What We're Reading: November 3, 2015
Maggie Borden
Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52]
The power of crunch: how what you taste is influenced by what you hear. [The New Yorker]
Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach]
Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn]
Get a head start on your Turkey-Day prep with these bread and roll recipes. [Serious Eats]
The WHO has issued a clarification on its processed meats as carcinogen declaration from last week. [Food Politics]
Chipotle has shut down dozens of stores in the Pacific Northwest over an E.coli outbreak. [FWF]