What We're Reading: October 27, 2015
Maggie Borden
Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52]
Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT]
Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic]
Tips for changing what’s stocked on your local supermarket shelves. [The Kitchn]
A boon for tofurkey: the World Health Organization has said that processed meats cause cancer. [NPR]
Kale may be the butt of foodie jokes, but it’s still worthy of being a winter staple. [Serious Eats]
Just in time for Halloween, a Canadian chain is selling a burger stuffed with Reese’s peanut butter cups. [FWF]