The fascinating history of Heinz. [Photograph: Robyn Lee]

A fascinating article on how Goya, described as "a United Nations kind of label," brought ethnic food to white America. —Jamie Feldmar, Managing Editor

I'm clucking about, all happy and proud to have spotted not one, but two shiny Serious Eats faces over on First We Feast's roundup of "Best Food Bloggers of All Time". (And, of course, I'll give a grudging nod to the 18 others who beat me out of the top 20. Sigh.) —Niki Achitoff-Gray, Associate Editor

The New York Times profiles a Florida scientist looking to genetically engineer a better tomato. He's not after the usual growers' favorite traits of durability and color (apparently a mutation that brings out redness in a tomato also makes it more bland), but rather flavor. He wants people to eat them, after all. Also herein: hints on a crispy blueberry. And speaking of tomatoes, here's Dorie Greenspan with tomato vinaigrette, a use for day-after tomatoes. —Max Falkowitz, NY Editor

I bookmarked this FastCo. Design article about Heinz ketchup to read on my commute. I didn't get too deep into it this morning, but far enough for the first jaw dropping fact: KETCHUP IS ASIAN.—Paul Cline, Developer

I feel like I'm always astonished at the number of upcoming Chicago restaurants, but this post on Eater Chicago has me particularly excited. Of course, that may be due to the fact that so many are opening in my neighborhood of Logan Square. —Nick Kindelsperger, Chicago Editor

This is way better than the (possibly now defunct) Pope Mobile: the Pope's personal farm. "But popes do like going down to see the cows," [farm worker] Petrillo grudgingly admits. Of course they do! "A righteous [man] regardeth the life of his beast" Proverbs 12:10. —Carrie Vasios, Sweets Editor

Scientific America's interactive Flavor Map is pretty nifty to poke around. It links different ingredients to one another by how many flavor-related chemical compounds they share, and organizes the ingredients by category, uniqueness of flavor, and frequency of appearance in a recipe database. Researches found that Western recipes tend to pair ingredients with shared flavor compounds, but East Asian recipes don't. —Robyn Lee, AHT Editor/Chief Doodler

I recently returned from a vacation in Croatia (where a friend got married), so I really enjoyed reading this New York Times piece about the delights of seafood, wine, olive oil, and truffles in Istria. Wish I'd packed my suitcase full of that olive oil! —Maggie Hoffman, Drinks/Senior Editor

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