TJ Girard

Dinara Kasko brings pastries to inspiring sculptural levels.

Pinch Food Design shares a delicious Prosciutto Carbonara recipe that's a fun and flavorful crispy bite without the pasta guilt.

Michel/Fabian tapped into the sensuality of eating with one's fingers when developing their genius take on the spoon - the Goûte.

The cookbook, Candy Is Magic, will have you drooling and/or running to your dentist in a heartbeat!

Pinch Food Design debuts their craft cocktail division - TWIST - featuring a “Mod” Bar for cocktail activations.

We explore ice sculptures that are clearly works of modern art.

For this month's Taste, we focus on the miniaturizing trend and the teeny tiny work of Jon Alameda.

We take a look at some kitchen utensils and tools that make us just as giddy as new pencils did at school time.

We take a look at the Museum of Ice Cream, which has popped up in the heart of New York’s Meatpacking District.

Papila designed a beautiful book about the history of food using icons and brief explanations.

We couldn’t decide what we wanted here… a cookie, a mousse, some fruit or decadent chocolate… so we put them all in one bite!

A design that shows how humans have become disconnected from where our milk comes from.