The rise of the soufflé, what happens when you make breakfast available all day, and the trend of eating trash.
Here are 6 of our favorite things we read this week:
- A curious writer pursues one of dessert's greatest questions: Why do soufflés rise and fall? [The New York Times]
- The gender divide in professional kitchens may come down to courage (women may need more than men do to succeed). [Lucky Peach]
- Fourteen members of the food industry talk food policy and the upcoming election. [Refinery29]
- McDonald's is now offering their Egg McMuffin all day, but this may undermine the very reason it's popular. [The Atlantic]
- Famed creator of the turducken and champion of Creole cuisine Paul Prudhomme passed away this week at 75. [The New York Times]
- How eating trash gained mainstream appeal (and it's good that it did). [Eater]
Every Sunday, we round up our favorite food reads (podcasts, and videos) from the week, so you can sit back with that cup of coffee and settle in to catch up on what's happening in the world of food.
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Did you read anything worth sharing this week? Tell us in the comments below!
First photo byYossy Arefi; second by James Ransom
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