Each week we round up our favorite posts and recipes from our friends at The Kitchn.

This week, the Kitchn introduces us to some of the food trucks and stands in Austin, including one called The Food Shark where the specialty is "marfalafel"—falafel served extra spicy with lettuce and onion in a flour tortilla instead of pita.

Also on the Kitchn, tupelo honey is pretty special, how to make use of ramps and morels, eating cheese lukewarm, and the ever-mystifying vanilla powder.

• What's So Special About Tupelo Honey?: It's the only honey that will not crystallize and the only one diabetics can eat.
• Recipe: Quick Pasta with Dried Morels and Fresh Ramps: Pasta multiplied by two little springtime treasures.
• Cheese Tip: Don't Eat Cold Cheese!: Eating cheese cold is a faux pas. When fat molecules are chilly, they contract (not tasty). But when they warm up, they relax, magnifying the cheesiness factor.
• Good Question: What Is Vanilla Powder?: As opposed to vanilla extract, where the flavors can be diluted in the alcohol, the powders are more potent—but pretty expensive.