Ottolenghi's GQ profile, G.M.O. labeling, and more stories selected from all the open tabs on our laptops.
Favorites from This Week (So Far) on Food52:
- Make the peach pie that's been tweaked and remade and perfected over three generations of Hessers.
- We need your help finding the best food museums, curiosities, and landmarks in the U.S. of A. (What deserves a pin on our map?)
- In Italy, "pasta" can mean hundreds of different things—and many regions have local specialties.
- A new law requires the labeling of products made with G.M.O. ingredients—but what will that mean, exactly?
- An ancient Moroccan technique called tadelakt is popping up in bathrooms all over, and for good reason.
What We're Reading Around the Web:
- Do we really need to save the honeybees? Not that they're not worth saving—it's just that they may not be as endangered as we thought. [Slate]
- Meet the world's first bacon critic, eating his way around the globe to find the very best bacon. [Extra Crispy]
- To strengthen your cooking muscles, learn the mother sauces—the new mother sauces, that is. [New York Times]
- Yotam Ottolenghi gets a GQ profile, wherein he talks "culinary wormholes," beautiful food, a vegetable revolution. (Psst—the author calls him "panda-eyed.") [GQ]
- Farmers in Spain have found a way to produce foie gras ethically—and Dan Barber says it's the best he's ever had. [NPR's The Salt]
What are you reading right now? Tell us about it—and share a link if it has one—in the comments below.