What We're Reading This Week

 

Super Bowl food can be delicious and filling for veggie lovers, too. [Bon Appétit]

 

Presidential candidate Ted Cruz brings French fries into the debate. [MUNCHIES]

 

A simple purée is the “building block” of a marvelous dish. [Saveur

 

Revisiting our roots: foods that delighted Americans a century ago. [Washington Post

 

NASA has invented a “plant pillow” to grow lettuce in space. [Modern Farmer] ... Read more >

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What We're Reading This Week

 

Doughnuts for decades: the enduring, cream-filled appeal of Peter Pan Donut & Pastry Shop. [NYT

 

Bring on the bran flakes: a new study suggests that low-fiber diets could be devastating to overall health. [The Atlantic

 

Global food destinations to save your vacation days for. [NYT

 

JBF Award winner Dominique Ansel is opening a shop in London, promising cronuts for the Queen and commoners alike. [Grubstreet

 

Restaurants are doing all they... Read more >

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What We're Reading: November 5, 2015

 

This vegan recipe just might make the best chocolate chip cookies out there. [Food52

 

Crack open a can and watch this animated history of beer in America. [FWF

 

JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR

 

A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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What We're Reading: October 22, 2015

 

A slice of nostalgia: a new book memorializes 100 of New York City's "last authentic pizzerias.” [FWF

 

Class up your Halloween with some candy-centric wine pairings. [Food52

 

Not as fishy as it sounds: try adding tonnato, the Italian tuna sauce, to some of your favorite dishes. [Serious Eats

 

China is destroying its fish-breeding wetlands to make way for electronics factories. [... Read more >

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What We're Reading: October 13, 2015

 

The science and magic of the soufflé’s rise and fall. [NYT

 

Does a bowl of oatmeal a day keep the doctor away? [The Kitchn

 

Mushrooms could be our best bet for saving the bees. [NPR

 

Get sweet on the potential of muscovado sugar. [Food52

 

Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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What We're Reading: September 22, 2015

 

Get to know Kansas City barbecue, and the best spots to try it. [Food52

 

Irish pale ale: Stout-centric Guinness is releasing a Nitro IPA. [Buzzfeed

 

11 spices you’ll need for a first foray into Indian cooking. [The Kitchn

 

Turns out you can blame the Paleo trend on the writings of a globetrotting dentist from the 1930s. [... Read more >

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What We're Reading: September 2, 2015

 

From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food

 

You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats

 

The USDA has approved production of the Simplot G.M.O potato. [Food Politics

 

A carrot cake Bug’s Bunny would approve of. [... Read more >

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What We're Reading: August 10, 2015

 

The newest batch of recipes for adult-friendly, boozy frozen treats. [WSJ]

 

How ordering food online leads to more calories consumed and more money spent on delivery. [FWx]

 

A behind-the-scenes look into New Orleans's flourishing dining scene a decade after Hurricane Katrina. [NYT]

 

Food labels' hidden effect: how ethically-labeled foods can trick your brain that they taste better than their conventional counterparts. [MUNCHIES]

 

Meet umami's cousin, "oleogustus," a... Read more >

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What We're Reading: August 5, 2015

 

Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater

 

Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn

 

Fight the heat wave with these spicy recipes. [Serious Eats

 

No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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What We're Reading: August 4, 2015

 

The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure

 

Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52

 

Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh

 

The physics behind soggy cereal. [MUNCHIES

 

What does a human longevity expert cook for dinner? [... Read more >

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