Snackshot Of The Day: Photos Of All Things Food & Drink From The Daily Meal

Taken on the corner of River and Newark Streets in Hoboken, N.J. This is an old sign for the Clam Broth House, a restaurant said to have originally been founded in 1899. The Clam Broth House closed mid last decade due to structural issues, but was reopened in 2010, only to close again and be replaced by a restaurant called Biggie's Clam Bar. Read more about the Clam Broth House.

The old-school orange punch buggy parked on East Cooper Avenue in Aspen, Colo., outside Johnny McGuire's has a huge pickle on it that says, "We Dill iver." Read more about Johnny McGuire's.

This photo comes from the line for food at Rubi's, a popular taco and quesadilla stand in Chicago's Maxwell Street Market. It's a riff on the "Keep Calm and Carry On" signs designed by  Ministry of Information after the outbreak of World War II. Read more about the signs.

Today's Snackshot comes from The Daily Meal's editorial director Colman Andrews, who took the photo recently (7/15) in Croatia."I noticed this ground-breaking concept for an eatery just outside the Ploe Gate on the northeast side of Dubrovnik, the picturesque walled city on Croatia's Dalmatian coast," Colman noted. "I wonder if the idea will catch on?" Read more about this photo.

Unlike the briny pickled herring you're probably used to, the matjes (fresh-caught) herring, are soft, wet, rosy, and actually quite unfishy. It's a summer delicacy celebrated in Denmark and Norway — immature fish caught and cured for just a few days. Russ & Daughters serves the mild herring tucked into a side-sliced piece of brioche baked by Hot Bread Kitchen, a nonprofit bakery in East Harlem. It's a simple sandwich, the herring covered very liberally with raw diced onions and cornichons that lend a welcome crunch and tang to the buttery fish, which disappears quickly into the other components. Read more about this photo.

Chef Lachlan Mackinnon-Patterson didn't invent the frico caldo, but given all the acclaim surrounding his version when Googling it, you'd think he had. Yukon Gold potatoes with onions and Piave (a cow's milk cheese made in the Piave River valley in the north of Italy) are crisped and laced with vinegary minced cilantro and dots of speck. The Denver Post noted Frasca's frico caldo one of its100 Favorite Dishes of 2011, and for good reason. To call this the best cheesy potato hash brown you can imagine might not convey the pleasurable eyerolling you get with each bite, but you get the idea.

In Japanese, "okonomi" is said to mean "to one's liking," though it tastes more "I'm Lovin' It" than "Have it Your Way." Scallion pancake with chicken fillet, cheese, and blended ketchup — Village Yokocho's cheese okonmi yaki actually doesn't sound like something you'd really like to eat. And when it's set down, it doesn't really even look like something you'd really like to eat.Then you dig in. Salty pancake, mouth-scalding creamy chicken, melted cheese, sweet ketchup — it's oily, it's sweet, it's so wrong. You shouldn't want another bite. You probably shouldn't take another bite. And yet, you do. Another. And another. And another. Suddenly, it's gone. Read more about this photo.

This photo of Perez was shot during a molecular mixed drinks demo at Brooklyn's Prospect Park during the much-ballyhooed Great GoogaMooga music and food festival. Read more about this photo.

The GutterGourmet a frequent contributor to The Daily Meal, once described the Ebinger's original as "an anomaly of physics, a magician baker's trick, the secret of which may well be lost to the ages."

Why? Unlike the sugary, dense, frosted buttercream that fills and tops cakes and cupcakes that are all the rave today, Ebinger's Blackout Cake eschewed frosting altogether. Instead, Blackout Cake was a quivering mass of chocolate pudding filled and topped with chocolate cake crumbs. The Entenmann's version, while not a dead ringer for the original, may still do enough, at least for a moment, to recall its pleasures. Read more about this photo.

There are two power moves at Swan. There's ordering the chowder and adding some jalapeño mignonette to it, and then there's ordering the off-the-menu crudo. Watch the jocular guys give each other a hard time (there's a reason we named them among the 60+ Coolest People in Food and Drink), while one delicately lays out thin slices of fish dressed with chopped onions, capers, and olive oil. Read more about this photo.

You've heard about the pizza at Bianco for good reason, but one of the great things about the pizza, and the restaurant in general, is its adherence to the proper presentation of good ingredients. A good example is the pictured creamy handmade mozzarella served with local tomato, basil and extra virgin olive oil. Caprese insalata has to be one of the most prevalent options on Italian restaurants around the world. Still, it's so easy to do wrong. Not so at Bianco. Simple ingredients speak for themselves. Read more about this photo.

Apparently, the Hard Rock Cafe doesn't deem Italy's famed lardo location and the tourism around it worth pursuing when it comes to ripping off their brand. I haven't been so I can't speak to what the Lard Rock Cafe in Colonnata is serving, but cured strips of fatback with rosemary, herbs, and spices from a hamlet that has been making it since Roman times make a pretty good case for just appreciating the riff. Read more about this photo.

You've heard about PEI mussels and oysters, perhaps even the potatoes and bluefin tuna (after a recent invitation to explore the culinary wonders of PEI, you'll hear more about some other great things happening on the island here on The Daily Meal). These roadside blueberries weren't for export — they were just being sold on the honor system on Veterans Memorial Highway 2 by Souris on the south shore of PEI, but they sure tasted good. Read more about this photo.

What is the McRib? According to a Maxim article quoting Rob Cannell, director of McDonald's U.S. supply chain, "The pork meat is chopped up, then seasoned, then formed into that shape that looks like a rib back. Then we flash-freeze it. The whole process from fresh pork to frozen McRib takes about 45 minutes."

That McRib pork patty is completely coated with McRib sauce (identifiable ingredients include: corn syrup, tomato paste, vinegar, molasses, natural smoke flavor, spices, onion powder, garlic powder, chili pepper, beet powder), and hen topped with pickle slices and slivered onions. Read more about this photo.

Cuz is outside Bridgetown, just off Highway 7 in the parking lot next to the beach at Needham's Point before you climb the hill to the Barbados Hilton. It's just a little shack, but this is a fish sandwich with a following. Beach bums, locals, taxi drivers, kids off from school, they all line up for Cuz's blue marlin sandwich. The sandwich consists of salt bread, lightly pan-seared blue marlin, tomato, lettuce, and pickle, with an option of either a fried egg, or cheese. You put the sauces on: mayonnaise, barbecue sauce, and, of course, Scotch bonnet sauce. Read more about this photo.

Normally a fried Kumomoto oyster would likely corner your attention, but the mesmerizing sphere of glittering squid ink bubbles set atop it is a real scene-stealer. It will certainly give pause, but if you're lucky enough to sit down to omakase at O Ya it will be just one otherworldy-looking dish in a parade of beautiful, distinctive courses prepared at Tim and Nancy Cushman's acclaimed Leather District restaurant. Read more about this photo.

In recent years, the feast has gotten attention for some of the street food going upscale. But there's something about the old-school New York Italian-American street food and the people who prepare it that while touristy, certainly does hold a important place in the heart. Case in point, the braciole sandwich. Hey, how's your braciole? Read more about this photo.

Although the menu may be limited, the restaurant packs a punch when it comes to its homemade pizzas. Diners choose from only five pizzas, all around $20, plus a special pie, Apollonia, made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salmi, extra-virgin olive oil, basil, garlic, sea salt, and black pepper, that's only available on Saturdays. This margherita (taken 11/5/2011) is one of the best renditions of Neapolitan-style pizza in America, enough for it to have been included in The Daily Meal's list of 35 Best Pizzas in America 2012.Read more about this photo.

Bay Area meat purveyors 4505 Meats had two stands set up at Outside Lands, with a crew headed by owner Ryan Farr. Well deserved, as they were one of the most talked about vendors that weekend. These crispy fries were topped with garlic and lemon parsley aioli. They served as an ideal side dish to the juicy cheeseburger also on the menu, not to mention something hot on a chilly San Francisco evening in August. Read more about this photo.

The pictured tomato and watermelon salad with goat cheese and Pedro Ximénez was the first course of a lunch hosted (9/12/2012) by acclaimed chef José Andrés, the ICC's new dean of Spanish Studie, who said he was humbled to join André Soltner, Jacques Pépin, Alain Sailhac, and Jacques Torres as a dean at the school. Read more about this photo.

At Homeroom, co-owners Allison Arevalo and Erin Wade's macaroni and cheese shop in Oakland, Calif., they use artisanal cheeses from local cheesemakers. Photo editor Jane Bruce on the mac and cheese: "Every bite is warm and gooey, just the way perfect mac and cheese should be." Read more about this photo.

Having been a vegetarian for around nine years, it's rare that I crave meat, but sometimes the idea finds itself in my head. There's something about a tube of meat, or "meat," cradled in a warm bun that's hard to resist. That's where the vegan sausage from Rosamunde comes in. This shot was taken in San Francisco, but they have sinced opened a Brooklyn location which is great news for me. Read more about this photo.

This Snackshot comes to you from New York City's Doughnut Plant. New Yorkers love doughnuts, or as I like to call them, dessert bagels. We're constantly arguing over who makes the best doughnut in the city. The way I see it, they're all good, so why choose only one? Don't dough-scriminate, enjoy all the fluffy goodness this city has to offer. Read more about this photo.

This mouthwatering lobster roll comes from east coast favorite, Luke's Lobster. Pieces of fresh Maine lobster cradled in a warm and buttery (oh so buttery) bun is an irresistable meal. If any food could ever be called perfect, this is it. Luke's can be found in Washington, D.C., Bethesda, Maryland, and NYC. Typically lobster rolls are associated with summer, but I, for one, think these gems should be adored year round. Read more about this photo.

Every October in Ohio the third weekend of October means one thing: the Circleville Pumpkin Show. It's the best of midwestern tiny-town charm, fair foods, and the best pumpkin pie you'll have all season. Pumpkin pie is just the tip of the iceberg. Throughout the festival you can find pumpkin pizza, pumpkin sloppy Joe's, pumpkin doughnuts, even pumpkin soda. In this photo, I'm about to be served a mound of bloomin' potatoes doused in nacho cheese, probably to be followed by a ride on the ferris wheel. Read more about this photo.

The photographer, Jessica Chou, says, "In a moment of music festival food done right, the dirty hot dog gets revamped by Chicago hot dog purveyor Franks n Dawgs. At Lollapalooza 2012 (known for a food line-up organized by Graham Elliot), the 'artisanal cheap eats' restaurant served up truffle fries to hungry festival goers, as well as the Chicagoesque, a classed-up version of the Chicago dog with caramelized onions, cherrytomato relish, and pickles." Read more about this photo.

There isn't much better than an in-office happy hour in the middle of the week. The folks at Bulliet Bourbon stopped by The Daily Meal office to mix up some cocktails to get us through the week. The drink pictured here is the Tom Bulleit Collins, aptly named for Tom Bulleit, the founder of Bulleit Bourdon. It's a combination of Bulleit bourbon, fresh lemon juice, simple syrup, soda water, and garnished with a Maraschino cherry and an orange slice. Read more about this photo.

Emily Jacobs of Sage Recipes says, "Halloween is one of my favorite holidays. When I was young, I used to love getting dressed up to go trick-or-treating around my neighborhood...Now that I am a little too old to go around to my neighbors asking for candy, I love to make my own Halloween treats! The cakes are spiced with cinnamon, nutmeg, and other pumpkin pie spices. Mini Halloween cakes are perfect for a party or get together because each person can have their own little dessert." Click here for the recipe. Read more about this photo.

There comes a time in life when everyone needs to call in sick, go to McDonald's mid-morning, order something off both the breakfast and lunch menus, and then probably just get sick for real. Here you have the Big McCarbMac. It's the classic Big Mac, with fries in the middle, and everyone's favorite grease rectangle, the hash brown. Smash it down with all your body weight, and it'll likely still be six inches tall. Good luck.

Breakfast doesn't get much better than the perfect everything bagel. There's a certain science to the ratio of seeds, and a toasted one, with cream cheese, coffee, and orange juice is the best way to start the day. This particular bagel is from Brooklyn Bagel and Coffee Company in Astoria, Queens. Of course, coffee and orange juice not pictured.

Today's Snackshot is of 72-hour braised short ribs and horseradish mashed potatoes with turnips, which were served by Michael Mina at the Cook Taste Eat crew party at Minas home in Nicasio, Calif. The party was celebrating the launch of Cook Taste Eat, Minas new food website where the San Francisco chef (and guests like singer Michelle Branch) teaches viewers how to make gourmet meals in step-by-step videos.

Today's Snackshot is of a recipe from a member of The Daily Meal's Culinary Content Network, Sage Recipes. Emily Jacobs says of chili, "The real deal Texas chili apparently does not have beans I just learned this last week from watching [Top Chef]... Im not sure if this recipe is exactly how Texans would make their chili, but I thought it was a pretty good first try for a California girl!" You can find the recipe for her chili and cornbread here.

Today's Snackshot is of an original Daily Meal recipe for beef stew. The creator of the stew describes it as "a super meaty beef stew that has more of a clear broth than the gravy-like Dinty Moore version. If you like the broth a bit thicker, toss the cubes of beef in flour before browning. Crock-Pot temperatures vary I find that the smaller Crock-Pots are often hotter than the large ones, which this recipe was scaled for originally, but as always with beef, low and slow makes it the most tender."

Today's Snackshot is from The Daily Meal's coverage of the Tony Awards after-party. These blueberry-topped mini cheesecakes, along with 1,200 mini cupcakes, were prepped starting at 6:30 a.m. the day of the party. The party was an extravagant soire held at The Plaza Hotel, with different stations for various types of food and a bustling kitchen preparing for hours prior to the event.

Today's Snackshot is of an original Daily Meal recipe for spiced peach pie. This authentic Southern recipe comes from Ali Rosen, who says, "This recipe is a twist on the classic peach pie. The ginger, cardamom, and cranberries take the summer staple into fall." Make this pie for Thanksgiving and your guests might want to skip the turkey.

Today's Snackshot is of a cinnamon roll from Doughnut Plant in New York City. It's hard not to love a dough spiral lined with sweet cinnamon and dripping with creamy icing. This cinnamon roll comes from New York City, but if you can't make it to the Lower East Side or the Chelsea Hotel, swing by the Japan or Korea locations.

Today's Snackshot was taken at The Water Club in New York City while talking with head chef Aaron Bashy about how to cook lobster. Common practice when cooking lobster at home is to drop it in boiling water while the lobster is still living. But in this video, Bashy explains that the best way to cook lobster is to score it first, thus killing it before dropping it into the water.

Today's Snackshot was taken during the cooking marathon that is Thanksgiving. Cranberry sauce is a holiday staple, and arguably the simplest dish of the meal to make. Typically made with cranberries, water, sugar, and lemon or orange zest, all brought to a boil, a little bit on the side of your plate makes all the difference. It's the sweet that complements the savory of just about everything else on the table.

Today's Snackshot is of a raspberry bombolini from Bombolini, an Italian pastry shop on the Upper West Side of Manhattan. A bombolone is a classic Italian filled dessert. The name of the dessert comes from the Italian word for bomb, and is often thought of as a "calorie bomb." I see it more as a round ball of perfection stuffed with happiness and joy.

Today's Snackshot is of a plate of homemade cornbread muffins. Even if you weren't raised on cornbread, there's still something so comforting about biting into a warm corbread muffin fresh out the oven. They're easy to make, and even easier to spice up by adding jalapeo or berries, or more likely, bacon.

Today's Snackshot is of a burger and fries from classic California mainstay, In-N-Out Burger. In-N-Out has classic burgers on offer, but those in the know can order off the secret menu, which includes the 3x3 Cheeseburger pictured here. If that's not enough, they also offer The Quad, a four-patty burger. The fries seen here are "animal style," off the secret menu, meaning an order of fries piled with their special sauce, grilled onions, and cheese. Read more about this photo.

Today's Snackshot is of chocolate-covered strawberries being prepped at the Tony Awards after-party. Whether you're making these for a party, or for a night in with some rom-coms, these chocolate-covered strawberries are everyone's favorite dessert. They're bite-sized, healthy (because it's a fruit, right?), and covered in chocolate. So grab your Snuggie, My Best Friend's Wedding, a bottle of merlot, and a batch of chocolate-covered strawberries, and your weekend plans are made! Read more about this photo.

Today's Snackshot is of baked brie. It comes from a contributor, Adrienne Smith. She says, "Cooking baked brie is easy as pie easier, really. Don't worry about the syrup and brown sugar being too sweet. The creamy brie actually cuts through the sweetness. Any cracker makes a good accompaniment, but the blend of pastry, melted brie, and all-fruit jam makes for a mighty tasty bite on its own, too." Read more about this photo.

Today's Snackshot is of a bowl of homemade roasted red pepper hummus. Hummus is sort of a grocery shopping staple there are so many varieties of delicious flavors at Trader Joe's, it's hard not to grab a tub for a quick snack. Hummus is one of the easiest snacks to make at home, though, and it's as customizable as you want. Throw chickpeas, olive oil, tahini, salt, and whatever else you want to jazz it up, into a food processor and blend. Read more about this photo.

Today's Snackshot is of rack of lamb au poivre. It comes from contributor John Park. He says, "I recently attended a wine tasting dinner at The Landing Restaurant in Smith Mountain Lake, Va. One of the featured dishes was this Border Springs Farm Rack of Lamb au Poivre prepared by chef Bruno Silva. Perfectly grilled, moist, and super flavorful. The sauce brings the dish together nicely." Read more about this photo.

Today's Snackshot is of a tray of homemade chocolate chip cookies. Baking is best in the winter eating fresh-baked cookies while the snow falls and you're sipping on a mug of hot cocoa is one of the only things that makes freezing temperatures bearable. Plus, with a hot oven warming the house, you'll save money on your bills (not really, don't take my financial advice). Read more about this photo.

Today's Snackshot is of no-bake lasagna from contributor Gina Rau. She says, "The end result was beautiful, full of flavor and easy to make. We all enjoyed it and will continue to even after tomato season. It certainly looks (and tastes) very different from my mothers lasagna, but I like this method of making lasagna just as much, especially on a busy weeknight." Read more about this photo.

Today's Snackshot is of the 20-layer crepe cake at The New York Palace Hotel in New York City. Last night, The Daily Meal hosted a finale party for everyone's favorite television show, admittedly or not, Gossip Girl. Like any good finale party, the champagne was flowing, every trace of food triggered a Gossip Girl memory, and we all cried at the end (not really). Instead of thinking about Gossip Girl being Dan Humphrey (what?!), I'm thinking about the light and fluffy layers of the crepe cake. Read more about this photo.

Today's Snackshot is of a chef at the Tony Awards after-party preparing ravioli in Todd English's Plaza Food Hall at New York City's Plaza Hotel. Ravioli is a perfect comfort food, but a little intimidating to make at home. After watching this woman prepare it, I'm not any more ready to attempt it. Cutting perfect squares from a long sheet of homemade pasta is nothing short of an art form. It takes real skill to delecately divide the pasta, fill, then seal. Read more about this photo.

Today's Snackshot is of gingerbread men from contributor Emily Jacobs. She says, "To decorate these little guys, be creative and visit the candy shop to get a variety of different candies. I used mini M&Ms, chocolate sprinkles, gum drops, mini chocolate chips, raisins, Red Hots, and licorice. For the icing, use store-bought or mix confectioners sugar with a little water until it becomes a piping consistency." Read more about this photo.

Today's Snackshot is of a ready-to-eat lobster at The Water Club in New York City. Lobster is the type of meal to be enjoyed on a special occasion. We all wish we could have lobster every day, or once a week, or even once a month, but I personally think it just tastes better when you're celebrating something. You still have a couple days to plan an extravagant New Years dinner, so bust out the ol' "for emergencies only" credit card, and make a reservation for a lobster dinner. Read more about this photo.

Today's Snackshot is of the sign near the Monsieur Singh stand at the 2012 Vendy Awards. Monsieur Singh is a cart in New York City that sells lassi drinks and pops. Unfortunately, you can only get their treats during the warm months, but it's worth the wait through the winter. Don't believe me? As they say, "Call a random Indian." Read more about this photo.

Today's Snackshot is of french fries from Shake Shack. I came across this image on Flickr, and couldn't resist posting it. The perfect krinkle of the fries is captured amazingly in this image. Shake Shack was born out of a small cart in Madison Square Park in 2001, and has now grown to having multiple locations around New York and the country, as well as in the Middle East, and later this year, London. Read more about this photo.

Today's Snackshot is of blood oranges. "Finally, winter is here!" is not something people typically say, unless you're a fan of the blood orange. Then, like me, this is your favorite time of the year. They're only in season for a short time, and you can't find them out of season (and why would you want to anyway?). Blood oranges are not only deliciously sweet but beautifully crimson-colored on the inside. Read more about this photo.

Today's Snackshot is of chefs prepping soup at a gala in Columbus, Ohio. The Short North Gala celebrates local business owners in the Short North Arts District of the capital city. The food is provided by nearby favorites such as Rigsby's Kitchen, DeepWood, and Marcella's, with the chefs on hand making their specialties. Of course, once the food is served and the bellies are full, the chefs are brought onstage to be introduced and appreciated. Read more about this photo.

Today's Snackshot is of a cocktail demo at The Great GoogaMooga. Liquid nitrogen was being added into the cocktail, causing a billow of smoke to rise from the mixture. Because the photo was taken of the mirror above table, the smoke seems even larger and cloud-like than it is. Liquid nitrogen has been a hot trend in the bartending world as of late, but has mixology jumped the shark? Read more about this photo.

Today's Snackshot is of buckeyes. Buckeyes are a chocolate and peanut butter dessert inspired by the nuts of the buckeye tree, the official state tree of Ohio. Buckeyes are made by mixing peanut butter, butter, confectioners' sugar, vanilla extract, and a little salt, and forming small cookie-dough like balls. Chill the balls, then dip in melted chocolate and chill again until chocolate has hardened. Show your Ohio pride with these bite-sized desserts. Read more about this photo.

Today's Snackshot is of Grand Traverse Pie Company's ABC Pie. That's, apple, blueberry, and cherry. Woah. We're celebrating National Pie Day (that's right, the best day of the year) with this "extreme combination of all pies into one pie" pie. Grand Traverse Pie Company is a Michigan-based pie maker who prides themselves on their delicious pies made entirely of Michigan produce. As an Ohioan and Buckeye fan, I'm not allowed to say I like anything from the state of Michigan, but I mean, it's pie. Read more about this photo.

Today's Snackshot is of lobster thermidor. I'll admit I'd never heard of the dish until I noticed that today is Lobster Thermidor Day (!). Lobster thermidor is a mixture of everyone's favorite things: cream, butter, Parmesan cheese, wine, and lobster, all stuffed into a lobster shell. Thick and creamy, it's like mac and cheese but with lobster instead of macaroni. I imagine the creator's thought process going something like this: "Hmm how can I improve mac and cheese? Impossible... unless ...lobster!" Read more about this photo.

Today's Snackshot is of a cup of Irish coffee from the Buena Vista Caf in San Francisco. The Buena Vista Caf is credited for being the establishment to introduce Americans to Irish coffee. San Francisco columnist Stanton Delaplane first encountered the drink in Ireland. Upon his return to America in 1952, he enlisted the help of Buena Vista owners Jack Koeppler and George Freeberg to recreate the drink. Many hours of experimentation led to perfection, and they still serve the same recipe today. Read more about this photo.

Today's Snackshot is of blueberry pancakes. I made a batch of blueberry pancakes this weekend in honor of National Blueberry Pancake Day (which is actually today), and while they didn't turn out to be the most attractive pancakes, they were still delicious. While chocolate chip pancakes get all the credit for being the best pancake variation, I think blueberry deserves to be at the top of that list. Read more about this photo.

Today's Snackshot is of a huge pile of nachos. The Super Bowl is approaching fast; today is the Super Bowl Media Day, as well as National Corn Chip Day. The latter got me thinking about nachos. If you're hosting a Super Bowl party, nachos are a must. Not just nachos, but a giant mound of melty, multi-layer, crunchy nachos. Try including multiple types of cheese, beans in addition to (or instead of) meat, and the always crowd-pleasing guacamole. Click here for your ultimate guide to nachos. Read more about this photo.

Today's Snackshot is of an almond croissant from O&B Artisan in Toronto. O&B Artisan is a part of O&B Canteen, a grab-and-go lunch and dinner spot that's part of the Oliver & Bonacini Restaurant Group. O&B Canteen is located in Toronto's entertainment district in the TIFF Bell Lightbox. It's a great place to stop in for a quick sandwich or salad, dine-in or carryout. In the summer months, you can enjoy their outdoor patio. Read more about this photo.

Today's Snackshot is of the tag of a tea bag. Today, Jan. 31, is the last day of National Hot Tea Month. There are numerous ways to celebrate National Hot Tea Month: Earl Grey, oolong, chammomile, loose leaf, or tea bag. Hot tea with a little lemon and honey is a common cold remedy, especially at this time of year when everyone is sniffling and coughing so much. My prefered throat-soothing remedy? Definitely a hot toddy. Read more about this photo.

Today's Snackshot is of baked Alaska. Baked Alaska is a classic dessert made of sponge cake topped with ice cream, surrounded by meringue. Then, the dish is baked for a short time, just enough to harden the meringue, but not long enough for the heat to reach the ice cream. Classic New York City restaurant Delmonico's is credited as being the creator of baked Alaska back in 1876 as an homage to America's newest acquired state. Read more about this photo.

Today's Snackshot is of a cheeseburger from Gott's Roadside in San Francisco. Today is the day after the Super Bowl, and if there's anything more American than watching the Super Bowl (whether it be for the game, the commercials, or Beyonc), it's being hungover the next day. There were two things on my mind this morning: tonight's episode of The Bachelor, and grease. For breakfast, a greasy egg sandwich, for lunch greasy pizza, and for dinner a greasy cheeseburger. Great, now I'm drooling all over my keyboard. Read more about this photo.

Today's Snackshot is of a cup of tomato soup from The American Grilled Cheese Kitchen in San Francisco. Served at both of The American Grilled Cheese Kitchen locations, South Park or the Mission, this soup is perfect for a February evening. Try it with one of their many grilled cheese options. I've got my eye on the Mac and Cheese Grilled cheese, which is exactly what it sounds like, or the Mushroom Gruyre, with fontina, Gruyre, roasted wild mushrooms, roasted potatoes, melted leeks, caramelized onions, and thyme butter on levain. Read more about this photo.

Today's Snackshot is of a lobster roll from Woodhouse Fish Co. in San Francisco. The Bay Area is known not only for its Mexican food, but also its seafood (a must-have on any visit is clam chowder, especially in a bread bowl). The lobster roll from Woodhouse is just one of many options there; try the oysters, the Dungeness crab, or the catch of the day, fresh daily. To drink, San Francisco brewery Anchor Steam is on offer, along with riesling from Santa Barbara winery Radog. Read more about this photo.

Today's Snackshot is of a bagel... a rainbow bagel. What the hell is that, you ask? Good question. There were rumors of this so-called "rainbow" bagel, served at The Bagel Basket in Manhattan, floating around the office. How could such a bagel exist? Why would anyone make something so stupid? I mean, look at it. It looks like a bagel, one of the most glorious things on this Earth (especially on a Friday morning), is on its way to Burning Man. Or maybe it just got destroyed in a paintball match with its superior cousin, everything, or sesame. Either way, get this thing out of my face. Read more about this photo.

Today's Snackshot is of hot cocoa with homemade marshmallows. If you're going to be snowed in (as many of us in the Northeast were this weekend), be sure to stock up on supplies. A shovel or sidewalk salt are helpful, but what you really need is milk, chocolate, and marshmallows for hot chocolate. Maybe a little Baileys couldn't hurt either. Read more about this photo.

Today's Snackshot is of a piece of king cake. King cake is a staple of any Mardi Gras celebration. Whether you're partying in The Big Easy or hosting your own shindig at home, king cake is a must. Inside every king cake, a tiny plastic baby is hidden, and whoever finds the baby in their slice is responsible for hosting the party the following year. A basic king cake is a ring of dough with icing and yellow, green, and purple sprinkles. Read more about this photo.

Today's Snackshot is of a pickleback. A pickleback is simply a shot of whiskey, chased with a shot of pickle juice. I know it sounds gross, but it's actually a perfect combination. For my first pickleback experience, I was neither a fan of whiskey nor pickles, and I still loved it. The shot pictured comes from The Grove in Toronto, but picklebacks can be found in most bars, though are more commonly ordered in the divey ones. Read more about this photo.

Today's Snackshot is of red wine. This weekend we celebrated National Drink Wine Day. We toasted the presidents with a glass of merlot, chardonnay, and ros. Whether you prefer Dom Perignon or the artist formerly known as Two-Buck Chuck, pour a glass, or five, and celebrate this most amazing of holidays. If you're more of a white wine fan (who also hangs out at sports bars), take advantage, for this is the only day of the year you will be forgiven for ordering a pinot grigio during the game. Read more about this photo.

Today's Snackshot is of red velvet cake. Red velvet cakes tend to vary quite a bit; most use red food coloring to get the classic hue, while some chefs will use beet juice for a healthier version. Also, traditional versions are made with cream cheese frostings, but some chefs choose to use regular buttercream frosting. Whichever version you prefer, this dessert is irrestitable to almost anyone because of its devilish color and soft sweetness. Read more about this photo.

Today's Snackshot is of a donut and coffee from The French Laundry in Yountville, Calif. The French Laundry was the first restaurant from esteemed chef Thomas Keller and it placed first on the list of The Daily Meal's best restaurants in America for 2013. Also included on the list are New York favorites like Le Bernardin (which took the top spot in 2012) and Per Se and a Michael Symon spot in the underestimated city of Cleveland, Ohio. Read more about The Daily Meal's list here. Read more about this photo.

Today's Snackshot is of radishes. You'll find this crisp, delicious root vegetable at your local farmers' market, alongside other root vegetables, in the colder months of the year (or in the spring, as there are winter and spring varieties). Try adding raw radishes to sandwiches or salads, or roasted with a little olive oil, salt, and pepper. Read more about this photo.

Today's Snackshot is of a classic margarita. Happy Margarita Day y'all! Ignore the fact that it's February and you probably have a puffy coat on, or within 10 feet of, you. So what it's windy as hell and probably less than freezing? Don't let the weather man get you down. Grab your tequila and Triple Sec and lime and salt and kitchy margarita glasses, turn the heat way up, and look at pictures of the beach. Close enough, right? Read more about this photo.

Today's Snackshot is of a bowl of New England clam chowder. You're probably all like, "Um, what is that? It's not even in a bread bowl, geez." While the Bay Area may have popularized the chowder in a bread bowl carb-attack, let's not forget it's called New England clam chowder for a reason. In its place of origin, the Northeast, the dish is classically served in a non-edible bowl with oyster crackers. Personally, I'd eat clam chowder out of a ceramic bowl, a glass bowl, a bread bowl, or basically anything for that matter. Read more about this photo.

Today's Snackshot is of a piece of Pistachio Buttercream-Layered Chocolate Cake from Andrs Confiserie Suisse in Kansas City, Mo. This traditional Swiss confiserie (the French word for confectionary), began in 1955 when Andr and Elsbeth Bollier immigrated to Kansas City. Their goal was to open a shop that sold delicious desserts made of all-natural ingredients. Andr's employs three generations of Bolliers at three locations, two in Kansas and another in Denver, Colo. Read more about this photo.

Today's Snackshot is of a pint of strawberries. Strawberries don't come into season until spring or early summer, but National Strawberry Day falls in February. Maybe they're just trying to get us excited for strawberry season? Well, mission accomplished. Strawberries are great for breakfast with yogurt, granola, and a mix of other berries; in dessert to add a bit of freshness; or in salads for extra sweetness. Read more about this photo.

Today's Snackshot is of a peanut butter and bacon burger. There's no better way to celebrate National Peanut Butter Lover's Day than by experimenting with new ways to use it. There are so many photos out there of peanut butter cookies, cupcakes, and all kinds of other desserts, but the peanut butter bacon burger is the perfect combination of sweet and savory. Read more about this photo.

Today's Snackshot is of a gooey cheeseburger from Five Guys. Sure, the bun is a little smushed, but just look at that melty cheese. There's something about this burger that is irresistible. Some people see Monday as a way to eat healthy to make up for their weekend mistakes. On the other hand, Monday is a day of recovery and rejuvination. So go ahead, eat that greasy burger and attack the week. Read more about this photo.

Today's Snackshot is of a bowl of everyone's favorite snack, cheese doodles. Those puffy, crunchy, ever-so-slightly curled pieces of processed corn product dusted with "cheese" are irresistible. If you're lucky, you'll find them at your local bar as a free snack. Cheese doodles, brand specifically called Cheez Doodles, are a product of Wise Snacks, and come in flavors such as BBQ, ranch, and white Cheddar. Read more about this photo.

Today's Snackshot is of the Cool Ranch Doritos Locos taco from Taco Bell. We got a sneak peak of the most sought-after item a couple of weeks ago, but today is the day it'll be available at Taco Bell locations around the country. The original Doritos Locos taco, released almost exactly a year ago, became a sensation with, well, everyone. It was only a matter of time until people started wondering when we'd get another flavor option, and the day has arrived for Taco Bell and Doritos to renew their vows. Read more about this photo.

Today's Snackshot is of a bowl of Cocoa Pebbles. Sugary cereals aren't the best way to start the day, but if you're looking for a special treat for the kids, a fun cereal is always a winner. For your next birthday party, try having a cereal bar. Kids can mix and match different flavors and colors. Be sure to set a limit, though, or the sugar intake could be too much. Plan some outdoor games to release the sugar rush. Read more about this photo.

Today's Snackshot is of a bowl of French onion soup. French onion soup is the perfect rich soup for a cold winter day. It's typically made with onions, white wine, beef stock, and Gruyre. For a vegetarian version, use vegetable, not beef, stock and red wine instead of white wine. The secret to getting richness without the beef stock is a cup of coffee. The melty Gruyre is really the best part, though. Read more about this photo.

Today's Snackshot is of a macchiato, a coffee drink made with espresso and milk. There are two different types of macchiatos: an espresso macchiato or a latte macchiato. An espresso macchiato is espresso with a splash of milk, and a latte macchiato is steamed milk with a splash of espresso. The word macchiato literally means "stained" or "marked," as in the milk is stained by the espresso or vice versa. Read more about this photo.

Today's Snackshot is of a homemade muffaletta. A muffaletta is a sandwich made from bread of the same name that's topped with various types of dried meat (salami, ham, pepperoni, mortadella, and capicola), marinated olive salad, Swiss, and provolone cheese. Traditionally, a muffaletta is served cold, but some places will toast the sandwich to soften the provolone. The original muffaletta was reportedly served at Central Grocery in New Orleans. Read more about this photo.

Today's Snackshot is of colcannon. St. Patrick's Day is right around the corner, so start researching your Irish food and drink to be ready for the big day. Colcannon is a traditional Irish dish that is basically fancy mashed potatoes. In the version seen here, it's made with kale. In Ireland, colcannon is served year-round, frequently on Halloween. Read more about this photo.

Today's Snackshot is of a carrot cupcake garnished with bacon shamrocks. The creator of this genius idea, Teresa Foskey, says, "Well, since I made Bacon Hearts for Valentines Day I thought I would see if I could make bacon shamrocks. I think they turned out ubber cute. I only stuck them in this carrot cupcake to show you that they do stand up, although they are fragile." Read more about this photo.

Today's Snackshot is of meat lasagna. On National Tomato Sauce Day, you can celebrate in a variety of ways. Pizza, pasta, and lasagna are just a few dishes you can make with tomato sauce. Making tomato sauce at home is easy, and a more tasty alternative than buying it in a can or jar. Lasagna is such a versatile dish, too. Try experimenting with different vegetables, or using ricotta cheese. Read more about this photo.

Today's Snackshot is of Caramel Delights and Samoas. Girl Scout cookie season is over. GASP. It's time to go back to a life of boring old chocolate chip cookies that are never quite as good as you remember, or you can be forever disappointed and buy Chips Ahoy! (because... gross). Maybe your mom can make you some? No, she can't because you're a grown adult. Surely, Girl Scout Cookie season will be back before you know it, but rest assured, the price will likely have gone up yet again. Read more about this photo.

Today's Snackshot is of a burnt orange macaron from Cacao Fine Chocolates in Melbourne, Australia. Today is Macaron Day in New York City, but I'd rather be celebrating in Australia with this macaron made of caramelized orange with milk chocolate and Grand Marnier filling. The chefs at Cacao won Melbourne's Best Macaron in 2010 with their Caprese macaron (a strawberry and tomato macaron with a hint of fresh basil), so I trust any of their offerings will be delicious. Read more about this photo.

Today's Snackshot is of a cupcake topped with edible butterflies. As winter is starting to fade away, we're getting ready for spring in every way possible. Now is the time you'll start bringing out the bright colors and hosting parties. Not only are these butterflies a cute, springy addition to a plain cupcake, but they're also edible. This design is simple and elegant and will be sure to impress all your guests. Read more about this photo.

Today's Snackshot is of a seder plate. The seder, or symbolic Passover meal, is typically held on the first and/or second night of Passover. The seder plate has foods on it that represent various parts of the Passover story. It includes marror, or horseradish, which is to remind Jews of the bitter slavery in Egypt, and a lamb bone to represent the sacrifices offered. Karpas, or parsley, gets dipped in salt water to represent the tears, and charoset represents the brick and mortor the Jews used to build the pyramids in Egypt during slavery. Read more about this photo.

Today's Snackshot is of a spinach and mushroom quiche. Quiche is a great egg dish to make for breakfast or dinner. It's so versatile because you can use almost anything as your filling. Any variety of vegetables are good for quiche, and you can spice it up with bacon or a good smoked cheese. Just mix your filling with eggs and milk, and bake in a pie crust. Try making quiche if you're craving breakfast for dinner. Read more about this photo.

Today's Snackshot is of paella, a traditional Spanish dish. There are many varieties of paella, including seafood paella, pictured here. A variety of seafood is used in seafood paella, such as mussels, shrimp, crawfish, and lobster. Sausage, specifically chorizo, is also a common ingredient in paella. A staple of authentic Spanish cuisine, paella is made in a large pan and seasoned with saffron. Read more about this photo.

Today's Snackshot is of squid on a stick in Shanghai. When traveling through China, you'll often see a variety of foods on a stick. As opposed to corn dogs or ice cream (the types of foods you'll see on a stick in America), Asian cities offer a wide variety of meat and fish options. You'll also see bugs, birds, seafood, and even seahorses served up on a stick. Travel with an open mind, and try them all. Read more about this photo.

Today's Snackshot is of Easter eggs. Easter is coming up, and there are lots of things to plan Easter brunch, the Easter egg hunt, decorating eggs, and Easter dinner are all important aspects of the day. To decorate Easter eggs, first hard-boil them, or you can blow the insides out by poking a hole on either end with a needle. You can use food coloring and crayons to draw directly on the egg, seen here. Read more about this photo.

Today's Snackshot is of the beer poet at Safeco Field. This legendary vendor serves beer to Mariners fans along with an original poem. On Opening Day, the smell of baseball is in the air. With baseball comes beer, hot dogs, and peanuts. Food options have expanded greatly at baseball stadiums in recent years. For example, try the sushi at Yankee Stadium, or get crab and mac and cheese on your hot dog at Camden Yards in Baltimore. Read more about this photo.

Today's Snackshot is of a peanut butter and jelly sandwich. Peanut butter and jelly is a classic combination, like wine and cheese, coffee and donuts, or wings and beer. Everyone loved peanut butter and jelly as a kid, especially in a brown-bagged lunch, along with some baby carrots and a couple of cookies, right? The perfect peanut butter to jelly ratio varies from person to person, but we think the key to a really delicious peanut butter and jelly sandwich is a couple of minutes in the toaster oven. Read more about this photo.

Today's Snackshot is of chocolate mousse with raspberry sauce. As far as random food holidays go, it doesn't get much better than Chocolate Mousse Day. Chocolate mousse is the perfect dessert. It's chocolate, yet also light and airy at the same time. It can be served in a variety of ways, but I think it's best served with berries. Try it with a medley of blueberries, strawberries, and raspberries, garnished with some fresh chocolate shavings. Read more about this photo.

Today's Snackshot is of iced coffee. When the weather warms up and you still need your coffee fix, iced coffee is the best. There's nothing better than that first spring day that's warm enough for iced coffee. Shown here is Japanese-style iced coffee. In this way of brewing, coffee is brewed at twice the strength, and is poured over ice. The ice will dilute the coffee enough to be at normal strength. Read more about this photo.

Today's Snackshot is of empanadas. An empanada is a traditional Spanish dish that has been changed and adapted for different cultures. Basically, it's a moon-shaped pastry stuffed with a variety of ingredients. The filling varies greatly depending on where you are, but you'll often find empanadas stuffed with chorizo, cheese, or vegetables. Read more about this photo.

Today's Snackshot is of a Chocomole Sundae. The Chocomole Sundae is a recipe from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. Bauer is the owner of the Columbus, Ohio-based ice cream brand, Jeni's Splendid Ice Creams. This sundae is made from vanilla ice cream, praline sauce, whipped cream, cinnamon, bittersweet chocolate, and ground Fritos. Read more about this photo.

Today's Snackshot is of a Bloody Mary. I know it's only Thursday, but we've already got this old gal on the mind. You know when your friend is all like, "Oh my god, wanna go to, like, pilates this weekend?" And you immediately start plotting ways to sneak a cocktail into the class. You wonder if your friend would mind if you sit in the back and eat pancakes out of your pocket. Here's to the weekend, only one more day away. Read more about this photo.

Today's Snackshot is of a foie gras grilled cheese from M. Wells. The sandwich was served up at the first Great GoogaMooga in Brooklyn's Prospect Park. The festival recently confirmed it's on for another year, with a few changes to the system, and 10 additional food vendors. This summer, there will be no ExtraMooga section, but (for a little extra) there will be a VIP Cocktail Experience including drinks from PDT and Booker & Dax. New food vendors include The Meatball Shop, Dough, and Eataly. Read more about this photo.