What We're Reading: October 1, 2015
Maggie Borden
Impress your friends with these homemade biscuits (just don’t tell them there are only two ingredients). [Serious Eats]
A different type of dry-cleaning: the key to crispy mushrooms is avoiding water. [Bon Appétit
Cooking in a scale-less kitchen? Here are some basic comparisons to help you guesstimate the weights of your ingredients. [Food52]
A look at how Indian immigrants reshaped Trinidad’s cuisine. [NYT]
The EPA has released new rules to help protect farmworkers from pesticides. [NPR]
China is cracking down on food safety violations. [MUNCHIES]
Talk about wake and bake: Cannabis-infused k-cups are about to hit the market. [FWF]