Interesting articles I've run across on Twitter:

Hervé This' Chocolate Mousse: I have so many friends who can't eat dairy and love chocolate. I cannot wait to try this recipe on them. Who's Hervé This? you ask. Apparently the chemist who invented the term molecular gastronomy. Cooking is just applied chemistry, after all. Applied, delicious chemistry. (via Cooks & Books & Recipes)

Couldn't be Parve: These are not dairy substitute recipes, these are recipes that need no dairy. (via Sarah Melamed)

In Defense of Pretentious Hipster Douchebaggery, Culinary Edition: Who doesn't like to laugh at hipsters? Even hipsters like to laugh at hipsters. Greta Christina makes a great point: the stereotypical hipster obsession with "artisinal" and small batch is preserving a lot of great food in the face of economy-of-scale homogenization, and making it possible for more people to eat really great food. (via Melissa McEwan)

How to cook with cardamom: Cardamom is my favorite spice. There are never enough baked goods with cardamom. These flavor combinations listed here (cardamom and almond, cardamom and apricot) should make some delicious scones. (via Heather Atwood)

Steak Shows Its Muscle: If you can make it through the description of "the very finest, perfectly velvety, unctuous steak I'd ever tasted" — bull's blood, there's a fascinating history of steak and it's place in the American diet. I'm not convinced many (any?) vegetarians would agree fresh blood is "the only steak a vegetarian could ethically eat." (via Melissa McEwan)

Anything but scrambled eggs: how I learned to cook at 78: Really, a tribute to his late wife, with digressions into his children and grandchildren. Touching. (via Heather Atwood)

Food is now the ultimate class signifier: Poverty is neither a sin nor a crime. Dignity is a human right. This critique of the UK's consideration of food stamps applies equally well to the US program. (via Historical Recipes)

Confessions of a Kitchen Gadgets Collector: Confession: I've met Barbara Haber, and she is awesome. She balances perfectly between discarding unused equipment and finding space for those odd single-taskers that make life and cooking so much easier. You will pry my waffle maker from my cold, dead hands.