One of the most hopeful stories I've read on American eating habits of Americans, from a NYTimes reporter and columnist I like a lot.

Confused about the glorious egg?  Some words, also from The NYTimes, on egg nomenclature.  I eat raw yolks all the time but I do prefer to do so with organic or eggs from nearby farms.  One thing I didn't know: large, jumbo, etc., are based on weight per dozen, with large weighing 2 ounces.

Last from last week's LATimes, Thomas Keller (working with reporter and editor Russ Parsons) writes about the expanding role of the chef and how chefs, rarely trained in making non-food and restaurant decisions, should approach opportunities.  A must read for chef-owners, exec chefs and chefs de cuisine, any professional cook, really.