Yesterday noon, strolling leisurely into the kitchen, I should have worn my fire retardant suit. No, I didn’t leave the fryer on or use the bottle of wine chef labeled as “do not touch” ...

The farmlands of Farmville lay desolate, burned crops in the sinking end-summer sun. A wasteland, the creation screams in agony and wishing for its creator. Barren the social networks, abandoned the blogs, slaves in waiting for a master, ambitionless and ambiguous to the plight of his creation.

Got a little Foodie SlackTM for suggesting I like Top Chef Masters. The criticisms seems well thought out at first – powerful Chefs evaluated by the likes of a bunch of Girl Scouts, Flipping Out ...

Flickr is almost certainly the best online photo management and sharing application in the world. Show off your favorite photos and videos to the world, securely and privately show content to your friends and family, or blog the photos and videos you take with a cameraphone.

It’s everywhere. It’s on TV, in our foods, in the supermarkets, on posters, books, DVDs, and in the minds of millions. The substance I think of? Extra Virgin Olive Oil, or “EVOO” in Rachael Ray’s twisted little universe of culinary mediocrity. ...

I want a unique name for chez Geek’s fan page on Facebook. I am one lame ass self-promoting kid, that way. So here’s your mission, brave web surfer. Should you accept it, we’ll require you to head over to Facebook and become a Fan of chez Geek. ...

Via the prolific Jon Bonne comes this link to a rather interesting conversation starter on restaurant reviews in 140 characters or less. I was silently hoping someone would call them “micro reviews” so I could come back and yell at them, but I guess people are smarter than I hoped. ...