What We're Reading: October 5, 2015

We’ve all been there before… Here are some gourmet tips to dress up your boxed mac and cheese. [Huffington Post]

The 2016 Michelin ratings are out: cue emotional breakdowns across New York City. [Eater]

For those who think Chipotle is the best Mexican food, we’d like to introduce you to Deborah Holtz and Juan Carlos Mena’s new book, Tacopedia. [NPR]

Can mushrooms really power our future? Find out how researchers in California are using portabellas to develop biodegradable batteries. [MUNCHIES]

Ten unexpected cities with burgeoning barbecue scenes—just don’t forget to bring extra napkins. [Thrillist]

A model for the future: how Southeast Asian immigrants in California have been farming diversified crops on small parcels of land for the last 30 plus years. [NYTimes]

Salad for breakfast? Try this Israeli tradition to spice up your morning routine. [Tasting Table]