Esquire: David Wondrich, the magazine’s longtime drinks correspondent, delivers an amusing and handy 12-step game plan for the ultimate cocktail crawl. Key ingredients: Have a mission (seek out, say, the best Old Fashions or martinis in a single neighborhood), keep the group small (four people max), and adhere to what he calls “one and done” (one drink per person per bar). Finally, don’t accept any of these rules as gospel. As Wondrich says of his own guidelines, “not a one of which we haven't broken, occasionally to spectacular effect.” —James Ross Gardner

A new Oceana study concludes that seafood fraud and mislabeling is rampant nationwide. According to DNA testing, one-third of seafood sampled was mislabeled, with snapper and tuna the most commonly mislabeled types. Of 120 samples labeled as "red snapper," just seven were actually red snapper. However, in some good news for Seattle seafood consumers, "only" 18 percent of fish was mislabeled as another type, putting the city significantly ahead of places like Chicago and New York City, where 32 percent and 39 percent of samples, respectively, were mislabeled. —Erica Barnett

Wall Street Journal: Behold, a new economic indicator. This chart compares the cost of a Starbucks grande latte between countries with wildly different currency strength. Be prepared to shell out nearly $10 if you visit the Mermaid in Oslo, but only $2.80 in New Delhi. —Allecia Vermillion

NPR via @canonseattle: Allow me to quote Canon, who is by turn quoting the great Ron Swanson, when I say, "This is the wrong way to consume alcohol."—AV

The Altantic: Ever wonder why roast beef is sometimes slightly iridescent? Apparently there's a name for the phenomenon—meat rainbows—and yes it's okay to taste this rainbow. The sheen isn't an indicator of spoiled or tainted goods. —Christopher Werner

KQED: Romanesco, it's the Lady Gaga of broccoli, writes Stephanie Hua. And apparently excellent in cacio e pepe. Here's how to put the fascinating fractal vegetable to use in the kitchen. —Dameon Matule