You have been doing an excellent job of justifying cooking in a microwave this week and I admit that’s a technique I usually get very snobby about.

Ooooo - sesame seeds and desiccated coconut...

Peanuts and cacao nibs makes a delicious combo in brittle.

This does seem to be the death throes of one of the biggest chains in existence.

Most of this is not really about bagged vs. bagless at all. A lot of it is just about buying a good vacuum cleaner vs. a shitty one.

Woh just imagine, you could deconstruct these, form the chocolate part into flat discs, and then place a dollop of the cream between them and smush it so they formed a kind of sandwich cookie hybrid. How neat would that be?

I usually do gin!

I mean, it’s not THAT hard.

This is why I prefer the plastic mats, they warp a bit but it’s moot as soon as there’s something pressing them down. I can pop them right in the dishwasher next to my cast iron pans and let the machine do the work.

Buy a new one

I’m reminded of an old The Onion story about opening Starbucks inside the bathrooms of other Starbucks.

What do people think hot chocolate is? Milk and chocolate syrup is literally the recipe for hot chocolate. 

This literally just the recipe for meatloaf. Adding an egg also helps bind it all together.

There’s this weird myth among Americans - you see it in some of the comments on this article - that some European countries (Italy, France) are so serious about their food that they’d never compromise on something like a pizza-bot or - god forbid - McDonald’s. I once read an article in a reputable food magazine where…

Thanks for the warning, but I think the key here is the low heat. I’ve had it pop when using 100%, which does have the danger of superheating it. Usually when I take it out, the water is hot, but not so hot I can’t touch it. 70 seconds isn’t even hot enough for a cup of tea. One downside is I can end up with more of…

Bacon & mushroom is a great topping combo.

Could someone _please_ do some analysis rather than simply copy and paste a press release?

Top one is water ice, the bottom one is a sno cone.

I believe I spent most of my time in Paris covered in crumbs, and I enjoyed every minute of it.

That first day at my hotel’s totally AWESOME breakfast buffet, I ate SIX pastries.

I have no regrets.

the choice is clear: slash employee wages even more and then bitch on fox about how no one will work for you