Ottolenghi's GQ Profile, G.M.O.s & More Stories to Bookmark

Ottolenghi's GQ profile, G.M.O. labeling, and more stories selected from all the open tabs on our laptops.

The Hesser Family Peach Pie That's Stood the Test of Time (& Tweaks)

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 Is an Egg Cream, Anyway?

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.