Ann Limpert, food and wine editor:
• Are milkshakes as addictive as cocaine? A Yale study points to yes, at least when it comes to the brain: Food May Be Addicting for Some.
• The Oxford English Dictionary’s latest edition includes more new entries than OMG and TMI. A few food-related words—such as banh mi, Eton mess, and best of all, ten-second rule—are making it too. Muffin top doesn't count: Latest Update: Oxford English Dictionary.
• Francine Prose rhapsodizes about grilled cheese and makes me very hungry (also, I just remembered my grandmother always called it a "cheese dream" too): Dreamy Good.
Sophie Gilbert, assistant editor and Sophie at the Stove blogger:
• I'm two weeks late with this, but NPR did a nice story in March about Nora Pouillon and how she cooks winter greens: Cooking Up Healthy Winter Greens at Nora's.
• Worried about the honey bees? Now you can worry about bats, too: Why an Epidemic of Dead Bats Could Make Your Groceries More Expensive.
• Nutritionists worship the Mediterranean diet as a model of healthy eating, but it might be a false idol: Does the Mediterranean Diet Even Exist?
Emily Leaman, staff writer and Well+Being blogger:
• Ew. Some things should never be bottled: Bacon Cologne by Fargginay: "Scent by the Gods."
Rina Rapuano, assistant food and wine editor:
• I'm diving into my cookbooks this week. I'm making Guinness-braised short ribs from Charlie Palmer's Practical Guide to the New American Kitchen and trying to avoid the temptation of the Lemon Lemon Loaf and the Ponchatoula Strawberry Cupcakes from Best of the Best Cookbook Recipes of 2009 from the editors of Food & Wine.
Kate Nerenberg, assistant food and wine editor:
• One of my favorite food writers—known for his love of the out-of-the-way, the mom-and-pop, and fiery noodles—shows the perils of playing an April Fools' Day joke: Jonathan Gold Reviews the Olive Garden.
• Baylen Linnekin talks about lobster rolls (how could I resist reading it?) and devotes a good chunk of her article to—what else?—the Red Hook Lobster Truck: The Lobster Underground.
• A restaurant concept unlike any the world has ever seen: Alinea chef Grant Achatz, just rewarded three Michelin stars at his innovative Chicago place, is opening Next. He'll change his menu a few times a year to reflect a different cuisine, and customers have to get on a list to buy a ticket. Up first: Paris, 1906. Customers on the list: 30,000. Spots for dinner: 7,500: An Annotated Dish From Grant Achatz's Upcoming Restaurant, Next.
Todd Kliman, food and wine editor:
• A hilarious slideshow look at the London school of restaurant criticism—revoltingly hilarious, if not always appetizing, reading. Hey, whining chefs in Washington: Quit your bitching; you've got it easy: Unspeakable Bodily Fluids and Genitalia: A Short, Revolting Intro to the Finest Metaphors in British Food Criticism.
• Ever wondered what Momofuku chef David Chang likes to listen to in the kitchen? Me, neither. But this Desert Island-style Q&A is a fun way to kill a couple of minutes while you're on hold with your insurance company. No surprise: He likes Wu-Tang Clan and Will Oldham: Guest DJ Project on KCRW.
• Behind the scenes of Addicted to Food, a new show on Oprah's new network. Hey, B.R. Myers: This is what real gluttony is like: Addicted to Food Tells Stories of Winning and Losing.
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