Previously - World's 50 best restaurants list released

Chocolate? Champagne? That's soooooo last century. Our favorite (shhhh!) Top Chef All Stars contestant Richard Blais is working his wizardry on V-Day. In the second installment of his weekly segment on our Senior Junk Food Correspondent Ali Velshi's show - hosted today by the always dapper Don Lemon, he shared his method for maximum romance.

Here's a cheat sheet with the recipes which, in the words of a colleague who shall remain nameless, "Serving that on Valentine's Day would likely get a guy laid."

FYI – this is what he means by iSi.

Beet Champagne

3 cups bottled red beet juice
1 oz grenadine
2 CO2 charges

Method

1. Combine beet juice and grenadine and charge with CO2 in an iSi Twist and Sparkle
FULL POST

A 3D food printer sounds like something out of Star Trek, but it's not out of this world. It's up and running at the French Culinary Institute in Manhattan - and in five years, it could be in your home.

As part of a project at Cornell University, a group of scientists and students built a 3D printer and began testing it out with food. The device attaches to a computer, which works as the "brain" behind the technology.

It doesn't look like a traditional printer; it's more like an industrial fabrication machine. Users load up the printer's syringes with raw food - anything with a liquid consistency, like soft chocolate, will work. The ingredient-filled syringes will then "print" icing on a cupcake. Or it'll print something more novel (i.e., terrifying) - like domes of turkey on a cutting board.

Read This 3D printer makes edible food and see it in action