Obol ~ An interesting cereal bowl design to stop soggy cereal syndrome.
The New York Times shares an interesting piece about tangines and the art of getting full flavor out of meat without browning it.
A great video from Science on the Spot featuring baker Eduardo Morrell on the wonders of sourdough.
Steak Buttons ~ Awesome individual steak meat thermometers!
OC Weekly uncovers five things you'd think would be vegan...but aren't.
Natural Aphrodisiac ~ The Telegraph reports on new studies that show that ginseng and saffron spice things up.
Cheesy Poofs ~ Serious Eats celebrates pão de queijo a Portuguese cheese bread.
Why do Brazil nuts always end up on top ~ io9 cracks this hard question with science.
Beautiful Clay Oil Bottle from Kir Devries
Squid Ink talks to the prop master of HBO's upcoming mini series Mildred Pierce about the look of the show and recreating the food of the 30's.
Sippity Sup geeks out on avocados and shares a great guide on the history of this amazing fruit.
The Food Lab takes on tater tots! They explore sweet potater tots, twice baked potater tots, and more!
Green Glossary ~ Garden Design shares a beautiful photo glossary of 14 types of lettuce and other spring greens.
Screaming Eagle ~ The New York Times profiles Boston College's signature so bad it's good sandwich.
Whole Animal Dining ~ Boston Magazine talks about the growing trend of restaurants like Citizen Public House and Oyster Bar serving up entire pigs.
Oliver Oil Off ~ The LA Weekly has a taste test of some olive oils and finds some surprising results.
Ramen Hacker ~ Serious Eats comes up with some inventive ways to use instant noodles Lots of great ideas including ramen poutine and ramen shepherd's pie!
Baked Curry Sweet Potato Fries ~ Joy the Baker's spicy version of sweet potato fires look simply amazing!
Easy Chocolate Mouse ~ Serious Eats defies conventional chocolate wisdom and makes a mousse by simply whisking together chocolate and boiling water in this fun video.
Epic Meat Car ~ The Epic Meal Time team has created a YouTube sensation and a sort of deep fried shepherd's pie on movable wheels... and bacon strips.
This year's James Beard award nominees in cookbooks, media, and journalism are announced.
Mashed Potatoes ~ Cook's Illustrated rethinks mashed potatoes... Steaming them in the skin brings interesting results!
Blueberry Cheesecake Bars ~ Baked Bree has created the perfect dessert for those who like cheesecake in small doses.
Chewy Ginger Cookies ~ Sparkling Ink uses butter and dark syrup to make these amazing looking treats.
Granola Bars ~ Whisk Kid whips up a lovely batch of granola fortified with wheat germ.
Beer You're in the Clear ~ Belancio has created a fun infographic touting the health benefits of beer.
Serious Eats shares more tips for perfect steaks from The Food Lab.
The New York Times has some fun with a little salad bar economics.
Shiitake Cabinet ~ Just one of the proposals in GOOD's post entitled What if A Mushroom Designed Your Kitchen?
D.I.Y. Cooking Handbook ~ The New York Times shares this new amazing resource on how to make interesting foods easily at home. Kimchi, Cultured Butter, Maple Vinegar and more!
Carrot Raisin Spelt Berry Salad with Cumin and Cilantro ~ Oh She Glows uses spelt berries to make up the bulk of this great healthy salad.
Z!nk proflies Los Feliz... a new beautifully dark Mexican restaurant in the Lower East Side.
Chocolate Guinness Cake with Whiskey Caramel - Lara Ferroni bakes up this St. Patrick's day treat in a jar!
Sunset rounds up 22 great shrimp dishes... like these salt cured ouzo shrimp.
Mathematicians from the University of Limerick find a better way to get nitrogen into stouts!
Grapefruit Scones ~ Joy the Baker infuses sugar with grapefruit zest and makes a super citrusy treat.
Indian Spiced Potato Chip Sticks ~ A spicy snack which Veggie Belly bakes in the microwave!
Caramel nut tart with brandy cream ~ A beautiful dessert filled with pecans, almonds and cashews from Technicolor Kitchen.
Celery root remoulade - French inspired simply dressed celeriac from Wright Food.
Red Flannel Hash ~ The bright red color comes from the beets in this fantastic use of left over corned beef from Simply Recipes.
Homemade Milky Ways! Whisk Kid clones the popular nougat and caramel filled candy bar.
Chinese Barbecue Ribs ~ New video from Tasting Table's Sous Chef Series with Sarah Johannes sharing this dish from WP24.
Beet and fennel soup ~ Love and Olive Oil shares this beautiful soup marked with dollops of kefir.
Lemon Ricotta Bites ~ A bright light cookie from from Desserts for Breakfast.
Semmelknoedel - design*sponge goes in the kitchen with Susanne Schanz Kropp and shares these Austrian bread dumplings.
The Food Lab shares its required reading list... in print and online.