When it comes to culture, we’re interested in lots of it… music, art, sports, and most of all, food. Here’s what we’re into this week:


1. Behind the Famed Tartine Bakery, a Gluten-Free Talent | The New York Times

All the sweets, please. Elisabeth Prueitt is your average baker — except for the fact that she has the cooking skills of an angel and takes a totally gluten-free approach. After a long break from the kitchen, this chef is back and here to change the way we think about pastries.

2. NYC Is In The Midst Of An Omakase Craze. Here’s Why You Should Care. Food Republic

NYC is stepping up its food game once again. Omakase — which means “I’ll leave it up to you,” in Japanese — is having a major moment in the city that never sleeps, and we can’t help but think this trend might hint at a more open-minded and chef-trusting approach to food. These spots aren’t cheap (and many have lines all the way to Staten Island) but if sushi’s your game, it’s an experience you’ll be happy you waited for.

3. 10 Tips from One Week as a Professional Baker | Food52

9-to-5 job not cutting it anymore? Baked goods may be calling your name. That was the case for Embry Roberts, whose desire for hands-on baking experience landed her in one of D.C.’s premier cupcakeries. Going from publishing to pastries seemed daunting, but provided a lifetime of lessons: 1) Follow your gut and 2)*Never* go light on the sprinkles. 

4. Martha Stewart and Snoop Dogg Talk Cooking, Cocktails and Cannabis | LA Times

Snoop Dogg and Martha Stewart. Cooking show. One sec while we try to figure out how this is exactly going to work. VH1 is bringing the two together for a food-filled collaboration that’s beyond our wildest dreams. Rap, pot roasts, and celebrity guests? Sign us up.

5. To See Food Waste in a New Way, Start With Your Plate | National Geographic

Think Instagram, but for measuring food waste. The new app, SmartIntake, is quantifying our food waste, both in prep and meals, through photos and is being used to help researchers figure out why and how America leaves so much deliciousness (and nourishment!) behind. All you need is a before and after pic and we’re one step closer to less waste.