Sarah Hardy is chef with extraordinary abilities to create delicious desserts that look like things you normally wouldn't eat, such as a severed human head and a raw turkey. She's now applying her talents to paleontology with 1:1 scale models of teeth from frightening dinosaurs. But they're made of chocolate! The megalodon (left) is 14 cm long and is a truly luxurious chocolate experience:

These beasts are made in Satongo, 72% dark chocolate. Created from fine, aromatic cocoa beans from Africa and producing a well rounded flavour profile with a long finish, notes of red fruits, herbs and Bourbon vanilla.

The tyrannosaurs rex tooth (right) is similarly the product of a master chocolatier:

Created with cocoa exclusively grown in Ecuador from the Nacional cocoa bean. This single origin, milk chocolate offers a buttery, creamy, fudge taste with accents of nuts.

-via Technabob

(Photo: Tablet)

The Shabbos Project was a plan to conduct a single, simultaneously celebrated Sabbath meal on Friday, October 23. Jews from around the world participated. To create a symbol for this massive event, project leaders conceived of baking the longest challah in the world. 

After locating a 20-foot long oven in Brooklyn, volunteers prepared a six-stranded loaf, which has earned a Guinness World Record as the longest braided bread in the world. Tess Cutler writes for Tablet magazine:

Before the official unveiling, the massive challah (the belle of the ball) was covered with a sheet like a veiled bride. At the end of the night, the challah was officially presented, accompanied by a room full of “oohs” and “aahs.”

It took two bakeries, two attempts (the first challah broke), 40 pounds of flour, five gallons of water, and a year of planning to get this baby baking, which was no easy feat. Supplying the dough was Eli Berman of Brooklyn’s Strauss Kosher Bakery while Edward Mafoud of Damascus Bakery generously offered his kosher oven (since apparently no heimishe bakery had an oven big enough).

(Photo: Natgal)

The Bagel Store is a bakery in Brooklyn. Can you guess what you can eat there? Yes, bagels! Lots and lots of them in a vast variety of breads and spreads. It has 30 types of bagel, including cotton candy and candy corn flavors, and cream cheese spreads that include funfetti and Cinnamon Toast Crunch.

This shop is the brainchild of Scot Rossillo, a man who bills himself as the "Worlds Premier Bagel Artist." You can see more photos of the marvels that he prepares on his Instagram feed. 

-via Foodiggity

If you're planning to serve up a little more than Halloween candies this year, be sure to head over to Homes and Hues this week, where we've collected some of the grossest and most tasty Halloween-inspired treats from around the web.

Whether you like Chinese dumplings, brie wheels, meatloaf, brownies, Shirley Temples or Jell-O shots, there's sure to be something you'll enjoy the taste of -as long as you can get past its horrific appearance. 

We've got appetizers, sides, main courses, desserts and drinks so your dinner party menu will be well-rounded, so don't wait another minute to head over to Homes and Hues: 17 Great Food Ideas for Your Halloween Dinner Party

Five-minute crab dip | Image: Bakerette

Whether you're going to a holiday bash, having a few people over or planning a party for one with treats as your special guests, nothing beats these three-ingredient dip recipes for ease and speedy sustenance. These concoctions look like crowd-pleasers, too. Dips are always popular at parties. And hey, if you're concerned, you can hang out by your creation to make sure there aren't any of those despised double dippers on hand. Get these recipes and more here.  



Bacon-Queso Dip | Image: A Mom's Take

 

Apple Toffee Dip | Image: Cooking Classy


Hot Caprese Dip | Image: How Sweet Eats

This Halloween, give out Mars Bars in this size and your home will be the most popular stop in the neighborhood. Ann Reardon shows you how in this video. She’s made all sorts of inventive confections, including a cake that looks like the Instagram logo and a cake that looks like a pile of spaghetti and meatballs.

This is 1 of 29 giant versions of your favorite foods rounded up by BuzzFeed. They include a truly enormous Ding Dong, a Ferraro Rocher candy the size of a baby’s head, and a hamburger that could feed an entire family for a day.

The Mormon majority in Utah makes it a particularly difficult place to own a bar. The liquor laws are unlike those anywhere else. One Salt Lake City restauranteur opened what became a very popular restaurant and closed a little more than two years later -because the restaurant had always been a place-holder until a liquor license became available and the originally-planned bar could be launched. And that’s just the beginning of the quirky alcohol restrictions.    

Whether it's served neat, on the rocks, or in a cocktail, hard liquor is restricted to a 1.5-ounce serving. But in a cocktail, you can use 2.5 ounces of spirit in total, as long as the other ounce comes from a secondary spirit. "The one thing I always try to explain to our guests is, 'If you're looking for a stiff drink, you need to go after a cocktail, not just something neat to sip on,'" says Copper Common beverage director/bar manager Maureen Segrave-Daly. "I can't pour you two-and-half ounces of bourbon, but I can make you a bourbon cocktail with an ounce and a half of bourbon and an ounce of something else."

Theoretically, you can order an ounce-and-a-half of bourbon with a one-ounce chase of something else. You just can't have two servings of the same spirit, and the 2.5 ounce limit means there's no way to serve a "double" even if you could. "What's more difficult than anything else," says Segrave-Daly, "is explaining to someone why he can't get a double scotch, even though the person next to him has a scotch cocktail that's twice the size of a neat scotch."

Those restrictions mandate some creative cocktail recipes and constant experimentation. Read about more of the strange Utah liquor laws enacted by people who don’t drink alcohol at Eater. -via Digg

(Image credit: David Newkirk/Copper Common)

There have been times when I decorated a birthday cake and it ended up a drippy mess. For this cake, that’s exactly what you want! What looks like melting wax is really frosting, so it’s all edible -except for the actual candles.  

(YouTube link)

Jenn at Cookies, Cupcakes, and Cardio shows us how to decorate this cake. See the printed instructions here.

Chugging champagne out of a bottle isn't very classy, but it's the only surefire way to get drunk in under a minute!

Okay, you definitely shouldn't chug champagne like that, unless you really love vomiting and headachey hangovers, so why would somebody make a champagne bong?

The simple answer would probably be some reason related to ironic hipster culture making a statement about being privileged, but that's not really what the Chambong is all about.

(Image Link)

The Chambong is't built to send a whole bottle of bubbly hurtling down your throat, which means it's safe, but it is built to look all kinds of classy, so it's sexy. And it ain't your grandma's alcohol funnel, so you'll be on the cutting edge of chugging champagne!

-Via BuzzFeed

In casual conversation, friends Chris Pettazzoni, Keith Barnofski, and Andrew Brach talked about how wonderful peanut butter, banana, and bacon sandwiches are. This is their traditional hangover cure. It was missing only one thing: a jolt of caffeine.

This led to the invention of STEEM. Each tablespoon has as much caffeine as a cup of coffee. CNN reports:

They put Barnofski's sous chef skills to work and devised a way to caffeinate peanut butter. Brach said they mixed green-coffee extract and natural agave sweetener into peanut butter. He said the caffeine gets extracted from the green coffee bean and mixes with the fat of the peanut butter.

"It's a slower release of energy," he said. "That way you don't get the sugar crash."

He said that two tablespoons of Steem is equal to two cups of coffee.

It look about two years to turn the concept into a jar of Steem ready for sale. He said they rented out a food processing facility at a community center in Greenfield, Mass., and since their launch in March 2014 they've sold nearly 6,000 jars.

-via David Thompson

(Photo: Meals and Reels)

Donuts are awesome. Ice cream is awesome. The only way to expand this awesomeness is to put them together by stuffing donuts with ice cream.

After Ice Cream in Long Beach, California is taking this idea even further. It’s developed a wide away of bizarrely wonderful ice cream flavors, which it stuffs into donuts. Among these flavors is one that would lure Cookie Monster away from his favorite treat. I would to fly to California right now to try Cookie Monster Ice Cream.

-via The Vulgar Chef (warning: foul language)

Halloweentime is upon us, and that means people will be doing lots of baking, prepping food and entertaining guests like they do for all the other fall and winter holidays.

Your jolly uncle Jim might not care what he stuffs in his piehole, but everyone else will be wondering what's in it, how long it took you to make it and how it tastes.

However, if your Halloween themed baked dish comes out looking like this people won't be wondering anything but "why did they bother?"

But sometimes a failure is simply not your fault, because the recipe claims to be far easier to complete than it actually is.

When that happens you should just grin and bear the friendly ribbing, because all that really matters is how your baked goods taste!

See 16 Horrific Halloween Baking Fails here

(Photo: Filip Wolak)

2 years ago, master pastry chef Dominique Ansel wowed the world with the cronut—a hybrid donut and croissant. Now he’s using his unique genius to reinvent the s’more. That classic camp food is now a lot more than just a graham cracker, marshmallow, and chocolate.

Ansel uses as the base a speculoos cookie, which is a carefully made gingerbread cookie. He uses a particular type of sea salt to accentuate the flavor of the dark chocolate ganache. To tie them together, Ansel’s secret weapon is a honey-infused marshmallow. Sprinkled on top to add texture and a bit of flavor contrast is caramelia—a type of chocolate-covered puffed rice. You can see more photos at Time Out New York.

Daniel Drake is constantly creative. He's the frontman for the band Psych Squared, writes comic books, does graphic design, and makes pancakes that almost look like photos. With a griddle, a spatula, and carefully colored pancake batter, he can compose portraits that go well with syrup, such as this one that looks like Sam Winchester, a character on the TV show Supernatural.

This isn't just cooking, but a performance art. Drake is available to fry his custom pancakes at parties and other entertainment venues.

For Postseason Home Games: The @Rangers will sell a hot dog w/cotton candy-infused mustard, topped w/cotton candy pic.twitter.com/No7V4iufdC

— Darren Rovell (@darrenrovell) October 5, 2015

Here’s a treat for anyone attending the Texas Rangers’ home games at Globe Life Park, as long as they remain in the playoffs, according to a Tweet from ESPN’s Darren Rovell. A hot dog with cotton-candy infused mustard topped with more cotton candy. I don’t know anything about cotton candy-infused mustard, but that might be the green stuff in the picture. Would you eat this? Let me phrase that differently. How many ballpark beers would you have to ingest before you’d consider eating this? -via Uproxx