Inside chefs' refrigerators, how sound affects taste, and the surprising history of barbecue chicken pizza.
Here are 7 of our favorite things we read this week:
- Craft breweries are growing rapidly (at roughly 2 new breweries opening per day!). We may be near the end of craft beer as we know it. [Grub Street]
- The Pringle (yes, the chip) is a perfect example of how multisensory integration affects taste. [The New Yorker]
- The entire history of barbecue chicken pizza comes down to one man: Wolfgang Puck's first pizza chef. [Lucky Peach]
- Why cheap coffee is American's ultimate, unsung comfort food. [Serious Eats]
- Each of these biscuits contains half a stick of butter, but they are the best darn biscuits you will ever try. [Saveur]
- Who's to judge the best restaurant in the world, anyways? [The New Yorker]
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!
Top photo by James Ransom; biscuit photo by Erin McDowell
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