What We're Reading: September 4, 2014

 

Either way you get to lick the bowl: the difference between batter and dough. [CakeSpy

 

New science suggests that your run pairs well with a nice rosé. [Atlantic

 

Yes, there really was a Little Debbie: the truth behind your favorite food mascots. [First We Feast

 

Häagen-Dazs refuses to use lab-grown vanilla flavoring in its products. [Mother Jones

 

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On the Menu: December 12 through December 18

Beard HouseHere’s what’s happening at the Beard House and around the country next week:

Monday, December 13, 7:00 P.M. Delicious by Design Winner of this year’s JBF Award for Outstanding Restaurant Design, the Guggenheim’s stunningly chic Wright restaurant offers more than just breathtaking environs: its seasonal and distinctive menu, curated by David Bouley protégé Rodolfo Contreras, is lauded by diners and art lovers alike. Tuesday, December 14, 7:00 P.M. French with an Asian Twist South Carolina’s only Maitre Cuisinier de France (and one of the world’s youngest), Lyon native Nico Romo brings his je ne sais quoi and Asian accents to the sophisticated French cooking at Fish. A hot spot on Charleston’s restaurant scene, Fish is also

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On the Menu: September 19 through September 25

Beard House Here’s what’s happening at the Beard House and around the country next week: Monday, September 20, 7:00 P.M. Artisanal Wine Celebration Husband-and-wife team Gabe and Katherine Thompson, along with business partner Joe Campanale, have hit three home runs with their unassuming trattorias and wine bars in the West Village. Former disciples of Batali and Bastianich, this talented trio has wowed trendy downtowners and critics alike with their carefully selected wine lists and delicious Italian fare. Tuesday, September 21, 7:00 P.M. California Dreams At the Desert Springs Resort & Spa, a luxurious oasis in the Coachella Valley, the hotel’s culinary program highlights the produce of this prolific agricultural region. The resort’s

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