Good morning. In last week’s global omelet poll, readers were pretty evenly split across the variations. Multiple people also wrote in about the masala omelet, a version loaded with Desi aromatics (which sounds amazing).

• If there’s a regional dish you love, don’t hesitate to reply and we’ll try to cover it in a future edition!

LIFESTYLE PROTOCOL 🤯

The pita pocket lunch framework

For a quick lunch, keep pita pockets around to stuff with leftover proteins and any veggies you have in the fridge. As a bonus, keep hummus or Greek yogurt around for a protein-boosting sauce.

Why this works:

• The handheld form is perfect for containing a bunch of ingredients. Each bite will have a mouthful of different tastes and textures.

• Can be eaten cold or with warmed-up ingredients (protein and bread) for a satisfying temperature difference.

• Comes together in minutes and can be wrapped in foil then packed for a work or school lunch.

Pita components

Pita: A thicker, high-quality pita ensures it can be opened up into a “pocket” without tearing.

Protein: Try chicken, chickpeas, leftover steak or sausage

Sauce: Hummus or yogurt are classic here, or level it up with spreads like baba ganoush or muhammara.

Crunchy: Leafy greens, cucumbers, and herbs all work.

Sour: Use feta, pickled onions, tomatoes, pepperoncini, or other jarred pickles for acidity.

To assemble

Slice a pita in half and open up the “pocket.”

Layer the ingredients of your choice into the pita. Enjoy or wrap up for later.

• Pro-tip: Worried about tearing the pita? Warming it up for a few seconds in the microwave makes it much more pliable.

For other quick lunch ideas, including a few of our pita recipes, check out our quick, sub-20-min meal collection:

FOOD TRENDS 🚀

Dubai pistachio chocolate bar

Why did this pistachio chocolate treat go viral?

Now that the peak of this trend has come and gone, we wanted to reflect on why people become so fascinated with the treat.

For context, the viral chocolate bars were stuffed with pistachio cream and toasted kataifi, which are thin, crispy shreds of phyllo dough. Because they were only available in select countries for common purchase, many people started to make their own at home. Why?

1. Exclusivity — The bars were coined “Dubai chocolate bars” and were exclusively made in Dubai until the Nuts Factory started importing them. Even then, they fetched steep price tags of $20—50.

2. Texture — Unlike all other chocolate bars, this one is smooth, crispy, creamy, and nutty all at once. The filling is inspired by knafeh - a Middle Eastern dessert made with the same shredded phyllo pastry.

3. Color — The contrasting green interior is a delightful visual surprise to crack into. It’s novel, and humans eat with their eyes first.

The bigger picture: Recreating this chocolate bar at home isn’t easy. We were initially surprised at how many people went through the effort to make it, especially in a space that often asks for simple and easier recipes.

Now we recognize how powerful exclusivity and novelty (especially in the form of interesting textures and colors) can be for food. We’re constantly reminded that the human element of flavor is the most compelling of all.

READER Q&A 🧠

Reheating frozen bread

Answer: A microwave, oven, pan, or toaster oven can revive single portions of frozen bread quickly without having to thaw it in advance. This means you can keep bread in the freezer until you need it, reducing waste and stale bread.

• Because reheating frozen slices is about as easy as toasting fresh, it’s good practice to freeze unused bread immediately to avoid staling.

A few tips:

• Don’t forget to slice loaves of bread before freezing, so you can warm up a few pieces at a time instead of trying to cut through or defrost a whole loaf.

• Use a freezer bag and get rid of as much excess air as possible to avoid freezer burn, or try to use the frozen slices within a few months.

• Don’t thaw the bread on the counter before warming it up— heat slices straight from frozen. Bread will go stale if you let it slowly come up to room temp. Similarly, repeatedly thawed and frozen bread will suffer in texture.

If you have any other tips for reheating or storing bread, reply to let us know and we’ll report back in a future edition!

WINNING READER SUBMISSION 🏆

Chicken & pan sauce

This week’s dinner winner is Alec A., who made chicken with a pan sauce paired with boiled potatoes, roasted broccoli, and carrots. We love to see evenly cooked chicken!

Reply with your best home-cooked food photos for a chance to win & be featured!

EXTRA HELPINGS 🍽️

A read: How to Get the Most Out of Your Freezer

In a minute or less: Bonito Flakes

What we’re watching: Simultaneously Hot & Cold Coffee

Food science: Starch slurry, explained

_{Was this forwarded to you? Subscribe here.}

_{Not reaching your inbox? Try this.}

_{Need more inspiration? View the newsletter backlog.}