The technical term for this is: Delicious.

Cooking beef to the right doneness, especially a wildly expensive cut like rib roast, while also tending to guests, ranks with kitchen anxieties like unmolding a tarte Tatin or killing a lobster. But Ann Seranne, a food consultant and the author of more than a dozen cookbooks, solved this problem back in the 1960s. Craig Claiborne wrote that her technique “is so basic, so easily applied and so eminently satisfactory in its results, the astonishing thing is it is not universally known.” As it still isn’t, I will reprint it here once more. Please tell all your friends the news, so that rib roast can finally have its no-knead-bread moment.

In the same spirit of the original coffee drink infographic from a few years ago, Plaid Creative describes the perfect pour, or as I like to call it, the citizen’s guide to fancy pants coffee drinks. At its root, its a series of pie charts where each wedge represents the percentage of ingredient in a given fancy pants drink. But the subtle stylings make it look so much more delicious, from the pattern fills out to the mug-like border.

baconbaconbacon:

Bacon Fruit Cups

Perfect for any party!

from instructables.com

via xocolate