Divan Turkish Delight look delicious and come in 13 flavors.

Zo-Loft's 'Din-Ink', a set of pen caps that turn your pens into a fork, knige and spoon, are now in production by fiftytwoway Ltd.

The NYtimes captures noodlemaking in Hung Ry, NoLIta.

A Feast With Epicurus at Viajante in London Tuesday 25 January (7.30pm–10.30pm) means you have Nuno Mendes for a chef and Alain de Botton for conversation.

Sam Sifton reviews Lyon in Greenwich Village for the NYtimes.

The NYtimes on home cooking for your pets.

A droolworthy slideshow from T magazine captures San Francisco's Tartine Bakery run by Chad Robertson and Elisabeth Prueitt.

This NYtimes slideshow celebrates the simplicity of Greek cooking.

The NYtimes collection of Recipes for Pancakes, Sweet and Savory.

Jaunted's five top restaurant weeks to check out this month.

11 Delicious Street Foods From Around the World.

The NYtimes reviews Ciano, on East 22nd Street.

Ten great European gourmet weekend suggestions from Lonely Planet.

Washington's Ballard Bee Company - beautifully packaged unfiltered, raw, honey.

This week’s Tasteologie and Liqurious roundup is truly sumptuous, brimming with delectable colors and textures.

Experience Paris in 100 macarons.

Kees van der Westen's Speedster Espresso Machine.

The Fab@Home, a 3D food printer from Cornell's Computational Synthesis Laboratory and The French Culinary Institute.

Great waxed canvas lunch tote from Artifact Bag Co.

‘Tis the season for a bit of overindulgence and there is no better way to get started than with some gorgeous, droolworthy inspiration from Tasteologie and Liqurious.

NYtimes slideshow of the making of blood sausage for Christmas.

The Cool Hunter explores some designer cooking schools including this one, the Sydney Seafood School.

Holiday cookies and bars from the NYtimes.

Sweet, savory and stylish, it’s another roundup from the ever tasty Tasteologie and Liqurious.

Jaunted check out the chip selection in Hong Kong and sample some unusual offerings like Mongkok-Style Roasted Sausage Crisps.

Vodka has long been a part of Polish tradition, with some blends dating back centuries. Learn to drink like a local.

A bit of holiday inspiration from Heston Blumenthal and Ashley Palmer-Watts of the Fat Duck Group in Bray includes recipes for a Tudor inspired feast: meat fruit, hay-smoked mackerel with pickled lemons and taffety tart.

The CRKT Eat'N Tool is a spoon, fork, bottle opener, screwdriver/pry tip, metric wrench, carabiner and clam.

Home made steamed dumplings, shu mai.

The posts are looking delicious on Tasteologie and the drinks at Liqurious are quite literally on fire!

Eco Pocke My Hashi. Cute reusable chopsticks in a great case from Idea International.

Steam Roaster by Compeixalaigua Design Studio.

Authentic Thai food can be found at enterprising new restaurants, shopping mall eating spots and food markets. Here, Thai dishes at the Or Tor Kor market

Limited edition Black Collection from Compartes Chcolatiers debuts today. The collection features Macallan Single-Malt Scotch, Black Truffle, Black Sesame + Wasabi and Black Guiness Stout Beer truffles.

Thanksgiving is nearly upon us and the season of overindulgence is on its way. Get ready to feast with this mouth watering roundup from Tasteologie and Liqurious.

Where to eat in Boston, MA.

Food and Design: a report by Dezeen for Scholtès.

Whether it’s Umami’s burgers, Mozza’s individual-size pies or the fried chicken at KyoChon, L.A. excels in particular at populist food and ethnic specialties that don’t cost a fortune.

J. Crew's Le Prince Jardinier barbecue set, the ultimate gift for design-minded grill masters.

Autumnal colors are taking over at Tasteologie and Liqurious this week with their warm, delectable reds, yellows and golds.

Some of the incredibly inspiring delights showing up on Tasteologie and Liqurious this week!

Oey's Mutsumi Hashi chopsticks are linked by delicate Japanese paper twine made from water, glue and silk (Mizuhiki). The chopsticks are handmade by artisans in Ehime.

After a long week, there’s nothing like a luscious roundup from Liqurious to get you ready for the weekend.

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