What We're Reading: May 21, 2015

Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF] 

Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT] 

Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [Food Politics] 

You’ll need more than a French phrase book to properly shop a Parisian market. [Food52] 

Step away from the skim: whole milk may actually be the healthiest choice. [Quartz] 

Syrup isn’t your only option: try a few of these alternative pancake toppings. [Serious Eats] 

Despite what it might say on the packaging, those California almonds aren’t actually raw. [NPR]