• Have you ever seen a cake that looks too much like art to possibly be edible? In Marimekko’s sample sewing studio in Helsinki, they’re making fabric works of art that look good enough to eat. Marimekko

• Website Snack Data takes a highly scientific look at the foods we eat, compiling observations like “Lasagna is good. It’s a very dense dish. Cutting into it can make one feel like a sedimentologist,” and “Mashed potatoes were created because potatoes look better after they are crushed into a sort of paste, which can’t be said about many things.” Snack Data

• If you’ve been led to believe that only the gastronomically-challenged order their steak well-done, butcher Tom Mylar wants you to reconsider. Some cuts in particular really benefit from the additional chemical and flavor changes that happen during cooking—rare’s not always better. Gilt Taste

• In Food52’s new Pearls of Wisdom series, Ruth Reichl offers up a few notes about writing recipes and how well-written notes can form the narrative of a cookbook. (You’ll probably want to use a bit more detail in your instructions these days than “Steam one duck.”) Food 52

• From beautifully designed to just plain weird (with a majority in the latter category), Eater has compiled a gallery some of their favorite NYC menus. Although we’re not sure that a picture of Voldemort with a wine-themed tattoo really counts as a menu. Eater NY

• NPR is spending a week taking a look at meat consumption in America, and this tongue-in-cheek “cookbook” is a fascinating look at the evolution of meat-eating over several thousand years of human history. The Salt