A look at what we're reading, cooking, and clicking now.
• You know how to pronounce Glenfiddich just fine, but how about Auchentoshan, Lagavulin, Bruichladdich, Bunnahabhain, and Laphroaig? These videos are here to help you. Esquire
• Tart rhubarb punches up a sweet, dense, mellow coffee cake (one with oversized crumble on top, just the way we like it). Eggs on Sunday
• Custards hit the culinary sweet spot in these late-spring days: cool, creamy, and refreshing. We love the idea of taking it savory, as in this set buttermilk custard dressed with a bright consomme made from the shells of fresh-shucked peas. Eat Foo
• Baking pot pies in glass Ball jars takes the idea of "see food" to a whole new (excellent) level. Chadzilla
• Scandal! In Bridesmaids, Kristen Wiig's professional-baker character measures dry ingredients in a liquid measuring cup. Does it really matter? Epi-Log
• Do you get mad when your server doesn't write down your order in a restaurant? NY Post
• So long, food pyramid. The USDA is replacing the familiar tiered visual guide to food groups with a new "icon" in which quantities are arrayed vertically. The Atlantic