Serious Eats Goes Behind The Scenes At Maker’s Mark
Including a slideshow that explains the whole process of making bourbon. (Mmmm, bourbon.)
Food
→
Nate Silver Analyzes The Double Down
On its face, the Double Down looks disgustingly unhealthy. But how does it really compare in a world of Thickburgers, Angry Tendercrisps and Triple Baconators? FiveThirtyEight's Nate Silver took a break from politics to do some math and…
Wikipedia of the day: Chicken McNuggets
Would you believe I've never really thought about the freakishly regular shapes McNuggets come in? McNuggets come in three different shapes: "The Boot", named for its boot-like appearance, "The Tombstone", named for its tombstone-like…
Food Sell-By Dates are Meaningless
Nadia Arumugam, for Slate: Not only are expiration dates misleading, but there's no uniformity in their inaccuracy. Some manufacturers prefer the elusive "Best if used by," others opt for the imperative "Use by," and then there are those…
Ferran Adrià is closing El Bulli for two years to tinker
Via Salt & Fat: The inventive Spanish restaurant is currently only open for half a year as it is and quite possibly the most difficult reservation in the world. The good news is that he’s compiling everything he learns during his hiatus…
McLaundry
Mark Vanhoenacker visits, compares and contrasts two icons of American food—Thomas Keller's French Laundry, and Mickey D's—and finds them to be, in some ways, not all that different from each other: At McDonald's one is not likely to be…