Eating & Reading: The Condom Cookbook, Tigers Eating Marmite, an Ode to Home Cooking

Ten of the tastiest stories we're reading this week.

We'd rather lick our noses than eat Marmite, too. Photograph via Shutterstock.

Ever wanted to make “condom escargot cooked with butter”? Now there’s a creative Japanese condom cookbook that is pretty gross promotes safe sex. [Kotaku] —Anna Spiegel

Emeril Lagasse admits he has “nowhere to go, really—other than broke.” Is one of the most prominent celebrity chefs on the outs? [The Week] —AS

Stunt hamburgers are generally awful, but there’s something so wonderful about watching 2 Chainz’s encounter with the world’s most expensive hamburger. [First We Feast] —Benjamin Freed

As we head into the cooler weather, Sam Sifton offers a lovely ode to the joys of home cooking with remembrances of the great Craig Claiborne (he calls it a “manifesto”). The message? Just cook. [New York Times—Carol Joynt

Is Rick Bayless the most interesting man in the world? Eater takes a look at the chef/actor/yogi/farmer, who can also do the splits. [Eater National] —AS

First it was babies trying lemons for the first time—now, apparently, it’s tigers sampling Marmite. [BuzzFeed] —Tanya Pai

Anatomy of the legendary Momofuku pork buns, ten years later. [Eater NYC] —AS

Just in time for the High Holidays, research finds that Jewish millennials follow kosher dietary laws at double the rate of baby-boom chosen people. And now that it’s so hip and trendy to not mix meat and milk, more goys than ever are following the kashrut. [The Atlantic] —BF

Portlandia stars and first-time cookbook authors Fred Armisen and Carrie Brownstein talk favorite Portland restaurants, eating in cars, and the “tapas ghetto.” [Bon Appétit] —AS

The fastest-growing restaurant chain in the US is a “breastraunt” called, no joke, Twin Peaks. Sadly Invitation to Love is not involved. [The Braiser] —AS

Food Editor

Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.

Staff Writer

Benjamin Freed joined Washingtonian in August 2013 and covers politics, business, and media. He was previously the editor of DCist and has also written for Washington City Paper, the New York Times, the New Republic, Slate, and BuzzFeed. He lives in Adams Morgan.