Breadfruit, Brexit & More of the Best Things We Read This Week

Breadfruit, lobsters, and more of the best things we read this week.

A Professional Baker's Tips for Baking Pies Smarter, Not Harder

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• It's hard to say what the effects of Brexit will be—but it's almost certainly going to impact British (and European, in general) food. (For example, now anyone will be able to sell "Scotch whisky"—not just the Scots.) [The Food Rush]
• As it turns out, there's truly a black market for everything, including many thousands of pounds of fancy cheese. [Eater]
• Food trends: Why? Why do we care what the new kale is? (And whom do these trends affect—positively and negatively?) [Epicurious]
• Good luck with your Adam and Eve on a raft. Diner slang is dead. [Extra Crispy]
• There's well over a hundred varieties of breadfruit, it's hugely nutritious, easy to grow, and it actually tastes good, too. Could it be the answer to world hunger? (Maybe. But we have to talk about its history first.) [Saveur]

Flag Cake Meets Baked Alaska (Can Be Made in Flip Flops)

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• The history of the wackiest, most beloved, most confused, most patriotic (?) cake—which Ina Garten says she invented.
• A visual guide to just how done your meat is.
• Stop judging other people's weddings!
• Lobsters crave a yoga retreat—who knew?
• How to navigate Ottolenghi's books. (There are plenty—and plenty more—of them, after all.)

What are the best things you read this week? Share them in the comments.