The Best Latkes You Can Buy and Ship | Eater
"One tester, who spent some teenage years making latkes in the kitchens at Zingerman's, described the greasy sheen fresh from the vacuum-sealed chamber as having an "afterbirth-like appearance." The tasting declined from there: too much binder made the latkes soft and spongy, and the bland flavor couldn't redeem the aesthetic problems." - Nick Mancall-Bitel
