Welcome to the bloggy home of Noah Brier. I'm the co-founder of Percolate and general internet tinkerer. This site is about media, culture, technology, and randomness. It's been around since 2004 (I'm pretty sure). Feel free to get in touch. Get in touch.

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Why New York City’s Iconic Pizza Is So Tough to Replicate

Wired tackles the age old question of why New York pizza is so much better than all other. Turns out it’s more than just the water (which has always been the explanation I’ve heard for NYC bagel supremacy), but also the aging of the oven. As the article explains, “Over time … more particles join the mix and mingle with the savory soot from burned wood or coal — the only fuels worth using — to create a flavor that you can’t grow in a garden.” Fascinating. Guess this is probably true for bagels as well.

April 23, 2008