Via my friend Matthew‘s blog: Rupa Bhattacharya, Culinary Writer

Allow John Legend to explain to you which spice is most crucial: Rupa Bhattacharya, Culinary Writer

Yes, that is a platinum-coated pie pan. No, you can’t bake in it. (via the NYT) Rupa Bhattacharya, Culinary Writer

The following article, about the salt cod industry in Portugal, has so many spectacular pullquotes it’s hard to choose just one. “The greatest friend of Portugal is bacalhau,” said Fernando Santos, an officer of the Friends of Bacalhau, a club that has 46 chapters around the world, hosts salt cod lunches and distributes cod-decorated neckties,Read more »

Continuing on the food pareidolia theme, except this time it’s totally justified: for the cover of her new album, singer/model/legend Grace Jones commissioned 16 life-size versions of herself to be sculpted out of chocolate. I’m not going to lie; the eyes on the one she’s holding are sort of terrifying to me. If you wereRead more »

My pal Nico just sent me a thoroughly-non-work-safe picture of the first course he was served at Le Bernardin last night. It was salmon tartare topped with caviar, plated in such a way that I totally can’t post it. Regardless, it led me to wonder about the phenomenon of food pareidolia — which is toRead more »

Once a year, our Ad Sales team throws a huge cocktail party to thank their top clients.  A regular holiday party just won’t do for us, so we combine a cocktail party with a full-on holiday cookie decorating experience, where guests can decorate gingerbread or sugar cookie men and women in all kinds of colors. Read more »

I know more than one person with this problem. Rupa Bhattacharya, Culinary Writer

Every year I make my daughter’s birthday cake. This year she wanted a princess. And she picked out one of those creepy half-Barbie molds. Oh. My. God. She loved the cake (and helped make the dress). Question number 1 from the kids: Can we eat her hair? Answer: no. Question number 2: Can we eatRead more »

How hot dogs get made: (via seriouseats)