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A Takedown of “the Taste,” More Guy Fieri Mocking, Whisk(e)y Wars: Eating & Reading
Our tasty guide to the best stuff we’re reading this week. By Tanya Pai, Sophie Gilbert, Jessica Voelker
Comments () | Published February 22, 2013
This week: America finds another way to pick on Guy Fieri. Photograph courtesy of Shutterstock.

Brave New World

Who knew the Special K diet involved bloodletting via the gums? [Grub Street]—Jessica Voelker

Whiskey Wars

The millennia-long rivalry between England and Scotland has reached a new battleground: whiskey. [NPR]—Sophie Gilbert

Famous Foodies

Why would human Chia pet Guy Fieri not register his own restaurant’s domain name? You snooze, you lose—and American wins with this fake website.—Tanya Pai

You definitely want to ready Andy Greenwald on the decline of Anthony Bourdain. Here’s how he describes the No Reservations host’s new role on The Taste: “Now he sits on a garishly lit soundstage, defanged like an aging circus lion, ginning up halfway constructive things to say to deluded Capoeira instructors who make ‘food for awesomeness’ when the only reasonable response would be laughter.” [Grantland]—JV

Holiday Leftovers

V-Day has come and gone but this list of chefs recalling their most romantic meals is still pretty cute. [The Guardian]—SG

Lists and Things

I want to go to every restaurant on Alan Richman’s new list of 12 Most Outstanding spots—our own Little Serow earned the top spot. [GQ]—JV

The Fat Files

Think you know what 200 calories looks like? Take Wisegeek’s challenge. Turns out 200 calories is a whole lot of broccoli but only a measly ten Werther’s Originals. [Wisegeek]—SG

This New York Times Magazine piece on the science that’s gone into getting America addicted to junk food is fascinating, depressing, terrifying, and brilliant all at once. In short, there’s a reason you can eat an endless amount of Cheetos in one go. [NYT]—SG

Now That’s Hot

The winner of Eater’s Hottest Chef contest kind of restores my faith in humanity. [Eater]—JV

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Posted at 11:45 AM/ET, 02/22/2013 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs