Second-Graders Testing $220 Tasting Menus, Haute Bagel Bags, and Surf-and-Turf Pizzas: Eating & Reading

Ten of the tastiest stories we’re reading this week.
Second-Graders Testing 0 Tasting Menus, Haute Bagel Bags, and Surf-and-Turf Pizzas: Eating & Reading
Breakfast or your new purse? Photograph via Shutterstock.

Oprah has crossed truffle-hunting off her bucket list. [Eater] —Ann Limpert

Fusion, that “dated piece of nomenclature that calls to mind the watery mango salsas of the Benetton years,” is thriving again, thanks to the chicken wing. [New York Times] —AL

Eating whole songbirds. Très Français. [New York Times] —Anna Spiegel

The amazing comedian Jim Gaffigan on why he’s not a “foodie” (and it has nothing to do with hot pockets). [Eater] —AS

This is more eating than reading, but carrot cake with cider and olive oil sounds like a perfect fall weekend recipe. [Smitten Kitchen] —AS

You’ll need a lot of dough to afford one of artist Chloe Wise’s designs: She’s responsible for the Chanel Bagel Bag, along with the Prada challah backpack and a Louis Vuitton baguette version. I’m assuming butter’s not included. [Refinery 29] —Tanya Pai

If Apple turned to marketing vegetables, this is exactly what the result would look like. Bonus points to Dan Angelucci for the line “Carrot works seamlessly with all your favorite apps.” [The Atlantic] —TP

There are plenty of things I wouldn’t eat even if you paid me, but this surf-and-turf pizza with apple-turnover crust from Pizza Hut Korea just rocketed to the top of the list. This thing should come with an #ICANT T-shirt. [Brand Eating] —TP

This long story goes behind-the-scenes at one of those generic Chinese restaurants to reveal a world you probably never knew existed, telling the tale of a cook from rural China, how he got here, and the hidden network of New York kitchen workers he soon entered. [New Yorker] —Michael Gaynor

The New York Times picked up the costly $225 per person tab for a meal at Restaurant Daniel in New York, where chef Daniel Boulud prepared and served his tasting menu to a table of six children, all second-graders. The experiment was made into a seven-minute film. Expect your reactions to run the gamut, but all hail the vampires. [New York Times] —Carol Joynt

Don’t miss a new restaurant again: Subscribe to our weekly newsletters.