Welcome to the weekend. Now’s the time to settle into a laid-back rhythm and catch up on all this week’s food news on the web. For your perusal, here’s a curated selection of stories that we’ve been reading this week.
- Omelette lovers, be alerted: Turns out there is a best way to prepare omelette fillings, from asparagus (cut into 1/4-inch slices on the bias) to mushrooms (sliced thinly and sautéed in butter). See The Food Lab’s definitive guide to omelette fillings. [Serious Eats]
- A new meat-free burger, Impossible Burger, just released patties that look, feel and even bleed like beef burgers, thanks to a plant-based molecule called heme that’s found in animal blood. One food editor put them to the test. [Bon Appétit]
- A funny thing happened on the night Beyonce released her new visual album, Lemonade: Beyhive fans confused Rachael Ray for Rachel Roy and swarmed the food TV personality’s social media accounts instead. [Eater]
- The moment every diner’s been waiting for: the Bunyadi, a new clothing-optional restaurant, is coming to London this summer, and it already has a waitlist that’s 27,000 people deep. [Grub Street]
- The New York Times has a new web video series of short documentaries called Taste Makers that explore the challenges that young Americans face in their quest to become chefs, farmers and other members of the food industry. [Times Video]