If you’re in the L.A. area, take one of these classes to learn how to preserve fruits and vegetables. [LAT]
Airline meals and options are improving. (Yes, you just read that correctly.) [NYT]
Serious Eats explains how to bake in a salt crust. [SE]
Michael Ruhlman lists his essential kitchen tools. [Michael Ruhlman]
It’s time to crack open a spring beer. [Slash Food]
It's all in the family for these Japanese noodle manufacturers. [LAT]
Try ciciones: Sardinian semolina and saffron gnocchi. [Atlantic]Related Content
Sustainability Matters: October 24, 2014
Corn–Peekytoe Crab Fritters with Espelette Pepper
