The Serious Eats community has always loved the tart Greek yogurt Fage (pronounced FA-yay). What other creamy fluffiness can triple as a Kashi sidekick, an alternative to mayo or crème fraîche and catalyst for a 12-step yogurt addiction plan. Searching "fage" yields a whole seven pages of fodder on our site, and apparently the rest of the world digs it too. This weekend, the New York Times Magazine explores the Greek yogurt with some history and recipes, as well as a snapshot of the stuff in a bizarre iceberg-esque blob shape that seems to be made of wet molding clay, not yogurt. That would definitely give us the pucker face, just like the acidic yogurt usually does, but not make our tummies as happy.