Noma

• A collection of sweet and savory snacks for your desk drawer. — Chow
• The FDA on radiation safety: "There is no risk to the US food supply." — FDA
• Was it the Noma book that cost René Redzepi a third Michelin star? — Grub Street SF
• Food trucks have officially jumped the shark: even Jack in the Box has one. — Eater
• How foodies are raising money for Japan. — Epi-Log
• As food prices soar, so will your restaurant tab. — Walletpop
• Amidst Japan's nuclear crisis, Chinese shoppers are stockpiling iodized salt. — Eatocracy
• Must make: Middle Eastern lamb pizza. — Serious Eats

• Must make: smoked mozzarella pizza with radicchio and onion jam. — Serious Eats
• Despite its "best restaurant" title, Denmark's Noma only has two Michelin stars. — Eater
• The top four taboos when visiting wine tasting rooms. — Chow
• Prince William and Kate Middleton in the most realistic-looking cake ever. — Bites on Today
• Still no word on that stolen Guy Fieri Lamborghini. — Grub Street SF
• Veuve Clicquot develops a super-sweet Champagne. — Decanter
• Which fondue kit is right for you? — Wall Street Journal
• Make your own artisanal foods with this DIY cooking handbook. — New York Times

Today in France, the world's most well-trained chefs gathered to compete at the Bocuse d'Or — the culinary industry's equivalent of the Olympics. The United States was represented by chefs James Kent and Tom Allan and they were coached by chef Thomas Keller and previous Bocuse competitor Gavin Kaysen.

Despite high hopes that the New York chefs would do better than the previous American team, who finished sixth in 2009, Kent and Allan failed to place once again and came in with a disappointing 10th overall.

The gold medal went to Denmark with Nordic countries Sweden and Norway coming in second and third. Considering that Denmark's Noma was named best restaurant in the world, it's no surprise that the chefs from Northern Europe blew the competition out of the water.

• Find out how long Sherry lasts. — Alcademics
• Details from Le Fooding, a culinary battle between chefs from New York City and San Francisco. — Grub Street SF
• Learn how to make gyoza. — Serious Eats
• A sugar crawl through San Francisco with Top Chef: Just Desserts's Tim Nugent. — Endless Simmer
• Thomas Keller on the importance of the Bocuse d'Or. — Feast
• 17 recipes that will help you celebrate Oktoberfest. — Chow
• Q and A with Grant Achatz. — The Epi-Log
• Meet the Vegetable Express, a new way to sell produce. — The Atlantic
• An inside look at René Redzepi's cookbook, NOMA. — Eater

• Must make: all-natural, homemade cheese sauce. — Serious Eats
• The 16 restaurants that have mattered most, from 1995 to today. — Epicurious
• Q&A with Twitter mashup and Chow 13 nominee Ruth Bourdain. — Chow
• The first-ever Chick-fil-A hits Chicago, with more already on the way. — Grub Street
• Jamie and Jools Oliver have welcomed a new son, Buddy Bear Maurice. — Eater
• In the age of the gastroclub, restaurants are the new nightlife. — Details
• The forthcoming Noma cookbook is attainable and inspiring. — The Atlantic Food
• Would you eat a Domino's Square Puff pizza? — So Good

• Nopales, edible cactus leaves, are crisp, tender, and good for you. — San Francisco Chronicle
• The Gulf oil spill has made the oyster po-boy a luxury item. — American Public Media
• Highlights from Copenhagen's Noma, the top-ranked restaurant in the world. — Wall Street Journal
• What to try at America's regional fast food favorites. — Chicago Tribune
• The secret to stellar potato salad: herring and potato chips. — New York Times
• One to try: South Africa's Chenin Blancs. — Washington Post
• A little freezer time now means you can enjoy Summer's berry bounty later. — Boston Globe
• El Bulli's Ferran Adria has been lauded by some, denounced by others. — Los Angeles Times