Cheers to the weekend! Now’s the time to settle into a laid-back rhythm and catch up on all the best food news on the web. For your perusal, here’s a thoughtfully curated selection of stories that we loved reading this week.
- There’s been a lot of talk about bean-to-bar chocolate these days, with makers touting beans’ origins and flavor profiles like fruit, earthy and floral. Don’t know the first thing about the stuff? Here’s how to taste chocolate like you know what you’re doing. [Food Republic]
- Are you sure that dish you ordered has lobster in it? A new report reveals a lot of restaurants have been passing off other ingredients—including everything from whiting to cheese!—as the crimson crustacean. [Grub Street]
- Hard-boiled eggs can be difficult to peel. For easier handling, try making hard-boiled eggs using your rice cooker. [Lifehacker]
- One major fast-food chain is betting on hot dogs selling just as well as hamburgers. [USA Today]
- For the first time ever, U.S. companies can apply to set up fish farms in federal waters. As a result, the Gulf of Mexico is now open for commercial fish farming. [NPR]