What We're Reading: September 4, 2014
Maggie Borden
Either way you get to lick the bowl: the difference between batter and dough. [CakeSpy]
New science suggests that your run pairs well with a nice rosé. [Atlantic]
Yes, there really was a Little Debbie: the truth behind your favorite food mascots. [First We Feast]
Häagen-Dazs refuses to use lab-grown vanilla flavoring in its products. [Mother Jones]
Dinner Lab brings market research to haute cuisine. [NYT]
How earthquakes in Napa actually helps wine production. [Smithsonian]
Poutine and Persians? North America’s first cat café opens in Montreal. [Foodbeast]
These classic cocktails are primed for a comeback. [First We Feast]