(Photo: Max Besser)

Texas-style barbecue is, of course, the finest in the world. The best of this emerges from my father-in-law’s backyard pit.

But other barbecue methods, with the exception of Memphis-style, are edible, if not enjoyable. Among them is the asado style of the southern cone of South America. Barbecue dinners in this style, When on Earth informs us:

. . . consist of embutidos (chorizos, black puddings, and the like) and varieties of meat grilled over charcoal made of native trees. The meat cooked for asado is not marinated but only salted.

You can learn about 15 other barbecue styles from around the world at When on Earth.

Are those pretzels making you thirsty? Will you only eat a marbled rye from Schnitzer's? Do you secretly wonder if horses actually love Beef-A-Reeno? If so, you're probably a Seinfeld fan (and if not, those last three questions probably sound like nonsense).

For those that love the show about nothing, food has a special role in the universe of pointlessness. A mention of muffin tops doesn't bring to mind love handles, but the thought of whole trashbags of muffin stumps.

For a complete rundown of every food reference in the show, this extensive Flavorwire article is a must-read -and it might just make you hungry for a Big Salad.

Cheese balls are more than just a breakfast food or a dessert topping. Nick Chipman of DudeFoods proves that they can make a great pizza crust, too! He made a pizza with them as a base by using a large amount of cheese (the ideal quantity of cheese on any occasion is always a variation of the word “large”) to link the cheese balls together.

-via Foodiggity

Alec of the food blog Peckish Pendred made this colorful and fun dish for Easter weekend. The soft boiled Easter eggs look like they're in real bird nests when wrapped around hash browns. He made the nests by baking hash browns in small ceramic bowls. They remained solid after coming out of the oven.

-via Tasteologie

Amy of the food blog Oh, Bite It! has a knack for making the most simultaneously delicious and disturbing foods available.

Her reasoning for her most recent creation is excellent: bacon is great. Oreo cookies are great. So when combined, their greatness must only increase.

Amy’s recipe is simple: she wrapped Oreos with thinly sliced bacon, then drove a toothpick through each one to hold them together. Then she deep fried them briefly.

I have a suggestion for the future: dip these bacon-covered Oreos in chocolate sauce.

Start by pulling one of the fries out without toppling the entire structure over. Or go ahead and collapse the skyscraper of breakfast love. There’s no way to lose! Josh Elkin of Epic Meal Time made this tower of fried goodness in a game that he calls “How many ways can I reinvent breakfast.”

Is it too late in the day for breakfast? Then try his model of the Taj Mahal made of pizza:

I've always preferred Reese's Eggs over plain Reese's cups. I assumed it was because of the ratio of chocolate to peanut butter, but I've had other people look at me like I was crazy when I said that. But now science is on my side!

If you've always wanted to know which Reese's product will give you the most peanut butter to chocolate goodness, then you owe a debt of gratitude to Redditor Rustid who has done the research for all of us Reese's lovers.

Via That's Nerdalicious

As cool as a cucumber? No man, that's just bananas. Japanese artist Hikaro Cho is an amazing artist -to the point where he transforms one food into a completely different food. 

What's that? A funny-looking baby eggplant? I think you better handle it carefully because if not...

Well, I guess I had the "egg" part right when I said eggplant. 

See more of these incredible edible artworks over at Food Beast

A sweet breakfast pastry is the right way to start the day. This modification only strengthens that claim. Meagan, a bartender at the Restaurant R'evolution in New Orleans, baked these scratch Pop-Tarts with a kick. Her professional knowledge includes how to mix a Midnight in Vermont, a cocktail that includes a ruby port wine. Meagan thought that the taste would work well in Pop-Tarts, so she made a glaze that includes half a cup of port.

Question: which wine should these Pop-Tarts be paired with?

-via Tasteologie

On a recent Neatorama post about deviled eggs, a reader mentioned in the comments that he was never able to master getting the eggs peeled so that the white was still relatively in one piece. He's certainly not alone. Sometimes even employing the best advice about soaking them in cold water or making sure they aren't too fresh from the store doesn't quite work for every egg. 

This video makes peeling an egg in an instant look like a snap, and while I haven't tested the method, many commenters on the YouTube video page are reporting back after using the trick and saying it worked for them. It's worth a try. I believe I'll give this a shot tomorrow. I'll leave a comment here as to whether it worked for me. 

YouTube Link

Donuts are delicious and so are cannolis, but the best part of the cannoli is certainly the inside, while the deep-fried dough of the donuts is heavenly. So why not stuff the donut with cannoli filling? The creator at Oh Bite It warns that these are dangerously addicting and you might find they disappear before your very eyes.

Via That's Nerdalicious

If you're among the many, many people out there who recently gulped down the sugary filling from a Cadbury Egg today, chances are you probably didn't think for a second about how that particular Easter confection got its start. But the story of the Cadbury Egg is surprisingly interesting. 

It all started in 1824, when John Cadbury opened up a shop in Birmingham, England. No, it wasn't a candy shop -it was a cafe. In 1831, he and his brother decided to open a factory to produce better drinking chocolate for the cafe. It wasn't until much later that Cadbury even started working on making moldable chocolate and his famous egg wasn't born until 1875. The eggs we eat today weren't created until almost 100 years later though. 

Read the whole story at The Kitchn

We've featured Peep dioramas in the past, but the Carroll County Arts Council's Peep Show takes things beyond mere dioramas (though they still have a few of those too). Their delightful display transcends a variety of art forms, including sculptures made from Peeps and paintings based on our favorite overly-sweet Easter treats.

If you live in the area, you can still make it to the show, but hurry because tomorrow is its last day. You can eve buy some of the artworks if you so please. As for the rest of us, we'll just have to settle for this slideshow from Refinery 29 featuring a few art pieces in the current exhibit and the Carroll Arts Center's Flickr that features many of the Peeps creations from past years.

Smoked Salmon, Lemon and Caper Deviled Eggs

This is the time of year that a favorite dish is frequently served: deviled eggs. As I love to entertain and to cook, I often have people over for meals. Many times, deviled eggs are on the table as one of the appetizers. They are always a popular item as they are traditional and delicious, yet also low carb, and their fat content can easily be adjusted if desired. I sometimes make them simply, with extra mustard, mayonnaise, a dash or two of either lemon juice, vinegar or hot sauce, and always a lot of chopped, fresh dill. If I want to get more elaborate, this recipe from Emeril Lagasse for deviled eggs with lump crabmeat is never left over. (My one deletion is the caviar/salmon roe.)

This article from Southern Living offers up nineteen ways to prepare deviled eggs. Their recipes look appetizing and simple to prepare, for the most part.

Are you a fan of this classic dish? If so, what's your favorite way to make them?

(Image Link)

It appears 3D printing technology has already gone from new and useful to experimental and strange, and some people aren’t content with simple plastic printouts anymore.

Chocolate printers have been a reality for some time, as well as the amazing pancake printer (aka the future of flapjack technology), but creating a Easy Cheese printer is proving to be a lot harder than anyone thought.

(YouTube Link)

Artist Andrew Maxwell-Parish is the cheese whiz who came up with the idea of using 3D printer technology to shape squeezable cheese food product into eye pleasing shapes, and this ridiculous test video proves it's ain't easy to print with Easy Cheese! (Video contains NSFW language)

-Via Laughing Squid