Blue Food, Mise En Place, And The Rise Of Squid | CookingDistrict.com
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Blue Food, Mise En Place, And The Rise Of Squid

by • Sunday Reading
Photo by thebittenword.com
At NPR/THE SALT thinks that everyone should organize like a chef

Bill Telepan still chasing his Jersey food memories at NJ.COM

NATIONAL GEOGRAPHIC/THE PLATE wonders what is wrong with blue food

The humble potato's fall from grace in THE WALL STREET JOURNAL

REUTERS looks at the increasing popularity of Australian truffles

Unlocking France's secrets to safer raw milk cheese at NPR/THE SALT

MODERN FARMER explains worm grunting — the age-old tradition of charming worms out of the ground

The return of rye in THE ATLANTIC

BON APPETIT announces their nominees for America's 10 Best New Restaurants

Tracking the fried calamari index in THE NEW YORK TIMES

FAST COMPANY studies the science of menu design

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