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.
- The easiest way to make a big batch of poached eggs? It’s in the slow cooker! [The Kitchn]
- Behind every famous restaurant chef is a near-silent restaurant partner pulling the strings. His or her role is so under the radar that it’s often undercredited—but here’s why it shouldn’t be overlooked. [Eater]
- Food we grow has less flavor than it used to: Fruits, vegetables and meat have become increasingly bland over the past 60 years. Thankfully, some breeders have set out to change that. [Epicurious]
- Kava, a plant root of South Pacific origins that claims to relieve anxiety without the side effects of alcohol, is on the rise in cities like New York. [New Yorker]