← Calm Web Food Culinary Essays, Cultural Foodways, Heritage Cooking & Kitchen Techniques In This Issue Side Show BBQ — Vittles Gavin Cleaver reviews Cue Point and Hon’s to assess the current state of American barbecue in London. Photographs by Michaël Protin Has Substitution Culture Gone Too Far? — Eater Longform Easy Seasoned Pretzels — Sally's Baking Addiction The Eggs Scene in ‘You Can See Everything’ Scrambles Reality — Eater Longform The ‘Tavern-Style’ Pizza Takeover — Eater Longform The Best Culinary Resorts in the United States — Eater Longform Where Chef Eric Sze Eats on His Day Off in NYC — Eater Longform Nothing could have prepared me for what I encountered — Vittles Exploitation on British farms: a conversation between Claire Ratinon, Emiliano Mellino and Sybil Msezane. The Best Gifts for Martini Lovers (Besides an Ice-Cold Martini) — Eater Longform acid reflux: AI vs food writing — Vittles Plus the new Observer critic, Wong Kei merch and more These Resorts Offer a Real Taste of American Regional Cuisine — Eater Longform Look How They Massacred My Boy — Vittles Hannah Williams on the new mascot for Timothy Taylor’s Landlord Abolish the Meal! — Vittles Juliet Jacques attempts to liberate herself from thinking about what to eat. Illustration by Sing Yun Lee. Six of One: London’s best leisure centre café, and more — Vittles Recommendations for espetada, Bandera Dominicana, chicken kottu and more from Ruby Atkin, Amanda Vilanova, Tristan Rendell, Ana Abram, Alfred Yatlong Yeung and Sama Ansari Pour Bang bang, or bust? — Vittles At Bang Bang Oriental, Mohammed Ali Salha considers the invention of the London food hall. Photographs by Dashti Jahfar Creamy Polenta — 101 Cookbooks If you want to make beautifully creamy polenta on the stovetop, you're on the right page. The ingredient list is short, and the leftovers deliver meals for days. Continue reading Creamy Polenta on 101 Cookbooks Lamb Tagine recipe — David Lebovitz Roasted Vegetable Recipes — 101 Cookbooks Vegetable Pot Pie — 101 Cookbooks Lemon Roasted Potatoes — 101 Cookbooks How to clean cast iron : It’s simpler than you think. — King Arthur Baking 16 pumpkin recipes, from cakes and cookies to bars and bread: We've got a marbled pumpkin cake, chewy pumpkin cookies, and even pumpkin milk bread. — King Arthur Baking Bake your way through the pumpkin spice craze with our best pumpkin recipes to make this fall. skillet pierogi with mushrooms — Smitten Kitchen A one-skillet, super quick fall dinner that starts with frozen pierogi and ends with a blissful pan full of crisped, browned edges, buttery onions and mushrooms, a shake of vinegar, dollops of cold… This Is TASTE 856: What Does the Future Hold for California Wine? — Taste Cooking Twenty years ago, they were the insurgents. Now they’re the establishment, as the industry encounters new drinkers and rapid change. Serving Experience Necessary… and a Clear High C — Taste Cooking At Ellen’s Stardust Diner in Times Square, tuna melts are delivered between ballads Heavy cream vs. whipping cream: What's the difference?: Understanding the right cream for your baking. — King Arthur Baking When it comes to heavy cream versus whipping cream, is there truly a difference? This Is TASTE 855: Ayesha Nurdjaja on the Line: Burns, Swollen Knuckles, and Stolen Kunz Spoons — Taste Cooking We discuss her debut cookbook, Mediterranean All the Way, a legendary onion dip, and her collection of stolen spoons. Triple Chocolate Cheesecake — Sally's Baking Addiction This Is TASTE 854: Adam Weisblatt Wrote the Restaurant Industry’s Realest Owner’s Manual — Taste Cooking Adam Weisblatt has opened seven restaurants with Last Word Hospitality, the LA group behind Hermon’s, Barra Santos, and Found Oyster. This Is TASTE 853: Rachel Gurjar Thinks Mumbai and NYC Should Be Sister Cities — Taste Cooking Rachel Gurjar is a Mumbai-born, Brooklyn-based chef and recipe developer whose recipes have appeared in Bon Appétit and the New York Times.