Grilled lemon pound cake topped with slow-roasted nectarines, basil gelato and olive oil drizzle. Yum. Jason Fulford and Tamara Shopsin/Courtesy of W.W. Norton & Co. Inc. hide caption

itoggle caption Jason Fulford and Tamara Shopsin/Courtesy of W.W. Norton & Co. Inc.

Susan Tannewitz-Karnes grew up eating Mrs. Lawrence every Christmas. The tea cake was so beloved that Tannewitz-Karnes and her siblings would argue over who received more than their fair share. Courtesy of Susan Tannewitz-Karnes hide caption

itoggle caption Courtesy of Susan Tannewitz-Karnes

Chef Jay Bentley makes his pork schnitzel with panko instead of the more traditional bread crumbs. He gets his pork from growers who raise heritage-style pigs that are allowed to forage outside. Courtesy of Jay Bentley hide caption

itoggle caption Courtesy of Jay Bentley

Baked Squash Kibbeh: Middle-Eastern kibbeh is a finely ground combination of beef or lamb, bulgur and onions either formed into balls and deep-fried or pressed into a pan and baked. For a vegetarian version of this flavorful dish, why not pair butternut squash with the warm spices? Steve Klise/Courtesy of America's Test Kitchen hide caption

itoggle caption Steve Klise/Courtesy of America's Test Kitchen

Amateur cook and writer Maureen Evans has perfected the art of tweeting a recipe in 140 characters or less. fot. Wojciech Zalewski/iStockphoto hide caption

itoggle caption fot. Wojciech Zalewski/iStockphoto

True cheddar cheese can take months — even years — to age. So Claudia Lucero created a faux-cheddar that can be made in very little time. fotolia hide caption

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Slovak language instructor Julia Vrablova sought out women who could teach her to make the dough for tahana strudla, which can be made with ground poppy seeds, apple or sour cherries. Courtesy of Sasa Woodruff hide caption

itoggle caption Courtesy of Sasa Woodruff

Parallel processing: Couscous cooks in the coffee maker's carafe while broccoli and cauliflower steam in the basket. Morgan Walker/ NPR hide caption

itoggle caption Morgan Walker/ NPR

According to big data, this bacon and avocado sandwich should be a party for your tastebuds. iStockphoto hide caption

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Washington Post Food and Travel Editor Joe Yonan whips up some macaroni and cheese in an NPR mug. Maggie Starbard/NPR hide caption

itoggle caption Maggie Starbard/NPR

Presilla's Ecuadorian Spicy Onion and Tamarillo Salsa, made right in David Greene's kitchen. Selena Simmons-Duffin/NPR hide caption

itoggle caption Selena Simmons-Duffin/NPR

Does bell pepper and black tea sound appetizing? A computer may think so. Ryan Smith/NPR hide caption

itoggle caption Ryan Smith/NPR

All out of nutmeg? The same algorithms that predicts your friends on Facebook can also figure out ingredient substitutions for your pumpkin pie this Thanksgiving. Courtesy of Lada Adamic. hide caption

itoggle caption Courtesy of Lada Adamic.