What We're Reading: November 2, 2015
Rebecca Mayotte
Behind the scenes with JBF Award Winner Ruth Reichl on her quest for the perfect biscuit. [Saveur]
Can't just have one slice of pizza? A new study reveals you're not alone. [Food & Wine]
Looking beyond avocado toast: chefs are using the trendy fruit in everything from margaritas to ice cream. [Bon Appétit]
Chefs take on Capitol Hill to lead the fight for a better food system. [NPR]
At Los Angeles's 3DS Culinary Lab, 3D printers are turning out so much more than paper. [LA Times]
Tired of making cookies with your leftover Halloween candy? Here's another way to get your post-trick-or-treat sweet fix. [HuffPo]