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.


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Unwary hostess tries to pass off cake purchased at bake sale as her own handiwork.*

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Bride wonders about family
tradition of cutting the ends off of roasts before cooking them.*

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Farmer mistakes inscription on a wild bird’s leg band for cooking instructions.*


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The color of the plastic tags used to close bread bags indicates what day the loaves were baked on.


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Fast food restaurants and school cafeterias use “Grade D but edible” meat.


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International cookbook compiled by California home economics teachers includes recipe for “Stuffed Camel.”


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Health statistics regarding eggs confuse bureaucrat and restaurant manager.


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Sun tea” (tea brewed by being left to steep in sunlight) can harbor dangerous bacteria.


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A freighter carrying tapioca nearly sank when a fire in its hold (and the water used to extinguish it) cooked the cargo.


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Cake inscriptions gone wrong.


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“Refried beans” are beans that have been fried more than once.


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Cooking instant noodles along with the contents of their flavor packets turns the MSG contained therein “toxic.”


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Text describes the process of producing mechanically separated chicken.


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Cook corn on the cob in a portable picnic cooler.


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Numeric codes used on produce stickers identify how those items were grown.


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The lines on red Solo cups are designed for measuring alcohol.