According to Bloomberg Businessweek, Folgers is still the most popular brand of coffee in the U.S. In the headline, they apologize to coffee snobs, and this is a pretty good illustration of how the food world's most boring conversations are sparked. (A more interesting use of your time would be to stare at that logo until the word "folgers" becomes completely alien to you and starts sounding so gross that you can't believe anyone would ever attach it to a food they intended to sell.)
- From the Mexico City issue of Swallow Magazine comes a quick primer on the history of five now-common ingredients with roots in Mexico (avocados, tomatoes, cacao, vanilla and corn). And if you're not taken by fetching photos of corn smut and constructions like, "Historically, conquerors love vanilla," well then I just don't know.
- Silvia Killingsworth checks out cricket-based protein bars for The New Yorker. If you are particularly bug-averse, the good news is that these are made of cricket flour, so the bugs blend right in. The bad news is, the thing they blend into is a protein bar, and those are way grosser than crickets!
- Serious Eats tackles the question, "Recipes: ugh, why do they have so many steps?" as they always do: with grace and excruciatingly thorough experimentation. I'm willing to take their word for it, because I don't want to prepare two pots of chili side-by-side just to confirm that one tastes bad. I'll also figure this is the science behind my deep mistrust of slow-cookers.
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