What We're Reading: July 27, 2015


Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn


The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF


With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR


The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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Throwback Thursday: Hot Doug's


Last week, hundreds of eager customers stood anxiously in line for hours, desperate to get into one storefront in Chicago. New iPhone launching? Hardly. This was the line to get the last batch of hot dogs from legendary "sausage superstore" Hot Doug's, which served its last link and final batch of duck fat fries last Friday, October 3. This TBT, we're mourning the end of an era by sharing an essay on this Illinois icon from 2009, written by Jamie Feldmar, now senior editor at Tasting Table.




Worth Waiting For: Hot Doug’s, Chicago


by Jamie Feldmar


Chicago is a sausage kind of town. Ever since the city’s 19th-century meatpacking heyday, we Chicagoans... Read more >

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What We're Reading: July 7, 2014

Dark Chocolate


A new study shows that dark chocolate can really get your blood flowing. [NPR


Brew-specific glassware could improve the taste of your pint. [Popular Science


These days Americans expect more from their fast food. [CNN


Do you know the difference between a buckle and a betty? [Serious Eats


Brazilian hot dog makers transform your favorite team into a tasty dog. [... Read more >

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What We're Reading: June 19, 2014

Break out the rubber bands: a better way to cut cake? [Gizmodo]


Five Southern chefs discuss the history and future of their region’s cuisine. [Food Republic]


Some restaurants know exactly how often you use their bathrooms. [NYP]


Yes, you can cook a hot dog in a Pringles can. [Food Beast]... Read more >

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