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What We’re Reading: The Best of Food Writing From Around the Web

If you’re like us, you probably spend a lot of time nerding out on dining news and food industry gossip during the week, but spend your weekends consuming longer and more compelling food narratives. Or maybe you just read the headlines while scrolling through social media because Mondays (all the way through Fridays) just slay.

Either way, we’ve got the perfect weekend gift for you: a diverse list of intriguing food stories and news to keep you satiated. Enjoy!


This is the juiciest read behind the bloodiest vegetarian burgers. Sound impossible? Then you should know about the science behind Impossible Foods’ lab-grown “meatless meat,”  a synthesis of juicy hemoglobin balanced with “beef smell.”

“When you cook ground beef,” Brown explained, “of the thousands of compounds that come through, maybe 150 have a smell that you can detect. None of them smell like meat. They smell like butter, caramel, dust, garbage, a struck match, lilacs, but not meat. But they become meat” — he tapped his head — “up here.”

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+ In Detroit, a dinner series celebrates Black chefs and farmers changing the city for the better – through great food!

+ If you love Sausalito’s Sushi Ran then you’ll know why we’re eager to see Nomica, Yoshi Tome’s second restaurant. It’s more relaxed, more inventive, and more importantly inside the city! Here’s what Michael Bauer has to say:

The signature will be the whole chicken in brioche that must be ordered 24 hours in advance. The 4-pound bird takes five days to prepare because it’s brined, rested, stuffed with miso butter and slowly cooked.

+ Those who love Harold McGee’s deconstruction of the culinary arts will enjoy this intimate story about the food scientist and how he came to find his calling.

+ Food empires are not built in a day but Los Angeles chefs Jon Shook and Vinny Dotolo sure make it sound easy. See how their partnership is changing the L.A. dining landscape.

+ The Perigord truffle is hard-to-find, expensive, and delicious. Read about how one Napa start-up is attempting to farm the elusive fungi. 

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+ Hot fried chicken stories are hard to beat and this one charmed us from the beginning: Three days, three Nashville restaurants, and three revelations about why we love what hurts. This is great writing about great food and it doesn’t get much hotter than this.

+ We’re obviously partial to popups, and who doesn’t love a good brunch tale? Check out the story of Newcomer Kitchen, a Syrian popup restaurant staffed by refugees that has Toronto diners abuzz.

…at Newcomer, the women are decidedly in charge, and they bring dishes and perspective frequently lacking from Syrian restaurants overseas. That includes dishes like salutet sabaneh, a mix of spinach, chickpeas, mushrooms, and onions topped with a fried egg, and helawiyaat, figs and dates stuffed with walnuts and almonds, topped with syrupy grape molasses.


Did we miss anything? Share it in the comments below!

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