Food Reads: Challah-days + Salted Egg Yolks

L’shana tovah—are you ready for the Jewish challah-days? Bon Appétit names this recipe as a magazine best. [Bon Appétit]

Tinder for food? The new app Tender takes food lust to a whole new level. [Food 52]

Dig into this this exhibition on the history of American Chinese food at the Museum of Chinese in America. [NYT]

Survey cultures from across the world and you’ll likely find a recipe for cured-and-salted egg yolks. Discover how this kitchen trick made its way to the American dining table. [Saveur]

Serious Eats does a deep dive into the technique behind prepping top-notch tomatoes. [Serious Eats]

Meal-kit service Blue Apron has major “operational service issues” at its Bay Area distribution center. [Grub Street]

Chocolate has a place at the breakfast table, at least according to the Dutch. [Extra Crispy]

Learn about four early advocates who revolutionized our way of using whole grains long before eating them was on-trend. [Food & Wine]

Take this cheat sheet with you the next time you visit a restaurant that uses white tablecloths. [Lucky Peach]

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Tara Condell, RDN is the media intern at the James Beard Foundation. Find her on Instagram and Twitter.