Pop Rocks!     http://www.instructables.com/id/Pop-Rocks/     tags: recipe HOWTO make Pop Rocks - Boing Boing     http://www.boingboing.net/2011/03/14/howto-make-pop-rocks.ht...     tags: recipe Orangette: We ate this cake     http://orangette.blogspot.com/2010/02/we-ate-this-cake.html     tags: recipe cake Crack Pie: It's love at first bite - latimes.com     Sold at Momofuku Bakery & Milk Bar in Manhattan, this pie has taken New York City by storm, partly because of the audacious name, party because of the jaw-dropping price tag -- $44 a pie, yes, $44 a pie -- and partly because anyone who has tried it, including myself, CNN bigwig Anderson Cooper and the people who are buying the 60 to 90 Crack Pies sold each day or two, can't stop raving about it.     http://www.latimes.com/features/food/la-fo-crackpie11-2010fe...     tags: recipe Momofuku Molten Chocolate Lava Cake     lots of pictures and apparently no need for heavy whipping     http://thepioneerwoman.com/cooking/2009/07/molten-chocolate-...     tags: recipe chocolate Oatmeal Chocolate Chip Cookies: An oatmeal cookie recipe wit...     lower in butter and sugar - should probably let rest in fridge for hours however     http://healthycooking.suite101.com/article.cfm/oatmeal_choco...     tags: recipe oatmeal Willpowder - Sodium Alginate     for carrot caviar recipe from instructibles, also need calcium c...     http://willpowder.net/sodiumAlginate.html     tags: mg recipe Recipe - 2009 - Toasted Spaghetti Primavera - NYTimes.com     New innovation - toast, or roast, the pasta before boiling it.     http://www.nytimes.com/2009/05/17/magazine/17food-recipes-t-...     tags: recipe Quest for the Perfect Chocolate Chip Cookie - NYTimes.com     new amazing chocolate chip recipe     http://www.nytimes.com/2008/07/09/dining/09chip.html?ref=din...     tags: recipe chocolate chocolatechip Bagels - Melinda Lee     Now, how elegant is this?! A French bagel! Actually, in Paris there is a huge Jewish community (more than half of all of France’s 500,000+ Jews live in Paris) and the MOST famous bagel restaurant-deli is that of Jo Goldenberg at 7 rue de Rosiers. It’s a Paris institution less than a mile from the famous Cathedral of Notre Dame.     http://www.melindalee.com/recipearchive.html?action=124&item...     tags: bagels recipe The Curious Cook - Yogurt Begins With an Outbreak of Good Ba...     RIGHT now my kitchen is teeming with bacteria, and I’m doing everything I can to make them feel at home. They’re lactic acid bacteria, the ones that ferment milk into yogurt and buttermilk, cream into crème fraîche. I’ve been making all of these, as well as milk thickened with reputedly beneficial “probiotic” lactic acid bacteria. And getting to know viili, a Finnish fermented milk that reminds me of the Japanese soy product natto. It’s slithery.     http://www.nytimes.com/2009/04/15/dining/15curi.html?_r=3&sc...     tags: yogurt recipe Recipe - Speedy No-Knead Bread - NYTimes.com     2008     http://www.nytimes.com/2008/10/08/dining/081mrex.html?ref=di...     tags: recipe bread Recipe - Fast No-Knead Whole Wheat Bread - NYTimes.com     2008     http://www.nytimes.com/2008/10/08/dining/082mrex.html?ref=di...     tags: recipe bread Recipe: No-Knead Bread - New York Times     2006: Jim Lahey’s no-knead bread     http://www.nytimes.com/2006/11/08/dining/081mrex.html     tags: bread recipe French Vanilla Ice Cream Recipe | Simply Recipes     Years ago I remember my father making vanilla ice cream for all of us with an ice cream maker that required a lot of crushed ice and salt. Can't remember now if it was hand crank or electric. But man oh man was that ice cream good - so rich and creamy. The ice cream makers have improved a lot in the last thirty years, no more need for crushed ice or salt, just have to remember to put the bowl in the freezer a day ahead of time. We recently bought a new ice cream maker and to break it in we made a batch of French vanilla ice cream - the kind with egg yolks and vanilla been seeds in it. French vanilla is a bit more complicated than regular vanilla or most of the ice cream recipes that come with the machine, as you need to prepare a custard mix by cooking the eggs and cream first. But unlike many homemade ice creams which can be a little on the ice-y side, because of the added richness of the egg yolks, French vanilla stays creamier - at least for the first day or two in the freezer.     http://www.elise.com/recipes/archives/001983french_vanilla_i...     tags: ice-cream recipe icecream vanilla Chili-salt, a fruit booster: chez pim     hree simple ingredients that do amazing things to fruits: fresh chili, salt, and sugar, simply mixed together. If you've been to Thailand, I'm sure you've seen this trilogy before. You get them in little paper packets with every piece of fruit you buy o     http://www.chezpim.com/blogs/2008/05/chili-salt-a-fr.html     tags: recipe Recipe: No-Knead Bread - New York Times     Jim Lahey and Mark Bittman's co-accomplishment in the culinary world is such that it now can be divided into the Pre No-knead (PrN) period and the Post No-knead (PoN) period. When Mark Bittman published the recipe in the New York Times, it incited such a     http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=2&o...     tags: recipe bread