Good and the WWF have teamed up to make some interesting infographics illustrating the 2010 Living Planet Report.

L.A. Style Chorizo ~ A sausage recipe makes for a tasty breakfast and helps keep a 6 year-old desire to raise pigs at bay in this edition of The New York Times series Cooking with Dexter.

Dry-Fried Long Beans ~ Little Teochow serves up some spicy Szechuan fried green beans.

Sauteed Beluga Lentils and Butternut Squash - Sprouted Kitchen has a stunning squash salad.

Lemon and Rosemary Chicken Bake ~ Sparkling Ink serves up a chicken dish that is sure to make your kitchen smell wonderful.

Stone Soup shares a handy guide to freezing food and a great simple recipe for a frozen pea salad.

S'Mores Doughnut ~ My Tartelette creates an amazing chocolate marshmallow doughnut creation from Lara Ferroni's new book.

Pea and Mint Salad ~ What Katie Ate's trip to the farmer's market becomes a beautiful photo series and a number of great recipes like this fresh salad.

Carob Peanut Butter Teacake ~ Have cake will travel goes all vegan with a couple of teacake recipes... including a chocolate tahini one.

Tuscan Kale and Chickpea Pasta ~ Kale adds an extra dimension in Veggie Belly's pasta e fagioli.

BLFGT ~ A BLT with fried green tomatoes... Love and Olive Oil brings a little southern flair to the old sandwich standby.

The Barilla Center for Food and Nutrition introduces a new food pyramid to reflect food's environmental impact.

Chocolate Pumpkin Cupcakes ~ Good Life Eats shares these beautiful fall flavored cupcakes.

Make your own Candy! Chow has recipes for some classic candies, which are definitely too good to hand out on Halloween.

Sundaycake ~ Part of the Design Criminal exhibit, DANKLHAMPEL has something for everyone with this whimsical cake pan.

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.