Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]
Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]
You’ve spatchcocked and deep-fried, but have you smoked a turkey? [Serious Eats]
A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist]
The storied history of Maldon sea salt will make you never want to use anything else. [MUNCHIES]
Nabisco breaks out of the sandwich cookie mold with new Oreo churros. [FWF]
Thanks to JBF Award winner Marc Vetri and Urban Outfitters, you may soon be able to enjoy an artisanal pizza while you shop. [Eater]
Is the increased minimum wage helping? Find out the latest from San Francisco restaurant workers. [The Atlantic]
