17 Incredible Butter Sculptures You Won’t Believe Are Real

Gotta catch ’em all

Do you own any of these Pokemon cards? If you do, you could be practically sitting on a gold mine.

This year’s New York State Fair’s butter tribute

Did you hear about the New York police officer who bought a homeless man a pair of socks and shoes?

Polly want a…butter?

We bet you didn’t know the word “bird” means something totally different in England.

This cow who’s trying really hard to reach that grass

Fun fact: Cows’ immune systems may actually hold a clue for a potential HIV vaccine.

Something’s telling us this goldfish feels more slippery than scaly

Did you win a goldfish at the carnival? Here’s how to take care of your new fish friend.

This incredibly detailed mini farm

Check out this inspirational 83-year-old who runs a 210-acre farm!

Now serving…butter

Here are some health benefits of playing tennis! (Side note: Don’t consume excessive amounts of butter prior to your tennis match.)

Nothing like some mother-daughter bonding time

Reach for the stars…and bring your pig

Be careful when you get in the carriage; it might be slippery

Just a casual picture of the prime minister of Canada with some pandas

Butter never looked so angelic

Abraham Lincoln looking rather…unimpressed

Did you know Abraham Lincoln came up with the word “sugarcoat”?

This delicate, buttery rose

If this were a real rose, its color would signify desire, enthusiasm, and passion. These are the meanings behind every rose color.

We love pumpkins in all of its forms—even butter

While we’re on the subject on pumpkins, here are 10 fresh pumpkin recipes you’ve never tried before (none are 100% butter).

“Come with me, and you’ll see…a world of pure imagination…”

Ever wonder what breakfast would be like if Willy Wonka was your father?

Butter moo-ve over for this cow on a motorcycle

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Honey Will Stay Fresh Forever If You Do This One Easy Thing

Julia Sudnitskaya/shutterstock Honey isn’t just for tea. Although, it could last for an eterni-tea if you play your cards right. Horrible puns aside, the gooey stuff seems to have more and more health benefits by the day, but its state can get sketchy over time. If stored improperly, it can be overrun by ants, fictional red-shirted bears , or the process of crystallization (although this doesn’t mean that it’s spoiled. ) But there is a simple solution to these issues and if executed properly, the preservation technique could keep your honey fresh for centuries ( no, we’re not kidding, ask the pharaohs.) Three things need to be kept in mind while storing honey; the temperature, the humidity, and the seal. Make sure that your honey is tightly sealed, with as few air pockets as possible. Once all the air is out, take your honey and store it in a cool, dry place. If the seal is not tampered with and the environment remains stable, your honey will stay fresh thousands of years after

Scientists Just Created a New Type of Chocolate—and It’s PINK

via barrycallebaut.com There’s white chocolate, dark chocolate, and just plain milk chocolate… and then there’s ruby chocolate, the stuff of Instagram dreams. Yes, you read that right—pink chocolate does exist, and it could hit the market soon. Swiss manufacturer Barry Callebaut just announced that it has invented the very first pink-hued cocoa, called ruby chocolate. Each bite has a fruity, berry-like flavor, thanks to the Ruby cocoa beans the chocolate is made from. The Ruby bean grows in countries like Ecuador, Brazil, and the Ivory Coast; those specific beans, along with a unique manufacturing process, create this one-of-a-kind chocolate. ( These chocolates, on the other hand, have unbelievable health benefits. ) “The fourth type [of] chocolate offers a totally new taste experience, which is not bitter, milky or sweet, but a tension between berry fruitiness and luscious smoothness,” Barry Callebaut said in a press release . “To create Ruby chocolate, no berries or berry flavor,

OMG, We’ve Been Slicing Bread Wrong This Whole Time

Vladeep/shutterstock If you’ve been placing the flat underside of your loaf on the cutting board and the curved top facing the ceiling, bad news—you’re among the masses of improper bread slicers. Somehow knowing that we’ve been slicing bread wrong for generations means using the phrase “the best thing since sliced bread” seems kind of wrong now too. If you’re wondering how bread can even be improperly sliced, it comes down to what makes slicing easiest and least likely to damage the loaf—and your hands. “It’s easier to slice bread on its side because the crust tends to be harder on the bottom,” shares Kevin Chun, executive chef at The Williamsburg Hotel and Brooklyn Bread Lab. “You want to keep the slice intact, so by carving from the crispier end, it allows for a cleaner cut.” Gasp! Does that mean the heart-shaped ridges at the top aren’t a guiding point for our knives? You bet. If you think Kevin’s advice is unusual, you should know that top chefs across the globe share the side

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