A look at what we're reading, cooking, and clicking now.
• Momofuku chef David Chang has a kitchen lab of his very own, where he's attempting to grow a mold to ferment soybeans, figure out what to do with strawberry tops, and generally create deliciousness. Gizmodo
• Ever wonder why you down an ice cream cone when you're upset or load up on carbs when you're anxious? Anneli Rufus explains what may be behind these guilty pleasures and why they are so comforting. Gilt Taste
• Musician and comedian Reggie Watts shares an alternative form of tinctures that may have some consumers giggling to themselves (for hours). Eater