• In a genius move of alcoholic cartography, here's a graph of where Scottish single malt whiskys fall on the axes of smoky, delicate, light, and rich. Big Think
• IFC show Portlandia went full-force on the food world in its season 2 debut on Friday night. Is "We can pickle that" the new "Put a bird on it"? We hope so. Eater Nat'l
• Eric Asimov, recently the interim restaurant critic at the New York Times, reflects on the changing landscape of NYC's restaurant scene. The New York Times
• Caramelized onions, usually a twenty minute process to create, aren't exactly conducive to time crunches in the kitchen. Enter a new method that cuts the cooking time in half! theKitchn
• College grads, perhaps it's finally possible to put those finely honed beer pong skills to good use. New York Post
• Key lime pie, equal parts refreshing and nostalgic, is at the top of our to-bake lists right now. Serious Eats
A waiter at super-high-end New York restaurant Per Se delivers anonymous dish on what it really takes to get on the VIP list — and on the do-not-serve list. NY Mag
• No one likes a big ol' coffee stain, but this photo (pictured) has got to be one of the coolest things we've seen all week. Laughing Squid
Photo: High Speed Photo of a Coffee Splash by Jack Long/Laughing Squid
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