The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.
Jan Davison has written Pickles: A Global History, the perfect accompaniment to her previous book, English Sausages.
Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)
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.