One night I was browsing YouTube for videos of pomeranian puppies (yeah, that’s how I roll) and while clicking deeper into the world of hypnotizingly adorable sentient poofballs this video stood out for starring a puppy (hypnotizing level: 11 out of 10) who, driven by a container of food, excitedly yips, paws at the table, and nudges its nose closer to the food. Make sure you reach the 58 second mark—it’s special. Watch the video after the jump. Pomeranian Puppy Really Wants Food More Videos of Dogs Eating Dogs Eating Ice Cream Cones » Dumpling the Dog Eating a Dumpling » Corgi Dancing for Kibble » Cats and Dogs Eating Mashed Potatoes » Dog Eating with Hands » Cat and Dog Eating Watermelon » Dog Resists Eating Cupcakes, Looks Insane » Dog Eats Bean Burrito in 1 Second »

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Aquariums are peaceful. A crackling fireplace is peaceful. And so is watching food semi-defying gravity in slow motion. Watch the video after the jump. The Huber Experiments – Vol. 1 This videos was made by The UpThink Lab .

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Great Depression Cooking with Clara – Poorman's Feast IMPORTANT: There have been a few requests concerning this video. The first is to notify people that when preparing lentils to check for stones. There should be a warning about this on the packaging of your lentils and please follow their instructions. The second item is a question about why Clara reuses the lemon from the marinade. It has long been known that citric acid (in this case a lemon) is nature's anti-bacterial agent. Today it is more commonly known as produce wash or FIT (Fruit and Vegetable Wash). There are many studies out today that consider FIT a more successful anti-bacterial agent than chlorine dioxide (which is produced chemically rather than naturally). Many cultures continue to use the citric acid from lemons and limes to cleanse meat and fish as this marinade does. Clara cooks quite responsibly and always uses the freshest meats and fish when preparing her meals. You must always cook any meal at any time at your own risk. Clara is only providing you with lessons she has learned and she has lived to a ripe old age. If you are nervous about her tips then just enjoy the videos for the historical value. If you are…

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Is there a hole in your heart due to last week’s absence of a “cute animals eating” video? Let me fill that void with this clip of an especially blubberous and determined manatee who hoists itself onto the edge of a rock to suck up a few stray lettuce leaves. Go, manatee, go! Watch the video after the jump. A Very Hungry Manatee [via Raphael Brion ] PS: I occasional blog about manatees at Occasional Manatee . More Videos of Cute Animals Eating Hamster Vacuums » Baby Sloths Eating » Tortoise Tries to Eat a Tomato » Tortoise Eating Buttercups » Chinchillas Eating Raisins » Corgi Dancing for Kibble » Manatee Eating Lettuce » Cats Drinking Water » Baby Bunny Eating a Flower » Cat and Dog Eating Watermelon » Cats Eating Yogurt » Guinea Pigs Eating Watermelon »

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What’s that frantic pitter-pattering you hear? It’s the sound of Sparky the corgi flailing his paws in the throes of kibble-derived excitement! Watch the video after the jump. The Best of Sparky Kibble Dancing [via @raphael_brion ] More Videos of Cute Animals Eating Chinchillas Eating Raisins » Manatee Eating Lettuce » Cats Drinking Water » Baby Bunny Eating a Flower » Cat and Dog Eating Watermelon » Cats Eating Yogurt » Guinea Pigs Eating Watermelon »

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Giga Pudding is a pudding-making kit by Japanese toy company Takara Tomy that outshines all other pudding-making kits for producing a bucket-sized, 20-serving mountain of crème caramel and for spurning a theme song so catchy that it’s been released as a single . Watch the video after the jump. [Warning: Inappropriate for those offended by images of cute food eating itself.] Japanese Giga Pudding Commercial Giga Pudding is available at Amazon.co.jp for ￥2,545 (about $28). See some great photographs of the Giga Pudding-making process at yoningurashi.jugem.jp . Related Video: Japanese Cheese Curry Cup of Noodles Commercial Video: Japanese Animated Suntory Beer Commercials Featuring Penguins (1980s) In Videos: Mameshiba, the Cutest Little Trivia-Filled Bean Dog in the World In Videos: Japanese Fanta Commercials

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The 15-member Bowen Bottle Beer Band plays songs with beer bottles, of course. If their rendition of “Do You Hear What I Hear?” sounds too good to be real, their FAQ gives some details on how they make it happen (because…it’s real). It doesn’t mention whether they get drunk after a successful performance though. Watch the video after the jump. ‘Do You Hear What I Hear?’ by the Bowen Beer Bottle Band [via Metafilter ] Related Video: How to Make a Hot Dog Flute Video: Ketchup Bottle Jam In Videos: Lego Beer Song In Videos: Japanese Artist Makes Music With Crispbread

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The folks behind Doodle Bread made this cute tutorial video to show you how to knead dough for their product (bread with a colorful shape in every slice!), but their instructions can be applied to all your bread dough kneading needs. Also, a tip for how to know when your dough is ready. Watch the video after the jump. 5 Ways To Knead Doodle Bread Related Bread Baking, In Pictures In Videos: Dogs Baking Bread Focaccia, the Easiest Homemade Bread What to Make with Leftover Bread

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Many things are probably more thrilling than watching thousands of pounds of pork skins transform from flaccid pink squares to puffy deep fried snack. But you just can’t look away—the conveyor belts and tubs full of pork pellets pull you into a vortex of meaty wonder. So , after the jump, watch this video from the History Channel’s Modern Marvels and you might wanna pop open a bag of pork rinds afterward. Or never again. Modern Marvels: Pork Rinds [via Buzzfeed ] Related In Videos: How Are Hot Dogs Made? Find Out (If You Dare) In Videos: How It’s Made—Bacon In Videos: How Candy Corn is Made In Videos: ‘How Croissants Are Made’

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Well, all my videos from this weekend related to events taking place…this weekend (as in, this past weekend). So my apologies in advance that this one and the ones to follow are slightly out of date, but, I hope, still relevant. On Saturday, after visiting both Little Cupcake Bakeshop and Ivy Bakery, I figured I’d hit the cupcake trifecta and stopped by Robicelli’s Gourmet Market, where we were cupcake judges at Cupcakepalooza in April. Little did I know that they were also doing movie cupcakes: Pretty in Pink ones for the 80’s prom that Brooklyn Based was holding. Yes, these are gone, but Allison Robicelli also talks about their Michael Jackson and Bea Arthur tribute cupcakes and what you can expect coming out of their kitchen. I have a few more photos on Flickr, and here are some to help you keep track of which cupcakes…

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Sky Full of Bacon ’s Michael Gebert posted this video of his visit to La Quercia in late May, but we haven’t blogged it yet, and like all his videos, it’s definitely worth watching. Says Gebert: Iowa fills the supermarkets with generic produce and meat… but a few people are trying to show that it can be capable of world-class cuisine, too. That’s the mission of La Quercia, whose prosciutto made in a suburb of Des Moines has been raved about by top chefs and food writers. The video, after the jump. Prosciutto di Iowa

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The Ross Sisters were a trio of singing, dancing, contortionist siblings who came to fame in the 1940s. What better way to celebrate the Fourth than by watching some of this great home-grown Texan talent sing about “solid potato salad”? For me, the words “solid potato salad” conjure up images of potato salad entrapped in quaking green Jell-o. Thankfully, there is no such thing. A quick search revealed that solid was a wartime expression for “great,” or “good.” They’re cute, they’ve got matching outfits, and they can put their legs behind their heads. Plus, I really think their outfits would be the perfect thing to wear to a picnic, pigtails and all. The video starts out so sweet with a little jingle about potato salad and from there … aieeeee! Those women in my yoga class have nothing on these sisters. Watch the Ross…

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From Recipes On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! Before you run out and grab all those burgers and hot dogs for tomorrow’s great Fourth of July cookout, let me tempt you with another great American tradition that’s great for the grill and revelers alike: pizza Although the high heat of the grill produces a truly excellent pizza, it’s a challenge to get a perfectly cooked crisp crust at the same time the toppings are ready, but after years of trial and error, I’ve developed a fairly foolproof way to get perfect pizzas every time. This requires a two-zone fire, with all the coals piled on one side of the charcoal grate, and a process of cooking the crust in stages. First you stretch the dough out to a personal-size pizza and place it directly over the coals, cooking it…

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From Recipes Let’s start the weekend right—with a cocktail recipe from Paul Clarke ( The Cocktail Chronicles ). Need more than one for the three-day? Hit up the archives. Cheers! For all its reputation as a warm-weather refresher, on a truly hot afternoon when you’re relaxing outside with the smoke from the grill blowing across the yard, a beer has a hard time keeping up. No matter how thick your beer cozy, by the time you reach the bottom half, the heat of the day has sapped the beer’s refreshing character right out of the bottle, leaving the rest of your drink tepid and disappointing. Fortunately, there’s this stuff called ice, and it has a wonderful way of keeping your drink cold even on the most sultry Fourth of July weekend. Pack a highball glass with big chunks of very cold ice, add a measure of something sharp, and leaven…

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There’s so much going on in Talk week to week that we almost can’t keep up. If you’re in the same boat, here’s a small selection of topics and responses that have piqued our interest this week. Ack! 4th of July Is Saturday! “When I do chicken for a crowd, I BBQ thighs on the bone. They are very moist and VERY forgiving as far as window of service goes. I also think they taste better. We're having a Crawdad boil with all the fixin's. We live in the middle of Oregon wine country and this is year three for the Crawfish Feed. Today on Tuesday we are in the false sense of control, Wednesday/Thursday will bring panic, followed by denial on Friday. Looking at anywhere from 60 to 100 people.” — NWcajun When It’s Hot… ” 100-cheers for ICE COLD beer! There'…

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If you haven’t noticed it, I figured I’d call your attention to our new “tweet spot” on the homepage of Serious Eats. The latest tweet from our Twitter stream now appears at the bottom of the upper right hand feature box. We use Twitter in a variety of ways, but if you’re not on Twitter yourself or are not following us ( and, really, why aren’t you?!? ), you may be missing out on the fact that it’s become a bit of a supplemental microblog for us. We often post links there that we’re thinking about blogging on the homepage or that, for whatever reason, may not ever appear on the homepage but are still interesting, funny, or useful. So hit our tweet spot, why doncha? And, of course, if you’re not following us on Twitter, what the heck are

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I am on Martha’s Vineyard, where pies seem to be baked on every corner. I can get my pie fix from Mrs. Blake’s, The Black Dog Bakery, Little Rock Farms, The Scottish Bakehouse, Fiddlehead Farm, The Old Stone Bakery, Just Pie, Morning Glory Farms, Garcia’s, and literally too many other places to mention. I happen to be partial to Mrs. Blake’s, because of her flaky crusts and her fruity, not goopy, fillings, but I am not slavishly devoted to her 8-inch round beauties. So faced with this plethora of pies this July 4th weekend I am going to embark on an admittedly gimmicky, some would say radical, others would say ridiculous and silly, one-day diet of just pie. Stay with me here. Let me do the math. According to the U.S. Department of Agriculture, a slice of apple pie, one-sixth of an 8-inch pie, has 280 calories…

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I buy free-range chicken, local apples, and strawberries only in season. But when it comes to desserts, whether or not they’re made from all natural ingredients couldn’t be further from my mind. After all, I grew up in the state that invented Marshmallow Fluff , on a steady diet of Pop-Tarts , Double-Stuff Oreos , and Hoodsie Cups . But lately, I’ve noticed a lot of “healthy” baking mixes on supermarket shelves. I was curious: how would they compare to standard versions? I decided to put Nature’s Path Organic Chocolate Chip Cookie Mix ($4.49) to the test. My suspicions about how good the cookies would taste were raised when, upon examining the box, I discovered that Nature’s Path also manufactures a hemp brownie mix (that’s like magic brownies, minus all the fun), and something called FlaxPlus Multigrain Pancake Mix . It all sounded just a bit too, well, earthy for me. Preparing the cookie…

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Welcome to the Weekend Cook and Tell round up. Last week we asked you to play sommelier by picking a bottle of wine for under $12 and making a meal that would pair well with it. Wine pairing isn’t always easy, but as usual we’ve gotten some inspired responses. Cold beer and barbecue are a match made in heaven, but have you tried a hearty Spanish red with barbecued pork ribs? Great combo, pksmash . Cassaendra and her husband aren’t big drinkers, but she delved into her stash to come up with this combination of sake and sukiyaki for this week’s challenge. Kalajo had all of the ingredients for this pork top loin roast with asparagus, spring onion, and butter lettuce in the CSA box. Paired with a white blend from Washington’s Maryhill Winery , this sounds like a wonderful summer dinner. A Finger Lakes Merlot from Fox Run Vineyards was an ingredient in the sauce for patoo ’s homemade …

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