Each Sunday, the FWF team selects the most inspiring, enlightening, and fascinating stories from the previous week. Spend your day of rest reading some exceptional food journalism.

How the Influence of Food TV Is Damaging Paris’ Culinary Traditions [via MADFeed]

Alexander Lobrano takes a provocative stance on the age of the celebrity chef: He hates it, and he’s worried that it’s influence has crossed the pond and infected Paris: “[Today’s] veneration of the chef comes at the expense of the cook, and it’s having a serious impact on the gastronomic landscape of the city where I make my home, Paris, because a new generation of TV-cued gastronomic professionals now see themselves as chefs rather than as cooks. And in this war of words, there are important sociological resonances, since ‘chef’ has the connotation of being an artististe, while ‘cook’ sounds blue collar and flat-footed.”—Chris Schonberger

Melted Cheese’s Delicious Secret [via WSJ]

If you’re melting cheese at home, chances are you’re turning to the processed kind—it’s foolproof. Natural cheese, on the other hand, tastes better but just doesn’t melt quite as easily. In an effort to boost natural cheese sales, food makers and restaurants are starting to take a closer look at what creates the perfect melt (it’s a lot more complicated than you’d think).—Cleo von Siebenthal

Interview with a Texas BBQ Pitmaster [via TMBBQ]

Kreuz Market is the most famous name in what BBQ expert Daniel Vaughn calls the most famous barbecue city in Texas—Lockhart. Here’s an interview with Kreuz pitmaster Roy Perez, who discusses the responsibilities that come with that reputation.—Liz Barclay

How To Make A Simple Goddamn Grilled-Cheese Sandwich [via Deadspin]

More than 1,000 words on how to make a grilled cheese, may seem like overkill, but there is some commendable wisdom in this refreshingly unpretentious ode to a classic. Case in point: “For the ideal combination of total disrepute and face-rearranging wonderfulness, stick a couple of flaps of sleazy, sketchy, probably carcinogenic individually wrapped American “cheese”-food between two pieces of cheap-ass store-brand sliced bread.”—Chris Schonberger

David Tanis Confesses His Love for Paris’ L’As Du Fallafel [via PRI]

“There’s an old falafel shop on Rue des Rosiers in the Marais, which is the old Jewish quarter—which, like pretty much every old Jewish quarter everywhere, is now being overtaken by boutique shops and hipsters. There are still a few old shops in the quarter, and there are three or four restaurants, and all of them try to make falafel. But there’s one that makes the best falafel and that is called L’As Du Fallafel,” says food writer David Tanis.—Erin Mosbaugh

Stop Whining About the Trek to Eat in Queens [via TastoriaQueens]

Many think Manhattan is at the heart of the map of food and culture in NYC, but that’s not quite the case. Folks need to stop whining about “trekking” to the outer boroughs to eat.—Erin Mosbaugh