Boing Boing 

Pepperoni bed-set


€60/$80 for a quilt cover/pillowcases screened with delicious, jpeggy pepperoni pizza photo-art.

Surgical sim dinner: food made to look like entrails of writhing "patient"


It's another one from the twisted and brilliant imagination of London's Miss Cakehead: diners were given surgical gowns and gloves, and feasted on trompe l'oeil dishes the they dug out of a rib-cage that appeared to be connected to a screaming victim.

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WATCH: An insider's guide to NYC's best street food

Strap on your bib and put on your eatin' pants. The Food Warriors are back with a second season of their wonderful web series about good NYC grub, and they begin by taking the A train to 145th St, in Harlem's historic Sugar Hill.

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Olive Garden's secrets

At Matter, Billy Domineau delves into the details of Olive Garden's "breadstick laws, sauce logic, and salt bans."

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Pizzeria asks judge to find rival's flavor to be trademark-infringing


New York Pizzeria claimed that Gina's Italian Kitchen -- founded by an ousted exec -- violated its trademark by creating a pizza that tasted the same as its own pie. The judge wasn't buying it.

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Sushi in spaaace!


The National Sushi and Space Administration's @Spacesushipic account is your best source for keeping track of the stirring imagery of our program to launch delicious raw fish into space. (via IO9)

Photorealistic bacon scarf


Natalie Luder's "Fou Lard" silk scarf (a play on words; "scarf" in French is "foulard," while "fou lard" means "insane bacon") is digitally printed with photorealistic baconry, for a delicious, drapey accessory that's as lovely as it is treyfe.

Fou Lard

(via Neatorama)

Mold for producing skull-shaped hard-boiled eggs


Thinkgeek's Egg-o-matic Skull Egg Mold, $10, will take your boiled eggs and mold them into skulls as they cool, so that you can serve them as ghastly breakfast treats.

Transcontinental train ride about the future of food

This summer, my pal Sarah Smith at Institute for the Future took a ten-day transcontinental train trip to explore the future of food systems and wrote about it at National Geographic. In this piece, she profiles how the train's chefs, who considered the experience a “renegade culinary adventure," experimented with waste management, local sourcing, daily food practices, and decadence.

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I ate roadkill raccoon. This is what it tasted like.

Last weekend, Janica and Joel picked up six roadkill raccoons and a feral cat on a round-trip to Courtenay. It was Thanksgiving weekend. They made raccoon burgers, served the cat up stuffed, and tucked the rest away in the freezer. By Reanna AlderRead the rest

3D printed Adventure Time cookie-cutter


Make your own delicious, edible BMO biscuits with this $9 starch-based 3D printed cookie cutter from Star Cookies, who also does Dragonball, Ghostbusters and more. (via Geekymerch)

Schadenburgerfreude

McDonald's earnings are down 30%. The company has bet everything on its Monopoly promotion. Or maybe McRib will help.

Carved radish animals

do-4

Excellent daikon oroshi animal sculptures from a Japanese book about the best artists in this curious business.

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Jean Baudrillard predicted the Pumpkin Spice Latte

When a "seasonal" drink has no "seasonal" ingredients, including pumpkin, what can it be, but simulacrum?

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Videos: how fake Japanese food is made

In central Japan's Gifu Prefecture, a man demonstrates the making of sampuru, the fantastic fake food seen in many Japanese restaurants.

Learn more in this Tofugu post: "Japanese Food Models, Yesterday And Today"

And another informative clip below, from Wim Wenders' documentary Tokyo Ga (1985):

(via The Kid Should See This)

Great makerish Hallowe'en projects from Evil Mad Scientist Labs


The nicest mad scientists on the net have collected years' worth of projects into four categories: costumes, pumpkins, decor and food.

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Zombie pancakes!


Nathan "Saipancakes" Shields has made some zombie pancakes: "I make a lot of pancakes for kids, but these I made for myself."

Behold! The Pizza cake!


The pizza cake started off as a thought-experiment, entered into a competition -- but now it is a reality that you can prepare at home (but probably shouldn't). Here's the original, which was apparently ripped off by Pillsbury.

(via Neatorama)

Chinese food seller sells "addictive" opium-laced noodles

A noodle seller in China's Shaanxi province was arrested for seasoning his soup with powdered opium poppy to "make it taste better and to improve his business," according to news reports.

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Skull pancake


Saipancakes

Game controller silicone molds for chocolate, candy & ice


Thinkgeek's silicone game controller molds are $10, and feature six controllers per food-/dishwasher-safe tray (Playstation, NES and Sega) -- perfect for candy, chocolate or icemaking.

Giant grubs, bug and worms made of gummi


Akai Tento's Yahoo Japan Store features some of the beautiful glistening gummi larvae, worms and bugs for sale in the tiny coffee shop/market stall in Aomori Prefecture, a Japanese fishing district.

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D20 silicone baking molds


They're oven, microwave, dishwasher and freezer-safe, and make 4 3" cakes (or whatever) per batch; $13 each.

Star Wars chocolates: Death Star, Millennium Falcon, Han in Carbonite truffle bars!


Pop culture chocolatier Sweet Belle Cakes sells a variety of Star Wars-themed chocolates, from the solid chocolate Death Star ($8) to the massive chocolate Millennium Falcon ($22) to the Han Solo in carbonite truffle bars (there's also a $13 variety pack!).

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Cakeageddon: life-size "horror-farm" made from cake!


Evil Miss Cakehead's latest edible installation is a "horror-farm" featuring all manner of grotesqueries from baskets of entrails to slaughtered pigs, entirely made from cake!

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Light Bulb Baking – The 50-year history of The Easy Bake Oven

The 1960s were a magical decade in the world of toys. Toy companies like Wham-O, Hasbro, Mattel and Kenner were churning out captivating toys faster than toy stores could keep them in stock. Toys like Lite-Brite, Etch A Sketch, Twister, Creepy Crawlers, Operation, Hippity Hop, Spirograph… and of course Kenner’s Easy Bake Oven (launched in 1963) were all the rage.

With an entertaining narrative, Light Bulb Baking explains how the miniature working oven got its start, dissects the oven, explains how a simple light bulb can bake a cake, and tells us loads of fun anecdotes and trivia about Easy Bake (such as the shelf life of Easy Bake mixes, the horrible burns caused by the 2006-2007 models, and the story of a 9-year-old Easy Bake Baker of the Year who won $5,000 for her Toffee Trifle Cake). The book, which is smartly designed with photos, diagrams and sidebars, ends with a bunch of award-winning recipes that make me want to dig out the old Easy Bake Oven I have somewhere in my garage.

Light Bulb Baking
by Todd Coopee
Sonderho Press
2013, 178 pages, 8.7 x 8.7 x 0.4 inches (paperback)

Take a look at other beautiful paper books at Wink. And sign up for the Wink newsletter to get all the reviews and photos delivered once a week.

Why the disgusting Red Delicious apple rules American grocery stores


It started off as a celebrated, gorgeous mutation in an Iowa orchard, spread across the land, and was then selectively bred to look redder, bruise less, and ripen on the truck -- all at the cost of flavor and texture.

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Deep math of the folded pizza slice


Why does a flat pizza slice flop over unless you bend it into a curve? Thank Gaussian curvature, the 19th century mathematical principle that underpins everything from corrugated cardboard to eggshells to Pringles chips.

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Toastabags: make a near-perfect grilled cheese sandwich


I’ll admit that I’m a sucker for a good kitchen novelty, and it was certainly that affliction that initially drew me to the Boska Holland Toastabags, but it turns out they’re both practical and really useful too.

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Large study of low-carb eating finds weight-loss, muscle-gain, better cholesterol


The NIH-funded Effects of Low-Carbohydrate and Low-Fat Diets: A Randomized Trial, published in The Annals of Internal Medicine reports on an unusually large and diverse study of the impact of low-carb eating and finds huge benefits relative to low-fat diets.

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