Saturday Food Section: Scrambled Egg Hacks, America’s Best New Restaurants & More

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.

• An immersion blender is the secret to perfectly soft-scrambled eggs. [Bon Appétit]

• From Houston, Texas, to Hazel Park, Michigan, here are 21 of the best new restaurants in America. [Eater]

• There’s a summer rosé with your name on it, whether you’re an entry-level wine taster, advanced drinker, or simply have a quirky palate. [Los Angeles Times]

• If you’ve ever been to a sushi restaurant, you’ve probably seen offerings for both unagi (freshwater) and anago (seawater) eel. What’s the difference? [Food Republic]

• Is American cheese really full of chemicals? Here, Kenji López-Alt breaks down what really goes into the sliced orange stuff. [Serious Eats]

• The latest food fad fuses two wildly popular concepts—the stunt burger and the over-the-top drink garnish—together. Meet the Bourbon Burgel. [Grub Street]