Serious Eats - seriouseats.com

Rosehip and hibiscus with raspberries.

"Indiana is home of the first run of maple syrup not just in the United States, but in the world." This statement needs explanation, as readers might understand this to mean that Indiana was home to the first maple trees ever tapped. I assume that Burton means that the maple sugaring (syrup-producing) season starts in Indiana each year, because the climate is warmer than that of more northerly states, but this is unclear from this piece.

To say that Burton's is the "syrup of choice for nearly every chef in Chicago" is an exaggeration. Moto, Schwa, and Alinea, among others, use (or have used) BLiS maple syrup from Michigan.

Medora is not "just outside of Bloomington." It's about 50 miles away, in another county. Round-trip to Lincoln Park is close to 540 miles, not 480.

Finally, this article would be far more interesting if the author discussed the Burtons' new, cask-aged bourbon-, rum-, and brandy-infused syrups and their uses.

It's great that you mention J. Spillane in the comments section, but you clearly did not research this piece, or you would have mentioned him as a co-founder in the body of the article. Every lengthy article that's been written about Coal Fire mentions Spillane as a driving force.

If he's moved on and the pizza is the same, I'm thrilled. But you missed a major element of the story of this pizzeria.

This is a great addition to the neighborhood. Their prices are fair for the quality, and the Maine Jonah crab claws I bought there were terrific, as were the (never-frozen) sea scallops.

I find it odd that this post is titled, "Meet the Maker of Floriole's Ham and Cheese Croissant," and yet there is no headshot of Sandra Holl. I don't think you mean "punctuate" through the glass, unless commas and semicolons are piercing it. And finally, why is there no shot of the display glass you spend several sentences describing?

100%, baby. No questions about persimmons? No St. Elmo?

The name of this shop is French for "much-loved tea." While this isn't correct (it needs an article), it makes much more sense as a name than "The Adore."

The quiches look underbaked; the croissant and cookie, overbaked. I love "Sugar Rush," but these do not look like winners.

Have seen these at Whole Foods in Evanston, IL. Does anyone remember that he use to sell his sauces at Trader Joe's? They're more expensive now.

I believe you mean "jambon braisé." The verbe "baiser" would indicate that something quite obscene is being done to the ham.

Thanks for the laugh,
Fleur

Bethillon in Paris is a wonderful ice cream and sorbet purveyor. The flavors aren't as unusual, but they are absolutely stunning.

Current ice cream flavors include Alpine strawberry, ginger-caramel, orange-chocolate-hazelnut, spice cake, Spanish nougat, and prune-Armagnac.

Sorbets include rose-raspberry, Greengage plum, redcurrant, blackcurrant, vineyard plum (native to Lyon and very hard to find).

They are on the Ile St. Louis, 29-31 rue saint Louis en l'ile.

@roboppy: Deep-six the apostrophe and you're golden.

I'm delighted that Gina is back! Terrific post.