A lot has happened during the first month of the new year, both in and out of the kitchen. This month Kitchn walked you through 30 days of Whole3o, explored important matters pertaining to breakfast, and delved deep into hygge. We asked you to show us your #mugshots, and looked at the ingredients needed for the perfect first birthday cake.
In between tending to healthy resolutions and watching Donald Trump take office, you might have missed some of our best stories on Kitchn, and on the internet as a whole. But don't worry! I rounded up a few gems from both — five from Kitchn, and five from the internet at large — that you need to dig into as we close the month of January.
Breakfast for dinner isn't anything new, but dinner for breakfast is something we should actually talk more about. I loved the personal story and tip from Meghan this month on how she let her daughter eat quesadillas for breakfast because she knew it fueled her for the rest of the day.
2. Why I've Done Whole30 Seven Times from Kitchn
This month we heard from a bunch of people who have completed or were about to embark on Whole30. My favorite essay of the group, however, is this essay from Stephanie May and her reasoning behind doing the Whole30 program an impressive seven times. This essay really highlights the feeling of empowerment that this program can give people.
3. Can We Please Stop Turning All Our Food into Unicorns? from Kitchn
If you thought rainbow food was going to be over now that it's 2017, you are sadly mistaken. Rainbow food has morphed into "unicorn" food and it needs to be stopped. Case in point: There's an actual dip online called "unicorn poop."
4. Cooking Eggs in Cast Iron: My Mom's 4-Step Foolproof Process from Kitchn
Hali's mom is one cool lady, and she knows how to make great eggs. This easy step-by-step guide is a small breakfast gift to give yourself. You won't look back.
5. A Love Letter to Oakland from Kitchn
In December Kitchn launched its travel vertical with a look at the Catskills. For January we decided to go all the way across the country to what is currently the epitome of cool: Oakland. This love letter from Dana will make you want to buy a plane ticket as soon as possible.
6. Food, Race, and Power: Who Gets to Be an Authority on 'Ethnic' Cuisines? from Intersectional Analyst
In this report, Lorraine Chuen investigates the byline of New York Times recipes to see who gets to have an authority on non-Western food. For example, she found out that 90 percent of the recipes that are considered Chinese on the New York Times's cooking website are written by white people.
This is an extremely important report and something worth digging into. I know I've been thinking about it quite a bit since it was released.
7. Not Just a Crock: The Viral Word-of-Mouth Success of Instant Pot from NPR's The Salt
There's no denying that home cooks are obsessed with the Instant Pot. But how did this trendy kitchen appliance rise to power? This essay on NPR explores the smart ways this appliance was marketed and the never-ending power of word-of-mouth.
8. Ruby Tandoh Just Wants You to Eat What You Love from The New York Times
In the midst of all the "clean eating" talk that gets thrown around this time of year, it was so refreshing to read this profile on Ruby Tandoh, a cookbook author and former contestant of The Great British Bake Off. Tandoh's love for cooking is centered on self-care and pleasure and you feel it in this profile.
This supper club is part fundraiser and part cultural exchange. "For the guests it's an opportunity to get outside their bubble to meet people different from them" explains Kate McCaffrey, an anthropology professor and host of one of the suppers.
10. What President Donald Trump Will Mean for U.S. Food Policy from Eater
I would be remiss to not include a post on the ways that President Donald Trump will change food policy in the years to come. This post from Eater is a good place to start if you're not familiar with the issues at hand.
What are some of the best food stories you've read from the past month? Please let us know in the comments.