Honestly, You Can Stuff Crab Into Anything and It Tastes Pretty Good Urbanna, Virginia: the short origin story of Something Different's crab-meat omelet. Read More
There’s More Than One Way to Eat an Egg Migration, fish-ice, and some vanilla: the not-at-all-clear origin story of egg yolk on ice cream in southern Thailand.
The Americano in Korea That moment when you realized you actually really like instant coffee and all previously held culinary assumptions are once again up for debate.
Great Cheese (and Goat Cheese) is Good at Any Hour If a french cheesemaker driven by egalitarian philosophy hands you Chèvre, eat the whole wheel and ask for another.
Swamp Eels and Noodles: An Auspicious Start to A New Year It’s impossible to know for sure what the new year will bring, but it can’t hurt to eat noodles and eel, for longevity or just for a damn good breakfast.
Stop the Presses: We’ve Found Chili Mayo That’s Actually Made of Cheese The mountain may be hidden by clouds but that soft yak cheese with chili and tomato sounds really great.
It’s Green Garlic Season! Green garlic from a vegetable market in Mumbai is the perfect companion to perfectly fried eggs on a winter morning.
A Croissant Hybrid That Won’t Make You Want to Hit Someone Appreciating missed trains and the Laugencroissant in Düsseldorf.
Order Biscuits the Way Michael Jordan Ordered Biscuits A love letter to Chapel Hill, NC’s Sunrise Biscuit Kitchen.