Sometimes you just want to dress your own salad.

Grub Street: Food writers have had enough! In publications as various as Vanity Fair and the Sydney Morning Herald the backlash is brewing against fine dining establishments where the chefs are revered as artists; the meals cost hundreds of dollars and last for hours; and the people paying to eat can’t even get salad dressing on the side if it violates the chef’s vision. —Katherine Koberg 

The Atlantic: Since the business is still relatively new in Washington state, a spirits fan will get a lot out of Wayne Curtis’s quick tour of tiny, one-man Ernest Scarano Distillery in rural Ohio; not to mention the lap the author takes around whiskey’s pre-Prohibition history, how back in the day some 14,000 distilleries in the country “were operating, sending up little dogwood-blossom puffs of smoke in the hills and imbuing cities with the aroma of fermenting grain.” The number of licensed distilleries is now around 860, but that’s growing, including some Seattle-based operations and, of course, Curtis’s guy in Ohio, whose Old Homicide (to be released in the summer of 2014) sounds worth the wait. —James Ross Gardner

New York Times: Give it a few decades, says chef/curmudgeon/writer Mark Bittman, and our celeb-saturated Coke and Pepsi commercials might seem as anachronistic and cringe-worthy as those old cigarette ads where doctors extoll the great flavor of tobacco. —Allecia Vermillion

The Atlantic: A fork that vibrates if you're shoveling food too fast is now a thing. Mock as you might Hapifork, commenters point out it could prove a valuable tool in preventing weight gain; the stomach takes around 20 minutes to register whether or not it is full. Nevermind the concept of knowing one's own limits. —Christopher Werner