When it comes to culture, we’re interested in lots of it… music, art, sport, and most of all, food. Here’s what we’re into this week:
1. Bring New Flavors to Salad with These 5 Spring Greens | The Kitchn
Happy spring! While enjoying this weather and the budding blooms, add these spring greens to your salad for some fresh new flavor. Ranging from dandelion greens to pea shoots, these underrated salad greens are the nutrient-dense powerhouses your lunchtime needs right now.
2. Want to Become a Better Cook? Eat in an Open Kitchen | Bon Appetit
Go to restaurants with an open kitchen and you’ll learn all the best tips to become a better cook just from observing. Some hacks you might observe: tasting often while cooking, water is almost always an essential ingredient, and always have many kitchen towels around at all times.
As most Americans are leaning toward more healthy diets, stadium food is going in the opposite direction. Go to ball parks across the country for the ultimate indulge-worthy foods, like a two-foot-long cheesesteak, a burgerizza, and a Cracker Jack + mac-and-cheese hot dog.
4. A Brief History of Emoji | Bustle
Who doesn’t love emojis?! Their history may surprise you — emoticons first came around in the 1800s (insert shocked emoji here). Take a look at this article for the least boring history lesson ever about emoji development and popularity.
5. Is 2016 the Year of the Not-Cake Cake? | Food52
Most cakes are made of flour, sugar, butter, eggs… right? Not anymore! At a restaurant in Japan, a salad cake is served. Yes, “salad cake” sounds like an oxymoron, but don’t knock it ’till you try it! Check out some other mind-blowing “cakes” in this Food52 article.