Food preparation can range from hastily thrown-together, barely edible, food-on-the-run, to a sumptuous banquet crafted by those who have dedicated years of their lives to perfecting the culinary arts. Such a wide range of activity makes for some humorous anecdotes about the efforts of the kitchen-challenged.
Unwary hostess tries to pass off cake purchased at bake sale as her own handiwork.*
Bride wonders about family tradition of cutting the ends off of roasts before cooking them.*
Farmer mistakes inscription on a wild bird's leg band for cooking instructions.*
The color of the plastic tags used to close bread bags indicates what day the loaves were baked on.
Fast food restaurants and school cafeterias use "Grade D but edible" meat.
International cookbook compiled by California home economics teachers includes recipe for "Stuffed Camel."
Health statistics regarding eggs confuse bureaucrat and restaurant manager.
"Sun tea" (tea brewed by being left to steep in sunlight) can harbor dangerous bacteria.
A freighter carrying tapioca nearly sank when a fire in its hold (and the water used to extinguish it) cooked the cargo.
Cake inscriptions gone wrong.
"Refried beans" are beans that have been fried more than once.
Cooking instant noodles along with the contents of their flavor packets turns the MSG contained therein "toxic."
Text describes the process of producing mechanically separated chicken.
Cook corn on the cob in a portable picnic cooler.
Numeric codes used on produce stickers identify how those items were grown.
The lines on red Solo cups are designed for measuring alcohol.