One-pot cooking used to be the exclusive domain of bachelors, campers and college students just moved away from home. Meals were quick, simple and often right out of the box. The concept was great - just one pot to wash, but the meals could be quite uninspired.
Here are a few variations on the “one-pot” theme, which broaden the possibilities for creative cuisine, while maintaining the simplicity and energy savings of one-pot cooking.

Link via Lifehacker

You don’t have to be Malcom Gladwell to notice that in the mustard world, fads come and fads go, varietals and variants are tried and eventually embraced by consumers.

Ketchup always stays the same.

Here at Finkbuilt Labs, our plan is nothing less than to shake the world out of this condiment orthodoxy by introducing a NEW tomato ketchup. Change can be unsettling, but fear not, FINKZ Tomato Ketchup will do everything your old ketchup did, and more.

Link

Howstuffworks “How do they make marshmallows?”

There is a very cool cookbook called Better than Store Bought that is now out of print but still available in used book stores and libraries. It contains the following recipe for making your own marshmallows:

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Our pillows are each hand made and come in a variety of styles some include - California Roll, Avocado Roll, and Salmon Roll (with more types on the way!). Our flat rolls come in standard sizes of 12″ diameter by 5″ height. In additon we have just added a new line of sushi pillow to our stock, the Nigiri pillows! These pillows come in a 14″ length, 8″ width and 11″ height. We also carry a line of sushi pillows which we call our “tall” sushi pillows. They measure 8″ diameter by 10″ height.

The New York Times > Technology > Circuits > When the Sous-Chef Is an Inkjet

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the sushi made by Mr. Cantu, the 28-year-old executive chef at Moto in Chicago, often contains no fish. It is prepared on a Canon i560 inkjet printer rather than a cutting board. He prints images of maki on pieces of edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He then flavors the back of the paper, which is ordinarily used to put images onto birthday cakes, with powdered soy and seaweed seasonings.

Venus: Clare Crespo’s Jell-O Aquarium recipe
Any recipe that begins with:

Make the Jell-O gelatin according to directions on the box. Pour into goldfish bowl.

Can’t be all bad.