You can always find an argument somewhere on the internet about what is and what is not a sandwich. With new food items constantly being developed, the line has grown quite thin. Is a hot dog legally a sandwich? It depends. How about a corn dog? A burrito? An ice cream sandwich? A Pop Tart? It all depends on who you ask, and why. For some jurisdictions, whether a food item is a sandwich makes a difference in how it is taxed or zoned. Some definitions come from courts, others from organizations. Mental Floss dug up five definitions of a sandwich from different governing bodies, which should be enough to keep the arguments going for a while.
 
(Image credit: U.S. Department of Agriculture)

Love a good picnic with a lot of class? Then you won't want to miss out on this wine and cheese table that easily sits right in the ground and provides support for a bottle, two glasses and a plate -ideally for your cheese or chocolate pairing. Sure it's easy enough to throw down a blanket and put your bottle and plate of snacks on the ground, but those wine glasses are always problematic at picnics and at the beach. This clever table solves that problem by hanging them off of the ground where they won't tumble over. 

They are available for sale on Faircraft USA's Etsy page.

It looks like a watermelon, but it's really raisin bread! This bread recipe combines kneading the dough with mixing in your colors. It even has stripes!

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May Lynn shows us how it's done. She's done this before; your mileage may vary. The ingredients list can be copied from the YouTube page. -via Nag on the Lake

The Chinese discovered it, the Japanese revered it, and the British went nuts over tea. Oh yeah, then Americans loaded it with sugar, lemon juice, and ice cubes. Tea has always been popular, even back when it was eaten instead of being made into a drink.

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Learn the history of the second most popular drink in the world (after water) in this TED-Ed lesson from Shunan Teng. -via Geeks Are Sexy

The Japanese manga series Tokyo Ghoul is getting a live-action film version hitting theaters this summer. As part of the promotion for the movie, a cafe will be open May 27 to June 28 in Toshima, Japan, serving ghoulish themed food. The cafe's website is in Japanese, but you can get a glimpse at some of the creepy menu items at TVOM.

Looking for something a little refreshing this summer? Then head to your local novelty popsicle shop (that has to be a thing, right?) and pick up a Van Holten pickle popsicle. 

Or do you like your pickles a little less cold with a little fizz? Then maybe you need one of these pickle juice sodas from Grandpa Joe's Candy Shop. Sure, you could just drink regular pickle juice, but it lacks all that delightful carbonation you know you've always needed in your pickle juice.

Via Incredible Things

It's pretty common for liquor and grocery stores to keep champagne in the refrigerator section and many people buy champagne and store it in their fridge from the moment they get home until they drink it. The problem? Well, unless you drink the champagne within three or four days of putting it in the refrigerator, you're actually ruining your sparkling investment. 

The science is sound too. The cold, humidless air in the refrigerator dries out the cork, which might not release enough air to let the bubbles get away, but it does release enough air to oxidize the champagne and change the flavor. 

So what are you supposed to do? Either put your champagne in the fridge the day before you're ready to drink it or put it in a bucket of cold ice 15-20 minutes before drinking.

Read more about it in the Huffington Post.

The internet community gets a kick out of some pretty dumb stuff, and I can't count the number of times an image has gone viral simply because a few people found it funny so the rest felt they had to LOL as well.

But this silly and "totally controversial" viral story made me laugh so I thought I'd share- it involves something sinister happening on a package of Caramel M&Ms.

Can you see the problem with the package? Here's a close-up to make it a bit more obvious:

That's right- Red and Yellow are savagely tearing their new buddy in half to show the world what he's made of, his sweet guts spelling out the word "caramel".

Why are Red and Yellow bisecting a fellow candy person like total creeps? The answer may lie in this promo:

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-Via Good Housekeeping

If you eat at a restaurant with an actual chef in the kitchen you can ask for a custom order and they'll try to get it right, but people who go out to fast food restaurants and ask for custom orders are asking for trouble.

That's because the folks preparing your food don't take kindly to custom orders, and they show it by going the extra mile in the wrong direction.

Ask for extra mayo at some places and you'll get a sandwich that's drowned in the stuff, ask for "sour cream on the side" and that's literally what you'll get.

See Food Orders That Were Totally And Hilariously Misunderstood here

You don't have to break the bank to enjoy a great steak, but you do have to treat your meat purchase right to get the best flavor. How much you spend determines the cooking method, and there are things you van do to make a relatively cheap steak truly delicious.

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Of course, if you insist on buying the bottom-of-the-barrel meat at your local butcher's counter, you might be better off to make stew or something. -via Digg

For a long time, 350 degrees was the most common oven temperature in cook books. What was the thinking behind that?

The magic of cooking at 350 degrees isn’t magic at all, but chemistry. It is, for example, the level associated with the Maillard Reaction, the chemical process that gives so many foods a complex flavor profile—and an appealing golden-brown hue—when sugar and protein are heated together just so.

“Without Maillard chemistry we would not have a dark bread crust or golden brown turkey,” wrote the authors of a Royal Society of Chemistry book about the reaction, “our cakes and pastries would be pale and anemic, and we would lose the distinctive color of French onion soup.” The Maillard Reaction—which actually entails a series of reactions—isn’t all toasty goodness, however. It’s also responsible for making apples turn brown, which many people find unappetizing “despite negligible effect on flavor,” the authors write.

Well, it turns out that oven temperatures weren't nearly as precise before they had degrees on the dial, and it hardly mattered. They aren't even that precise now. Cooks from bygone eras pretty much learned what worked by experience. If your oven was hotter or cooler, you just adjusted your baking time. An article at the Atlantic tells us about how precise oven temperatures came about, and why recipe publishers chose the settings they did. I use 400 degrees more often these days, since I'm putting something frozen in the oven.  -via Digg

Unless you're too fancy to sit in a booth and chow down on a grilled cheese sandwich you know the deal with diners- they're often the comfiest and most affordable places to eat no matter which state you're in.

And as long as you don't order the Clams Casino they definitely beat most fast food joints by a mile for just a few bucks more, but more importantly they're a great starting point when exploring a new city.

Wanna try the famous Lunch Box Burger and get a slice of kitschy Americana while you're in Minneapolis? Visit the Band Box Diner, which dates back to 1939 and is the last of its kind.

Looking for some down home cooking with a rich and decadent twist while you're in Winnemucca, Nevada? Head over to The Griddle (open since 1948) and treat yourself to their cream cheese-filled Pecan Crepes, which they top with bacon caramel sauce. *drool*

And if you're looking for local history in Salt Lake City, Utah then you've gotta go to Ruth's Diner, which was started by a cabaret singer named Ruth back in 1930.

It's rumored that Ruth's used to be located across the street from a house of ill repute, and that Ruth used to feed the girls and listen to all the local gossip, making Ruth's a hub for travelers. I wonder how they felt about her Pulled Pork Benedict?

See The Best Diner In All 50 States at Mental Floss

Starbucks' legendary unicorn Frappuchino has already disappeared from stores, but it won't soon disappear from the minds of customers -of from the minds of its board members after the company has been slapped with a lawsuit this week. Brooklyn-based The End cafe filed the suit claiming that Starbucks copied their unicorn latte, which was brought to market over a year before Starbucks' creation. 

While the two drinks look pretty similar though, the Brooklyn version was quite a bit healthier than Starbucks' sugary creation, as it is made from ingredients like cold-pressed ginger, lemon juice, dates, cashews, blended with dried maca root, blue-green algae, and vanilla bean. The healthy drink quickly became The End's most popular creation so they filed for a trademark in January, which naturally doesn't bode well for Starbucks. 

So will Starbucks' big corporate lawyers beat out the little guy with a trademark? Only time will tell, but the corporation will almost certainly be more careful next time they release an outrageous concoction like this.

You can read more about the story at Thrillist.

It's mean to laugh at other people's failures, and downright villainous to laugh in their face while they fail, but when people post their fails online they know the laughs are coming and they don't care.

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And when they post pics of their cooking fails online they expect people to crack up, relate and share their messed up dish with others, because every cook has been there, burned that.

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Cooking fails shouldn't discourage you if you're not that skilled in the kitchen, they should make you feel better about your own fails and inspire you to get in there and cook until your dishes stop falling flat.

And when you're able to cook up a feast for your whole family without breaking a sweat you'll look back on these bad fail days and smile.

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See 10+ Of The Worst Kitchen Fails Ever here

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Most kitchen gadgets are unnecessary (you really just need good knives, spoons and pans for the most part), but just because something is unnecessary doesn't mean it's not worth owning. The Fondoodler is absolutely worth owning, even if no one ever actually needs this in their lives.

After all, do you really need a "hot glue gun" for cheese? No, but don't you want to make ultimate nachos and pretzel houses held together with Swiss cheese? How could anyone say no to that?

You can get your hands on the the Fondoodler from Amazon.