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Call it the Keebler elf meets Bladerunner.

As MSNBC reports, researchers at the University of Tokyo in Japan have unveiled what is probably the coolest, wackiest and, hands down, most impractical high-tech diet contraption ever: "Meta Cookie."

Here's how it works: Users put on a ridiculously unwieldy virtual reality helmet that's outfitted with a camera, screen and seven pump-driven tubes filled with scented air. Then they reach for what is, in actuality, a dry and relatively tasteless cookie. But that's not what they see or smell. Instead, the helmet shows them, say, a delicious chocolate cookie, and the air-pump system gives them a whiff of cocoa beans.

Researchers say that the system regularly fools users into believing that they are eating a more delectable cookie than they really are, in part because the camera tracks the cookie as it gets closer to the user's mouth, allowing the system to adjust the sensory input.

It's obvious, though, that this is still in the development phase. Imagine peeking over your cubicle only to find your coworker salivating over an ordinary rice cake and outfitted to look like a creature from Aliens. Not only that, but it's clear the outsized gadget hasn't been through the marketing department yet.

"Enjoy augmented gustation with 'Meta Cookie'!" the promo video proclaims.

We'll give it a (virtual), yum!

Food stamp users, prepare for some belt-tightening. Harkening back to Clinton-era welfare economics of 1996, House Budget Committee Chairman Paul Ryan has proposed a $6.2 trillion cut to annual federal deficits for the next decade. The proposal, which passed the House earlier this month and resumes legislation today as Senators return from Easter-Passover break, would have a major impact on nutritional assistance programs.

The Ryan budget plan looks to cut the federal Supplemental Nutrition Assistance Program (SNAP) by 20 percent between 2012 to 2021 by capping the open-ended system with a block-grant -- either by capping eligibility or benefits, or both. This means benefits would not fluctuate with economic need. States would instead be allotted a max.

As rumored ealier this month, Walmart has begun test marketing Walmart To Go, its online grocery delivery service, in San Jose, California. In an effort to compete with the likes of Peapod, Fresh Direct and Amazon Fresh, Walmart To Go is offering aggressive pricing with delivery charges that start at five dollars, reports the New York Times. Products include "fresh produce, meat and seafood, frozen, bakery, baby, over-the-counter pharmacy, household supplies and health and beauty items."

The prices are impressive. The New York Times found that a 64-ounce carton of Horizon milk was $3.50 on Walmart's site, versus $3.99 from Peapod and $4.29 on Fresh Direct. Similarly, 16 ounces of celery was only $1.98 at Walmart, with Peapod charging $3.29 and Fresh Direct $3.49. There are trade-offs, though. Customers can't always choose the number of items for purchase -- fruits like oranges and lemons are only available in large bags.

Douglas McIntyre of Daily Finance is wary of the move, warning that it may cost the retailer impulse purchases of other items. "Walmart may pick up a new category of customers with home-delivered groceries. But it risks losing one of its best ways of luring people into its stores to buy things other than groceries," he says. The New York Times also points out that online delivery is a tough business, citing the high-profile bust of dot-com giant Webvan in 2001, among others.

But don't count them out. Walmart has size on its side: they're the biggest grocer in the country, with about 33 percent of the United States market share.

YumSugar interviews omnipresent celebrity chef, "Top Chef Masters" host and "America's Next Best Restaurant" judge Curtis Stone and finds him "surprisingly grounded and impressively well-spoken." Stone has recently caught some flack for being more of a pretty face (those eyes!) than, well, a chef. Eater recently asked the question on everyone's mind, "Who the Hell is Curtis Stone Anyway?").

In the YumSugar interview, Stone admits that his detractors almost have a point. "If you're going to say you're a chef, you need to cook somewhere, which is why I'm opening a restaurant. I miss cooking in a restaurant, and that camaraderie, and that art of perfection that I was talking about."

Stone hopes his Los Angeles restaurant will be "a nice little place, where you can still cook for people the way you want to...I want it to be relaxed and special; I think 40 or 50 seats would see me out." Don't worry ladies, the man still has a few tricks up his sleeve (note: he is involved with the actress Lindsay Price). When asked what he wants to be remembered for, the cheeky Stone answered, "A few things spring to mind that I shouldn't say out loud."

Ham this good, and well-spiced with chili powder, cinnamon, allspice, and Dijon mustard, will do your Easter table proud. KitchenDaily contributor Melissa Clark's recipe tempers the spices with a healthy dose of brown sugar, which creates a beautiful caramelized effect.

Get the recipe for Brown Sugar and Spice Baked Ham.

Get our Traditional Easter Menu.