(Image Link)

Halloween haters usually just turn off their porch lights, draw the shades and ignore anyone who comes to their door, but some have a more sinister plan- to trick kids into eating a nasty treat. 

You may have seen the caramel onion prank that made the rounds a few years ago, which was nasty but pretty easy to figure out before you take a bite.

But Mark Sparrow Tweeted about a much sneakier prank, so if you go to Mark's house do not eat any of his chocolate "bon bons" or you'll be sorry.

It'll soon be Halloween so time to prepare some yummy treats for the neighbourhood kids. Try dipping Brussels sprouts in chocolate for them. pic.twitter.com/HFXGA9vFSV

— Mark Sparrow (@MarkGSparrow) October 24, 2016

It's a good thing most parents will only let their little trick-or-treaters eat wrapped treats, or Mark's neighbors would probably form a posse!

-Via The Poke

Looking for something that's both a little sweet and a little scary to eat tonight, but don't have much time to put it together either? Then look no further than this delightful no-bake torte that not only has a spider web pattern, but also reveals a bloody surprise when it's cut. Did I mention the main flavor components are Oreos, chocolate and caramel?

Gordon Ramsay isn't afraid to voice his opinions on food, but have you ever heard him share his opinion on candy?

Me neither, which is why I found this clip of Gordon running through the five worst Halloween treats on Jimmy Kimmel Live so amusing.

Gordon is passionate about food, and as he breaks down the worst Halloween treats his hatred for people who give out circus peanuts, apples and pennies can be felt through the screen.

(YouTube Link)

-Via Uproxx

Squash should be one of the most widely eaten foods during the fall and winter months, since it's on all the seasonal advertising and decor.

But aside from pumpkin pies people don't eat as much squash as they should during the holidays, and that's a crying shame because squash is super tasty!

(Image Link)

Whether it's mashed, fried, stuffed, roasted or tossed in a salad, squash makes a great new veg addition to your fall and winter feasts.

But why stop with the obvious when you can serve up some delicious bacon, spaghetti squash and parmesan fritters? *drool*

(Image Link)

See 19 Squash Recipes To Warm You Up This Winter here

It's easy to think that a hot dog is just a hot dog -especially when you're just talking dogs and not sausages. But there are a lot of different levels of hot dogs out there and if you like a good dog, you won't want to miss this great article over at First We Feast featuring twenty hot dog versions you really should try before you die. Different topping ideas include cream cheese, mango relish, cole slaw, bologna, curry jam and more. So, what's the strangest topping you've ever had on a hot dog?

KFC has been crowing about their secret recipe of 11 herbs and spices for decades, and the few people who claim they found the secret recipe later recanted when KFC threatened to press charges.

But those recipe releasers weren't related to the Colonel, so would KFC's reaction change if the person who posts the "secret recipe" is Colonel Sanders' nephew?

KFC's secret recipe revealed? Tribune shown family scrapbook with 11 herbs and spices https://t.co/k0ieLSbcPI pic.twitter.com/gg3NygwFqN

— Chicago Tribune (@chicagotribune) August 19, 2016

The Colonel's nephew Joe Ledington found out when he "accidentally" revealed what looks like the KFC secret recipe while sharing pics from an old family scrapbook with the Chicago Tribune.

The 11 spices in the secret recipe were hand-written on the back of the last will and testament of Joe's aunt, and in case you haven't seen the recipe here it is:

Apparently the mighty chicken lawyers got to Joe too, because he said "That is the original 11 herbs and spices that were supposed to be so secretive" but later recanted his statement.

The Tribune kitchen tested the recipe and this is what they found:

...tasters agreed the test kitchen fried chicken was even better than the Colonel's," wrote Joe Gray. And when the test kitchen added some MSG to that blend of 11 herbs and spices, they had an identical match on their hands. Which I guess means that the handwritten recipe on Ledington's aunt's will isn't "accurate" but it's pretty much there.

-Via CountryLiving

Scary Delicious, LA's first wine + bug pairing event, was a smashing success. Thank you @vwineroom, @stst415, @coalovalleyfarms for hosting last night!

A photo posted by BUGIBLE (@bugible) on Oct 27, 2016 at 10:54am PDT

What wine goes best with crickets? How about silkworms? Folks in California found out at two events called Scary Delicious, where many types of both wine and edible insects were served. The tasting were hosted by Aly Moore of Bugible, a website devoted to promoting edible insects, and Michael Consbruck of V Wine Room in West Hollywood. Check out the menu:

• Four Brix Baubles with Protein Bars and Whole Roasted Crickets
• Sforzando Sauvignon Blanc with grasshoppers and Queen Weaver Ants
• Trinitas Chardonnay with cheddar-smoked paprika roasted cricket popcorn and New Mexico red chili popcorn with lime zest and whole roasted crickets
• Pinot Noir with honey mustard crickets and BBQ mealworms
• Alma Sol Zinfandel with dark chocolate-covered crickets and silkworm pupae
• Sforzando Cabernet Franc with whole Thai june bugs

Read about the first event at Treehugger. -Thanks, John Farrier!

(Image Link)

Helmets are a life saver when you're fighting in a war, but you know what's useful come war, peace and utter doldrums? A cooking pot, which a helmet resembles when it's turned upside down.

After World War II many Germans found themselves destitute and without a pot to piss cook in, so steel factory workers started turning old helmets into cooking pots.

(YouTube Link)

This video posted by British Pathé shows steel factory workers turning surplus German military helmets into collanders and cooking pots, which is pretty neat to watch. Make soup, not war!

-Via Laughing Squid

We 80s kids couldn't be happier when Hi-C announced that they were bringing back the fan-favorite flavor for in order to celebrate the release of the new Ghostbusters movie. But if you've already run out of ways to sip the stuff, you're in luck -there's now a recipe website dedicated entirely to cooking with the green gunk.

They have adult cocktail recipes and kid-friendly recipes, but the bottom line is that all of them look simply heavenly -and spooky.

Via That's Nerdalicious

(Image Link)

Tis the season to do lots of baking, both for ourselves and others, and as we deliver the baked goods season after holiday season we pick up a few tricks to speed things up and ensure a perfect bake.

Tired of your cookies falling flat while baking?

(Image Link)

Chill the dough for a bit and you'll end up with thicker cookies that are easier to form into equal sized scoops before baking.

You should also put your cut sugar cookies and pie crusts in the freezer for a bit before baking them, which will help them retain their shape since the butter won't melt as fast.

(Image Link)

Just when you think you've got it all figured out when it comes to baked goods a handy tip comes along and changes the game.

Tired of the bits falling to the bottom in your baked goods?

(Image Link)

Coat chips and fruit bits in flour before adding them to the mix and they'll stay put while baking.

And if you're looking for a new flavor sensation that flows with the old standards try using vanilla bean paste instead of vanilla extract.

(Image Link)

The paste has a truer vanilla taste and adds those cute little flecks for visual effect.

See 26 Seriously Useful Baking Tips You'll Wish You Knew About Sooner here

Yes, it's true! Girl Scouts Cookie cereals will hit U.S. stores in January. We'll share more details soon! pic.twitter.com/sVHprf6bzc

— General Mills (@GeneralMills) October 24, 2016

The rumors have been going around the internet for about a week, and now General Mills has confirmed that, indeed, they are set to release cold cereal in the flavors of your favorite Girl Scout cookies, beginning in January. Thin Mints and Caramel Crunch are the only flavors confirmed, but there might be others. The bad news is that little corner that says “limited edition,” which could mean they are only going to be out while we wait for our cookie orders to come in each year, or it could be a test to see how many people will buy it. -via the Daily Dot

Ricordando #NaramiBarbagia, uno scatto dedicato alla lavorazione di #SuFilindeu, ospitato nei nostri locali. Su Filindeu è un'antica pasta originaria di Nuoro, realizzata con un processo artigianale che parte da un unico blocco di pasta e arriva alla creazione di centinaia di sottili fili che poi vengono fatti essiccare. E non è solo bella, è anche buonissima!

A photo posted by Azienda Sa Mandra (@aziendasamandra) on Mar 20, 2015 at 4:15am PDT

Paola Abraini is one of three women left in the world who can make su filindeu, which makes it the rarest pasta in the world. The family has passed down the technique for hundreds of years, but the recipe is no secret. There were once many women in the town of Nuoro, Sardinia, who made su filindeu for the Feast of San Francesco, when pilgrims traditionally eat a soup of su filindeu in mutton broth. Abraini would love to teach others how to make it, but the process is one that you can’t learn in an afternoon. It takes years of practice. First, you make pasta dough from semolina wheat, salt, and water, and knead it. 

Then comes the hardest part, a process she calls, “understanding the dough with your hands.” When she feels that it needs to be more elastic, she dips her fingers into a bowl of salt water. When it needs more moisture, she dips them into a separate bowl of regular water. “It can take years to understand,” she beamed. “It’s like a game with your hands. But once you achieve it, then the magic happens.”

When the semolina reached just the right consistency, Abraini picked up the cylindrical strand to stretch and fold the dough, doubling it as she pressed the heads of the su filindeu into her palms. She repeated this sequence in a fluid motion eight times. With each sweeping pull, the dough became thinner and thinner. After eight sequences, she was left with 256 even strands about half as wide as angel-hair pasta. She then carefully laid the strands on a circular base, one on top of another, to form a cross, trimming any excess from the ends with her fingers before repeating the process over and over.

The result is a fine noodle, thinner than angel hair. Because the pasta is in danger of dying out, it has recently become available at restaurants in Sardinia. Read about su filindeu at BBC Travel.  -via the Presurfer

Every time you go down the aisles of a grocery or department store you see product labels vying for your attention, boldly claiming their products are new, improved and give you more for your money.

But you probably shouldn't listen to those labels- because many of them are telling lies.

They use words and phrases like "organic", "made with real fruit", "no cholesterol". "heart healthy" and "grass fed" to fool us into thinking we're paying more for higher quality products.

The use of deceptive wording has become standard practice on product labels, but the problem isn't just what the labels omit- it's the things they mention on purpose to trick us into choosing their brand over others.

See 23 Shockingly Blatant Lies Hidden On Product Labels here

(Image Link)

Pho has gone from being that dish people have heard great things about but can't seem to pronounce to a nationwide sensation, but well before pho was famous the burrito was el rey.

And considering Latino and Vietnamese communities are often found in the same part of town in the U.S. it's surprising it took so long for the Pho Burrito to appear.

But apparently the culinary world was waiting for Komodo's head chef Erwin Tjahyadi to stroll bravely into the kitchen and combine the two taste sensations into one scrumptious creation.

Here's what goes in to a Pho Burrito:

al dente rice noodles, basil, hoisin, sriracha sauce, sauteed onions, jalapeño, and thin, tender slices of ribeye beef lightly poached in a traditional pho broth.

All it's missing is a side of plum sauce salsa and an horchata Thai tea with boba!

-Via Munchies

Most people want to take a shower after a food fight, but many diehard foodies wish they could wear food in their hair all day long without smelling like a trash bin...and now they can thanks to Fake Food Hatanaka!

The food-shaped accessory fabricators at Fake Food Hatanaka started out making plastic meals for restaurant window displays, but now they've branched out into the world of high foodie fashion.

So if you've ever dreamed of wearing freshly cooked bacon around your wrist, or a fancy dessert in your hair, then Fake Food Hatanaka is making your strange food fashion dreams come true!

-Via Laughing Squid