DVice: Going far beyond the pretty heart-shape topped lattes in coffee shops, Japanese latte artist Kazuki transforms coffee and steamed milk into famous cartoon and video game characters. You can follow is daily creations on Twitter.
Forbes: Oprah Winfrey’s next venture includes organic food and health products.
The Kitchn: Cardamom is delicious in baked goods, but have you tried it in your coffee, too?
Food52: Does homemade pastry intimidate you? Grating frozen butter is an easy trick that yields flaky results.
Village Voice: Rachael Ray is teaming up with Best Friends Animal Society to open a food truck for dogs in New York City from October 18-20.
Chicago Tribune: In a move to win more restaurants as clients, Groupon, Inc. launched Breadcrumb, a sales, order management and reporting system for restaurants.
M Live: Operating in a re-configured ambulance, Coffee Rescue takes the idea of food trucks to a whole new level.
Slate: Edible packaging is a possible solution to cut down on food-related waste. Would you try the new wrapper?
Huffington Post: In a close race, Michelle Obama is the winner of Family Circle’s presidential cookie contest. Which sweet treat would get your vote: the first lady’s White and Dark Chocolate Chip Cookies or Ann Romney’s M&M Cookies?
Grist: Does the microwave zap vegetables of their nutritional goodness? Not as much as you may think.
CNBC: The world’s most-expensive wine ever sold directly from a winery goes on sale for $168.00 a bottle. What meal would you pair with such a pricey Cabernet Sauvignon?
Slate: Not sure what kind of apple to use for a recipe? Use this illustrated flow chart to help you decide.
SF Gate: Milk chocolate can be just as flavorful and sophisticated as darker varieties. No wonder Americans prefer it three-to-one.
L.A. Times: Worries of a looming pork shortage have bombarded the Internet and caused anxiety for soaring bacon prices in 2013.
U.S. News: Beer may be the secret to healthy, shiny hair. How do you feel about shampoo and conditioner made with boozy suds?
The Salt: Food labels affect how much we eat. But what happens when the definition of a “small” serving varies across the board?
New York Times: It may be the season for pumpkin and squash, but the blue crab is still around and better than ever.
Wall Street Journal: Beef jerky brands are experimenting with gourmet flavors.
Ad Age: McRib fans will have to wait until Christmas for the return of this favorite seasonal menu item.
New York Post: How much do you tip? Twenty-five percent may be the new 20 percent.
Slate: With the recent New York City soda ban in place, find out how soft drinks got so popular in the first place.
Wall Street Journal: What games are your kids playing on your phone? Food producers are now using mobile game apps to draw in young consumers.
Parenting: Packing a healthy lunch for your kids (and yourself) just got easier. With this interactive “Healthy Lunch Maker,” you’ll have a better idea of the nutritional value inside your child’s lunchbox.
NY Times: One man attempts to barter his way across the country with no money, just bacon.
The Atlantic: The Texas State Fair, also the largest state fair in the country, proves you can deep-fry just about anything. How do you feel about deep-fried bubble gum?
Bon Appétit: Every wonder why the combination of caramel and salt or pears with blue cheese tastes so good? There’s a science behind it.
Eater: McDonald’s will begin posting calories on all their menu boards nationwide. How much do you think this will affect people’s eating habits?
The Daily Beast: This summer’s surplus of lobsters is driving down prices and re-branding the delicacy in a campaign to get people to eat more lobster. Lobster rolls for dinner anyone?
Mashable: What are the most innovative home appliances on the market? These three appliances could change your life.
The Salt: Boxed wine is getting a fashionable makeover. Vernissage’s “Bag-in-a-Bag” is making its way to the U.S. soon.
Eater: Forget pop-up restaurants — Muru Pops Down, a Finnish “pop-down” restaurant, is 262 feet underground. Don’t worry, helmets are not required while eating.
National Restaurant News: More and more chefs are reducing time and space requirements demanded by house-cured meats and are dishing out quick hams instead. Quick hams are generally brined or smoked, made with smaller cuts of pork and are still quite tasty.
Yum Sugar: These nifty tips for peeling peaches will have you baking up delicious peach pies in no time.
The Salt: The thought of eating insects is probably still scary and unappetizing to most. They’re packed with protein, however, environmentally friendly, and they may be a solution to hunger in refugee camps.
LA Times: The hottest trending ingredient in Japan right now is shio koji, and it’s making its way over to the U.S.
Slate: Let’s be honest: not everyone loves to cook. Here are some reasons you should get to work in your kitchen anyway.
Eater: Think you have what it takes to run a food truck? Food Trucks for Dummies has hit the bookshelves and offers the keys to success.
Bon Appétit: America’s 10 Best New Restaurants have been announced.
Gawker: Cinnabon introduces the Pizzabon to fulfill savory cravings and attract new customers. Meanwhile, Domino’s aims to shift its image by dropping the pizza pie from its logo.
The State: Melissa d’Arabian’s resume extends far beyond Food Network Star. As a former financial consultant, her money-saving tips for home cooks are the real deal.
Eater: Watch a hot dog journey into outer space and drop back down to earth, only to be eaten immediately.
Food 52: What is a cherpumple? It’s an outrageous dessert composed of three cakes, each filled and baked with its own pie.
Food Beast: “Floating mugs” may be your family’s solution to those unwanted condensation rings left behind on table.
Business Insider: You don’t have to wait until morning anymore to grab an Egg McMuffin. McDonald’s introduces Breakfast After Midnight.
