Thanks, Design Taxi, for profiling French pastry chef Christophe Adam, who has reinvented the éclair using ingredients like yuzu, fresh strawberries, popcorn, and salted caramel—and even printed digital images on the pastries. Here’s some other stuff we loved today:
Marcus Samuelsson joins ABC’s The Taste. [Zagat]
Artificial sweeteners change your brain’s pleasure respose to sweet. [Scientific American]
Late summer’s grilling sweet spot. [NYT]
Where to eat in your college town. [Serious Eats]