A quick round up of “Must Reads” we don’t want you to miss.
Check out Julia Moskin’s piece about sensory cooking in the New York Times this week. According to Chef Justin Smillie of Upland, in Manhattan “Sensory cooking is the opposite of technique,” he said. “The formulas you learn in culinary school won’t make you a chef, but cooking with all your senses will.”
The real stars of a new production of Sweeney Todd are the pies, made by a former White House pastry chef. Read Eater’s story “The Demon Baker of Fleet Street” by Daniela Galarza.
And a word about smoothies from The Atlantic’s James Hamblin.