Leftovers: How to Cook a Muskrat, Klingon Beer, and More!
The headline says it all: The Art and Science of Muskrat Cooking —Jamie Feldmar
I have to admit that I'm a bit tired of the whole "is deep dish pizza or not" question, but no site stirs the pot quite like Eater. Plus, it actually got some respective local chefs, including Graham Elliot, to weigh in on the matter. —Nick Kindelsperger
Klingon beer! And before you go knocking this brewery for passing a malty, banana-y Dunkelweizen off as Klingon beer, remember how much Worf loved his prune juice. Though to be honest I'm still holding out for blood wine.—Max Falkowitz
Apparently Google has a secret ingredient comparison tool through Google Now if you just type Compare X to Y according to Reddit and NPR. Things I've learned since this discovery—broccoli is healthier than cauliflower in almost every aspect, American cheese has fewer calories but MUCH more sodium and sugar than cheddar, and Google has no nutritional information on ramps yet. —Leang Chaing
I am a huge Wes Anderson fan and I thought Grand Budapest Hotel was particularly genius, so I geeked out pretty hard when Wes's team released this video showing how to bake the movie's signature (invented) pastry, the courtesans au chocolate (a take on the actual filled choux pastry, the religious). Slate took on the task of trying to make them at home, which led to imperfect if charming results. —Carrie Vasios Mullins
Chris Cosentino's restaurant, Incanto, which was a pioneer of offal-eating and whole-animal cooking in San Francisco, closed this week. There have been a number of articles in the local papers about the Noe Valley spot. Is San Francisco no longer excited by a brains-topped spin on eggs benedict or a beef-heart tartare? Or maybe the closing is actually a sign of the movement's success: whole-animal cooking is nearly ubiquitous twelve years after Incanto's opening. —Maggie Hoffman