What we’re reading: 11/11

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table with baking ingredients

Just in time! Gravy. You either have the knack or you don’t. If you’re in the latter group, don’t despair, there’s still time to learn a few tricks before Turkey Day, courtesy of the folks at Bon Appetit.

Thanksgiving lesson. Here’s a great lesson for kids (and teachers!): American Farm Bureau Foundation for Agriculture offers fun facts and resources about the foods that typically make up our Thanksgiving tables.

Rumps or chuck? Not all beef roasts are created equal, and should just be thrown into the CrockPot or oven the same way. A new app from the folks at Certified Angus Beef takes the mystery out of cooking the perfect roast. Read more on our website.

Piece of cake. DYK that the word “ketchup” probably originated with the Chinese word koechiap that means “brine of fish”? The Kitchn brings you the surprising origins of a few familiar food phrases. Check it out and pepper the Thanksgiving dinner conversation with your new knowledge!

Take that, coffee snobs. “It all started a few months ago when I found myself paying $18 for a pound of what turned out to be so-so coffee beans…” Cheap coffee is one of America’s most unsung comfort foods, says Keith Pandolfi, senior features editor at Serious Eats. (This essay is about more than coffee. Trust us, click the link.)

Au naturel. The U.S. Food and Drug Administration has deemed some artificial colors as safe, but there’s a growing trend of food companies using colors derived from plants. Turmeric, beet juice, purple carrots and others are being used to color cereal, candy and even ice cream. Via NPR.

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