The NYtimes explores the growing restaurant scene in Bilbao. Eneko Atxa of Azurmendi serves a single oyster with seawater poured over dry ice.

Adorable Osaka bakery called Panscape 2jo by Ninkipen.

I couldn't help but post the packaging for Not Pop juices by Partners and Spade.

Great kettle by Estelle Sauvage that uses a light bulb to heat water for a cup of tea.

Pure Land's adorable egg packaging from Creasence.

The Camp Chef Outdoor Oven means you can do a lot more than grilling. This 3,500 BTU, propane-powered oven has two 5,300 BUT range burners for all your camping cooking needs.

George Lee's "A Date with Wine" is a wine stopper with twist-able date rings to help you remember when you opened a bottle.

This isn't a curling iron, but a Lootflighter designed by Richard Looft to start your barbecue in seconds, without requiring lighter fluid.

The NYtimes capture a classic pig roast. No fancy ovens, just a pit, a pig and some patience, not to mention plenty of hard work.

Looking for an unusual flavor to mix things up? Rhubarb syrup looks gorgeous and sounds incredibly simple to make.

Great NYtimes article about Jake Godby's Humphry Slocombe, that makes some unusual flavors, like bourbon and toasted cornflakes, including so much Jim Beam that the scoops always run soft.

Looking to spice up your grilling this summer? The NYtimes devotes a slideshow to showcasing some tasty recipes.

Get renowned Illy espresso in the comfort of your own home for less than the cost of a month's worth of trips to Starbucks with the Illy Y1 iperEspresso Machine

Italian made monoblock and modular kitchens from Inoxpiù offer great flexibility and performance, giving the chance to choose the best solution for your exact needs.

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.

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).

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

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.

new OXO wine bottle foil opener. just squeeze this metal Pac-Man around the top of a bottle, spin and presto, foil removed.

Victor Churchill Butcher in Sydney isn't your standard butcher shop. Fascinating approach captured by The Cool Hunter.

interesting article in the NYtimes about keeping and eating rabbits. are rabbits the new chickens in our backyards?

Gary Paul Nabhan compiled a list of endangered plants and animals like the moon and stars watermelon that are nearly extinct in the marketplace and encourages people to save and eat them.

i kind of like the idea of a quiver of wine. an easy way to carry a bottle to a picnic from graf & lantz.

cooking in your microwave? sacrilege or genius?

cheap food doesnt have to be bad food. dining on a dime from the nytimes.

Fru and Gu, drool worthy design suggests these are unparalleled delectable desserts. One perk of being stationed out across the pond is the luxury of putting them to the test! See the unboxing/review!

Juan Amador sets up the pork fat, smoked oil and quail egg that come with the strammer Max at Amador, his three-star restaurant in Langen, Germany. Yum.

the nytimes reveals the origin for fortune cookies. Yasuko Nakamachi says, are almost certainly originally from Japan.

Pasta making class at Fattoria Corte Roeli, outside Bologna.

absinthe's comeback.

chefs as chemists. lentil shaped mole, fried hollandaise...just a few offerings at WD-50. treat yourself to the slideshow.

i'm not much of a drinker or much of a pyro, but i think i need to order a blue blazer. a new bio is out on legendary bartender Jerry Thomas.

is it time to rethink the ratio of pasta to sauce? nytimes article on changing trends in the way we serve it.

Messages in cookies made by Wonton Food in Queens, have spread across the country, some diners have registered their reactions online...they won't always brighten your day.

ramen from a vending machine? what a great idea!

Today buffalo meat, shunned no longer, has achieved an enviable position: simultaneous praise from chefs, nutritionists and environmentalists. At last, steak without guilt.

'my first bite of the fatty brisket at Hill Country hit me like a Chuck Norris roundhouse kick to the head.' how's that for an opening line? check out Robbie Richter and Lou Elrose's shepherd brisket.

I would be remiss to neglect to post Coney Island's Nathan's Famous Fourth of July Hot Dog Eating Contest.

great nytimes article on lechon. puerto rican pig feast!

pastry chefs don't have to be all sweet.