with. I've been looking for the perfect edamame bowl!

Amazing! LASER CUT POTATO and NORI island! - Duck Consommé with Sous Vide Potato & Laser-Cut Nori as made by Seattle Food Geek

Day 6 in Dominic Wilcox's Speed Creating project for the up-coming Anti- Design Festival, London. Today he made some lampshades out of bread dough.

OVALE. Setting the table with Bouroullec’s brothers. These not-quite oval pieces are part of the new Alessi dinnerware set.

Turkish Black Pyramid Sea Salt ~ love the charcoal like shards

Chocolate Gingerbread! Chocolate, buttermilk, molasses, crystallized ginger... Lara Ferroni brings them all together with this beautiful dark dessert.

Pasta Carbonara with Green Beans ~ Food 52 adds green beans to bring a little snap and a little brightness to cut through all the creamy goodness.

Double-Crusted Plum Crisp ~ Plums, fresh from the backyard, and lots of butter come together in this seasonal dessert from Two Peas and Their Pod.

'Schokoleim' by the Deli Garage. 200 ml hazelnut praline with extra high cocoa content. "Chocolate Glue is made to traditional, hand made methods using selected cocoa beans and nothing but the best hazelnut oil".

Watermelon & Honeydew Sorbets ~ Wonderful summer flavors in a sorbet! My Tartelette beats the heat with these colorful desserts.

Creamed Corn - This is a simple corn treatment dressed up a little by the New York Times. Gorgonzola, tomatoes and pine nuts add accents to the sweet corn.

Rockett St George introduces the “Traditional Tattoo Kitchen Roll” for when a plain white roll just won’t do.

Dragontail Baguettes - Learn form bread into this beautifully intricate shape! Wild Yeast has a video to show that its actually easier than it looks.

An artisan pizza oven for the outdoor gourmet by Kalamazoo Outdoor Gourmet

Giant Buttermilk Biscuits - Biscuits to share, or to simply enjoy by yourself... A Sweet Spoonful reflects on having a delicious time alone.

Outstanding In The Field Farm Dinners ~ beyond the exquisite imagery of endless dinner tables disappearing into the horizon of stunning landscapes... farmers, celebrated chefs, and diners come together...

Spaghetti with Pesto, Cashew Nuts and Parmesan - What Katie Ate's presentation is beautiful. The design of her site is as fun as this dish is delicious.

Butterscotch Cookies - Simply Recipes shares how to make them at home with real homemade butterscotch!

'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!