Now this is art we can bite into! When French graphic designers Thomas and Quentin decided to play with their food, the end results are these creative burger creations as featured in their tumblr site Fat & Furious Burger: Link - via Trendland

McDonalds usually gets the credit -or the blame- for inventing chicken nuggets. The company introduced the McNugget in 1980. But Cornell University professor Robert C. Baker had made the same thing in 1963!

It’s a mixed legacy for a man who wanted only to increase the market power of upstate New York’s poultry farmers—men whose families have since left the business, because the changes wrought by nuggets made it unprofitable. “I think you have to understand him as a person of his time,” Baker’s oldest son Dale, now 66, told me. “He grew up in the Depression, not having enough food to eat. When he’d buy a dinner, he would want to get the most calories for the price. He wanted to be sure the farmers would get the best prices for their birds.”

Read the story of how Baker came up with the nugget, and never got the credit for the idea that transformed the poultry industry and the American diet. Link -via Digg

(Image credit: Flickr user yuichi.sakuraba)

These treats made by Sarah of Repeat Crafter Me are perfect for New Year's Eve! Each cookie has three layers. The center layer has a hole in the center, like a donut. That's where the star-shaped sprinkles go. Wait until the ball drops, the break them open.

Link -via Kitchen Fun with My Three Sons

Did you get enough holiday meals this year? I know I didn't since Zeon and I were too sick to go to our family's houses over the weekend so we just had turkey sage burgers with cranberry sauce. If you're like me and want more of that tasty holiday flavor, then perhaps you could try your hand at making some of the Christmas-themed hot dogs on this Serious Eats gallery. Above is a holiday special from Short Leash Hot Dogs in Arizona featuring fig jam, roasted pecans and goat cheese all wrapped in naan bread -yummy!

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If there is an infinite number of snowflake patterns, then there must be an infinite number of snowflake pancakes as well -and they're bound to taste far better than a plain old drop of snow.

Link Via That's Nerdalicious

Now we have seen some interesting sculptures before, but none quite as heart-stopping as this collection of butter sculptures by sculptor Jim Victor and his wife Marie Pelton. Let's just hope the scukptures are in an air conditioned room so they won't melt, that or at a lobster-eating-fest in Maine. As I was writing this I was thinking about putting it in our Neatolicious Food Blog, but then I decided against it. Too much butter.

Photo Credit Jim Victor | Via Modern Met

River of Make It Vegan sculpted adorable mashed potato snowmen on top of meatless meatloaf. The scarves are steamed green beans, the buttons and eyes are peppercorns, the arms are parsley and the noses are little carrots. You can see a time-lapse video of their assembly at the link.

Link -via Tasteologie

Space menus have come a long way since the early days the US space program, when astronauts squirted tubes of gel in their mouths. Meals must be adequately nutritious, in the smallest volume as possible, preserved for long periods, and edible in zero gravity. And if you're at the ISS for six months at a time, it must be palatable. Technological advances over the past 50 years have greatly expanded the variety of foods that can be eaten in space. And astronauts have a say on what is taken with them.

 

In fact, Canadian astronaut Chris Hadfield put out a call to his countrymen for suggestions of Canadian food to take on board his next mission – six months on board the International Space Station from December to June 2013.

The astronauts are allowed to bring a selection of so-called "bonus foods" beyond the regular menu, provided it has a long shelf life and is appropriate for space travel.

Out of hundreds of suggestions, Hadfield and his fellow crew members, who taste-tested many products, choosing about a dozen foods, including jerky with cranberries from northern Saskatchewan, dried apple chunks and orange zest cookies from Quebec, chocolate from B.C., a bar with East Coast blueberries produced in Toronto, and, naturally, maple syrup, said Hadfield.

Read more about how modern astronauts eat at CBC News. Link -via the Presurfer

Pssshhh...stuffed crust is so old hat. If you really want a surprising fun pizza treat, try this Pizza Hut monstrosity with two types of stuffed crusts -one with cheesy sausage and another with 3-flavor cheese. As if that didn't give you enough variety, it also has two sauces, pepper alfredo and salsa. As weird as all of this seems, the cherry still seems like an insane addition.

Unfortunately, you'll have to fly out to Singapore if you want to try a slice, but isn't that a small price to pay when it comes to this kind of culinary adventure?

Link Via The Consumerist

Hoppy times are found in a frosty glass of beer, but most beer drinkers don't think about how their favorite alcoholic beverage got its signature color.

Well they should, because it's interesting and the more you know about beer the more fans you'll have at your local pub. 

Read on and learn what your favorite color of beer says about you.

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I know fruitcake has a bad rap, but some of us actually love the sweet, spiced treat. Unfortunately, because there are so many fruitcake haters, it's sometimes rare to actually get your hands on the stuff. If you didn't get any of the good stuff this year but don't want to put in the time to make your own, try making some quick and tasty fruitcake ice cream. It's also a good option for those in warm climates and those on a low carb diet.

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If a time traveller found themselves out of rations and face-to-face with a dinosaur, what kind would be best to zap with a ray gun then roast?

The answer might surprise you, or maybe not since one of the top tastes (according to PopSci) would be the ornithomimid, which looks like an overgrown ostrich.

If you're planning a trip back in time read on so you won't go hungry...

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(Vimeo Link)

Culinary delights abound in China, and travelers who are wary of trying new things should watch The Traveler's Republic of Tofu and see some of the great Chinese food they have to try.

This informative video was created by Daniel Klein and Mirra Fine of The Perennial Plate, and it encompasses two weeks they spent in China eating up the sights.

Link  --via Laughing Squid

"I will not give up my favorite Christmas cupcake. I like Solo where he is." Nonetheless, I think that the mightly Jabba will soon gobble up Heather Creegan's funny cupcakes.

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