This is a killer way of thinking about food. 

The Beauty Of Microscopic Plant Seeds

Vincent Van Gogh painted sunflowers, and Claude Monet painted irises. Rob Kesseler paints seeds, only he uses electrons to do so.

Working with the Millennium Seed Bank, Kesseler takes scanning electron microscope images of plant seeds on the microscopic scale. He digitally paints them in order to bring out their unique physical and biological traits: Leafy wings that evolved to carry them aloft on the wind, spikes to hitch a ride on an animal’s coat, or a burly coat to survive a trip through the digestive system of a herbivore.

Check out more of his images at Co.Design or at his full Phytopic gallery.

(via jtotheizzoe)

This picture represents absolutely no functional purpose but it looks really cool to pour super-chilled air from a pot that was recently filled with liquid nitrogen on steaks you are searing. So there is that. 

Holy crap this is cool. 

Coldest

I am most impressed because it seem like the took this picture himself. 

(via otakugangsta)

My favorite part about train stations is Europe is that every train is going somewhere you have always wanted to go. 

(via apostrophe9)

This is a creative framework created by our friends Alex and Aki at Ideas in Food. I don’t believe in end all be all rules to anything but these are a fun frame work to look at a cooking creatively. I hope you enjoy and please read through their website or buy their book as both are equally inspirational and awesome. 

A real meal with marijuana in it. This feels like the beginning. Anyone interested with coming up with other refined ideas?

Interesting way to imagine service. How can we pour water for each other in new ways?

dutchdzine:

SCHENK

The carafe ‘Schenk’ (Dutch for ‘pour’) creates a totally different ritual to serving and pouring water. Inspired by the way the string is wound back on a kite, the bottle has specially placed handles.

Design by Bas van Raay | Vij5

(via coffeefingers)

I had a long conversation about the proper way to make snow flakes, once. It was predicated on the budding ice crystal falling between different temperature zones and densities of moisture. After two hours of engineering concepts, chemistry, and mostly nonsense with super cold liquid gases, it was concluded that it would be completely possible to grow ice crystals. The biggest issue we then found ourselves with was, what would we do with a box full of snow?

The colors of summer

(via on-display)