Must-Reads

 
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1. NOT­-SO-­LITTLE EATALY

The news was just announced that Italian food mega­emporium Eataly will be moving into Toronto’s Manulife Centre in 2019. The New York Times’sEataly offers Italy by the Ounce” is a great appetizer in the meantime, written on the occasion of the NYC launch in 2010.

 

2. DECANTING PRO TIPS

 

High design decanters can add a lovely touch to your dinner party, but style is not necessary for the decanting function. Food & Wine offers some perspective in “Steal These Sommelier Hacks”, including some budget­friendly tips you can use.

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3. DISHING ON THE TOMATO

10 of Italy’s Most Iconic Tomato Dishes & Where They Came From” from Food52 is a fascinating historical account of everything tomato. The writer begins by explaining that tomatoes aren’t even native to Italy—it settled in 1596—and thus are an unlikely ambassador.

 

4. COFFEE ENTHUSIAST

Flavour profiles. Regional characteristics. Terroir. You’re thinking about wine, but these apply to coffee as well. Coffee connoisseurship is, in fact, in its golden era and in “The Wine Lover’s Guide to Coffee”, Wine Enthusiast breaks the bean down in ways that wine drinkers will understand.

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5. CUCUMBER CUBISM

A chef’s knife is her paintbrush, so indeed, this headline from Atlas Obscura is apt: “Watch a Japanese Chef Turn Slicing a Cucumber Into a Fine Art”. After you do, I’m sure you’ll never look at a cucumber as anything but a challenge that awaits.

 
 
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