Vik’s Picks: How Koji—Or Mold—Can Become a Marinade

A roundup of the morning's most compelling food news.


The rise and fall of Paula Deen (infographic). [via Huffington Post]

A week in the life of the James Beard Foundation’s director of programming. [via Huffington Post]

How koji—or mold—can become a marinade. [via Boston Magazine]

An interview with Daniel Felder, the Head of Research and Development at the Momofuku Culinary Lab. [via Science and Food]

The Lower East Side once had four times as many bars as it does today. [via Business Insider]

Thoughtful reviews of new food, including McDonald’s blueberry pomegranate smoothie and Jell-O strawberry shortcake. [via McSweeny’s]


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