Last week, I dove headfirst into some of Seattle's many gyros shops —gyros being, in my estimation, the next best thing to authentic Berlin doner kebap. I described gyros as "the Greek version of doner," which I realized probably didn't do justice to gyros' separate (but unknown-to-us) culinary history.

Voila: Today's New York Times has a fascinating piece titled "The Gyro's History Unfolds," featuring a visit to the Kronos Foods factory in Chicago—the world's largest manufacturer of this "enigma wrapped in a flatbread."