Culture

"Diet Coke. Because it understands me." Also: eggs, O.J., and "binge food."

Here's why you should be grateful

In the short movie Monster Roll, sushi chefs take on some seriously big fish

The comedian's angsty, amusing breakfast routine

Sam Sifton of the New York Times drops some knowledge

These little bottles of bitters can help out any mile-high cocktail

Sure, why not?

Yes, that's a meat grinder. Look away if you're squeamish!

Editor in chief Adam Rapoport learned his lesson last year

This prototype bird feeder finally lets our feathered friends have it their way

Because these ones are served with garlicky shrimp

Chefs: They're just like us!

Talk about going to Flavortown!

Tired of using metal to cut things? Nothing says "authentic" like knives made of rocks

The website Handwritten Recipes collects old recipes found in used books, and occasionally even tests them out

Oxtail stew and fist-bumps ensue

Can't eat peanut butter? You're in luck. Hate it? You win, too

It's appropriately spooky

And other celebrity food philosophies from the New York Times

One of the leading explanations for one the spookiest events in American history

Carrot cake. From Galit Babo in Paris

You could be the beneficiary of Yotam Ottolenghi's tireless research

Made by Goose Island's Greg Hall, Red Streak is a perfect bottle for fall

"Pocket Like It's Hot" might not make much sense as advice, but it does rhyme with "Drop It Like It's Hot"

A mild winter made this year's pasta crop especially bountiful (according to this 1957 hoax)

A little bit terrifying, a lot bit exciting

We bit you adieu with MORE hot Instagram photos of cake