Lecturas de fin de semana: Preparación de los ingredientes, reseñas ficticias de restaurantes y más

Farideh Sadeghin Breakfast has always been touted as the most weighty meal of the day, but recent work from several different universities could change the way we think about our morning eggs and toast.

The research, published in the August issue of The American Journal of Clinical Nutrition , each focus on how eating breakfast can affect a certain aspect of the body (weight deficit, resting metabolic rates, cholesterol and blood sugar levels). The findings are surprising: research participants largely remained the same as they had been at the beginning, whether they consumed breakfast or not.

For someone like me who can’t bring herself to eat anything within a good hour of waking up, these findings are like a personal victory. I guess skipping breakfast isn’t so bad after all. — Andrea Kang, digital editorial assistant, @andreakang1 Last week, NPR’s blog explored mise en place , the French term for the way chefs gather all their prepared components and necessary tools before starting to cook.

About more than just the process of cooking, mise en place is truly a way of life for a chef—I know it is for me. Wylie Dufresne, Bill Telepan, and other chefs agree; in this piece from NPR’s The Salt , they weigh in on how the idea of mise can be expanded for the rest of us, putting us all in a more organized, productive, and calmer frame of mind.

The Salt — Farideh Sadeghin, test kitchen director, @sadeghin Surf Rider, the surfer-based environmental group, has a new campaign to bring awareness to the damage that plastics are doing to our ocean-based food source. The establishments reviewed are fictitious; the effect of reading about them peculiarly transportive. This is the Einstein’s Dreams of food blogs. [ Tables for One ] — Karen Shimizu, senior editor, @karemizu One of my favorite things about summer road trips is that it gives me a good excuse to indulge my love of fast food without all the guilt (A.