What We're Reading: July 20, 2015
Maggie Borden
One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist]
Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats]
How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo]
Dig a spoon into the terroir of yogurt. [NPR]
Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit]
Get to know gose, your new favorite summer brew. [NYT]
In a stunt to sell its new “natural” creamer, Nestlé took over an NYC coffee shop and had naked baristas hand out samples. [Eater]