(Photo: Tim Ireland)

Darren Wong, a chef in New York City, invented the Raindrop Cake. It's a dessert inspired by mizu shingen mochi, a Japanese dish. It consists of mineral water and agar. You can eat the Raindrop Cake plain, but then it tastes a bit bland. For additional flavor, try adding soybean flour or brown syrup on top.

Wong talked to BuzzFeed about how he developed this unusual dessert:

Wong spent a lot of time on cooking forums to get an idea of what was likely to work and then experimented with a ton of different gelatins and agars.

“The hardest was trying to figure out how to store and transport something so fragile,” Wong said. “That entails packaging each individual cake separately in its own protective cocoon until it’s ready to be served.”

You can eat one at the Smorgasburg, a food fair in Brooklyn.

Leave the gun. But definitely take the cannolis. Thrillist, I understand it, recently attended a cooking class hosted by the Barilla brand of pasta. The chefs prepared these extraordinary cannolis.

The obvious next step would be to prepare cannolis made of these cannolis--like a pastry version of Voltron.

The @Indians new vendor Happy Dog's "Slider Dog." Mac n cheese, bacon, and fruit loops #TribeLive pic.twitter.com/lXolPE2Zjq

— Thomas Khristenko (@ChefKyrie) March 31, 2016

Baseball season is coming! Opening Day is Sunday. And Progressive Field in Cleveland is ready for gluttonous Indians fans with a new hot dog vendor, Happy Dog, who will offer a dog with all your favorite indulgences on it. The new Slider Dog is topped with macaroni and cheese, bacon, and Froot Loops. It’s an extension of this weird idea that if you like more than one thing, you should combine them. Yeah, I like all these things, and I like hot dogs, but throwing them all together seems like an infinitely bad idea. But what do I know? I don’t even go to Major League Baseball games. -via Uproxx

Cheetos may not be the most appealing looking snack foods, but their deliciousness, ease of oral delivery and satisfying crunch make them one of the most beloved snack foods in the world.

Whether you like them crunchy, flaming hot or funny shaped you can find Cheetos in 22 countries around the world, and there are more than 50 funky flavors out there including peanut butter, Pepsi and Japanese steak.

But if you're a fan of the flaming hot varieties that have become quite popular over the years you owe former Frito-Lay janitor Richard Montañez a word of thanks for coming up with the flavor.

 Armed with a sample bag and some marketing studies he talked his way into a meeting with the CEO and brought the heat to everybody's favorite cheesy treat.

Read 16 Weird Facts You Didn't Know About Cheetos here

What would the Mother of Dragons do for Easter? Not what redditor Cakorator did. With red gel, egg yolks, mayonnaise, mustard, sriracha, cayenne pepper, and a pastry bag with a size 5 tip, s/he made these adorable treats. They don't breathe fire, but with enough sriracha and cayenne pepper, you might after you eat them.

As we enjoy the last of the cold weather candy holidays (Halloween, Christmas, Valentines Day, Easter), let’s look at the ubiquitous chocolate egg. You may get one chocolate rabbit in your Easter basket, but you’ll probably see lots of eggs. Americans eat them by the bagful, while Europeans treat them like art. And while eggs have always been a sign of spring renewal and rebirth, where did the chocolate egg come from?

The history of the chocolate egg is murkier. The sixteenth-century introduction of Mesoamerican cacao to Europe created, at first, an imitative hot chocolate-drinking culture. At Versailles, chocolate was whipped with sweet almonds or orange flower water and—wait for it—an egg yolk. According to Élisabeth de Contenson’s Chocolat et son histoire, it was the eighteenth-century chocolate-drinkers who first blew out a chicken eggshell to fill with drinking chocolate: thus, the chocolate egg may predate the invention of solid eating chocolate.

An article at Lucky Peach traces the history of the chocolate Easter egg, but focuses more on Paris chocolatiers and their artistic eggs, which is a delight.

(Image credit: Flickr user Steve Mohundro)

This is brilliant!

Karvan Coffee in Perth, Australia is offering a special caffeinated treat this Easter. You can get espresso served in hollowed-out Cadbury Creme Eggs.

Imagine what it would be like to sip espresso from a cup as it slowly melts the chocolate egg.

-via That's Nerdalicious!

Jen Lindsey-Clark, the Chocolatican, has been busy this month. As a master chocolate artist, her skills are in high demand this Easter. We've previously seen her chocolate Easter bunny made to look like Benedict Cumberbatch. If you have a larger appetite, then she has prepared a feast for you.

An Aldi supermarket in Brighton, UK commissioned Lindsey-Clark to sculpt a 4-place full meal made entirely of chocolate, right down to the furniture. She used 50 kilograms of chocolate, which should be plenty. You can see more photos at ITV News.

-via Foodiggity

Like any sensible person, I plan to spend the Easter weekend month eating nothing but Cadbury Creme Egg-based foods. For dinner today, I'll serve my family donuts made to look like the famous eggs. Chrisy of the food blog Homemade Hooplah offers a recipe for these instantly-recognizable donuts. The filling is made of corn syrup, butter, vanilla, and Cool Whip. The frosting is, appropriately, made from Cadbury-brand chocolate.

-via Tasteologie

Many people have wondered what human flesh tastes like, but cannibalism is a totally taboo topic unless you approach it scientifically, a method of inquiry that may require a bit of self sacrifice.

Brit Lab's Greg Foot learned that lesson the hard way, as he submitted to having a piece of muscle extracted from his leg in his quest to find out what human flesh tastes like.

Greg doesn't eat his own flesh so don't worry, but in order to figure out what combination of meats would approximate the taste of human flesh he had to cook his leg meat to get the aroma right.

(Warning: video is not for the squeamish)

(YouTube Link)

-Via BuzzFeed

We love Easter, but it's just not the same when you're an adult. Easter baskets, egg hunts and presents from bunnies are all a thing of the past. Fortunately, as adults we do get the benefit of booze to help get us through the holiday. If you're trying to make sure you pick the right wine -not for your Easter dinner, but for your candy, you're in luck because here you go.

If you want to skip ahead to find out what to drink with your Peeps, don't let the picture fool you -they rightfully suggest prosecco. 

Chopsticks are used by many different Asian cultures in many different ways, and considering they've been around for an estimated six thousand years it'd be silly to think otherwise.

But it seems how they're used, what they're made out of and what they're used to eat varies by country rather than by type of cuisine.

In Japan chopsticks are used to eat anything that's not considered hand food, and the debate whether sushi is hand food or not rages on.

In Hong Kong and mainland China chopsticks are used for traditional rice and noodle dishes, and any western foods are eaten with knife and fork.

And in Thailand chopsticks are often used to load up your spoon with ingredients from the bowl before you take a bite.

Mashable asked foodies from various countries how chopsticks are used in their culture, and it seems the one thing they all agree on is this- don't stick them in your bowl standing straight up, as this is symbolically associated with death.

Read One Size Does Not Fit All: How Some Asian Cultures Use Chopsticks Differently here

Why buy a bunch of candy for your Easter basket when you can instead make a Kit Kat that will last you all of April and be too big for any Easter basket you've ever seen? If you want to make your own chocolate monstrosity this holiday, then be sure to head over to Instructables for the tutorial.

Of course, if you really want to go crazy, try making a 15 pound one.

In the traditional version of the Easter story, Jabba the Hutt emerges from his tomb on Easter morning to give treats to boys and girls who have been good that year. And Jenn Fujikawa has the perfect breakfast treat for the occasion.

She shaped liquid marshmallow into Jabba's body as it cooled, then coated it with green sanding sugar. Then she added his face with brown and yellow icing. You can find her full recipe here.

-via Laughing Squid

Tori of Gringalicious is ready for Easter breakfast. She's wrapped miniature Cadbury Creme Eggs in donut dough, deep fried them, then dusted them with sugar.

And because that doesn't go far enough, she also prepared chocolate and vanilla-flavored marshmallow fluff. It's a perfect dip for these donut holes, as well as pretty much anything else in the kitchen. You can find her full recipe here.

-via Tasteologie