Great gobbets of links, from all over -- Antartica, Ireland -- and from the usual places.
A shallow dive into some California sparkling wine.
The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.
The trial and error discoveries that allowed out forebears to turn the weirdest things into pure deliciousness are a huge challenge to my worldview.
You can hope and pray that the price of vanilla comes down, or you can look for something else to use, which is what adventurous chefs have been doing.