What We're Reading: October 20, 2014
Maggie Borden
A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo]
The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats]
There may be something besides pumpkin in that can of purée. [The Kitchn]
Small batch, artisanal producers are changing the way we think about fake meat. [Civil Eats]
From fugu to haggis, international foods that can’t cross the U.S. border. [Buzzfeed]
In honor of yogurt officially becoming the state snack of New York, a look at its history. [Grubstreet]
Er Boqueron, a Spanish beer, promises to both give you a buzz and replenish your electrolytes. [MUNCHIES]