Food Reads: All About Spuds + Bioluminescence

Say goodbye to boring old mashed potatoes: prepare Pommes Aligot and dazzle the guests at your next dinner party. [The Kitchn]

If you missed the chance to spend $66 on collard greens, here’s an opportunity to channel your inner bourgeois and order the most expensive potato chip. [Grub Street]

Take a look back at the top food moments from our presidential candidates as we wrap up this election. [Bon Appétit]

Wondering how much food to make per person on Thanksgiving night? This guide breaks down portion servings from hors d’oeuvre to dessert. [Food52]

Why are chicken prices stagnant when the costs of beef and pork have trended downwards? [NYT]

Innovative chef Ángel León uses an unusual microscopic ingredient to add a splash of bioluminescence to the dishes at his Michelin-starred restaurant. [WaPo]

A new G.M.O. product may be hitting your local produce stand soon. [Modern Farmer]

Dessert or breakfast spread? Nutella pleads with the FDA for a reclassification to reduce the calorie count on their nutrition facts label. [Epicurious]

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Tara Condell, RDN is the media intern at the James Beard Foundation. Find her on Instagram and Twitter.