Chances are that if you've ever visited revered Italian shops like Di Palo's or Joe's Dairy, you've seen bite-sized balls of fresh mozzarella resting in milky water like sunken ships, or on the counter wrapped in fist-sized lumps. New York is curd city when it comes to the stretchy cheese, and while demonstrations of mozzarella making are not too hard to come by, it seems as though everyone has a fresh mozzarella preference. Given that more than a few producers start with the same, pre-packaged mozzarella curd (as opposed to milk), it seems as though it's all about the post-bath stretch that results in slight differences of texture and taste. To that end, the all-cheese, all-the-time magazine Culture has a story in its most recent issue devoted to the behind-the-scenes at five of the city's most-respected mozzarella producers, including Lou Di Palo, who'll offer you free samples—you don't even have to ask. Photographer Michael Harlan Turkell's piece for Culture is not available online, but he's put a scan and a few outtakes online right here. more ›

The new issue of all things meat, all the time magazine Meatpaper has just been published, and it’s called The Pig Issue. Features include a story on an obscure medical treatment for the ailment called furuncular myiasis that uses rendered bacon fat. The treatment is named— what else— Bacon Therapy. This newest Meatpaper is sort of like Prevention magazine, but with pig products instead of cardio tips. There’s also a profile on Tennessee ham maker Allan Benton, whose hams are considered the best by chefs like David Chang and the folks at PDT, who use his products to make a drink called the “Benton’s Old-Fashioned.” Craft chef Damon Wise is also a big fan of Benton’s bacon— visit his damonfrugalfridayeverydayexcepttuesdaywebsite.com to see what the Colicchio protégée is doing with the stuff this week. The new pork-themed Meatpaper also features a spread on pork-themed tattoos, including a photo from Brooklyn-based photographer Michael Harlan Turkell. For vegetarians there’s a comparison piece on vegan bacon. Issue #7 of Meatpaper is available at St. Marks Bookshop, Barnes & Noble locations, Project No. 8, and at The Brooklyn Kitchen. more ›

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- Anthony Bourdain unplugged at the South Beach Wine & Food Festival. Not as riotous as his post over at Ruhlman on TVFN but worth a peek. (via Snack) more ›

- Restaurant Girl reports that Gary Robbins has jumped ship on the giant, long-listing cruse liner The Russian Tea Room. more ›

- It's strange that in this arctic weather that the best food news we've heard today is that NYC Icy is returning. NYC Nosh snapped a photo of this sign in Hell's Kitchen. Bring on the summer! more ›

March 10: The Back of the House more ›