Eater: All Posts by Lina Tranhttps://cdn.vox-cdn.com/community_logos/52682/favicon-32x32.png2016-09-28T13:00:09-04:00https://www.eater.com/authors/lina-tran/rss2016-09-28T13:00:09-04:002016-09-28T13:00:09-04:00The Low-Tech Genius of the Cardboard Pizza Box
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<p>How one simple design keeps your precious pizza delivery intact</p> <p id="QZCzAx">There comes a time in every weekend when one feels an overwhelming need to order pizza for delivery, and standing in the way is just one technological obstacle. The pizza has to make it from oven to doorstep within the hour — so when you open the box, a warm and delicious wave of pizza-scented air hits you square in the face. Dry crust must remain dry, and cheese, soft and tender.</p>
<p><q class="pullquote float-right">The pizza box is a balancing act in proportions: It has to retain just the right amount of heat and release the right amount of steam.</q></p>
<p id="YT2DwD">"Keeping the quality as close to the original quality as possible — that’s an easy thing to do when you’re transporting pasta or Chinese food, but <strong>pizza is a little more difficult</strong>," said undisputed pizza pundit <a href="http://www.scottspizzatours.com/">Scott Wiener</a>,<a href="http://www.scottspizzatours.com/"> author of design book <em>Viva La Pizza! The Art of the Pizza Box</em></a>. Humid, crispy, and slick all at once, your high-moisture pizza insists upon dispelling its precious heat; heat always flows spontaneously from a hot to (relatively) cold object. Cheese hardens and sweats grease. And pizzas are unwieldy objects, planar and vulnerable to squishing.</p>
<p id="jWEour">The solution is, of course, to slide the hot pie into a corrugated cardboard box. The pizza box is a balancing act in proportions, which endeavors to retain just the right amount of heat to keep its contents warm and release the right amount of steam to avoid creating a soggy, lifeless crust. The widespread popularity of the corrugated pizza box design is often credited to Domino’s Pizza founder Tom Monaghan.</p>
<p id="63jxty">"Domino’s was getting popular in the late ‘60s, and as they were getting more and more orders, they had to have a stronger box," Wiener said. "Monaghan brought in the corrugated pizza box, which has structure." Monaghan’s box remains popular today, and its humble design is a marvelous reminder that structure is always function.</p>
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<p><span>Today’s<strong> most prevalent box is the cardboard "Walker" style</strong>, distinguished by its double-paneled front wall. No particular person or company owns this ubiquitous design; according to Wiener’s </span><em style="line-height: 1.5;">Viva La Pizza!, </em><span>this may be an inaccurate credit to Elmer L. Winkler’s </span><a href="https://www.google.com.au/patents/US2563145">1951 patent for a similar double-panel</a><span>, folded lock. <em>Click on the graphic below to learn more about its features:</em></span></p>
<p><img class="alwaysThinglink" src="//cdn.thinglink.me/api/image/837072252187967490/1024/10/scaletowidth#tl-837072252187967490;1043138249'" style="max-width:100%"><script src="//cdn.thinglink.me/jse/embed.js" charset="utf-8"></script></p>
<p>Generally speaking, pizza boxes are constructed from a <strong>particular species of cardboard</strong>, which has several different names in the paper industry: containerboard, corrugated fiberboard, or combined board. The material is set apart from basic cardboard — think cereal box — because it comes in layers, called walls. Like a house, the extra layers insulate. One wall is two thin sheets of paperboard, glued to either side of a corrugated inner sheet with curves like a lasagna noodle. Single-wall board is sufficient for most pizza boxes, and pizzerias generally pay between 25 and 35 cents for this sort of box.</p>
<p>This containerboard can be folded into that familiar, beloved prism without the additional cost of adhesive, and its rigid nature provides structure that enables box stacking and discourages pizza-squishing.</p>
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<p>Each flute in the corrugated medium is a channel for steam to potentially travel through. Unlike Styrofoam, containerboard allows steam to pass, resisting condensation build-up on the box's interior — one sure road to soggy pizza.</p>
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<p><span>Modern pizza box design hasn't changed profoundly since its conception, but that's not to say it's perfect. Like anything else, there's room for improvement. No matter the design, a boxed pizza depreciates with time. </span><span>But the people's tastes are changing, and design must meet demand. "We got used to fast-food delivery pizza, but now we're seeing Neapolitan pizza, other kinds that are baked in a high-temperature, wood-burning oven," Wiener said. "That type of pizza doesn't do very well in a box. We're </span><strong style="line-height: 1.5;">finally seeing people try to make a better box</strong><span>."</span></p>
<p>Are we on the cusp of a new era for pizza box innovation? Past attempts have so far been unable to improve quality while keeping costs down, and thus unable to dramatically change the market. But as technology advances, look for new biomaterials, improved sustainability, sleek aesthetics — the makings of an all-new pizza paradigm.</p>
<p><a href="http://eater.com/delivery-week"><img src="https://cdn1.vox-cdn.com/uploads/chorus_asset/file/7165807/Logo-_2_.0.jpg"></a></p>
<p class="credit"><a href="https://twitter.com/tinyeggs">Lina Tran</a> is a science writer based in Washington, DC. <a href="http://www.marknerys.com/">Mark Nerys</a> is an illustrator living in Portland, Oregon.<br>Editor: <a href="http://eater.com/authors/erin-dejesus">Erin DeJesus</a></p>
<p>· <a href="http://eater.com/delivery-week">All Delivery Week Coverage</a> [E]</p>
https://www.eater.com/2016/9/28/13065010/pizza-box-designLina Tran2016-07-17T11:03:12-04:002016-07-17T11:03:12-04:00Everything You Need to Know About Geoducks
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<p>All about this Pacific Northwest treasure</p> <p>From microscopic plankton to intimidating, deep sea lantern fish, the creatures that live in the ocean are as varied and unfamiliar as if they lived on another planet. Among these strange looking alien creatures, the geoduck of the Northwest Coastal U.S. has earned a reputation as one of the weirdest looking (it might make you blush) and most delicious mollusks to meet the American plate. Here, now, is a primer on this sand burrowing bivalve.</p>
<p><b>What is a geoduck? </b></p>
<p>First off, it's pronounced "gooey duck." Contrary to what one might think, it's not related to a duck at all. The Nisqually — a Native American tribe located in western Washington — coined the term <i>gweduc</i>, meaning "dig deep" and referring to the way this bivalve burrows far below the seafloor. Europeans later reinterpreted the native spelling and pronunciation.</p>
<p><span>Geoduck is a large clam with simple anatomy. There are two major parts to remember: the siphon or neck, which hangs out of the shell, and the mantle (also called breast), the meaty part that sits inside the shell. Native to the Pacific Northwest and Western Canadian coast, g</span><span>eoducks anchor themselves into the ground with a small "foot," and remain in one spot for their entire lives. </span><span>Several feet below ground, the massive saltwater clam sucks in seawater, filtering for plankton and precious vitamins, and squirts out the excess through its impressive siphon. Their necks easily stretch from banana to baseball lengths, depending on how comfortably situated they are (they're happiest and longest when they're underground). </span></p>
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<cite>Kevin Tao/Flickr</cite>
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<p>The geoduck is the world's largest burrowing clam, and typical specimens weigh between 2 and 3 pounds. It's far too big to retreat to its shell like other mollusks; instead, the massive neck promiscuously hangs outside in all its phallic glory. Since the geoduck burrows below the floor, you can tell you're in the presence of a geoduck when you spot two of its siphon holes peeping up from the ground. George Young, author of <i><a target="_blank" href="https://books.google.com/books?id=IcyBAAAAQBAJ&pg=PA69&dq=geoduck&hl=en&sa=X&ved=0ahUKEwjaicyN6OHMAhUh7oMKHQCHBVg4FBDoAQgbMAA#v=onepage&q=geoduck&f=false">The Rewards of Scuba Hunting</a>, </i>likens the sight to staring down into a double barrel shotgun.</p>
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<cite>William Bigelis Flickr</cite>
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<p><b>So, what does it taste like? </b></p>
<p>Geoduck meat is sweet and clear in taste. Seattle-based chef Ethan Stowell features geoduck seasonally at Goldfinch and How to Cook a Wolf. "It's definitely unique to the Northwest, and I think we should be proud of it," Stowell says. "It's a raw clam, and it's as sweet as it gets for something that comes from the ocean."</p>
<p>A delicate, crunchy texture distinguishes the geoducks from other mollusks too. "When it's raw, it has that crunchy clam quality that I think is very unique to the geoduck," Brandon Jew, San Francisco-based chef and owner of Master Jiu's, says. "Because of how dense the trunk is, when you cut it very thin on the bias, you get a specific kind of snap when you bite into it."</p>
<p>And if the texture and taste aren't enough to please, these wrinkly creatures are also heralded as aphrodisiacs — especially in China. Scientific explanations for these unique properties are few and far between. (Maybe they just spark love because it's nearly impossible to look at a geoduck and <span>not </span>think of a penis.)</p>
<p><b>Why does everyone freak out about them? </b></p>
<p>Wouldn't you? Phallic and extreme in appearance, a geoduck looks like something in between a prehistoric bottom-feeder and Jabba the Hutt's infant grandchild. Siphons can grow up to three feet in length, and a shell can reach football proportions. With lifespans up to 150 years, geoducks are also one of the longest-living animals in the world, adding to their intrigue.</p>
<p><span>Geoduck comes at a high price; the sought-after delicacy is sold in U.S. markets for 20 to 30 dollars a pound. "When you put it pound for pound, it's three times as expensive as foie gras," Stowell says. "It's definitely a specialty item." </span></p>
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<cite>Eugene Kim/Flickr</cite>
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<p>The geoduck may be fairly obscure throughout the United States, but in the Pacific Northwest, geoduck occupies cult status and people adore the geoduck with great relish. Speedy the Geoduck is the mascot of <a target="_blank" href="http://evergreen.edu/geoduck/home.htm">Evergreen State College in Olympia</a>, Wash., and supposedly represents the essence of Evergreen: "accessible to all who are willing to dig deep." Evergreen's inspiring battle cry goes like this:</p>
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<p>Go, Geoducks, go,</p>
<p>Through the mud and the sand, let's go,</p>
<p>Siphon high, squirt it out, swivel all about,</p>
<p>Let it all hang out!</p>
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<p>The giant clam has inspired other sorts of tributes as well. The <a href="http://www.nzonscreen.com/title/love-mussel-2001" target="_blank">mockumentary <i>Love Mussel</i></a><i style="line-height: 24px;"> </i>features Kevin Smith as a dedicated journalist covering the story of a New Zealand town that discovers its local harvest, geoduck, harbors unique Viagra-like properties. Geoduck has also been featured on Good Mythical Morning's segment <a target="_blank" href="https://www.youtube.com/watch?v=cZvMjkKCOd0">"Will It Chocolate?" (see 9:10)</a>, <a href="http://www.hollywoodreporter.com/live-feed/top-chef-seattle-recap-geoduck-390939" target="_blank"><i>Top Chef</i></a>, <i><a href="http://www.travelchannel.com/shows/bizarre-foods/video/digging-for-wild-geoduck" target="_blank">Bizarre Foods</a>, </i>and <a target="_blank" href="https://www.youtube.com/watch?v=yvTGHToUqi0" style="line-height: 1.24;"><i>Dirty Jobs.</i></a></p>
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<cite>Rick Gordon</cite>
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<p><b>How are geoducks harvested?</b></p>
<p>Geoduck harvesting is a <a target="_blank" href="https://www.youtube.com/watch?v=yvTGHToUqi0">visceral process</a>. Workers wade into cold, muddy Pacific waters only to wrestle with muscular mollusks reluctant to leave their homes. <a target="_blank" href="http://modernfarmer.com/2014/09/farm-clam-can-grow-3-feet-long-live-century/" style="line-height: 1.24;">According to Modern Farmer,</a> many geoduck farmers use high pressure water hoses to harvest geoducks. A blast of water into the sandy substrate geoducks call home loosens the sand and dislodges a geoduck from its stronghold. At this point, the harvester thrusts their arm into the hole they've created and uproots the giant clam. <span>Geoduck hunting is something of a recreational sport in Washington, and hunters use garden shovels and </span><a target="_blank" href="http://www.leeroysramblings.com/geoduck_hunting.html" style="line-height: 1.5; background-color: #ffffff;">plastic digging tubes</a><span> to uncover clams in the wild — </span><a href="https://youtu.be/3JjhZfJ4dto" target="_blank">there's even a song about it</a><span>. </span></p>
<div align="center"><iframe width="640" height="362" src="http://www.travelchannel.com//content/tccom/en/vplayer.embedded.html/etc/sni-asset/travelchannel/videos/0/01/019/0196/0196999" frameborder="0"></iframe></div>
<p><span>Geoduck harvests represent an $80 million a year industry for Washington state and the Province of British Columbia, </span><i style="line-height: 24px;"><a target="_blank" href="https://books.google.com/books?id=IcyBAAAAQBAJ&pg=PA69&dq=geoduck&hl=en&sa=X&ved=0ahUKEwjaicyN6OHMAhUh7oMKHQCHBVg4FBDoAQgbMAA#v=onepage&q=geoduck&f=false">The Rewards of Scuba Hunting</a> </i><span>notes</span><span>. </span><span>The clam is exported by the hundreds of thousands of pounds — representing </span><a style="line-height: 1.5; background-color: #ffffff;" target="_blank" href="http://www.bbc.com/news/magazine-33261666">more than 90 percent of the U.S. industry</a><span> harvest — to Southeast Asia (China, Korea, and Japan) each year, where it's heralded as a delicacy, specialty item, and aphrodisiac.</span></p>
<p>But geoduck aquaculture is controversial, and industry growth with current techniques isn't sustainable, <a target="_blank" href="http://www.washington.edu/news/2015/10/21/gear-not-geoducks-impacts-ecosystem-if-farming-increases/">University of Washington scientists have reported</a>. Geoduck farms utilize the state's natural coastlines, and baby geoducks are "planted" inside protective PVC pipes that stud the coast and disturb its habitats. High-pressure jet harvesting breaks up the natural substrate, traumatizing an increasingly delicate ecology and shoreline. Efforts to improve sustainability within the industry include studying off-the-ground or contained system farming techniques.</p>
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<img alt="Taylor Shellfish geoduck farming in the Puget Sound" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/dPMlhk1GCQdUBclE74zPxA-WtiE=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6546651/pvc_geoduck.0.jpg">
<cite>KBCS 91.3 Community Radio/Flickr</cite>
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<p class="caption">Taylor Shellfish geoduck farming in the Puget Sound</p>
<p><b style="line-height: 24px;">How is geoduck prepared?</b></p>
<p>Before you cook a geoduck, you have to <a href="http://wdfw.wa.gov/fishing/shellfish/geoduck/clean_prepare.html" target="_blank">properly clean it</a>. "They're actually very easy to clean," chef Brandon Jew says. "It's a quick blanch, and then you basically pull off the outer membrane. You can pretty much slice it and serve it from there."</p>
<p><span>As far as the U.S. goes, wide consumption of the behemoth clam is largely limited to the Pacific Northwest, stretching occasionally to the West Coast. Seattle-based chef John Sundstrom serves geoduck raw, or prepared in ceviche. </span><span>It's also prepared in sushi, chowder, crudo, and </span><a style="line-height: 1.5; background-color: #ffffff;" href="http://artofthepie.com/big-clam-pie/" target="_blank">even pie.</a><span> </span><span>Taylor Shellfish (the largest shellfish operation in the PNW) suggests using geoduck in a </span><span></span><a style="line-height: 1.24;" target="_blank" href="http://www.taylorshellfishfarms.com/blog/recipes/geoduck/geoduck-salad">bright, minty salad</a><span>.</span></p>
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<p><span>In Japan, geoduck is called </span><i style="line-height: 1.5;">mirugai </i><span>("giant clam") and used for sashimi and sushi. Korean chefs also frequently serve it raw, with hot chili sauce, or in fiery soups and stir-fries. In</span><span> China, where its name </span><span>— </span><span>innocently </span><span>— </span><span>translates to "elephant trunk," geoduck is enjoyed in hot pots. One fresh geoduck can fetch up to $300 at a high-end Chinese restaurant, </span><a target="_blank" href="http://www.bbc.com/news/magazine-33261666" style="line-height: 1.5; background-color: #ffffff;">BBC News reports</a><span>.</span></p>
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<img alt="Geoducks for sale at a Hong Kong seafood restaurant" data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7Br2mZ_TlqLyXz1_tsHW6gUTMqQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6542313/HK____Wan_Chai________Kwun_Fat_Seafood_Restaurant_Geoduck_____water_tank_Dec-2014_LG2.0.jpg">
<cite>Wikimedia Commons</cite>
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<p class="caption">Geoducks for sale at a Hong Kong seafood restaurant</p>
<p><b style="line-height: 1.5;">Where can I taste it?</b></p>
<p>"You could find geoduck on a few menus back in the old days [25 years ago], we'll call it, when I first got [to Seattle]," John Sundstrom, chef and owner of Lark, says. "I feel like they weren't that prevalent unless you were going to primarily sushi bars or Japanese restaurants. But it's a wonderful ingredient that really speaks to the [Pacific Northwest], and I think chefs are more interested in it and getting creative with it. Around the country, I've been noticing, seeing it on menus now, and that's great."</p>
<p>Geoduck makes seasonal appearances on the menus at <span>Seattle's</span><a target="_blank" href="http://www.ethanstowellrestaurants.com/locations/how-to-cook-a-wolf/" style="line-height: 1.24;"> </a><a target="_blank" href="http://sushikashiba.com/" style="line-height: 24px; background-color: #ffffff;">Sushi Kashiba</a> and in the raw, at <a target="_blank" href="http://www.ethanstowellrestaurants.com/locations/how-to-cook-a-wolf/" style="line-height: 1.24;">How to Cook a Wolf</a>, <a href="http://misterjius.com/" target="_blank">Mister Jiu's</a>, and <a href="https://larkseattle.com/bitter-raw" target="_blank">Bitter/Raw</a><a target="_blank" href="http://melrosemarketseattle.com/" style="line-height: 1.24;">.</a> Try geoduck in hot pot at the <a target="_blank" href="http://landmarkhotpot.com/menu/">Landmark Hot Pot House</a> in Vancouver, B.C. Not headed out west any time soon? <span>Taylor Shellfish Farms, in Puget Sound, is the largest shellfish farm in the country and ships </span><a href="http://www.taylorshellfishfarms.com/store/geoduck-/geoduck" target="_blank" style="line-height: 1.5; background-color: #ffffff;">two pound geoducks for $60</a><span>. Dig deep, and dig in.</span></p>
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<cite>William Ng/Flickr</cite>
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https://www.eater.com/2016/7/17/11691958/what-is-geoduckLina Tran2016-07-07T19:18:12-04:002016-07-07T19:18:12-04:00Andrew Zimmern Believes Kansas City Barbecue Is 'Barbecue As Art'
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<p>Watch him wax poetic</p> <p>"Every piece of meat is different," <a href="http://www.eater.com/2016/3/29/11325780/travel-channel-bizarre-foods-andrew-zimmern">Travel Channel host </a>Andrew Zimmern says, <a href="https://www.youtube.com/watch?v=r33oiKGwgOY">in the network's latest clip</a>. "It's art. Yes, there's a science behind it. But this is art." Zimmern professes this, as if it's his sacred mantra, and as he tastes the Redneck Barbecue duo's barbecue chicken at a Kansas City amateur-league competition, you get the sense that the contestants feel the same way. Barbecue chicken is the litmus test of barbecue, according to Zimmern who thinks it's the hardest dish to master. But the meat supposedly melts off the bone in six seconds flat — an achievement, given Redneck Barbecue has only been in the game for the past two years. </p>
<p>Watch to see the pair behind Redneck Barbecue talk about their brief history and process, and Zimmern talk superlatives about the beauty of a chicken thigh. It's a short video that will tempt your palate, both for <a href="http://www.eater.com/2016/4/11/11411414/andrew-zimmern-driven-by-food-preview">more Zimmern</a> (to come this August) and some so-good-it's-art chicken.</p>
https://www.eater.com/2016/7/7/12124090/andrew-zimmern-kansas-city-barbecue-competitionLina Tran2016-06-30T10:10:49-04:002016-06-30T10:10:49-04:00Watch: Colombian Coffee From Bean to Cup
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<p>It's a long, long journey</p> <p>The latest from PBS's <em>Original Fare, </em>a web series which explores the origins and identities of complex ingredients like wagyu beef and wine grapes, is <a href="http://www.pbs.org/video/2365792614/">a three-part investigation of the long journey</a> from coffee bean to cup. Host and co-creator Kelly Cox begins her caffeine-fueled adventure with a visit to a Colombian coffee farm, where she tries her hand at harvesting. She is disillusioned by the economics of the coffee industry (which boasts, according to Cox, the greatest commodity in the world, second only to oil), and the manner in which harvested beans are exported far away from their often humble origins.</p>
<p>Cox's story of coffee concludes with a trip to Birmingham, Alabama's H.C. Valentine, the small-batch roaster offshoot linked to Royal Cup Coffee. She learns the art of blending, and nuances of roasting: "There a difference between roasting coffee and turning beans brown," says the H.C. Valentine roast master. Obviously.</p>
<p>The feel of <em>Original Fare </em>is not unlike that of <a href="http://chicago.eater.com/tags/parts-unknown">Anthony Bourdain's <em>Parts Unknown</em></a><em>,</em> but with less alcohol and potty jokes (this is PBS, after all). Even <a href="http://www.eater.com/2016/6/8/11883828/dont-drink-coffee-single-origin-beans-aeropress-starbucks">if you're not into coffee</a>, the full episode is an entertaining and eye-opening look into the story of coffee. Watch the part one of the three-part series, above.</p>
https://www.eater.com/2016/6/30/12066266/coffee-columbia-royal-cup-coffeeLina Tran2016-06-02T17:00:02-04:002016-06-02T17:00:02-04:0018 Chefs to Follow on Instagram, Ranked
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<img alt="Ingredients at Noma Australia. " src="https://cdn.vox-cdn.com/thumbor/7IhhU87fjIRkXZNXLICLfejCcaI=/0x94:542x501/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49748565/noma_mise.0.0.JPG" />
<figcaption>Ingredients at Noma Australia. | <a href='https://www.instagram.com/p/5KQUCWDNMi/?taken-by=reneredzepinoma'>Rene Redzepi/Instagram</a></figcaption>
</figure>
<p>Spice up your social feed</p> <p><b><span>1. Magnus Nillson</span></b></p>
<p>Follow culinary juggernaut Magnus Nillson as he forages and harvests ingredients across stunning Nordic landscapes. Faviken may be an impossible dream destination, but Nillson's grams make you feel one tiny step closer.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BEBZBgdjO_L/">A day of ice fishing with the family. Looks like someone will be having fried filets of perch on buttered rye crisp bread tonight. #aborre #pinkandpurplearethecoloursofapproachingspring #ellaconqueroroffish</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Magnus Nilsson (@faviken) on <time datetime="2016-04-10T13:39:43+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Apr 10, 2016 at 6:39am PDT</time></p>
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<p><b>2. Jenner Tomaska</b></p>
<p>Executive chef at Grant Achatz's Chicago restaurant Next, Jenner Tomaska shows off pristine ingredients and plates. <span>Next is an exciting restaurant to follow, with its ever-changing themes, and Tomaska's photos reflect its changing styles accordingly. </span></p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BFpxe3XmlYL/">#Sea of #ceviche As with the cuisine of most cultures, certain foods and preparations change over time. From left to right in the box, a progression of Peruvian ceviche. Starting with the Moche people from nearly 2000 years ago the fish is marinated with fermented #banana and #passionfruit (tumbo). Second, an Incan version with the fish being marinated in #chicha or fermented #corn juice. In the glass bowl, ceviche from the #Peruvian coast with salt and #ajiamarillo which is a very important pepper in Peruvian cuisine. Finally, ceviche with #Spanish influence of #citrus and olive oil. #chicagofood #eater #southamerica #foodandwine #eaterchicago</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Jenner Tomaska (@jennertomaska) on <time datetime="2016-05-21T02:34:28+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 20, 2016 at 7:34pm PDT</time></p>
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<p><span><b>3. Timothy Hollingsworth</b></span></p>
<p>LA-based chef and owner of Otium and Barrel & Ashes, Timothy Hollingsworth has an Instagram that shines with fresh California seafood and picturesque lighting.</p>
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<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;"><a target="_blank" style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none;" href="https://www.instagram.com/p/BC39q0cMNO6/">A photo posted by Timothy Hollingsworth (@chef_timothy)</a> on <time datetime="2016-03-13T01:16:08+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Mar 12, 2016 at 5:16pm PST</time></p>
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<p><span><b>4. Dominique Crenn</b></span></p>
<p>Recently named the <a target="_blank" href="http://sf.eater.com/2016/4/27/11519704/dominique-crenn-worlds-best-female-chef-2016">World's Best Female Chef</a> in San Pellegrino's World's 50 Best Restaurants list (and named <a target="_blank" href="http://www.eater.com/a/2015-eater-awards/national">Eater's Chef of the Year in 2015</a> in a nicely non-gendered ranking), Dominique Crenn is an unparalleled artist and badass. Follow her for behind-the-scenes looks at Crenn restaurants and occasional celebrity sightings.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BEJrLLsq16F/">Best lunch place in the city :) @petitcrenn</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by @dominiquecrenn on <time datetime="2016-04-13T18:52:15+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Apr 13, 2016 at 11:52am PDT</time></p>
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<p><b><span>5. Christina Tosi</span></b></p>
<p>Pastry queen Christina Tosi's Instagram is packed with the excess, decadence, and charm characteristic of Milk Bar. This is where trends are born.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BFjLiTSCpWS/">6 layers of a baller #carrotcake bday celebration @milkbarstore !!!</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A video posted by christinatosi (@christinatosi) on <time datetime="2016-05-18T13:07:26+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 18, 2016 at 6:07am PDT</time></p>
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<p><b>6. Mathew Rice</b></p>
<p>Mathew Rice is pastry chef at The Publican in Chicago (he'll soon move to Nashville to head up the pastry program at Pastaria), and his work and photos are rooted in delightful nostalgia. Expect rainbow sprinkles, snickerdoodles, cookie crumbs, and artistry all at once.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BEKDkC0H9Au/">Matcha-mint chip ice cream cake.</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Mathew Rice (@mathewsweet) on <time datetime="2016-04-13T22:25:22+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Apr 13, 2016 at 3:25pm PDT</time></p>
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<p><b>7. Elisabeth Prueitt</b></p>
<p>Everything <span>Elisabeth Prueitt, p</span><span>astry chef and co-owner of San Francisco's beloved Tartine Bakery, makes is beautiful. Just everything. </span></p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BE4GpmRGL5g/" target="_blank">I worked in a salmon "camp" in Alaska in 1982 where most of it was broken down or sold whole to Japan. We ate much of it straight out of the water, grilled, but some smoked, and a little cured. One would think that after working 14-hour days and being surrounded by and eating salmon constantly for 6 weeks would dampen my taste for it, but I still love salmon. Here's a great cure: Remove pin bones with tweezers or needle nose pliers. For a 2-pound filet combine 4 Tbs salt, 4 Tbs sugar, 1Tbs ground white pepper (or combination of white, black, allspice, pink or green peppercorns), about 5-10 juniper berries if you like them. Mix with 1 large bunch dill, chopped. Use a glass or earthenware container and lay cheese cloth inside. Spread some dill mixture in bottom, lay on fish, spread the rest on top, cover, weight, refrigerate for 5-7 days. Scrape or rinse. Refrigerate smith day, eat. #gravadlax #gravlax</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Elisabeth Prueitt (@lizprueitt_tartine) on <time datetime="2016-05-01T19:37:24+00:00">May 1, 2016 at 12:37pm PDT</time></p>
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<p><b>8. Iliana Regan</b></p>
<p>Chef and owner of <a target="_blank" href="http://chicago.eater.com/venue/elizabeth">Elizabeth in Chicago</a>, Iliana Regan forages for ingredients in Midwestern meadows and forests, and designs cheeky menus with themes like the "Lord of the Rings" or "Chronicles of Narnia." Her work and p<span>hotos beautify the Midwest (impressive, right?), and her plates are gorgeous. </span></p>
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<div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BFuI9FOQe8S/">Sometimes at work I make myself a fancy little salad.</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Iliana Regan (@elizabethrestaurant_and_co) on <time datetime="2016-05-22T19:16:31+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 22, 2016 at 12:16pm</time><span>sted by George Kovach (@georgekovach) on </span><time datetime="2015-05-30T19:55:34+00:00">May 30, 2015 at 12:55pm PDT</time></p>
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<p><b>9. Suzanne Goin</b></p>
<p>This year's recipient of the James Beard Outstanding Chef Award, Suzanne Goin is chef and co-owner of Lucques and more. Her Instagram is French food, seafood, children, dish-crafting, picnics, and personal fitness, and we're all very jealous.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BDujQ7Stq1w/">Wood oven roasted shrimp, mussels and chorizo w smoked paprika butter @aocla @mistercontinental #new #spring #woodoven</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Suzanne Goin (@suzannegoin) on <time datetime="2016-04-03T06:03:38+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Apr 2, 2016 at 11:03pm PDT</time></p>
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<p><span><b>10. Andy Ricker</b></span></p>
<p>Portland-based chef and owner of Pok Pok, Andy Ricker's 'grams are heavy on the cat posts (and what's the matter with that, really?), but occasional glimpses of Thai food are worth it.</p>
<blockquote class="instagram-media" data-instgrm-captioned="data-instgrm-captioned" data-instgrm-version="7" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);">
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BGD1NyBO5S6/">Plaa duuk yang, laap plaa duuk, muu nam tok at Som Tam Jay So! Saep elee</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Andy Ricker (@pawkhrua) on <time datetime="2016-05-31T05:27:20+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 30, 2016 at 10:27pm PDT</time></p>
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<p><b><span>11. Rene Redzepi</span></b></p>
<p>Rene Redzepi, the world's most influential chef <i>and </i>king of Instagram? Redzepi's posts alternate between ingredient porn and plated perfection. For the past few months, his account has been packed with exotic and bizarre ingredients from Australia, where Noma held <a href="http://www.eater.com/2016/1/26/10832532/noma-sydney-rene-redzepi-by-the-numbers" target="_blank">a 10-week pop-up</a>. Follow along to see what inspiration will shape the upcoming <a href="http://www.eater.com/2015/9/14/9324311/rene-redzepi-closes-noma-urban-garden" target="_blank">reincarnation of Noma</a> <i>a la </i>urban farm.</p>
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<div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BFWMQs4DNEQ/">King crab from northern Norway is on the menu</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A video posted by Rene Redzepi (@reneredzepinoma) on <time datetime="2016-05-13T12:03:39+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">May 13, 2016 at 5:03am PDT</time></p>
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<p><b><span></span></b><b style="text-align: center; white-space: nowrap; line-height: 1.5;">12. David Chang</b></p>
<p>David Chang's Instagram account is a peek into the zany mind of this culinary superstar. His photos and videos are hypnotic, and his captions are punchy and weird — just as we should expect from the creator of the Momofuku brand.</p>
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<div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BDikJMpjYcr/">Momofuku ramen. Probably version #163. Better than ever #nsfw</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A video posted by Dave Chang (@davidchang) on <time datetime="2016-03-29T14:20:26+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Mar 29, 2016 at 7:20am PDT</time></p>
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<p><b><span>13. April Bloomfield</span></b></p>
<p>British, NYC-based chef April Bloomfield loves greens and pigs (she's published books called <i>A Girl and Her Greens </i>and <i>A Girl and Her Pig</i>), and her Instagram account reflects just that. Expect bold photos and farm animal cameos.</p>
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<div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/7DY1z0ypTs/">Sleeping piggies .... #threelittlepigs #agirlandherpig</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by aprilbloomfield (@aprilbloomfield) on <time datetime="2015-08-31T15:34:03+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Aug 31, 2015 at 8:34am PDT</time></p>
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<p><b><span>14. John Besh</span></b></p>
<p>New Orleans chef John Besh has an entire empire of NOLA restaurants, and each of them shine in his Insta-spotlight. You'll see his home-cooked meals too, a smattering of New Orleans, Louisiana, and Southern stick-to-your-ribs fare. Besh also likes hashtags <span>(#cookfromtheheart, #brunch, #happy). </span></p>
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<div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAABGdBTUEAALGPC/xhBQAAAAFzUkdCAK7OHOkAAAAMUExURczMzPf399fX1+bm5mzY9AMAAADiSURBVDjLvZXbEsMgCES5/P8/t9FuRVCRmU73JWlzosgSIIZURCjo/ad+EQJJB4Hv8BFt+IDpQoCx1wjOSBFhh2XssxEIYn3ulI/6MNReE07UIWJEv8UEOWDS88LY97kqyTliJKKtuYBbruAyVh5wOHiXmpi5we58Ek028czwyuQdLKPG1Bkb4NnM+VeAnfHqn1k4+GPT6uGQcvu2h2OVuIf/gWUFyy8OWEpdyZSa3aVCqpVoVvzZZ2VTnn2wU8qzVjDDetO90GSy9mVLqtgYSy231MxrY6I2gGqjrTY0L8fxCxfCBbhWrsYYAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"></div>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/5fQjLru3wj/">Cooking gumbo z'herbes with @davidkinch at home on the #bayou #lunch #Louisiana #southernfood #beshbigeasy #cookfromtheheart</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Chef John Besh (@chefjohnbesh) on <time datetime="2015-07-23T18:17:33+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Jul 23, 2015 at 11:17am PDT</time></p>
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<p><b><span>15. </span><span>Joanne Chang</span></b></p>
<p>Named Outstanding Baker at this year's James Beard Awards, Joanne Chang of Flour Bakery creates beautiful pastries that serve only to fill Instagrammers with deep senses of longing. Check out her sticky buns.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/BF1COgiSoms/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Have a Brioche Au Chocolat for breakfast today! #flourbakery</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by joannebchang (@joannebchang) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-05-25T11:32:25+00:00">May 25, 2016 at 4:32am PDT</time></p>
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<p><b style="line-height: 1.5;">16. Vinny Dotolo</b></p>
<p>Vinny Dotolo, half of the LA-based Jon and Vinny team, shares brightly colored photos of pizza, Italian ices, and pasta — everything one needs from an Insta-account.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BET5N1TuQMg/">new shapes </a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by @animalvinny on <time datetime="2016-04-17T18:07:21+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Apr 17, 2016 at 11:07am PDT</time></p>
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<p><b>17. Dan Barber</b></p>
<p>Dan Barber's Instagram account is mostly scenes of Blue Hill, the farm at the epicenter of America's farm-to-table movement. Each photo is Barber's ode to his ingredients and his mantra, "You are what you eat eats too."</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a target="_blank" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" href="https://www.instagram.com/p/BCI614-RmXd/">2/3 -- the red-pepper-pecking hens at @bluehillfarm</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Dan Barber (@chefdanbarber) on <time datetime="2016-02-23T18:47:08+00:00" style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;">Feb 23, 2016 at 10:47am PST</time></p>
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<p><b>18. Nancy Silverton</b></p>
<p>James Beard Outstanding Chef of 2014 and queen of bread, Nancy Silverton leads a precious life full of sourdough, festivals, and celebrity chef get-togethers. Instagram is for making you feel like she is your friend.</p>
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<p style=" margin:8px 0 0 0; padding:0 4px;"><a href="https://www.instagram.com/p/BFP-zAcDClb/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_blank">Current Situation. @ Galloni Proscuitto #parma</a></p>
<p style=" color:#c9c8cd; font-family:Arial,sans-serif; font-size:14px; line-height:17px; margin-bottom:0; margin-top:8px; overflow:hidden; padding:8px 0 7px; text-align:center; text-overflow:ellipsis; white-space:nowrap;">A photo posted by Nancy Silverton (@nancysilverton) on <time style=" font-family:Arial,sans-serif; font-size:14px; line-height:17px;" datetime="2016-05-11T02:10:33+00:00">May 10, 2016 at 7:10pm PDT</time></p>
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https://www.eater.com/2016/6/2/11819072/food-porn-chefs-instagram-followLina Tran2016-06-02T14:00:03-04:002016-06-02T14:00:03-04:00New Jersey's Pork Roll/Taylor Ham Debate Gets Political
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/xlCSVjwQVsemM2inbVAieI7Aa2k=/13x0:560x410/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49758501/pork_roll.0.0.png" />
<figcaption><a href='https://www.instagram.com/p/g0zuLMsDYq/'>Helen Rosner</a></figcaption>
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<p>Donald Trump supporter Chris Christie weighs in</p> <p><span>New Jersey's pork roll versus Taylor ham debate is as heated as ever, </span><a target="_blank" href="http://www.npr.org/sections/thesalt/2016/06/02/480397636/new-jerseyans-chew-over-what-to-call-their-favorite-pork-product" style="line-height: 1.5; background-color: #ffffff;">NPR's The Salt reports</a><span>. It's an argument close to the heart of many New Jerseyans, effectively dividing the state: Is their </span><a target="_blank" href="http://www.eater.com/2015/7/16/8962643/pork-roll-taylor-ham-new-jersey#comments" style="line-height: 1.5; background-color: #ffffff;">favorite processed pork product</a><span> a "pork roll" or a "Taylor ham"? (Don't recall the nuances of this encased meat, responsible for sustaining the bellies and souls of the Garden State? Review </span><a target="_blank" href="http://www.eater.com/2015/7/16/8962643/pork-roll-taylor-ham-new-jersey#comments" style="line-height: 1.5; background-color: #ffffff;">Eater's guide to the pork roll/Taylor ham</a><span>.)</span></p>
<p><a target="_blank" href="http://jerseyporkroll.com/about/" style="line-height: 1.24;">Taylor Provisions is the originator</a> of the pork product, which it first named "Taylor's Prepared Ham." But the pork product <a target="_blank" href="https://law.resource.org/pub/us/case/reporter/F/0180/001/00000951.txt">didn't meet the definition of "ham"</a> designated by the Pure Food and Drug Act of 1906. And thus, the confusion. The product became "John Taylor's Original Taylor Pork Roll," which Northern Jersey nicknamed "Taylor ham" and Southern and Central Jersey, "pork roll."</p>
<p><span>The debate is contentious and deeply political.</span><span> NPR notes the USDA still prefers "pork roll." But </span>Governor Chris Christie was born in Newark, N.J., situated in the Northern — and therefore "Taylor ham" half of the state. "I just declared it right now," <a target="_blank" href="http://www.npr.org/sections/thesalt/2016/06/02/480397636/new-jerseyans-chew-over-what-to-call-their-favorite-pork-product">he said on his radio show</a>. "I may do an executive order on this. It's Taylor Ham, egg, and cheese. Of course it is." Christie is referring to the <a target="_blank" href="http://www.eater.com/2015/7/16/8962643/pork-roll-taylor-ham-new-jersey#comments">pork roll/Taylor breakfast sandwich</a>, a ubiquitous preparation of the pork product. State Assemblyman Tim Eustace is in the process of sponsoring legislation to make this dish New Jersey's official state sandwich, but the name it will legally take is yet to be determined.</p>
<p>Even Obama acknowledged the pork fight recently, according to NPR. "I come here for a simple reason: to finally settle this pork roll versus Taylor Ham question," the President said in his commencement speech to the Rutgers University class of 2016. He neglected to pick a side; doing so would have been risky business.</p>
<p>Which will triumph; Taylor ham or pork roll, North Jersey or South? Perhaps it will soon come to a vote.</p>
https://www.eater.com/2016/6/2/11839698/new-jersey-pork-roll-taylor-ham-chris-christieLina Tran2016-05-26T14:00:03-04:002016-05-26T14:00:03-04:00Canada Approves Sale of Genetically Modified Salmon
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/xeyXwkYTl6SZYPRHDjl-_WzRafc=/302x0:4290x2991/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49704813/GettyImages-502371070.0.jpg" />
<figcaption>Cameron Spencer/Getty Images</figcaption>
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<p>Sales to the public could begin within a year</p> <p>It's North America's most contentious fish: a salmon conceived in Massachusetts and raised in Panama. It's AquAdvantage, a genetically modified salmon from the <a target="_blank" href="http://aquabounty.com/">company AquaBounty</a>. After a comprehensive assessment, <a href="http://www.hc-sc.gc.ca/fn-an/gmf-agm/appro/aquadvantage-salmon-saumon-decision-eng.php" target="_blank">Health Canada has announced its approval of commercial sales</a> of the genetically engineered fish. <span>The government agency's study reviewed the following factors: how the fish is engineered; how its composition and nutritional profile compares to non-modified salmon; its potential to be toxic or allergenic; and the fish's own health status. </span></p>
<p>Health Canada's findings echoes those of the FDA which <a href="http://www.eater.com/2015/11/19/9761580/gmo-salmon-fda-approved#comments" target="_blank">declared genetically modified salmon fit for human consumption</a> in November 2015. <span>"[T]here are now two independent reviews by two of the most sophisticated and demanding regulators in the world and both have come to the same conclusion,"</span><span> AquaBounty CEO </span><span>Ronald L. Stotish, Ph.D. </span><a style="line-height: 1.5; background-color: #ffffff;" href="https://www.aquabounty.com/wp-content/uploads/2014/02/2016-05.20-Health-Canada-approves-AquAdvantage-Salmon.pdf" target="_blank">said in a press statement</a><span>. </span></p>
<p>Of course, you can't discuss GMOs without a battle for labeling, and the same arguments over labeling in the U.S. are playing out in Canada. "Canadians could now be faced with the world's first genetically modified food animal, approved with no public consultation and no labeling," Lucy Sharratt, coordinator at the Canadian Biotechnology Action Network, <a style="line-height: 1.24;" href="http://www.theguardian.pe.ca/News/Canada---World/2016-05-19/article-4534617/Canada-approves-P.E.I.s-genetically-modified-salmon-for-public-sale/1" target="_blank"><span>told </span><i style="line-height: 1.24;">the Guardian</i></a>.</p>
<p>But this heated fight <span>—</span><span> despite consistent reports that </span><a href="http://www.eater.com/2015/5/5/8524043/chipotle-non-gmo-what-does-that-really-mean" target="_blank">GMOs are safe for consumption</a><span>— often fosters the stigma and perceived dangers surrounding GMOs. In the U.S. for example, when </span><a href="http://www.eater.com/2015/4/27/8502859/chipotle-removes-gmo-food-ingredients-first-chain" target="_blank">Chipotle eliminated GMOs</a><span> from its menus (with the exception of soda sales), it brought anti-GMO hysteria to the fast-casual scene. </span><span>A</span><span>n AquaBounty spokesman says the company hasn't yet concluded whether the fish will be labeled as genetically modified, or even under the company's brand, according to </span><span><a target="_blank" href="http://www.theguardian.pe.ca/News/Canada---World/2016-05-19/article-4534617/Canada-approves-P.E.I.s-genetically-modified-salmon-for-public-sale/1"><i style="line-height: 1.24;">the Guardian</i></a>. </span></p>
<p><span></span><span>Though the puzzle over labeling has yet to be solved, AquAdvantage </span><span>sales in Canadian grocery stores </span><a target="_blank" href="http://www.theguardian.pe.ca/News/Canada---World/2016-05-19/article-4534617/Canada-approves-P.E.I.s-genetically-modified-salmon-for-public-sale/1">could begin within a year</a><span>. And so this genetically modified fish may have more success at entering Canadian markets than American,</span><a target="_blank" href="http://www.eater.com/2015/11/19/9761580/gmo-salmon-fda-approved#comments"> despite the FDA's similar approval</a><span>. This is because the <a target="_blank" href="http://www.eater.com/2016/1/29/10873722/genetically-modified-salmon-fda-ban-imports">FDA banned the product</a> until it can reach a consensus on how it will be labeled, a hairy bureaucratic process that could take American legislators years. Classic. The Canadian government is more optimistic, and, it would seem, likes to get things done: A special committee will make its labeling recommendations within the year, <a target="_blank" href="http://www.theguardian.pe.ca/News/Canada---World/2016-05-19/article-4534617/Canada-approves-P.E.I.s-genetically-modified-salmon-for-public-sale/1">according to the Canadian Agriculture Minister</a> Lawrence MacAulay. </span></p>
https://www.eater.com/2016/5/26/11784892/canada-gmo-salmon-saleLina Tran2016-05-25T15:00:03-04:002016-05-25T15:00:03-04:00Pizza Sneakers Are Here for You When Real Pizza Is Not
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/4zvg_o-8JAQLnnDdPCe_InoODoA=/47x0:820x580/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49691315/nike_pizza_sneaks.0.0.jpg" />
<figcaption>Nike/Official</figcaption>
</figure>
<p>You can even see the grease pooling </p> <p>Sauce up your step with Nike's newest food-themed sneaker design (really, the inner lining is covered in a marinara sauce pattern). The latest from Nike, king of branding, is an SB Janoski "Pepperoni Pizza" shoe. It<span> features a hyper-realistic pizza print over an otherwise minimal skater canvas sneaker. A bright white Nike swoosh and white laces highlight the the body, and red piping accents streamline the pepperoni pattern. </span></p>
<p><span>These sneakers didn't make the top ten</span><span> </span><a target="_blank" href="http://www.eater.com/2016/5/24/11760618/food-sneakers-nike-vans" style="line-height: 1.24; background-color: #ffffff;">best food-themed sneakers</a>; more preferred is Van's cutesy, <a target="_blank" href="http://www.eater.com/2016/5/24/11760618/food-sneakers-nike-vans">tiny pizza patterned slip-ons</a>. A look back at Nike's extensive history of food-themed swag reveals this pizza sneaker is a bit of a departure from the company's typically abstract approach to food and footwear design. Consider the waffled texture of the <a target="_blank" href="http://www.eater.com/2016/3/25/11306066/nike-dunks-chicken-and-waffles-sneaker">chicken and waffles high-tops, </a>or the doughy concentric circles and sprinkle-like paint splatters on <a target="_blank" href="http://www.eater.com/2016/5/15/11679212/nike-krispy-kreme-kyrie-2-basketball-shoe">Nike's Krispy Kreme basketball shoe </a>collaboration: Nike's designs are most successful when they suggest, rather than imprint, the most essential characteristics of our favorite foods.</p>
https://www.eater.com/2016/5/25/11770430/pizza-nike-sb-janoskiLina Tran2016-05-25T12:30:03-04:002016-05-25T12:30:03-04:00Mountain Dew Gets Into the Virtual Reality Game
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<img alt="" src="https://cdn.vox-cdn.com/thumbor/ktqc7E9u5LhRBuBYWcGvG9fu_y8=/1280x0:4010x2048/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49689919/Baleia_02.0.0.png" />
<figcaption>Mountain Dew/Official</figcaption>
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<p>It involves NASCAR and some very unnaturally colored soda flavors</p> <p>A Venn diagram of gamers and Mountain Dew junkies probably has a sizable overlap region. Mountain Dew understands this, and has just launched virtual reality content to prove it. It's part of their <a target="_blank" href="http://www.mountaindew.com/dewcision2016/">DEWcision 2016 campaign</a>, in which Dew fans can vote for one of two limited-time flavors — Pitch Black and Baja Blast — to achieve permanent Mountain Dew line-up status.</p>
<p>Each flavor has its own slightly trippy YouTube 360 "VR experience," and views count as votes. "The VR experience puts fans in the virtual driver's seat....where they can race through worlds powered by Baja Blast (think California beach and desert) or Pitch Black (think neon-lit futuristic cityscape)," says Mountain Dew spokesperson Stinson Parks. One of NASCAR's drivers <span>— Dale Earnhardt Jr., Kasey Kahne, or Chase Elliott </span><span>— sits in the passenger's seat for moral support. </span></p>
<p>The game will be available on YouTube 360, Facebook 360, and at the JR Motorsports Fan Day in Mooresville, North Carolina on May 26-27. As the driver encounters forks in the road between the two flavors, their choice of path represents votes for Pitch Black or Baja Blast (which are — rather alarmingly — black and turquoise in color, respectively).</p>
<p>Craving more food-themed video games? Consider <a target="_blank" href="http://www.eater.com/2015/9/25/9397865/chipotle-taste-invaders-game">Chipotle's Atari-style game</a>, where you can shoot down evil artificial ingredients, or <a target="_blank" href="http://www.eater.com/2015/5/19/8625069/kfc-brand-makeover-colonel-quest-game-fried-chicken-hipsters">KFC's Colonel Sanders game</a>, where you can punch faces and save babies.</p>
<p>Scope out Mountain Dew's VR experiences, below:</p>
<p><iframe width="560" height="315" src="https://www.youtube.com/embed/giXkSG9UzrA" frameborder="0"></iframe></p>
<p> </p>
<p><iframe width="560" height="315" src="https://www.youtube.com/embed/IigE5GIUykQ" frameborder="0"></iframe></p>
https://www.eater.com/2016/5/25/11769052/mountain-dew-virtual-reality-pitch-black-baja-blastLina Tran2016-05-24T16:00:03-04:002016-05-24T16:00:03-04:00The Best Food-Themed Sneakers, Ranked
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<img alt="Nike "Treat Yourself" Strawberry Cheesecake Sneakers" src="https://cdn.vox-cdn.com/thumbor/qm3vt61nKCmxVlP9SIHrgiWfMAk=/21x0:821x600/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/49683229/treat_yourself_nike.0.0.jpg" />
<figcaption>Nike "Treat Yourself" Strawberry Cheesecake Sneakers | Nike/Official</figcaption>
</figure>
<p>From chicken and waffles to Whataburger (and beyond)</p> <p>The link between food and footwear design has gotten stronger and stronger in recent years, and now we have enough food-inspired sneakers to carry us through all appetites of the day, breakfast to lunch to dinner and even <a href="http://www.eater.com/2015/9/15/9329865/nike-new-line-sneakers-desserts-pastry#4833506" target="_blank">dessert</a>. From <a href="http://www.eater.com/2016/5/18/11700602/nike-coffee-sneakers" target="_blank">coffee </a>and <a href="http://www.eater.com/2016/5/15/11679212/nike-krispy-kreme-kyrie-2-basketball-shoe" target="_blank">Krispy Kreme sneakers</a> to pizza, beer, and <a href="http://www.eater.com/2015/9/15/9329865/nike-new-line-sneakers-desserts-pastry#4833506" target="_blank">Eton Mess high-tops</a>, options are stacked high for the sneaker junkie.</p>
<p>The beauty of the food sneaker is not only its effortless style, but also its deeply cool ability to <span>display love and affection for one's favorite foods and brands. Pizza is cool, loving pizza is cool. Instagrammed pizza is probably cooler, but posts on </span>Instagram <span>are fleeting. Pizza </span><span>shoes </span><span>extend the cool and cultural declaration as long as the wearer chooses. </span></p>
<p>A pair of Nike Dunks is at least $100, and special designs like the <a href="http://www.eater.com/2016/3/25/11306066/nike-dunks-chicken-and-waffles-sneaker" target="_blank">premium chicken and waffles</a> <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.flightclub.com%2Fnike-dunk-high-premium-sb-chicken-and-waffles-flt-gold-star-classic-brown-081321&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F2016%2F5%2F24%2F11760618%2Ffood-sneakers-nike-vans" target="_blank" rel="sponsored nofollow noopener">pair goes for $175</a>. It's not practical to buy the whole spectrum of food sneakers, so here's a ranking to make decision time easier. Here, now, a list of notable and recent food sneaker designs,<span> in descending order: </span></p>
<p><span></span><b style="line-height: 1.5;">1. <a style="line-height: 1.24;" href="http://www.eater.com/2016/3/25/11306066/nike-dunks-chicken-and-waffles-sneaker" target="_blank">Nike Chicken and Waffles Dunks</a> </b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/7jd5Yz5cGJJ21-c1ay1Bm--JNC0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6539419/chicken_waffle_sneakers.0.jpg">
<cite>Nike/Official</cite>
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</p>
<p><b>2. <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.vans.com%2Farticle_detail%2Flate-night-pack.html&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F2016%2F5%2F24%2F11760618%2Ffood-sneakers-nike-vans" target="_blank" rel="sponsored nofollow noopener">Vans Pizza Slip-ons</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/40izsHGXxpNFzUIyN6GWB96rQmk=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540695/pizza_vans_2.0.jpg">
<cite>Vans</cite>
</figure>
</p>
<p><b>3. <a href="http://www.jwdanklefs.com/p/customs.html" target="_blank">Nike Whataburger Sneakers</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/kksVx5yqiPkWRAK5pzmqCNjX7J8=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540759/whataburger_sneakers.0.jpg">
<cite>Dank Customs</cite>
</figure>
</p>
<p><span><b>4. <a href="http://www.eater.com/2015/9/15/9329865/nike-new-line-sneakers-desserts-pastry#4833506" target="_blank">Nike Eton Mess Sneakers</a></b></span></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/f7iB-tjwk902g2FJEyv5Y6FOMvc=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6539415/eton_mess_sneakers.0.jpg">
<cite>Nike/Official</cite>
</figure>
</p>
<p><b>5. <a style="line-height: 1.24;" href="http://www.eater.com/2016/5/15/11679212/nike-krispy-kreme-kyrie-2-basketball-shoe" target="_blank">Nike Krispy Kreme Basketball Shoes</a> </b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/OeXEuOjli_hFBwhi23Ec9dg7_NQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6488055/Krispy_Kreme_Sneakers.0.png">
</figure>
</p>
<p><b>6. <a href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.vans.com%2Farticle_detail%2Flate-night-pack.html&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F2016%2F5%2F24%2F11760618%2Ffood-sneakers-nike-vans" target="_blank" rel="sponsored nofollow noopener">Vans Taco Sneakers</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/oDjKhCIauxgan70FZyeOMzT0Kb0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540719/vans_taco_2.0.jpg">
<cite>Vans</cite>
</figure>
</p>
<p><b>7. <a href="http://sneakernews.com/nike-dunk-sb/nike-dunk-low-pro-sb-heineken-classic-green-black-white-red/" target="_blank">Nike Heineken</a></b> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/bWw9bVLXkQ55V70lti3CRPQxCRs=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540769/heineken_nike.0.jpg">
<cite>Sneaker News</cite>
</figure>
</p>
<p><b style="line-height: 1.5; background-color: #ffffff;">8. <a style="line-height: 1.5; background-color: #ffffff;" href="https://go.redirectingat.com?id=66960X1516589&xs=1&url=http%3A%2F%2Fwww.vans.com%2Farticle_detail%2Flate-night-pack.html&referrer=eater.com&sref=https%3A%2F%2Fwww.eater.com%2F2016%2F5%2F24%2F11760618%2Ffood-sneakers-nike-vans" target="_blank" rel="sponsored nofollow noopener">Vans Burger Slip-ons</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/ssecNQtjdZERq2QCAzeGOSPr89U=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540723/van_burg_2.0.jpg">
<cite>Vans</cite>
</figure>
</p>
<p><b>9. <a href="http://www.eater.com/2016/5/18/11700602/nike-coffee-sneakers" target="_blank">Nike Coffee Dunks</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/K86Ed4ptEgHs-AzR_Ghq8dbEwe0=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6539287/coffee_nike_shoes.0.jpg">
<cite>Premier</cite>
</figure>
</p>
<p>And tied for last:</p>
<p><span><b>10. <a href="http://sneakernews.com/2015/04/29/supremes-collaboration-with-white-castle-and-vans-is-what-you-crave/" target="_blank">Vans White Castle</a></b><br><br></span></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/BW5RfDCj8TwrfFcgL0KfnjkgImI=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6540741/white_castle_sneakers.0.jpg">
<cite>Supreme</cite>
</figure>
</p>
<p><b>10. <a href="http://www.eater.com/2011/4/4/6688881/guy-fieri-gets-a-line-of-sneakers-a-2012-convertible-camaro#4296428" target="_blank">Guy Fieri Sneakers</a></b></p>
<p> <figure class="e-image">
<img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/ZVulTrGSH-jKQljYUo7icOWciao=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/6539327/guy_fieri_sneakers.0.jpg">
<cite>Guy Fieri</cite>
</figure>
</p>
https://www.eater.com/2016/5/24/11760618/food-sneakers-nike-vansLina Tran