Sam Dean

Branding is a big deal for fast food

After a team of Dutch scientists announced their progress in growing meat from bovine stem cells, Blumenthal signed on to cook the vat-grown stuff

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With John Besh as the king, atop his mule-drawn float. For real!

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And don't even try to tell us you aren't impressed

Pint-size espresso pulls are becoming a thing in Brooklyn

For those who wish that their cake was fudge

Things are getting a little weird at the tops of bottles

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Tuur van Balen demonstrates the ease with which, through some DNA tweaking of the yogurt bacteria, we can all make our own special blend of chemicals at home

Epicurious takes a look at the newest manifestation of the undead bacon craze

In just a few minutes, you can see every part of the meal come together (and meet the people who make it happen)

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Chefs have pets. We have pictures. Prepare to be happy

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Our Editor in Chief tells us how he starts his days

Check out these slightly skewed (but food-related!) Valentine's Day cards from Mitch O'Connell's archives

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The chef put up a new video of his team at Alinea breaking the lighter-than-air food barrier