Food Reads: Maple Syrup and Piccalilli

This ain’t Mrs. Butterworth: learn how real maple syrup makes its way to your pancakes. [Lucky Peach]

Don’t cry for me, Bubbie; this Argentine chef is reinventing Jewish classics. [NYT] 

Combine, set aside, season to taste, and preheat: why these phrases should aggravate you when reading a recipe. [Food52] 

Guinness may be synonymous with stout, but now they’re branching out with another Irish favorite: whiskey. [Tasting Table] 

You’ve heard of Hawaiian pizza, but how about Hawaiian Wellington? [Food & Wine]

When you’re surrounded by sniffles and coughs, rely on these foods to boost your immune system. [HuffPo] 

You may not have heard of piccalilli before, but one taste and you’ll keep coming up with excuses to make it again. [Munchies]

A Golden Girls–themed café thanks you for being a friend of Rue’s in Washington Heights. [Grub Street]