I can’t think of a better gift idea than a box of Maldon salt.

[Photo Credit: Jane Ward]

More gift ideas. If you like black tea, orange pekoe is the way to go. Either of these brands of loose tea will do you right.

Here’s another gift idea for you. It ain’t cheap but it’s a beautiful vinegar, a nice indulgence for someone special.

I have not tried this, but dag, does it ever look tasty. Seriously. You can pick up a bottle in Snootsville Williams-Sonoma.

Serious Eats gives us 11 burgers around the country that are worth the hype. This simple-looking burger from JG Melon looks good enough to troop over to the East Side, don’t it?

You can now get Speculoos here in the States. It’s called Biscoff spread. Gread news for us Belgian-minded Americans. Now, the questions is: Speculoos or Nutella? Aw, hell, why not one of each?

Three to One does I (scream!) cake.

Saveur talks Sunday sauce.

We listen…with our stomach.

[Photo Credit: The Pioneer Woman Cooks! and  My Recipes]

Well, here’s something that caught my eye.

Looks like they are worth a try. And the site, Melanger, is dope.

Soup

…and Salad

from Nicole Franzen.

When chefs come home (New York Times):

My wife is a Ho for pecan pie. Seriously, it’s embarrassing. She likes to pick off the nuts and just eat the filling. I can’t take her anywhere, I tell you.

I don’t have any strong feelings about pecan pie but for the sake of either inspiring or grossing out the Banter’s resident food-tasters, Thelarmis and Chyll Will, check out this tasty recipe for chocolate pecan pie from David Lebovitz.

I want. I need.

Still haven’t been out there. But I need. I want.

[Photo Credit: Three to One]

One of Emily’s cousins is a self-proclaimed apple snob. Says nothing beats a honeycrisp as an everyday eating apple. I didn’t know from the variety until he mentioned it but have since tried out them out and have to say–damn tasty.

[Photo Credit: Ecker’s Apple Farm]

Anybody down with the McRib? It scares me, but there are devoted fans.

This, via the consumerist however, makes a McRib look like filet fucking mignon.

I know Taster’s Cherce is typically about food turn-ons, but it’s stuff like molded meat that can help us appreciate the good stuff all the more.

[Featured image via MSNBC]

David Lebovitz offers some essential kitchen tips.

Dig it.

You ate it, Ralph.

How bout you guys? Do any major damage yesterday? I did. Three pieces of pie, and cookies and…plop, plop, fizz, fizz.

Every day is a good day for Madeleine’s. Man, check out the beautiful site: Three to One.

No matter what you are cooking, as our man, Jacques Pepin likes to say: Happy Cooking.

Serious Eats serves it up (better) than Stove Top Stuffin’.

With mustard or without?

[Picture by Bags]