[Photograph: Holly Sisson on Instagram via HuffPo]

Difford's guide has a list of 30 cocktail books you need on your shelves. How many do you have? —Maggie Hoffman, Senior and Drinks Editor

Gina DePalma said some smart things about the problem of "passion" as shorthand for hard work, dedication, intelligence, loyalty, and all the stuff that actually makes for a good kitchen employee. "I value and strive for loyalty, responsibility, respect, grace and kindness in those who surround me. I'll take these over passion any day....And what gets me even more is this false notion that if you aren't 'passionate' about your work you are living less than a full life." — Max Falkowitz, NY Editor

Our flawless queen Beyonce is apparently a vegan now, and she went out to a vegan restaurant in Hollywood wearing... head to toe leather. Still, I don't condone the tone of this piece in the Daily Mail.—Ben Fishner, Ad Ops Admin

I've been a fan of the Key Ingredient column on the Chicago Reader—where chefs challenge each other to cook with oddball ingredients—long before it picked its first James Beard Award. But it's still genuinely hard to believe there have been 100 of them. Mike Gebert, who also writes weekly for us, writes about some of the untold secrets from the process. —Nick Kindelsperger, Chicago Editor

This story on how Julia Child spent Christmas in 1970 in Provence is a great fly-on-the-wall piece. It also has a killer first line "Julia Child's Christmas goose was a deep, golden-mahogany brown, the skin roasted to a delicate crisp." —Carrie Vasios Mullins, Sweets Editor

If you frequent Serious Eats, you may have noticed that we like dogs. In the realm of barely food-related, but just-relevant-enough-plus-puppies, this Instagram feed of dogs eating peanut butter is basically perfect [Via HuffPost] —Niki Achitoff-Gray, Associate Editor

A love letter to old NYC restaurants, written by a literary whippersnapper who missed them in their prime, but doesn't let that stop her. —Jamie Feldmar, Managing Editor

Today the New York Times reported that a reputable, scientifically valid study has been released that shows that drinking organic milk has actual health advantages that can't be had from drinking non-organic milk. This is big, because as the article mentions, similar studies done on organic fruits and vegetables have not rendered similar, seemingly clear-cut conclusions. Although the study was commissioned by organic milk producer Organic Valley, its conclusions are being validated by respected scientists with no connection to the organic food business. The study's conclusion: "Whole milk from organic dairies contains far more of some of the fatty acids that contribute to a healthy heart than conventional milk." Which according to one scientist means: "Drinking whole organic milk 'will certainly lessen the risk factor for cardiovascular disease.'" Big news, don't you think? —Ed Levine, SE Overlord

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