The Washington Post
traces the rise of Polish cuisine after the fall of Communism.
Looking back at Elvis's diet at NPR.
looks at the first public orchard in Los Angeles.
A practical porchetta for the home cook in the Wall Street Journal
looks at an Austrian reality show that demonstrates the delicious potential of waste.
Iraqi cookbook author and culinary historian Nawal Nasrallah posts
about the first modern cookbook in Iraq, published in 1946.
Under the sea at the Nordic Food Lab
looks at the moonshine renaissance.
Inside the meat lab. The Observer
looks at the future of food.
profiles Sat Bains.
Terroir's wine apostle in the Wall Street Journal
The Saveur 100
. All of it.
Depressing stat of the week in the Guardian:
Almost half of the world's food is thrown away.
goes behind the scenes at The Rare Barrel, Berkeley, California's first all-sour brewery.
The genetically modified “AquAdvantage“ salmon slides closer to being the first GM animal approved for human consumption at Civil Eats
contemplates what kind of dinosaur meat tasted best.
London restaurants' new alcohol-free offerings in The Telegraph
Food & Wine
recommends Winter beers that don't taste like spiced Pop-Tarts.
Hugh Fearnley-Whittingstall's scallop recipes in the Guardian
looks at the Scoville scale.
How to butcher a pig's head in the Washington Post