The New York Times: This week a burger was grown from the stem cells of a cow—a development some dismiss as Frankenfood, but others laud as an ethical, environmentally sound new way to feed the planet.  Me, I just want to know what a $325,000 burger tastes like. Find out here.—Kathryn Robinson

Bon Appetit: Restaurant editor Andrew Knowlton has released his long list of nominees for BA's annual best-restaurants list. Three Seattle restaurants made Knowlton's top 50: Joule, the Whale Wins, and Bar Sajor; check out the full list (which skews heavily toward Los Angeles) here and also here, where Allecia explains what it means to be a BA finalist. —Erica C. Barnett

Serious Eats: When it comes to Kickstarter, Seattle Food Geek Scott Heimendinger is the Veronica Mars movie of the food world. He raised a hundred freaking thousand dollars in one day toward the creation of a $199 sous-vide circulator. This gadget would democratize one of the most basic modernist cooking techniques, and my husband has already demanded one for his birthday. Here's Serious Eats' take on it.—Allecia Vermillion 

Popular Science: It’s not exactly “Consider the Lobster,” but a post on Pop Sci’s site yesterday offered enough summary to restir the debate over whether or not lobsters—you know, those clawed crustaceans we love to boil alive before devouring with a good sauvignon blanc—feel pain. The evidence doesn’t look good: “In one experiment, crabs were more likely to relocate when they received electric shocks inside their shelter than when they did not receive any shocks.” —James Ross Gardner

Seattle Times: In my chats with local bar savants, I’ve had more than two recommend Greenwood’s newest, Teacher’s Lounge. So I can’t tell you how excited I was to read about how the “drinks lean boozy and bitter,” and are “aimed for cocktail nerds who know their whiskey.” Though the place appears rife with nostalgia-inducing gimmickry (think cafeteria food), this article promises exactly what I’d been hoping from Teacher’s—it’s smart, affordable, wouldn’t dream of using the word “mixologist,” and I might be in attendance some time very soon. —Rachel Breiwick