Kevin Van Aelst is a contributing photographer to the New York Times Magazine who uses "common artifacts and scenes from everyday life, which have been rearranged, assembled, and constructed into various forms, patterns, and illustrations."

Stephen J Shanabrook is a New York and Moscow-based artist who uses food both as medium and metaphor, including "morgue chocolates" made from molds from the fatal wounds of anonymous people.

"Waterboarding" is a sculpture by Stephen J Shanabrook using chocolate-waterboarded choir boy Christmas statues. It's "the peaceful song of a pair of choir boys turned into a silent scream"

This video of a Big Mac, fries, and soda, starts out like food porn, but the simulation starts to break down, revealing that the fast food is entirely digitally rendered.

Mucca Design's packaging design and cheeky copy for the newly-opened gourmet store Brooklyn Fare.

Photographs from the Jell-O Mold Competition held in Brooklyn

Matt Brown's 'Food and the Future of it', final project for his masters in Interaction Design, envisions that food in the year 2040 would be synthetic and programmatic, made using 3-dimensional printers and lab-grown meat.

Photographs from the self-titled exhibit by Momoyo Torimitsu, featuring dozens of cast resin sculptures imitating melting chocolate Easter bunnies.

Photographs from the exhibition "The Organization Of Batter" by Martha Friedman: the focus is waffles, built out of marble, paper, and rubber.

"Black Gold" is an installation by Tattfoo Tan that includes mobile gardens built out of discarded shopping carts and jarred compost priced at the value of gold.

Copper Cookie Cutters as Art: Shapes from Maine by Allan McCollum

The genius tableware collection "ouTable" by the Israeli industrial design firm / internship program d-Vision.

Brilliant print ads by Saatchi & Saatchi in China for Ariel laundry detergent that show food bravely fighting back.

The redesign of the graphics and interior of the UK's Little Chef chain of roadside restaurants.

An interview with Swallow Magazine's Creative Director and Editor, James Casey

A look at the paintings of Nouar, a Los Angeles-based artist and illustrator who takes inspiration from classic animation, Americana, and vintage advertising.

A review of 'A Day at El Bulli' by Ferran Adria, published by Phaidon.

The Design of Food Merchandising Signs

The Lunchbox Auction, by Gourmet magazine, is an online auction for hunger-relief organizations, featuring custom-designed lunchboxes by artists, chefs, and celebrities.

The exhibit, Over Spilt Milk, at the City Reliquary Museum in Brooklyn, tells the story of New York’s Consumer-Farmer Milk Cooperative through pamphlets, broadsides, and vintage milk cartons from the 1930s.

The final frontier of advertising: the Chinese food take-out box.

A review of Jennifer McLagan's new cookbook, "Fat," a call to arms against a culture that has unjustly vilified this delightful substance.

From the 'Go Slow Cafe' in 'Pioneers of Change' on Governors Island, NYC in which elderly people prepare and serve food slowly. In the above plate, local food is served in bigger portions than imported food.

A review of 'Milk: The Surprising Story of Milk Through the Ages' by Anne Mendelson

Designer Lotte Dekker's ceramic work at "Pioneers of Change" exhibit on Governors Island in New York City. Part of the project includes a workshop where people can break plates and put them back together.

Roots Cafe in Brooklyn serves Stumptown Coffee and blows minds.

Domo, the Japanese stop-action character and meme celebrity, is appearing this fall in an elaborate 7-Eleven storewide promotion, including collectible Slurpee cups, character straws, coffee cups, and hot dog containers.

The installation "Battle of Losers and Lovers" by Stephen J Shanabrook in which Shanabrook common plastic toy soldiers are covered in actual dark chocolate.

Our review of the new cookbook, 'My New Orleans' by John Besh

Our review of the new Phaidon book, Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs.

A look at the Heston Blumenthal's newly-released The Fat Duck Cookbook, the de-Biggened version of his Big Fat Duck Cookbook.