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Photo: Kenji Lopez-Alt

In a Modernist Cuisine-quality (but significantly lower budget) flurry of images, this 'Cut Food' photography series showcased on The Salt provide a startling look at the cross-sections of iconic American foods. Reading about the process is almost as fascinating as flipping through the photos themselves. There's also a whole video from the creative team here. —Niki Achitoff-Gray, Associate Editor

In case you didn't catch it this weekend, this New York Times piece on stevia and the hunt for a sugar replacement that doesn't taste terrible is pretty interesting. —Maggie Hoffman, Drinks Editor

VELVEETA SHORTAGE?! —Ben Fishner, Ad Sales Ops

I read a short piece on the chef of Shalom Japan, from none other than Dirt Candy's Amanda Cohen. —Tracie Lee, Designer

NASA recently set out to test a deep fryer in different gravitational conditions. Because how are we going to conquer planets in the name of America without deep fried Oreos? —Carrie Vasios, Sweets Editor

There are Cheetos flavored like Mountain Dew in Japan. And it looks like you can get them shipped to the US. —Max Falkowitz, NY Editor

This book came out in 2009, but I only found out about it now (thanks, Metafilter), and I want it: Chicken: Low Art, High Calorie, a book about the design of fried chicken joints in the US and UK. Here's an interview with Morris Cassanova, also known as Mr. Chicken, the man responsible for making the signs for most of the UK's fried chicken shops. —Robyn Lee, AHT Editor

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