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Pineapple carving has become a Halloween tradition for people looking to add some tropical flair to their fall festivities, and while they'll never replace pumpkins the spiky pineapple does make a pretty great jack-o-lantern.

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And unlike many new additions to the holiday carved pineapples look traditional enough to fit in with the rest of your Halloween decorations, and may even steal the show away from the squash.

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But why stop at pineapples when we can add carved watermelons, cantaloupes and honeydew melons to the mix? Carve it up and go crazy, because Halloween comes but once a year!

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See People Are Carving Pineapples For This Halloween, And They Look Pretty Awesome here

There's lots of talk about GMOs, gluten and trans fats these days, and nowadays people feel like they know more about the food they're eating and where it came from than they did a few decades ago.

But we still don't know a whole lot about how the food we buy at the grocery store got to be the way it looks and tastes today, which is why food history factoids are so delicious.

And once you've learned some fun new facts about your favorite foods you'll have plenty to chew over with your fellow foodies!

See 22 Foods You Didn't Know Used To Be Completely Different here

We've seen cakes that look too beautiful to eat before, but one that looks too unreal to eat is a whole new problem. But cake maker and Instructable user nerdyKat did exactly that when she put together this incredible Persistence of Memory cake based on the famous Dali painting. 

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Kat was actually kind enough to post a full tutorial on how to make the cake, but considering that the sped up video showing the building of the cake takes 20 minutes and that's with her incredible skill level, I don't suggest spending forty plus hours of your life to attempt to make something like this yourself unless you're actually a professional. I know mine would look less like the Persistence of Memory and more like the cake you wish you could forget about.

If there is one thing we all love, it's cheesy goodness, whether it's Cheetos, pizza or macaroni and cheese. Only now, we finally have the chance to enjoy all three in one insanely cheesy creation. To put it more clearly, this is pizza covered in pulled pork and Velveeta macaroni and cheese and then dusted with Cheetos dust. This brilliant development was invented by hellthyjunkfood -who makes food that is anything but healthy. In fact, just one slice of this monstrosity will set you back 700 calories a slice and give you a whopping 1400 mg of salt. 

Via Elite Daily

Did you know Salvador Dali authored a cookbook? Les Diners de Gala was published one time in 1973, and has been out of print since then. The book is full of Dali’s surrealist illustrations. It has unusual recipes from some of the top chefs in France, although Dali warns us they are “uniquely devoted to the pleasures of Taste.” That means they aren’t geared toward healthy eating or calorie-counting. And now Dali’s cookbook has been resurrected and will be available November 20, just in time for Christmas shopping. But you can see some of Dali’s illustrations from Les Diners de Gala right now at Unreality.

Who's ready to dig in like an Alabama tick? . (By the way, his dreads aren't burnt, that's a food colouring and vanilla wash) . #predator #pie-redator . #geekprideday #piesareawesome #thepieous #pie #ilovepie #piecrust #nom #geekfood #foodporn #piesofinstagram #foodgram #pielover #bakinggeek #geek #piecraft #feedfeed #foodart #geekculture #baking #pieart . #strawberrypie #strawberry #apple #applepie

A photo posted by Pies Are Awesome (@thepieous) on May 24, 2016 at 11:32pm PDT

An artist who goes by just Jessica (or @ThePieous) creates art with pies at Pies Are Awesome. You know they are tasty, but they are also works of art with crusts, fillings, and garnishes as the medium.

Picard regrets the faith he placed in Commander Data when he promoted him to Chief Food Stylist. "It's all about context Mr. Data! What the deuce do flowers have to do with the Enterprise or its epic battle with the crystalline entity?" Poor Data. To be fair, learning food styling is hard. Also, "drawing" with sugar crystals was easier in my head. Also also, this was my first time baking with black berries. I thought they would turn black but they turned red. Now the sky colour clashes. Oh wells! It'll taste good. Learning! :D #startrek #enterprise #crystallineentity #data #picard #foodstyling #rockcandy #learning #piesareawesome #thepieous #pie #eatmorepie #piecrust #nom #geekfood #piesofinstagram #foodgram #pielover #bakinggeek #geek #piecraft #feedfeed

A photo posted by Pies Are Awesome (@thepieous) on Apr 23, 2016 at 4:18pm PDT

@theoatmeal inspired me. Does Edison have his own pie? No. No he doesn't. . Tutorial at piesareawesome.com tomorrow! . #piesareawesome #thepieous #pie #ilovepie #piecrust #nom #geekfood #foodporn #piesofinstagram #foodgram #pielover #bakinggeek #geek #piecraft #feedfeed @thefeedfeed #foodart #geekculture #baking #pieart #tastespotting #foodgawker . #applepie #tesla #nikolatesla #edison #strawberrypie #theoatmeal

A photo posted by Pies Are Awesome (@thepieous) on Sep 27, 2016 at 6:53pm PDT

The site has recipes and tutorials on the artwork, and even tutorials from other bakers. Check out her Instagram account to see the range of her ideas. -via Geeks Are Sexy

The following article is from the book Uncle John’s Bathroom Reader Attack of the Factoids.

SCIENCE WILL SAVE US!

The decades during and after World War II were an exciting time to be a food chemist. The field was wide open for big, scientific improvements: new artificial colors and flavors to invent, longer shelf lives, and, in some cases, if a natural disaster wiped out an entire crop, a scientist could just invent a substitute. It was an exuberantly naive time, when the slogan might well have been “If life hands you chemicals, make lemonade anyway.” Up and down the food chain, the old way of doing things— growing food on farms with manure and crop rotation— gave way to a brave new world of synthetic fertilizers and miracle pesticides like DDT. Pigs, cows, and chickens that once ran wild were now safely contained inside a food factory where they could be managed efficiently, with no wasted feed or space. Today it all sounds a little like a dystopian nightmare, but back then, food chemists thought they were using science to solve big problems like world hunger, malnutrition, and too much waste.

Into that environment strode a superman of creativity: William A. Mitchell, who received 70 patents for fake foods between 1941 and 1976. Here are four of his biggest contributions to American cuisine:

Like burgers? Live in Australia? Well, you could get free burgers for life from Cafe 51 if you get a burger tattoo. Not just any burger tattoo will work though, you have to go through an application process and if you get approved, then you have to get a life size tattoo of one of their extreme burger creations with their logo. So far only one person has actually gotten their tattoo, but the restaurant has recieved over 3,000 applications, so I guess there are quite a few Australians that are dying for a free burger every day.

Via That's Nerdalicious

Foodies are paying a fortune these days for basic burgers they believe to be "gourmet" because they're made with upscale ingredients that make them worth the inflated price.

But just because your $777 burger has lobster, foie gras and 100-year-old balsamic vinegar on it and comes with a bottle of Dom Perignon doesn't make it much better than an $18 burger.

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Keith and Steven from BuzzFeed Video taste tested a $4 burger from The Habit Burger Grill, an $18 burger from Gordon Ramsay's BURGR, and the ridiculously decadent $777 burger from Burger Brasserie, which they both agreed was an "experience" to eat.

Surprisingly, the average price for a Burger Brasserie's burger is about $15, but seeing as how it's located in the Paris Las Vegas Hotel they're probably hoping high rollers will drop the dough just for the bragging rights.

-Via BuzzFeed

Watch this guy, or his fingertips, prepare the tiniest lasagna you ever saw! He boils the pasta, browns the beef, grates and mixes the cheese, and then layers it all in a matchbox-sized baking pan.

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The finished product is about one bite of lasagna for a human, but I bet it was one delicious bite. The video is from Jay Baron of Walking With Giants, a channel that has plenty of miniature cooking videos.  -via Metafilter

Some people can't wake up without a cup of coffee and for some people, a whole pot of coffee is neccessary. If you just can't get enough caffeine, you might want to head to The Viscous Cafe in Australia, where you can find the world's strongest cup of coffee. Just one mug of this strong brew is the equivalent of 80 regular cups of coffee. That means each cup contains 5 grams of caffeine, which considering that 18 is fatal for even a healthy adult means that just three cups would put you dangerously close to death.

Via T+L

For many baked goods lovers like me fall and winter are pie season, a time to cook all those yummy pies we rarely get around to making in the spring or summer.

There's a whole list of standards such as pecan, apple, pumpkin and berry which we know we're going to bake every year, but isn't it about time to broaden our pie horizons?

I like to start my search for new recipes by looking at the recipes of the past, which is why I found the mental_floss article 8 Forgotten Pie Recipes We Should Bring Back so appealing.

I've made mincemeat pies before, once with a traditional recipe that included beef, but never a shoofly, sugar cream or buttermilk chess pie, which all sound simply irresistible.

And while vinegar pie doesn't sound very appetizing, and Marlborough pie sounds like a tobacco-based recipe, each and every pie on the list looks heavenly according to the recipes provided.

See 8 Forgotten Pie Recipes We Should Bring Back at mental_floss

“Curry” has become the unofficial cuisine of England, which has boosted that country’s culinary reputation considerably. It was once considered exotic, but shouldn’t have been, since it is eaten around the world and even appeared in an American cookbook as far back as 1824. In fact, the only place that doesn’t have a curry tradition is India.

That word “curry,” now as then, has a meaning as vague and inclusive as its ingredients. It can mean any stew made with “Indian” spices, as well as the yellow spice powder (usually a mixture of turmeric, coriander, cumin, and fenugreek) used in raisin-studded chicken salads. It’s not difficult to trace the spread of curry—it traveled by sea, following traders and slavers and laborers, the ancient vectors of colony and conquest—but the word itself is an altogether different beast, a bastard with many potential parents and no clear pedigree.

The Portuguese first came to India’s palm-toothed southern shores in 1498, in search of cardamom, cloves, and black pepper, each among the world’s most valuable commodities. Lacking a word to describe the spicy, coconut-thickened stews they found there, they went ahead and made one up: carel, taken from the Tamil word kari.

From those early traders, the Indian dishes we call curry followed the spread of imperialism. Read about how curry took over the world at the A.V. Club.  

(Image credit:  Nick Wanserski)

It's safe to say Subway is serving up some of the most sub-par sandwiches in America, but there's one thing you can say about them, and indeed most chain restaurants- they're consistent.

People know what's on the menu and they expect it to be available and ready for consumption when they arrive, but do you know what happens when those expectations are diced like an onion?

Customers get all crusty, like the lady in this video who was deeply hurt by Subway's lack of meatball subs. (NSFW due to language)

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-Via Distractify

I'm not sure what the situation is in other cities/states/countries but Boston has more than enough Irish pubs to keep its thirsty citizens satisfied.

However, there are a few parts of Boston that are lacking Irish pubs, namely parks, backyards and other grassy lots, and that's where the PaddyWagon pub comes in.

The PaddyWagon is an inflatable structure that can be blown up wherever an Irish pub is needed, with room for 80 guests, food service and a full bar which the company supplies upon request.

This service is currently only available in the Boston area, but I could easily see this idea catching on here in Southern California, where we have perfect inflatable pub crawl weather all year long!

-Via design you trust