Gigantic Gourmand T-Shirts

The Master chef had produced his masterpiece... a monster Danish pastry!

The wonderful world of cheese.

'We can order Lebanese, Thai, Italian, Indian, Greek or Chinese...'

The Coffee Shop Vats of New Jersey

Gaston's Gourmet Truckstop

"Hmmm ... you're right — I forgot the brie."

"I'll have the spaghetti, does that come on toast?"

Grand Escargot at a Parisian Eatery.

World Food Summit - No food and drink allowed in the auditorium.

"We suggest you study the menu in our reading room before being seated in the dining room."

'He was hosting a business dinner for 300. Those were his last words.'

"Perhaps we should cleanse our palates first?"

Just one more choccy...

"Everybody's doing quinoa—at least Kamut still has a nice grainier-than-thou quality."

A London gent abroad

Tomorrow we'll cheer the fourth of July! Picnics with families mean hot dogs to buy! Flags will be waving so proudly up high! And fireworks displays will light the night sky which Frank will miss due to way too much pie! Pie Eating Contest!

'I'll have the 'All of the above.''

"We use the proceeds to help offset the cost of your eternal salvation."

Dijon Vu

"I think Tia Carmen has found her dream pot."

"Of course this is a pizza! Man, I've always been a rebel!"

'Don't worry, Sir. Most of our customers get indigestion when they see the bill.'

"Love the cheese - not so sure about the presentation."

Capturing a Cook

No matter where. . . everyone gravitates toward the kitchen.

The experience was exhilarating. You could eat like a pig and weigh nothing.

"I'd like seconds!"

God Cooks Up Evolution

'It seems the environment people, the health department and the food and drug administration all have reservations about his place.'

Endangered Entrees

'Chefs, the secret ingredient for tonight's competition is - wing of bat!'

"Now this is what I call a thanksgiving break."

"If I'm billing six hundred dollars an hour, lunch just cost me $ 638.75."

"The book, How to Serve Man! It's. . . It's a cook book, filled with recipes that use MSG and transfats!"

'What d'you say to a massive Szechuan-style wok fry-up before we start?'