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Did anyone happen to see the Designer Wedding Cake Challenge on the Food Network last night?? Some of those cakes were absolutely amazing! I can't begin to imagine how many hours of work were put into creating those. If you missed it, look for it in reruns - it was really enjoyable to watch

I have a fabulous recipe that I make: chocolate-covered candied matzah! It's so beyond delicious, although it's very sweet so be prepared I made a batch last night, although it has already been devoured by my coworkers so the next time I make some, I'll be sure to post a picture! If you want the recipe, send me a personal message - don't want to give away all my secrets!

I'm here and yes, the replies have been helpful, so thank you. I was kind-of hoping to get ideas other than street foods, as we have covered that in a previous episode. But I guess in other countries there really isn't much differentiation between fast-food and street food. Thanks, though!

I would love to see either Brown Sugar ice cream, or Peanut Butter and Jelly

I made my steak with the marinade last night and...YUM! Except this time I cooked the steak with some onions, which added an extra awesome flavor

I have a couple things I like to make when I don't have a lot of time (or am just plain lazy!): HOMEMADE PIZZA I take a store-bought tortilla and top it with tomato sauce (or pesto sauce, works just as well), sprinkle it with a little shredded cheese, and sometimes add some broccoli or onions or little mini-pepperonis. Pop it in the oven for 7-10 minutes and YUM. TUNA SALAD This is my own tuna recipe so be nice I use Bumblebee canned tuna (in water, I like it better). I mix the tuna with Miracle Whip, a spritz of lemon juice, and a teaspoon of relish (yum!). Then I put a scoop of tuna on top of a bowl of lettuce or mixed greens. Takes 5 minutes max. And sometimes there's nothing better than a frozen dinner!

Can anyone think of some 'forgotten foods'? Foods that used to be grown/cooked/baked in any culture, either died-off or were banned or lost popularity, and are now making their way back into gardens, kitchens, and restaurants.

Hey Chris - Your cake looks AWESOME. I wanted to post a general question to anyone who might read this. I live in NYC and have always wanted to learn the art of cake/cookie decorating. Does anyone know of any place in NYC that offers those types of classes? And for a relatively low price? Thanks

I love cooking (and eating!) steak, and decided to make a new marinade to try. I wasn't cooking for anyone else but myself at the time and decided that if it was awful, I was the only one who could complain! So...in a bowl, I mixed three parts worcestershire sauce and one part soy sauce (the 'part' size just depends on how big your piece of meat is), a tablespoon of A1, a tablespoon of brown sugar, and sprinklings of ground peppercorn, black pepper, and a tiny bit of salt. I mixed the marinade and then put it into a plastic ziploc bag along with the meat and made sure all of the meat was covered. I let it sit in the fridge for about an hour and a half and when I took it out and cooked it, it was DELICIOUS! Just thought I'd share a success story, since I'm a fairly novice cook!

I'm doing research for a project and an curious to learn about fast-food in other countries. Or even here in the states, fast-foods that are far from mainstream. Here, we have McDonalds and Wendy's and Taco Bell (and yes, I know some of those can be found in other countries as well), but if you were walking in a Peruvian village, or the English countryside, or the streets of Kyoto, what would be their equivalent of a fast-food joint? Has anyone traveled to another country and been tired and hungry and wanted a Big-Mac equivalent? If it wasn't available, where did you go and what did you eat? Is it something that might be available anywhere in the U.S.? Any help or ideas would be greatly appreciated

oh wow, thank you so much! i have a lot of good research materials, like their website and other sites that discuss the influences and ingredients of wagashi, but it would be really cool if i could find someone whose life centers around it - the passion is so interesting. ← I think you already received my personal email about the reply from Toraya. I sent another inquiry to Ikkoan, famous for its warabi mochi, and got a reply last night. It says that partly because they are in a busy season, they don't provide tours for first-time customers. ← oh that's alright. thanks so much for your help anyway!

oh wow, thank you so much! i have a lot of good research materials, like their website and other sites that discuss the influences and ingredients of wagashi, but it would be really cool if i could find someone whose life centers around it - the passion is so interesting.

Does anyone know of a good place in or around Tokyo where I can see types of wagashi (Japanese sweets) being made or speak to someone who specializes in the making of wagashi? I love that it is so much of an art form - and so delicious - and will be in Tokyo in the coming months, I would love to study this artistic delicacy. I was reading about the Toraya company...I know they have several boutique shops around Tokyo but do they actually make their foods there or is there a main factory? Thanks in advance!

i hate to sound ignorant but could you explain who she is? the website looks really interesting but i don't speak/read japanese so it's difficult to understand... thanks!