British soldiers inspect a captured German place in the Horseguards' Parade, London during World War I in November 1914, with the London Eye in the background as a reminder of just how much has changed in the last 100 years. (Photo by Peter Macdiarmid/Getty Images)

Darlene Eddy packages up a chocolate Easter bunny that she made in her store Amazing Chocolates on March 28, 2013 in Hollywood, Florida. As Easter Sunday approaches chocolatiers are busy manufacturing many different types of delights for the holiday when Americans spend roughly $1.9 billion on Easter candy, second only to Halloween in candy consumption. Around ninety million chocolate Easter bunnies are produced each year, from white to dark chocolate, and with an unlimited varieties of styles. (Photo by Joe Raedle)

New York City Deputy Police Commissioner John A. Leach, right, watching agents pour liquor into sewer following a raid during the height of prohibition, circa 1921. (Photo by Tom Marshall/Mediadrumworld)

Children look at Hares and Ducks ahead of the Turkey and dressed poultry auction at Chelford Market, northern England December 22, 2014. (Photo by Phil Noble/Reuters)

People celebrate the pagan rite called “Kolyadki” and mark the New Year, according to the Julian calendar on January 13, in the village of Vosava, Belarus January 13, 2017. (Photo by Vasily Fedosenko/Reuters)

Chinese tourists make a toast with canned drinks and fried chicken pieces during an event organized by a Chinese company at a park in Incheon, South Korea, March 28, 2016. (Photo by Kim Hong-Ji/Reuters)

A man dressed as a devil performs during a Krampus show in the southern Bohemian town of Kaplice, December 12, 2015. Each year people in traditional costumes and masks parade through the streets to perform an old ritual to disperse the ghosts of winter. (Photo by David W. Cerny/Reuters)

Videographer Jay Baron, from Utah, spends up to nine hours cooking super small dishes and serving them up to his YouTube audience. The tiny portions feature cuisine from all over the world, from ultra-American apple pie to Japanese ramen. The 22-year-old confines himself to cooking in a 2ft by 2ft box, so the only heat he can use comes from a tea light. Here: Jay cooks the ingredients of the tiny spaghetti on the tiny stove. (Photo by Jay Baron/Caters News)