Chocolate Cumberbunny: this Easter, gnaw on Benedict's face

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London chocolatier Chocolatician has made a custom Benedict Cumberbunny for Easter, available in milk, dark and white chocolates, dusted with gold- or bronze-coloured finishes (£50), or with a 22 carat gold bowtie (£70). Read the rest

Learn what it takes to be a sushi chef

Oona Tempest is an apprentice sushi chef at New York City's Tanoshi Sushi. I do love my sushi, but I definitely wouldn't have the fortitude or filleting-skills to be trained as a chef. (Eater)

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Pasta made from insects selling well in France!

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Atelier a Pates, a small artisanal pasta shop in Thiefosse, France, has a booming business in radiatori, fusilli, spaghetti and penne made from seven percent pulverized crickets and grasshoppers. From CTV News:

Four years on with the addition of insect flour to the mix, "it's working so well that we will soon be able to hire a second person," (proprietor Stephanie) Richard says, proud of her weekly production now at some 400 kilos (880 pounds).

And she does not plan to stop there: she is working on a new recipe using Maroilles cheese from northern France, and plans to start making stuffed pastas.

At a little over six euros ($6.60) for a 250 gramme (about half a pound) package, insect flour pastas are more expensive than standard kinds, but Richard notes that they can replace meat for vegetarians -- or for people who prefer crickets.

"People with iron or magnesium deficiencies will also eat these products," she says.

"French pasta-maker struggling to keep up with demand for insect noodles" (CTV News) Read the rest

Dune recreated with gummi

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"Crafted from a 2-foot-long gummy worm, Haribo gummy bears, black licorice string, yellow sprinkles, and rock candy crystals! A scene from the great science fiction novel Dune by Frank Herbert. Here we see the giant gummy worm on the desert planet of Arrakis. Ridden by the powerful gummy bear Paul Atreides as he seeks to control the prescious "spice" melange, which gives those who ingest it extended life and some prescient awareness. Muad'Dib!" Read the rest

Watch the Food Surgeon dissect a garlic bulb

Get this man to Gilroy, STAT! (The Food Surgeon)

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Make cookies that look like you with custom 3D printed cookie-cutters

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Kriszti Bozzai, a Hungarian maker who sells on Etsy as Copypastry, will turn your photos into a line-art caricature, extrude it into the third dimension, and 3D print it, so that you can bake cookies that look like you. It's about $50, including the custom art. Read the rest

Snake head found inside can of green beans

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Troy Walker of Farmington, Utah was cooking dinner for a church function when she opened a can of green beans and discovered a snake's head inside!

“As I got closer to lift it off the spoon, I saw eyes," she told 60abc.com. "That’s when I dropped it and screamed."

The manufacturer, Western Family, promised to investigate.

I'd like to remind the reader that Walker was making food for church and that a snake is a symbol of the devil. Just sayin'.

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That '100% pure' Parmesan Cheese you're enjoying may contain wood pulp

This Parmesan Cheese is not fake as you can tell by the pixels

Who cut the cheese? FDA inspectors investigating that very question raided a popular parmesan cheese supplier, and discovered they had indeed been cutting the cheese liberally with wood pulp.

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Listen: a new podcast about science fiction and spectacular meals

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Writer/editor Scott Edelman is legendary in science fiction circles for organizing outings from conventions to spectacular, out-of-the-way restaurants where the food is cheap and mind-blowing (I've eaten some very memorable dim sum with him in Philly, for example). Read the rest

Perserving the Japanese Way: Traditions of Salting, Fermenting and Pickling for the Modern Kitchen

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See sample pages from this book at Wink.

I saw the sour plums on the cover of Preserving the Japanese Way calling out to me from the highest bookshelf at teeny-tiny Moon Palace Bookstore, Minneapolis. As the Master Food Preserver for my county, I’m a sucker for beautiful books on food preservation. Angela, the owner, clapped and oohed as I plunked it down. “I love this book. I can’t cook, but this book makes me want to eat!”

I’m authorized by the State of Wisconsin to teach the safest scientifically proven methods of food preservation. In my teaching, I’ve heard lovely stories of immigrant grandmothers and their favorite recipes and the joy keeping these traditions alive brings to people. This connectivity to our shared and adopted cultures is one of the most compelling aspects to Preserving the Japanese Way. Nancy Singleton Hachisu is a wonderfully opinionated ex-pat who embraced rural Japanese culture with her marriage to a Hokkaido farmer nearly thirty years ago. Her notes and recommendations are informed by her American “keep trying” attitude, coupled with the Japanese concept of perfecting a singular thing.

Hachisu follows her insatiable curiosity in discovering the old ways. Her vignettes of meetings with artisanal makers are entertaining and informative. Her explanations and definitions of very specific Japanese ingredients are profoundly useful; for the first time ever I understood the nuances of soy sauces. She also acknowledges that artisanally made food is expensive. She recognizes that not everyone has the monetary luxury of purchasing small-batch regional soy sauces and offers accessible and easily available substitutes. Read the rest

Bake: Cookie Monster bark

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Melt chocolate into slabs, coat with blue candy-melts, and stud with broken oreos and edible googly eyes and voila: it's as though you blenderized a thousand Cookie Monsters, rolled them flat, and baked them. Read the rest

How to slurp ramen

New York City's Ivan Ramen proprietor/chef Ivan Orkin gives pro tips on noodle slurping.

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Chester Cheetah embraces furries spurned by Tony the Tiger

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On Twitter, Kelloggs mascot Tony the Tiger began blocking furries who made lustful remarks about the hunky cartoon feline, ultimately telling them to knock it off because cereal is "family-friendly."

Enter Cheetos mascot Chester Cheetah.

Let there be no doubt about what Chester is up for.

The world is a wonderful place. Read the rest

Ben and Jerry's Bernie Yearning flavor exists -- sorta

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Earlier this month, Ben "and Jerry's" Cohen spitballed with an MSNBC reporter about his idea for a Bernie Sanders ice-cream flavor: "Bernie's Yearning," a pint of mint with a disk of solid chocolate on the top, representing the fortunes of the 1%. Before you eat it, you use a spoon to smash the wealth and distribute it evenly through the pint. Read the rest

Starve: the best, meanest new graphic novel debut since Transmetropolitan

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The launch of Starve, the new comic from Brian Wood, creator of the landmark DMZ and artists Danijel Žeželj and Dave Stewart, was widely celebrated as a major new comic that started as strong as Warren Ellis's Transmetropolitan.

Sriracha: now in individual sachets

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The convenience of carrying your favorite hot-sauce in individual sachets -- think "McDonald's ketchup pouches" -- can't be overstated. It's a particularly great format if you're a frequent traveller, as TSA screeners don't recognize the shape as a "liquid" on their X-rays, meaning you can just stash them in your bags and pockets and not worry about getting them all out when you reach a checkpoint. Read the rest

Menu at Toronto's "Azure" was a work of fictitious fine-dining fraud

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Azure is the posh restaurant Intercontinental Hotel Toronto Centre, where the menu boasts "BC salmon" (which turns out to mean "boned and cleaned" not "British Columbia"), "freshly squeezed" orange juice (comes out of a bottle that boasts that the oranges were freshly squeezed before bottling), and some out-and-out lies, like calling boxed Quaker Harvest Crunch granola "organic granola" and store-bought salad dressing "home made." Read the rest

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