We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:
- What's the key to not screwing up scallops?
- Meat business cards look good enough to eat.
- Get ready for Derby Day with homemade mint-infused bourbon.
- Ostrich eggs look intimidating to prepare, but they're surprisingly easy to work with.
- What promises will the kitchens of the future hold?
- Taste tested: DQ's Midnight Truffle Blizzard.