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The history of the bánh mì, the secret ingredient for perfect jam, and more we read and loved this week.
Around the web:
- The domestic goddesses of our time? [Eater]
- Health journalism has a sensationalism problem. And how much of it is, well, accurate? [Vox]
- The bánh mì is one heck of a sandwich—and one that contains more history (of colonialism, politics, war, racism, cultural exchange) than most. [Roads and Kingdoms]
- John Birdsall interviews chef Anthony Bourdain in honor of the latter's 60th birthday. "I want to be lost in the meal. I want to be a romantic fool." [First We Feast]
- Why does Michelin, the tire company, publish a guide to the world's best restaurants? [Priceonomics]
Some of our favorites from the week on Food52:
- There are now 1 million Food52ers! We're so grateful for you all, you know that?
- Runny fruit jams no more, thanks to a (dare we say) genius secret ingredient.
- A new use for your farmer's market haul: homemade amari and liquori.
- Your bathroom will be lusher, greener, and better-smelling for having plants in it.
- Our oceans are acidifying—and some scientists say the end of many shellfish is nigh.
What are some of the best things you read this week? Share the links (and your thoughts!) in the comments.