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In 2004, Congress gave the FDA until 2008 to create a definition for what a gluten-free product actually means. Three years after that deadline, we're still waiting.

The Washington Post reports that as celiac disease rates are rising, the government still has no set definition for gluten-free products.

Although the U.S. gluten-free product industry is booming (revenues were $2.6 billion last year, up from $100 million in 2003), they still have quite a bit of wiggle room. The Washington Post explains that some companies "might fail to test their products or might allow small amounts of gluten but still label their foods as gluten-free."

Other countries including Canada, Brazil and Australia have defined gluten-free foods as containing no more than 0.0007 of an ounce of gluten for every 2.2 pounds of food. Though the FDA has no set definition, it does offer a FAQ page about gluten-free labeling.

On May 4, the world's largest gluten-free cake will be brought to Capitol Hill to call attention to the issue. Currently, at least three million Americans have celiac disease, and 18 million have gluten sensitivity.

Yes, it's a gimmick. But it's a pretty cool one. Who wouldn't like an omelet recipe printed right on their egg? (Never mind that almost everyone knows how to make an omelet.) What's cool here is that artist Dnewman came up with a clever use for the Egg-Bot, a 3D printer that can "draw on spherical or egg-shaped objects from the size of a ping pong ball to that of a small grapefruit." But as one commenter over at Boing Boing points out: "Why print the recipe for two servings on one egg?"

We'd be too afraid to knock Grandma's matzoh ball soup (and, seriously, it is delicious), but Josh Ozersky has no such qualms. He argues in his TIME magazine piece that Eastern European Jewish food just isn't that tasty.

Dissing on kugel? He should probably watch out for all those bubbes out there--they're fierce when wielding wooden spoons.

Please say this isn't the beginning of the end for cake pops.

Starbucks, America's largest coffee retailer, has begun serving cake pops -- and it's got the baking community up in arms. The pops are made by crumbling fresh cake and mixing the crumbs with frosting, then forming them into a ball and placing them on a stick. To make them pretty (and keep them fresh), they're dipped into a colorful candy coating.

The little pops have caught on like wildfire. (Cake that's portable, adorable, and has fewer calories than a whole slice? Sweet!) They're quickly overtaking cupcakes as the "must-have" item for baby showers, weddings, and birthday celebrations. And that's what has the folks over at Honest Cooking are worried. They know that anything that shows up at Starbucks is likely to experience backlash (and the pops they're serving up are no great shakes), and they don't want their favorite treat to meet that fate.

In an attempt to keep the pops in good favor, they've posted a killer recipe for Lemon Cream Cheese Cake Pops.

Is the federal government about to put Tony the Tiger out of a job?

In the face of a national epidemic of childhood obesity, a collection of federal agencies has been working for two years now to come up with a set of voluntary guidelines that would restrict what foods can be marketed to kids. Food companies and marketing groups rejected a set of proposed guidelines last year, and the government has repeatedly postponed releasing new ones.

But as the Associated Press reports, the feds may finally pull the trigger as soon as today. Apparently, the AP reporter got a sneak peek at the new guidelines and writes that "companies would be urged to only market foods to children ages 2 through 17 if they are low in fats, sugars and sodium and contain specified healthy ingredients."