• Carrots as junk food? If the farm behind the ubiquitous baby carrots has its way, we'll be swapping out Doritos for an entirely different crunchy, bright orange snack — and it'll be thanks to a snazzy marketing campaign that recasts the veggie as a junky, edgy choice rather than a healthy one. Fast Company

• This compilation of off-the-beaten path dining picks for Paris is perfect for travelers who've already hit all of the major landmarks and prefer to eat like the locals do. [Eat Boutique

• Have you tried spigarello? It's a brassica that tastes like broccoli, but you eat the leaves instead of the stems and flowers — like rabe, but with less of a spicy bite. Root Simple

• Give your Easter guests the gift of a sugar coma with a little help from Deviled Cadbury Creme Eggs. Serious Eats

• Sandra Lee is one of the food world's most polarizing figures, but she reveals a self-deprecating, easygoing side in this in-depth profile. (Occasioned, it's worth noting, by the fact that she's now the First Lady of New York State.) New York Magazine

• The culinary secret weapon du jour is vinegar. WSJ

• This Sriracha-based pulled pork recipe takes 12 hours in a crock pot, and produces something that looks a lot like heaven. Matt Bites

• The Egyptian mix of nuts and spices called dukkah is extraordinarily versatile, combining sweet and savory, sharp and mellow; it can punch up almost any sort of recipe. LunaCafe

Photo: Spring onions by Kirsten Loza/Flickr