The Kitchn reviews Bakerella's Cake Pops book and shares these fun mummified treats just in time for Halloween.
Michael Ruhlman's 5:3 ratio produces this fun and spicy chipotle-corn ciabatta bread.
Apple and Cheddar Scones ~ Smitten Kitchen bakes up the perfect fall breakfast treat.
Poached Eggs ~ Serious Eats shares Nick Anderer's sous-vidified version of a poached egg.
Preserved Lemons ~ Mark Bittman and the New York Times share an easy to way make a little taste of Morocco at home.
Landgrab ~ Edible Geography shares a fascinating living installation in Shenzhen, China representing the farmland needed to support city life.
The Lost Art of Real Cooking ~ A book dedicated to bringing back the forgotten joys and techniques of the kitchens of old and bringing back a sense of adventure with food.
Pear, Hazelnut and Brown Butter Cakes ~ Beautiful little earthy desserts from Cannelle et Vanille.
The Eight Food Magazines You Should Read Now ~ Good has a great reading list, with some great recommendations for off the beaten path food magazines.
L’ORANGE .. Orange, Chocolate and Almond Cake Recipe - The Kicthn tries its had and this seriously beautiful dessert.
Serious Eats shares a video on a simple way to cut cauliflower.
Homemade Poptarts ~ Joy the Baker makes her own version of the classic, and fills it within pumpkin pie.
Time Travel Kitchen unearths some early Hotpoint advertisements.
Doughnut Baking Pan ~ A great pan for easy homemade doughnuts... hole and all!
Gourmet Grocer Balmain ~ What Katie Ate shares this beautiful pictorial of one of the best cheese shops in Sydney.
Calabrese Sausage Rolls ~ Sweetest Kitchen shows how to make this Australian staple at home.
Banana Walnut Cake ~ Technicolor Kitchen sneaks in a surprise of quinoa flour into this pretty dessert.
Mushroom Aglio Olio ~ The Little Teochew shares a simple quick pasta preparation... tossed in garlic and olive oil, then topped with fresh sliced mushrooms.
Zucchini Apple Bread ~ Meet The Shannons' Betty Crocker Project continues with this sweet vegan bread.
Butterscotch Pudding ~ Beautiful, creamy, delicious... A Sweet Spoonful shares a super rich recipe for dessert.
Chilled Lemon Cucumber & Fresh Pea Soup ~ A vibrant chilled soup... My Tartelette adds pomegranate seeds for a little burst of color and flavor.
Homemade Twix ~ Shortbread? Check. Caramel? Check. Chocolate? Check. Not Without Salt's recipe for homemade Twix bars has it all.
Kokken 69 shares these unbelievably beautiful blue cupcakes.
Foodmatic ~ A great iphone app for figuring out what to make for dinner. Tell it what ingredients you have to start the ball rolling and it takes care of the rest.
Chocolate Glazed Baked Doughnut Muffins ~ Skip the hole in the middle and have it all with this great dessert idea from Joy The Baker.
Choice Cuts ~ Chef's tell the New York Times about their scars and how they got them.
Vegetable Crumble ~ Matt Bites prepares this savory crumble with tomatoes, squash, eggplant and zucchini.
The Kitchn has a great roundup of biodegradable tableware for more eco-conscious entertaining while still avoiding having to do the dishes.
Red Velvet Whoopie Pies ~ Mowielicious goes over the top with this ridiculously beautiful handmade treats.
A Very Berry Salad ~ A minty balsamic vinaigrette ties together the strawberries and wild blackberries, while the arugula cuts through the sweetness in Veggie Wedgie's colorful creation.
Kitchen Conversion Print ~ A fun info-graphic art print of kitchen conversions from Sweet Fine Day.
Design Crush has a bread pudding roundup. 10 great bread pudding recipes from all across the internet... from apple to wild mushroom!
Friands/Finaciers ~ What Katie Ate shares a dual named dessert... small oval cakes with almond meal and raspberries
Flourless Peanut Butter Biskies ~ Half biscuit, half cookie, half British, half American... Have Cake Will Travel bakes up a delicious treat that is sure to please both sides of the pond.
Sunchokes ~ The Bitten Word cuts and pan roasts this odd looking farmer's market find.
Home Yogurt ~ The Kitchn continues experimenting with homemade yogurt this time using a culture from a Greek style yogurt.
Rustic Sourdough ~ Stone Soup's sourdough recipe is as easy as adding flour, salt, and water to sourdough starter together.
Mulberry & White Chocolate Cream Tart - Mulberries nestled in a white chocolate pastry cream from Sweetest Kitchen's kitchen.
A Very Proper Scone ~ Mark Bittman and the New York Times take scones back to their English roots.
Cow Sharing ~ The New York Times covers a group of friends and co-workers who go in on a whole cow together from a local farm.
Watercress risotto with scampi and scallops ~ La Tartine Gourmand's take on a a dressed up comfort food.
Roasted Autumn Fruit Crostata ~ Cooking How shares a simple tart of seasonal fruit.
Chocolate Buttermilk Cake Donuts ~ Cherry Tea Cakes adds a fun presentation to these easy to bake donuts.
Gluten Free Fried Chicken ~ GFFC! Michael Ruhlman shares great recipe utilizing a wide range of alternative flours.
A beautiful pear tart from Simply Recipes.
Corn Chowder with Chilies ~ Comforting and spicey! Pioneer Woman's chowder is seasoned with bacon and chipotle peppers.