Ann Limpert, food and wine editor:
• “Once, a duck she was cooking caught fire, and she threw it in the pool,” and other scenes from Gwyneth Paltrow’s book party: Gwyneth Paltrow, Movie Star and Domestic Goddess.
• Cupcake rant! Tom Scocca goes off on the heavy frosting-to-cake ratio so popular these days. “It doesn't fit into a person's mouth because it is eating-disorder food . . . It is food for people whose ideas of pleasure and vice are so twisted up that they can't imagine a sweet treat of normal proportions.”: Cupcakes of Today Are Disgusting and Depraved: An Unscientific Numerical Study.
Sophie Gilbert, assistant editor and Sophie at the Stove blogger:
• We call this getting "a pizza" the action: Papa John's Makes Royal Wedding Pizza of Prince William & Kate Middleton Made of Toppings.
• Restaurant magazine's annual lineup: The World's 50 Best Restaurants 2011. And, in response, Time magazine starts a backlash: Are Gastrocrats Bad News for Food Lovers?
• Sheryl Crow jumps on the random-celebrity-cookbook bandwagon: Fame Bites—Sheryl Crow.
Kate Nerenberg, assistant food and wine editor:
• Just when you thought the burger craze had started to wane, chefs are kicking patties up a notch. The culinary darling of the South, Charleston's Sean Brock, grinds his beef with bacon: Step Aside Wendy's, This Is the Real Baconator. Then there's this maybe-brilliant-definitely-messy gut bomb of a concoction from the Serious Eats team: The Cheeseburger Eggsplosion, a Burger With a Fried Egg Center.
• I want to make my food photos better. You want to make your food photos better. We all want to look at pretty lobster and beet salad. The Morning News brought together some great minds in food visuals, including the Smitten Kitchen blogger and Martha Stewart Living Omnimedia's editorial director of food: To Make the Mouth Water.
• When the words "science" and "food" are in the same sentence, it's usually in reference to something like José Andrés's olive-oil bon bon, but I really love how these British scientists applied their knowledge of chemistry and physics to . . . a Cadbury chocolate egg: Easter Science: The Chemistry of the Creme Egg.
Todd Kliman, food and wine editor:
• The Atlanta Journal-Constitution's excellent John Kessler stands back and watches a simmering pot boil over. Anthony Bourdain, CNN, John Mariani, the James Beard Awards—a zesty, if ultimately unpalatable, stew: Bourdain Belches on Food Writers, Eatocracy Bites Back.
• The resentment that some local restaurateurs in the establishment feel toward the food-truck insurgents is nothing compared to this—in San Francisco, there's talk this week of a proposed "puke-in" to signal opposition to a commercial trailer coming into a popular food-truck park: "Puke In" Rallies Against La Cocina in the Park.
• Palate Press hips us to the Aromaster ($380)—a new kit to help the novice understand wine aromas. Wonder if they have "notes of lead pencil:" Making Sense of Wine Scents.
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