The future of food: Would you eat this pizza if it came from a 3D printer?

Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.

Famed and flame-haired Mission Chinese chef Danny Bowien will open a 2-day pop-up restaurant in Oklahoma City to support tornado relief efforts. Though he's made his name in SF and NY, Bowien hails from sooner state. [Grubstreet]

Even greens need to stay on-trend and apparently kale is so last season. Looks like collard greens are all the rage. [Details]

While we're at it, butterscotch is having a moment. Here's how to make the real thing. [NPR]

Would you eat a pizza that came out of a printer? Some think 3D-printed food could end world hunger. [Mashable]

Should you be storing cheese differently when the weather warms up? The team GoodFood says, yes you should! [GoodFood via Food52]

How do you cut a lemon in half? You surely have a way -- but there might be a better one! [Lifehacker]

An oldie but goodie: Our own Jessie Damuck offers up a solid kir royale recipe -- a perfect sip for celebrations (yes, we do mean this holiday weekend). [EDF]
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Something huge is happening this weekend.

Arrested Development is returning with a whole slew of new episodes on May 26 and, here at EDF, we couldn't be more excited. Really! And while we won't suggest you break out the Cornballer -- or take a bunch of Teamocil -- we had to recognize this momentous event. Our own Sarah Carey celebrates our favorite shows return with her own recipe for frozen bananas. Check it out -- but NO TOUCHING!

The grilled bread in this recipe is really just a vehicle for delicious summer flavors -- but what a great one it is! Cook up a few more slices than you think you'll need (when we made this at home, we set out leftover tomato-pepper-caper topping in a serving bowl and dug in with the extra bread -- sharing made it into an instant party!).

This dish comes together with equal parts pantry and fridge ingredients. Here's what you'll need:

• 2 orange bell peppers, halved lengthwise
• 1 pint cherry tomatoes, quartered
• 3 tablespoons capers, rinsed and drained
• 2 tablespoons red-wine vinegar
• 4 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 8 slices crusty bread, toasted
• 1 ounce Parmesan cheese, shaved

Get the recipe.

This Herbed Goat Cheese that's almost too pretty to eat (even though it's not carved)!

Need a little midday nosh? Try this for an afternoon snack: Here are the food links that our Editors are loving from around the web.

Looks like there's going to be a museum dedicated to Paula Deen. We're confused. [Eater]

But, we're also really excited to learn that a woman in Wisconsin is a professional, full-time cheese carver. Her specialty? Cheddar roller coasters. [Food Republic]

Down on dairy? Make this totally kid-friendly green smoothie. If you're shocked, you've never pureed frozen bananas before (don't worry, we hadn't thought of adding them in either!). [YummyPackedLunches via TheKtchn]

Memorial Day is all about meat. But if you're looking for a healthy (and surprisingly chic!) post-BBQ dessert, consider this all-red fruit salad. It's a bit of monochromatic genius! [101 Cookbooks]

Where are the capers, Sarah?

"I buy things that can I work with, not marinades or crappy stuff. I'd always pass on tomato sauce to make my own version with good, canned tomatoes."-Sarah Carey

Want to bulk up your pantry? Sarah says hers is never without the following staple ingredients:

• canned tomatoes and tomato paste
• olive oil
• pasta
• canned tuna
• capers
• anchovies
• range of spices
• white and brown rice
• lentils and other dried beans
• canned black beans and chickpeas
•  kosher salt

What's the secret for creating intensely flavorful burgers? Mix some pesto right in with the meat! Check out today's recipe for Chicken Pesto Burgers -- they're perfect for a Memorial Day meal.

Want to start shopping? Here's an ingredient list to get you started:

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Mel Brooks claims he can make a classic French omelet like this one in four minutes flat.

We've rounded up the best food news from around the Web. See what we're reading!

Who knew? Mel Brooks is a closet foodie. [Bon Appetit]

Good news, meatless eaters: Tofu is coming to Chipotle. [LA Times]

Kate Middleton is learning new dishes to add to her cooking repetoire. [Us Weekly]

Want to not follow a recipe for any frittata? Check these out. [Food 52]

Make and freeze ice cream for your June wedding. Just make sure to label it "For the Big Day." [The Kitchn]

McDonald's is being sued for destroying the voice of a gospel singer. [Gawker]

Been sneaking soda? A new hair test reveals the number of times you hit the can (or other sugary beverages). [NPR]

Besides bringing on a spike in temperature, summer brings us one of our favorite ingredients -- sweet corn. We love throwing this fresh it into all kinds of dishes, from soups to unconventional desserts. Looking for some corny (sorry!) inspiration? Try this Grilled Corn with Sour Cream and Cotija Cheese and more corn-centric meals.

Fresh Corn Spoon Bread

Barley Salad with Chicken and Corn

Southwestern Corn Chowder

Mexican Charred Corn Dog

Polenta with Corn and Thyme

Tomatoes Stuffed with Grilled Corn Salad

Corn and Tomato Relish

Grilling season is here, people! This dinner highlights everything we love about summer -- it's intensely flavorful but comes together in mere minutes. Not ready to grill outside yet? Make tonight's meal right on the stove (don't expect any leftovers!).

Cooking this Chili-Lime Pork and Corn Salad? Here's a shopping list to get you started:

• 5 ears corn (4 cups kernels)
• 1 small jalapeno, seeded if desired, minced
• 1 scallion, thinly sliced
• 1/2 cup fresh cilantro
• 1 avocado, sliced
• 4 tablespoons olive oil, divided, plus more for grill
• 2 limes
• Coarse salt and pepper
• 1 teaspoon chili powder
• 2 pork tenderloins (1 pound each), each cut into six 1-inch-thick medallions

Get the recipe

Grilling is supposed to be easy. You just heat up the grill and throw your food on there, right? Well, not exactly -- but truth be told, it isn't much more complicated than that. As summer approaches, don’t let popular grilling "wisdom" overcomplicate the issue. Read on to find out which so-called tips you can definitely ignore.

1. DON'T Skip the salt. You might have heard that salting meat before grilling will toughen it. Nope, it won't! In fact, season your meat about 30 minutes before you get grilling.

2. DON'T Use lighter fluid to get the grill going. You’d be better off using a chimney starter—unless you like the taste of lighter fluid.

3. DON'T Press hard on your burgers—especially while they're cooking. Do this, and you'll watch the flavor and moisture drip right into the grill. Instead, place them on the grill and then leave them alone until they need to be flipped (which should only happen once!).

4. DON'T Flip out. Grilling isn't fussy, so there’s no need to keep flipping your meat. Turn it only once—twice at most.

5. DON'T Abuse the barbecue fork. Remember what happened when you got your ears pierced? The same will happen if you stick a fork into a steak on the grill. We beg you, use tongs or a spatula.

6. DON'T Battle flare-ups with a spray bottle of water. Water + grease = not a good time. Calm grease fires with a flame-resistant kitchen towel.

7. DON'T Check for doneness with a knife—at least not right away. What’s one way to ensure a dry, tough piece of meat? Cut your steak as soon as it comes off the coals. Like babies and college kids, steak needs to rest first. Take it off the grill and leave it alone for a 10 minutes (more or less, depending on thickness).

8. DON'T Cook meat all the way through. Remember, meat continues to cook even after you take it off the heat, so remove it before it's exactly to your liking.