Boston's Wood-Fired Ovens; Barrel-Aged Hot Sauce

by Aaron Kagan Jan 16, 2013, 4:07am EST

If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy.

· Wood-Burning Ovens Take on New Life in Restaurants [BG]
· Table For None: How the Solo Generation Dines [Globe & Mail]
· Restaurants' Hot New Demographic: Older Diners [LAT]
· Whole Foods Founder John Mackey on 'Conscious Capitalism' [NPR]
· Matching Diners To Chefs, Startups Hatch Underground Supper Clubs [NPR]
· The Hot Condiment of 2013? Barrel-Aged Hot Sauce [Smithsonian]
· Utah Smoothie Shop Charges Liberals a Dollar Extra [-EN-]
· 11 Restaurants That Should Have 3 Michelin Stars [-EN-]