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.
- Hash browns may seem simple to make, but whipping up a plate of perfectly browned potatoes can be surprisingly tricky. Here’s how to master hash brown technique without a recipe. [Food52]
- When gathering ingredients for a comforting winter braise, how do you know which cut’s best to use? From chuck roast to bottom sirloin, one expert breaks down the differences between various stew cuts. [Serious Eats]
- Bourbon has had its moment in the spotlight; this year, perhaps it’s time to turn our interests to brandy. Here, a beginner’s guide to brandy (complete with what X.O., V.S.O.P. and all those other abbreviations stand for). [Eater]
- When it comes to Spain, think beyond romesco and sofrito. Here, a guide to Spain’s most essential mother sauces. [Lucky Peach]
- Do you know what a Coravin is, or what native yeasts are? If not, you will soon: These are the predictions for 2016’s biggest wine trends. [All the Swirl]