Popular cookbook author Molly Baz recently inked a deal with the fast casual chain Sweetgreen to become its first Chef in Residence. Baz developed three new menu items with a focus on her dill pickle-forward chicken salad as part of a "Lunch Means Business" campaign by the company. Zipporah Allen, Sweetgreen's chief commercial officer, said this will be the first of "many voices" in its new Chef in Residence program.

Tuna crunch sandwiches [J. Kenji López-Alt] from Easy Weeknight Dinners by NYT Cooking

Have you ever wondered why tuna cans are shaped so differently than other canned food products? There's a reason why the cans are short and wide rather than tall and skinny, says Tasting Table's Meg Hemphill. She dug into the history of the canned fish and found out that the cooking time and method dictated the shape of the can. There's also a little history about how canned tuna won over a skeptical public to become a pantry staple.

If you like kitchen design, take a gander at Chowhound's list of vintage kitchen design trends that they hope don't come back. The photo gallery is filled with decor that goes as far back as the 1950s up to the early 2000s (Tuscan opulence, anyone?). I can't really argue with most of the opinions, but the article says that both open-plan kitchens and formal dining rooms should stay in the past. Where are we supposed to eat?

In the shoulder season where summer turns to autumn, it's hard to know what to make. The garden still has some life in it, but crisp mornings and shortening days beckon hearty soups and stews. Itamar Shrulovich and Sarit Packer gathered a handful of recipes that comfortably straddle the two seasons, and offer advice on other foods that "live in the territory between salad and supper."

The latest TikTok food trend is one that I might actually be tempted to try: using the algorithm to find your next lunch spot. The trend is called "lunch in my city" and it's really simple. Just type "lunch in my city" into the TikTok search bar (no need to type the city name), and watch the first video of someone eating at a local restaurant and that is your destination. Restaurants are saying this trend has boosted the number of new diners, so it's a win for the chronically indecisive (that's me) and for local businesses.

The New York Times recently sat down with restaurant owner and cookbook author Eric Ripert, whose latest book Mindful Cooking: Simple Recipes for Nurturing Body and Soul is out in two days. Ripert says that Buddhism can make you a better (and happier) cook, something he learned from a South Korean nun.