“How much does the world’s largest box of doughnuts weigh? About 666 pounds – a sign that eating 3,880 doughnuts might put your arteries through hell. The giant pink box of doughnuts — a stunt from Voodoo Doughnuts owners Kenneth “Cat Daddy” Pogson and Tres Shannon — was unveiled on Portland, Ore.’s Hawthorne Bridge during an event called Brunch on the Bridge. To help Voodoo achieve its goal of making it into the Guinness Book of World Records, Portland’s mayor Sam Adams, a notary and a scale master were on hand to verify that Pogson and Shannon had indeed constructed the world’s largest box of doughnuts.” w/ photos

“We acquire a whole bunch of ostrich eggs and ostrich meat! Using our culinary powers and a whole bunch of liquor we create The Ostrich Nest.” — EMT

“For the bacon + breakfast lover in all of us…”

“A team of cocktail connoisseurs made history on July 14 by creating a 1,300-liter version of the Cuban mixed drink, made from rum, sugar cane juice and mint. Bartenders from The Raptor Ltd. and Cafe Eupili were careful to use the proper portions of ingredients, reportedly spending 75 minutes mixing the giant beverage.” — HuffPost

“We roll down to Georgia and meet up with one of the biggest badasses on YouTube! FPSRussia and his arsenal of weapons joins forces with us and our copious amounts of deliciousness! WARNING: These are professionals in controlled environments. DO NOT try this at home!” — EMT

“While they might look genetically-engineered, Pepquinos come from an ancient wild plant in South America, and are 100% natural. They are just 1-inch-long and 2 cm in diameter, but apart from their size, they look just like regular watermelons. But only on the outside, because once sliced, the juicy green flesh of a cucumber is revealed. They also have the crisp fresh taste of cucumbers and usually served in luxury restaurants, as appetizers, in summer salads, stir fried and even as a sorbet.” w/ photos

“I started by grilling up the burger, and once it was done I topped it with some fries that I cooked in my oven. I then covered the fries with some white Cheddar cheese curds and spooned on some gravy. For the gravy instead of using your typical heavy beef gravy I’ve found that poutine tastes much better with a light chicken or turkey gravy. If you use too heavy of a gravy it can easily overpower the dish and take the taste away from the cheese curds and French fries. You’ll also want to get your fries as crispy as possible, because if they’re soggy to begin with covering them in gravy certainly isn’t going to help things.” w/ photos

“And there you have it. McNuggets with the sauce built-in, and they tasted exactly like you’d think. Are there any real advantages to eating these over the traditional dip-and-pop method? Not really. But after downing a couple of’em, regular McNuggets just feel so… empty inside. I predict that these will hit the stores within the next 6 months, perhaps starting in Asia or Kansas for a test run before hitting the rest of the U.S. mass market.” w/ photos

“In the latest of installment of Epic Meal Time‘s high-calorie, angry and ridiculous YouTube cooking show, the boys decide to take a break from the savory and jump into the sweet side of the kitchen…” — Foodbeast

“Oh yes I did, and before you give me that look, let me just tell you that tater tots are basically hash browns and are therefore a perfectly acceptable breakfast food. So lower that eyebrow, you.” w/ photos