Todd Coleman

Serious Eats orders every In-N-Out burger variant on the menu. [Serious Eats]

A guide to edible flowers: "From herbaceous blossoms to textured sprigs, flowers add sweetness or spice to a variety of dishes." [Saveur]

Peter Kaminsky talks about what tartness does for food. "Tartness frames other powerful, unruly flavors in a recipe," he says. [Gilt Taste]

Wedding food doesn't have to suck. Tips on how to how to avoid serving bad food on the big day. [Food Republic]

Coffee is really good for you but scientists have no idea why. [The Salt]

Black chickpeas. They're basically the same as regular chickpeas except they're black and a bit nuttier. [Amateur Gourmet]

The recipe for creme brulee donuts. [Iamafoodblog]

22 of the best looking sandwiches Serious Eats has eaten so far in 2012 [Serious Eats]

New York Street Food

Serious Eats does a round-up on seven can't-miss-dosas in New York City.

In honor of Mother's Day, Gourmet Live has a post on a mom's five kitchen rules for her kids. One of them: hone your multitasking talents.

Ryan Sutton at The Price Hike gives his take on why Empellon Cocina doesn't serve tasting menus. "The lesson here is that tacos made with excellent products shouldn't necessarily be cheaper than composed dishes," he says.

Chick-fil-a

Food Babe investigates why she became so addicted to Chick-fil-A. One of her reasons: "If I turn in the toy from the kid's meal I can get an ice cream cone that my kid loves and I don't have to deal with all these annoying toys everywhere in my house."

Gilt Taste explores why chefs are so happy to cook gluten free.

Matthew Yglesias from Slate talks about why Big Macs are cheap in Argentina: "Well, it's all a sordid tale of capital controls and fuzzy math."

Well devises a test to see if you can make it as a vegan.

Paleofuture at the Smithsonian looks at the disco robot waiters of 1980s Pasadena.

At Food Republic: Why cocktail competitions suck.

Food Republic posts an interview with Dale Talde, David Massoni, and John Bush about their Brooklyn restaurant ventures in graphic-novel form.

Food and Think explores the work of Charles Spence, a researcher investigating how sound affects flavor.

Serious Eats shows you where to eat around Yankee Stadium.

The critic hunter

Gourmet Live visits the pope's farm.

Find out how to how to hunt and cook iguana at The Perennial Plate.

Victor Radziun

The Salt looks into the rise of what some farmers are calling "fake CSAs."

Gourmet Live gives us the heads up on 10 seder faux pas.

At Daily Dish, Jonathan Gold tackles a tricky dining situation: when dinner guests announce that they won't eat anything with a face.

Food and Think digs up the history of the Mister Softee jingle.

Ambernectar/Flickr

Bon Appétit on how to avoid being exiled to the worst table in a restaurant.

Michael Lehet

Cilantro, that tempting mistress

The Daily Meal lists the 60-plus coolest people in food and drink.

As part of a series of illustrated guides to international spreads, Food Republic shows how to put together a French charcuterie platter.

Edible Geography investigates food vendors on bikes in Mumbai.

At Gilt Taste, a love story about cilantro.

Saveur picks the best culinary comic books.

Slate wonders why pizzerias offer anchovies as a topping even though almost no one likes them.