Go to Laughing Squid. Watch video. Drool.

So, do you get a shake with your burger and fries or is that gilding the lily?

[“The American Way,” By Terry Border at his most cool site Bent Objects]

I’m a cold Italian Pizza/I could use a lemon squeezer.

[Photo Credit: My Little Foodies]

You Scream. I scream. We all scream for ice cream…machine.

David Lebovitz has more.

[Photo Via: Serious Eats]

Paying for water, well it’s just something some folks can’t abide. I get that though I buy bottled water all the time. Don’t touch Evian, the taste doesn’t agree with me at all. Poland Spring does the trick but my favorite bottled water–snot that I am–is Fiji. What’s your go-to brand, if n you’ve got one.

The look of love. Lesli Camhi talks design over at the Times.

[Photo Credit: Torontoist]

You can still find a good egg cream in New York. It was a drink from my father’s childhood and not one that I had with any regularity as a kid. Still, it’s a delicious treat. My cousin, who knows from these things, says there is only one chocolate syrup to use–it’s not just that it is the best, it is the only one to consider: Fox’s u-bet.

Man, I’m thirsty all of a sudden.

[Photo Credit: Seltzer Sisters]

Cool and refreshing tastiness from Call me Cupcake.

David Lebovitz on eating well:

-I “maximize” my calories, meaning that if I eat something, it should be good. Bad chocolate cake has the same number of calories as good chocolate cake, and is more satisfying as well so you’re not craving more. (It’s been said that M&M’s are specifically formulated to have just the right amount of chocolate in them to keep you craving more, which is why it’s hard to stop at half a bag.) Food writer Peter Kaminsky wrote about FPC, or “Flavors per calorie”, which is the same principle.

-I try to only eat “good stuff.” If I’m going to eat chocolate, I buy good chocolate. If I’m in the mood for ice cream, I’ll get a quality brand (or make it myself.) Save for York Peppermint Patties and M&M’s (and, of course, Planter’s Peanut Bars) – I don’t generally eat commercial candy bars. As for butter, aside from the stuff I buy for baking, I use it prudently and buy very good butter – and enjoy it immensely. Each and every smear.

-I eat everything and don’t demonize any food (except squid) – but there is nothing off-limits; I’ll eat potatoes cooked in duck fat, lardo, bacon, pizza, salted butter caramel, white chocolate, caramels, and potato chips. But I don’t eat them all day, everyday. If I have a copious lunch, dinner will be something lighter. And if I know I have a big dinner planned, I’ll make sure that lunch is on the lighter side.

Sense and sensibility from our man in Paris.

[Photo Credit: Chocoblog]

This place is mad expensive but it’s fun to check out next time you’re in Curry Hill. Seriously.

[Photo Credit: Robyn Lee]

Check out Kitchen Confidence, the bitchin’ food blog over at the always interesting food site, Food 52.

The Essential Mexico according to good people at Saveur. Dig in.

Check out this good article over at Nation’s Restaurant News by Bret Thorn on Szechuan Peppercorns:

Americans might not be drawn immediately to something that makes their mouth go numb, but Szechuan peppercorns, an Asian spice that does just that, is gaining popularity among some chefs.

Szechuan peppercorns are a key ingredient in Chinese five spice — which usually contains star anise, cloves, cinnamon and fennel as well — and the source of the numbness you might experience when eating a really good kung pao chicken.

“It’s a different spice than most people are used to,” said Steven Devereaux Green, the new executive chef of An New World Cuisine — “An” is Mandarin for “tranquility — in Cary, N.C. “It’s a lighter, more floral peppercorn, and it gives a distinct flavor,” he said.

Technically, Szechuan peppercorns aren’t peppercorns at all, but the fruit of the Zanthoxylum piperitum plant, a member of the citrus family — think of the numbing effect a twist from a lemon or orange peel can have. The Chinese call that sensation ma, and if you combine that with la — or the spicy burn of chile peppers — you have the ma la experience that is very much appreciated in Szechuan and other provinces in China’s chile belt, stretching from Yunnan to Hunan.

[Photo Credit: Steamy Kitchen]

Serious Eats looks at fast food fries.

[Photo Credit: Drugs not Hugs]

Serious Eats on how to increase your spice tolerance.

[Photo Credit: Nutmeg Disrupted]

A day late, but for you peanut butter freaks out there, dig these recipes for your favorite food over at Serious Eats.

Yet another fine reason to sweat my mom’s home town.

From the New York Times: Brussels: The Chocolate Trail.

[Photo Credit: Birgit Whelan]

What makes the world a better place? Fresh bread. Everything about it. The smell, the feel, the taste. Nothing more simple but as deeply satisfying as a loaf of warm bread.

[Photo Credit: Minato]

Sweet treat.

[Photo Credit: I Wash You Dry]

Come winter, I just love a Clementine–sweet and tart. Always good to have a box of ’em on hand.

[Photo Credit: Kelly and Tiramisu; Painting by Jason Waskey]