Euro RSCG's campaign for the 50h anniversary of Amnesty International with cake-sculpted heads of dictators Fidel Castro and Alexander Lukashenko with a slice taken from the mouth.

The NYtimes explore RedFarm in the West Village.

This week’s droolworthy roundup from Tasteologie and Liqurious includes Boxberry cocktails, sea scallops in black tie and Cacao Bliss.

Kwon Hansol's easy to clean, Divisible whisk.

Perfect momos, Meyer lemon margaritas, and luscious, honey-sweetened blood orange curd are all part of this week’s roundup from Tasteologie and Liqurious.

Ento. Will you be eating insects by 2020? Fascinating project by Aran Dasan, Jacky Chung, Jonathan Fraser and Julene Aguirre-Bielschowsky, Innovation Design Engineering students at the Royal College of Art and Imperial College London.

Finding momos in New York. The NYtimes on juicy beef dumplings that are an obsession among Tibetans.

A look inside Alex Stupak's Empellón Cocina Kitchen.

Meike Harde's beautifully streamlined conceptual handmixer design, Quix, inspired by chocolate!

Bouncing jello shots, party balloon pastry pops and succulent roasted pork belly sandwiches are all part of this week’s mouthwatering roundup from Tasteologie and Liqurious.

Just Cook, a unique line of premium spice blends in cute packaging by Strohl.

Beater, Ding3000's new foldable whisk designed for Normann Copenhagen.

Chocolate margaritas, Domo-Kun heart cookies, and a goat cheese burger are all part of this week’s roundup from Tasteologie and Liqurious.

Studio MGMT's guide to New York City farmer's markets.

Finding space to grow can be tough in the city, but surely everyone has room for this adorable half pint garden.

Enrico Azzimonti's Bloom for Pavoni Italia, a line of pans made of a LCP technopolymer coupled with an outer coating, made of platinic silicone.

The BioLite lets you cook safely using wood while generating electricity to power your gadgets.

Heart Part, a clever biodegradable utensil that splits to form two utensil, a fork, knife and scoop.

This week’s roundup from Tasteologie and Liqurious features killer guacamole, lasagna soup and coconut lime margaritas.

The LAtimes' guide to the hotels, resorts and other locales in the West that offer travelers hand's-on cooking lessons.

Green tea cream puffs, delectable pho bo and ‘The Duck Fat Sazera’ are all part of this week’s roundup from Tasteologie and Liqurious.

Eating well in Berlin with Frank Bruni of the NYtimes.

Bruce Lowell makes some amazing things out of LEGO, like this rather realistic KitchenAid.

Alan Sailer's incredible photography of exploding foods.

Mark Bittman on eating out in Amsterdam.

Coffee time at L'Hotel de Vendome, Paris.

Four Season's 4 must-try restaurants in Milan.

Indulge in some of America's best brunches.

Sweet letters made from sugar and gelatin from m-inspira by Aranxa Esteve and Lucía Rallo.

Cuppow, a simple device that turns your canning jars into travel mugs.

Liqueur caviar, homemade marshmallows, and eskimo kisses are all a part of our weekly roundup from Tasteologie and Liqurious.

Microplane's easy prep meat tenderizer is a serious looking tenderizer.

The NYtimes' where to go to eat in 2012.

Famous Red Enamel Steel Cups from Best Made Company.

Ten of the Best Inexpensive Restaurants of 2011.

A Countdown of Sam Sifton’s Top 10 New Restaurants of 2011.

Product design student Veronika Paluchova's house shaped dish rack.

Tether, a flexible plastic rod to stabilize your glasses as they go through the dishwasher.

The Mikoto Bamboo knife block from Ekobo is an elegant way to keep your knives in order.

Get cooking for the holidays with classic holiday eggnog, cheesecake gingerbread bites, candy cane popcorn and more from Tasteologie and Liqurious.

A foldable set of grill utensils for grilling on the go.

Meeting, a beautiful set of nested kitchen knives by Mia Schmallenbach.

Stefán Pétur Sólveigarson's adorable spaghetti measuring tools.

Cute bird whisks by Ding3000.