Christopher Kimball, The Maillard Reaction And The Tyranny Of Tasting Menus

by Lisa McLaughlin • Sunday Reading

Addressing food waste in supermarkets at the NRDC

Pete Wells on being nibbled to death by tasting menus in the New York Times

Also in the New York Times, a fascinating profile of Christopher Kimball of Cook's Illustrated

The science behind the Maillard reaction at NPR

The James Beard Foundation interviews Sheila Bowman, the manager of culinary and strategic initiatives at the Monterey Bay Aquarium and its Seafood Watch program

Pittsburgh food pantries offer food from their own gardens in the Pittsburgh Post Gazette

Fortune looks at David Chang and the growing Momofuku empire

How a mega cruise ship sources, stores, and preps all that food at Conde Nast Traveler

The Guardian profiles Patrik Johansson, butter maker for Copenhagen's Noma and our favorite Butter Viking

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