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Celebrating the Fourth in proper fashion, the New York Times dining section is all over one of life's perfect foods, the potato chip. Kim Severson's lead story is chock-full of resonant chip history, lore, and fun facts. Appropriately, she leaves the chip science to Harold McGee, who fills us in on the sonic appeal of the chip, or as McGee calls them, the "sounds of crispness." Serious Eater Jonathan Bender weighed in on some of the newer "designer" chip flavors here on this site almost three months ago.

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