The myriad challenges of distributing local and organic produce.

Food and beverage companies allow customers to make their own labels. At last! My bottle of Bea Arthur Berry Lemonade!

Want to be Bauer’s buddy? In his latest blog entry, San Fran’s top restaurant critic reveals what it takes to be his plus-one when he’s making the rounds of the Bay Area’s best tables.

Down-home cooking with the French Laundry chef.

In regards to that old reliable KitchenAid mixer sitting in your kitchen, FlameKA.com has this to say: “Time to FLAME IT UP!!!”

So very awesome. http://www.pimpthatsnack.com click on links for "Pimping Projects" or for "Simple Pimps" I love the 13 year old British girl’s schematic for gigantic double chocolate chip cookies....

mushrooms or... you did say pimp your soup... add some truffle oil when you serve it. As for herbs I love thyme in just about everything...

Found a great recipe last night for Meyer lemon cream cheese frosting, and put it on top of yellow cake mix cupcakes (I know...). Upshot: the frosting was divine and of course the cupcakes were a wretched soul-less vapid piece of...

From cave paintings to burgers, beef has long been a part of human history.

Good stuff from AB. 6th question about endorsements had me. Not exactly chaste but funny as hell with truthiness. http://www.chow.com/stories/10858

Try Trader Joe’s canned corn. It doesn’t need "pimping". It’s good enough to eat right out of the can.

Fancy Fast Food is a blog dedicated to pimping your cheap-ass eats into something wonderful … or at least something wonderful-looking.

Brit site Pimp My Snack proves that there’s something strangely alluring about a handmade 2-foot-long Pocky stick, a quart-sized gummy Coke bottle, and a pizza-sized Oreo cookie.

The online comic Achewood tees off on changing norms among those who reward trick-or-treaters.

Japanese villagers use rice paddies as their canvas.