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The Largest Versions of 8 Delicious Foods

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1. Pizza

The world’s largest commercially available pizza didn’t come from New York City or Chicago. The prize actually goes to the Dirt Road Cookers in San Antonio, Texas, who broke the record this past August. Their pizza was more than 46 square feet, and weighed 100 pounds. But that’s small time compared to the 26,883-pound pizza made by South Africa’s Norwood Hypermarket in 1990. Or the more than 51,000-pound, gluten-free pizza created by Dovilio Nardi, an Italian, in 2012. Because pizza lovers are apparently very specific, theses pizzas can all call themselves world-record holders.

While the Pizza Boss pizza cutter might not be able to handle a 51,000-pound pie, it should be much, much more than sufficient for any pizza you cook up in your home oven.

2. Chocolate Chip Cookie

Immaculate Baking Company

The world’s largest cookie was created by the Immaculate Baking Company in 2003. After eight months of planning—which included strategizing, building a special oven, test baking, and acquiring 40,000 pounds of ingredients—the bakers set to work in a field next to Immaculate Baking’s Flat Rock, N.C., store. The final product was 102 feet wide, beating the previous record holder by about 20 feet. Immaculate Baking sold pieces of the cookie for $10, with proceeds going toward the building of a folk artist museum.

For your own, potentially less epic, cookie-baking, try the new baking gift set from our store!

3. Pumpkin Pie

The New Bremen Giant Pumpkin Growers of New Bremen, Ohio, put those giant pumpkins to good use in 2010 when they created the world’s largest pumpkin pie. It was 20 feet in diameter and weighed nearly 3700 pounds, destroying New Bremen’s previous world record pie, which measured 12 feet and weighed a measly 2020 pounds.

This holiday season, try removing your pumpkin pies from the oven with the Poppin' Hot Oven Mitt.

4. Ice Cream Cone

World Record Academy

Officially, the world’s largest ice cream cone was made in Italy and was actually filled with gelato (of course). The internal part of the cone, which was 9 feet tall, consisted of a mix of wafer and white chocolate, and was then decorated with 2,000 round wafer biscuits. But according to reports, this record was beaten in 2012 by experimental chef Heston Blumenthal in Gloucester, England. His cone was a staggering 13 feet high and held more than 2,200 pounds of ice cream, leading to serious brain freeze.

Turn the work of making ice cream into play with the Ice Cream Ball ice cream maker. Good luck making 2,200 pounds!

5. Salad

Who said being the world’s biggest meant you had to be unhealthy? The largest salad was created by more than 600 volunteers in Crete, Greece, and weighed almost 30,000 pounds. In true Greek style, the fixings included tomatoes, cucumber, onions, green peppers, feta cheese, olive oil, oregano, and salt. In other salad news, the dining services team at the University of Massachusetts made the world’s largest fruit salad this month, weighing in at nearly 7000 pounds. The salad included basic fruit, like grapes and apples, as well as lychee and dragonfruit. I wonder if those college kids still opted for cheese fries in the dining hall?

Try fixing up your own healthy goodness in style with the Hands on Salad Bowl.

6. Burrito

CBRiveras

For some of us, burritos are big enough as is. But that didn’t stop CANIRAC La Paz, in Mexico, from creating one that weighed nearly 13,000 pounds in 2010. The burrito was filled with fish, onion, chile, and refried beans. Most impressive? It was made from a single flour tortilla and required 3,000 volunteers to fill and roll it.

Use the colorful Nest 9 Plus stacking prep bowls to serve up all the fixin's for your next giant burrito night!

7. Cupcakes

The bakers at Georgetown Cupcake in Washington, D.C.—who also have their own TLC reality show, DC Cupcakes—hold the record for the world’s largest cupcake. It weighed more than 2,500 pounds, stood at 3 feet tall, and was 56 inches in diameter. The oven and pan used to bake the cupcake were both custom made for the endeavor, which was featured on an hour-long DC Cupcakes episode.

We can't promise you your own reality show, but we can show you this Batterfinger spatula that comes in handy when you want to sample the batter of your own homemade treats!

8. Cocktail

After all that big food, what could be more perfect than a giant margarita to wash it down? The “Calarita Margarita,” a concoction made by Nick Nicora in Sacramento, California, consisted of 2100 gallons of Jose Cuervo tequila, 4 gallons of Cointreau, 2800 gallons of margarita mix, 75 40-pound bags of ice, 5190 gallons of water, and 50 gallons of lime juice. A 30-foot-tall “cocktail shaker” was also crafted for the event. Nicora has been trying his hand at big food for a few years now: he helped create a 777-pound, 1.3 million-calorie hamburger in 2011.

Become a mad scientist of mixology yourself with the Chemistry Cocktail Set!

These and plenty more BIG time fun, geeky products for the Smart Chef in the Foodie section of the Floss online store! Plus free shipping this week on orders over $50!

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11 Common Misconceptions About Beer
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iStock

If beer only conjures up images of frat boys pounding cans of the cheap stuff or doughy sports fans reveling in the alcoholic refreshment before, during, and after a big game, think again. Beer has come a long way, baby, and many of the preconceived notions about the beverage are decidedly unfair, as evidenced by the following 11 fabrications.

1. BEER SHOULD BE SERVED ICE COLD.

All of those neon ice cold beer signs are actually bad news for beer drinkers. To properly enjoy their beer, it should be served at 44 degrees Fahrenheit (with a little leeway depending on the type of beer you’re drinking—a barrel-aged Stout, for example, should be served only lightly chilled). The reason is that taste buds become dead to the taste of the drink when it is served any colder, which means you’re not really tasting anything or getting the most enjoyment out of your beer.

2. FROSTED BEER MUGS KEEP IT CLASSY.

Piggybacking on the falsehood that beer should be guzzled cold, it also shouldn’t be served in a frosted beer mug. Would you serve wine in a frosted glass? No. An intensely cold beer mug will also numb your senses to the taste of the beer.

3. ALL DARK BEERS ARE HEAVY.

If you’ve been avoiding dark beers because you fear their intensity, you’ve been sorely misguided. “People naturally assume they are heavier,” says Hallie Beaune, a rep for Allagash Brewing Company and author of The Naked Pint: An Unadulterated Guide to Craft Beer. “I think it’s that connection to Guinness, which promotes itself as creamy and almost like a meal, that’s the feeling they give in their commercials. For a lot of people that’s the first dark beer they’ve had so they assume they’re all similar when, really, dark beers are just dark because of the roast level of the malt that’s used in the beer.”

4. GUINNESS IS INHERENTLY FROTHY.

Sure, Guinness is served all creamy and delicious-looking, but Beaune explains it has less to do with the beer itself and everything to do with the tap most stouts use, which has more nitrogen than the standard tap (generally a mix of nitrogen and CO2). To deliver all that frothiness, a stout faucet, which has a long, narrow spout, is used.

5. DRINKING BEER FROM THE BOTTLE IS THE BEST WAY TO ENJOY IT.

Sure, a bottle may look more refined than a can, but it’s still not the appropriate vessel. “Drinking beer from the bottle is another no-no, mostly because what you taste comes from your olfactory senses from your nose, so if you take a sip of something from that kind of bottle your nose isn’t participating at all,” says Beaune. “It’s too small for you to get a whiff of the beer. Just like if you were drinking red wine out of a wine bottle, you wouldn’t really be able to evaluate that wine.”

6. YOU CAN STORE BEER ANYWHERE.

Think again! All beer should be stored in a refrigerator. It responds best to cold, dark storage.

7. "SKUNKY" IS JUST A CUTE WORD FOR BEER GONE BAD.

There is actually a reason why seemingly rancid beer is termed "skunky." “Light can hurt beer—they call it lightstruck,” says Beaune. “The light interacts with the hops in beer (the four ingredients in beer are malt, water, hops and yeast), and it can actually have this chemical reaction that creates a smell that’s the same as a skunk gives off, which is why you hear about skunky beer.”

8. ALL BEER BOTTLES ARE CREATED EQUAL.

Darker bottles are important. Clear or green bottles may be pretty, but they’re not doing much to protect your beer from light. Dark beer bottles work best to help retain its intended flavor.

9. CANNED BEER MEANS CHEAP BEER.

Cans are actually a great way to protect beer, but in the old days they would often give the beverage an aluminum taste. “Most of the cans the craft breweries are using nowadays have a water-based liner so the beer isn’t actually touching the aluminum,” says Beaune. “It can be really good for beer. Cans heat up and cool down very quickly, too, so you obviously want to keep them cold.”

10. BEER IS MUCH SIMPLER THAN WINE.

You’ve got your four ingredients—malt, yeast, water and hops—what could be more basic than that? Manipulating those ingredients in various ways will give you different varieties, but breweries are doing some really cool stuff by adding flavors you’d never dream would work so well in beer. “A lot of the flavor in beer comes from the malt or the hops or yeast, but then there’s all of this freedom in beer,” says Beaune. “We did a beer at Allagash called Farm to Face, which is a pretty tart and sour beer. We added fresh peaches to it from a local farm. You can’t do that with wine—you can’t add peaches. People add everything you can imagine to beer like pineapple, coconut, every fruit—there are no rules. That’s one of the fun things about beer, it’s a lot like cooking, you can add rosemary, you can add whatever you want. Everybody experiments. It keeps the beer world really interesting.”

11. BEER WILL GIVE YOU A BEER BELLY, BUT COCKTAILS WON'T.

Sure, anything in excess will contribute to weight gain, but beer is hardly the most calorie-laden drink you’ll find in a bar. Much of the flack beer gets (i.e. the “beer belly”) goes back to the fallacy that beer is particularly heavy. “Most glasses of wine are pretty high in alcohol and a lot of cocktails are way higher in calories,” says Beaune. “If you drink a margarita that’s one of the highest calorie things you can drink.”

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Spain's Famous Blue Wine Is Coming to America
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Gïk

Last year, a Spanish startup caused a stir when it introduced its electric-blue wine to markets in Europe. Now, after receiving preorders for more than 30,000 bottles from American customers, the eye-catching beverage is finally ready to make its way to the U.S., Eater reports.

The bright blue drink, dubbed Gïk, is the creation of six young entrepreneurs with no previous experience in the winemaking industry. They collaborated with University of the Basque Country and the food research department of the Basque Government to make the product.

Gïk is made from a blend of red and white grapes with a non-calorie sweetener added in. Though the color resembles something you'd find in the cleaning supplies aisle, the ingredients that create the effect are all natural. A pigment found in grape skin and indigo from the Isatis tinctoria plant (commonly known as woad) are responsible for the wine's alarming hue.

The shade—which according to co-founder Aritz López represents "movement, innovation, fluidity, change, and infinity"—is intended to appeal to Millennial buyers. With an alcohol content percentage of 11.5, Gïk is comparable to a white zinfandel or prosecco, and a pack of three bottles retails for $48.

The Basque region of Spain is traditionally known for its sparkling, acidic wine, but Gïk was designed to stand out from the current options. In 2016, López told Eater that his team felt the Spanish wine scene was "missing a little revolution," so they set out to create something innovative. But it turned out to be a little too innovative for the company's own good: According to Spanish law, only red or white wine can be sold in local markets, and Gïk was fined €3000 (about $3600) for violating the rule. Following the controversy, they were forced to drop the "wine" label and start branding the concoction as "99% wine and 1% grape must."

Standards are less strict in the U.S., and when bottles reach markets stateside they will be flying under the wine banner once again. Gïk will make its U.S. debut in stores in Miami, Boston, and Texas before hopefully expanding to retailers in New York, New Jersey, Michigan, Washington, California, and Nevada. And while they may have the blue wine market cornered, there's at least one blue-hued beer brand out there Gïk will be competing with.

[h/t Eater]

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