What We're Reading: March 5, 2015
Emma Sarley
Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit]
Why are overfished sharks still being served? [NPR]
Restaurants across the country are making it unfashionable to waste food. [NYT]
Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF]
Bartenders are adding vinegar to your cocktails, and it's no accident. [Eater]
First mayonnaise, now eggs: Just Mayo maker Hampton Creek takes on scrambling. [Washington Post]
An extra, mechanical hand in the kitchen: the Stirio stirs your food for you. [Food Republic]