“Have you ever been so hungry that you actually munched on your burgers paper wrapper without even noticing? It happens to me all the time, and while I don’t think it’s a big deal, some people are actually disgusted when that happens. But thanks to Brazilian fast-food chain Bob’s, they don’t have to worry about it anymore.” w/ photos + video

“Once my bacon weave breakfast burrito was done cooking I unwrapped it from the aluminum foil, let it cool for a few minutes, took a couple pictures and then picked it up to take a bite. I realized pretty quickly though that removing the aluminum foil in the first place was a pretty bad call and that after one bite it would probably completely fall apart, so I wrapped it back up, cut it in half and started eating it the same way you would with any other giant burrito. My final verdict? Pretty, pretty good! It would be really difficult to eat if it wasn’t wrapped in aluminum foil, but then again, most huge burritos are.” w/ photos

“While my Santa doesn’t look as cute as the original, I’d like to think he’s not too bad. I stuck to recipe pretty much apart from adding some cardamom and lemon zest. I also discovered, at the last minute that I had run out of red coloring so I used a mixture of fresh beetroot juice and a bit of turmeric to give me the right shade of red. And that’s how Santa joined us for tea! As for the bread, it’s a light version of brioche (smaller quantities of butter, egg, sugar) and makes for a very soft and tasty bread. Serve it any way you want, plain or with accompaniments. Either way, no one will be able to resist it.” w/ photos

“EpicMealTime is celebrating the holidays in proper fashion. But before we can get into that, the Sauce Boss has to learn some valuable lessons.”

“For my beer and bacon batter I used the exact same recipe that I used when I made deep fried bacon and deep fried White Castle sliders, which pretty much just involves mixing equal parts flour and beer and then tossing in some diced bacon pieces. I was a little worried that the Doritos would lose their crunch after being deep fried, but they didn’t seem to at all. The hot oil also caused the batter to expand around the chips a little bit, so they sort of ended up looking like little puff pastries… Seriously, is there a single food out there that isn’t better after being deep fried?” w/ photos

“After seeing cute Dragon Quest Slime and Hatsune Miku meat buns, it was only a matter of time before Hello Kitty hit Japanese convenience stores. For a limited time only, convenience store chain Sunkus is selling Kitty-chan meat buns for $1.90 a pop… Here’s what the Hello Kitty meat bun looks like. So cute!” w/ photos

“Miss Cakehead, the creative director who previously brought us the decadent Bloody Human Heart cupcakes and the Human Meat Shop, has now found a new way to shock her fans – an anatomically-correct cake shop featuring all kinds of sick treats, from STD cupcakes and infected toenail cookies to carbuncle bars that will put your stomach to the test. She’s basically inviting bakers to come up with the most gruesome treats they can and showcasing them in various locations across the UK, as well as online on her Eat Your Heart Out blog. The Evil Cake Shop is described as ‘a the place that allows your imagination to plumb the depths of deviance and soar to the highest ecstasies of bad-taste and good-flavor.” w/ photos

“There’s no doubt the sleigh bells have begun to jingle in the distance. There’s just one month until Christmas and I have been getting into the spirit all week. I’ve also had ‘it’s beginning to look a lot like Christmas’ in my head for nearly two weeks. Naturally when I saw these cute little Santa strawberries on Pinterest I just had to make them straight away. They’re absolutely adorable… simple to make and so very tasty.” v/ photos

“Although it looks like it’s loaded with calories, this tart is actually made from, well, as the name says… watermelon slices lathered with low-fat vanilla yogurt and berries. This impressive dessert will not heat up your house with a hot oven — no baking here. The ‘crust’ in the tart is made from rolling each yogurt covered slice in toasted almonds for a nutty crunch. Start off by cutting your watermelon into pie-shaped slices to form a tart. For those of you who are not watermelon aficionados, here’s a little tutorial of how I cut mine.” w/ photos

“Cocktail lovers rejoice! Australian researchers have developed what could be the ultimate ingredient for the piña colada of the future. In what is thought to be a world first, they have developed a new breed of pineapple that is not only sweet and juicy but which has the added tropical taste of coconut. Australia’s Department of Agriculture today announced it is in the final stages of developing the new variety. The agency’s research station in in Queensland has been working on the new breed, to be known as the AusFestival pineapple, for more than a decade.” w/ photos