Sometimes, you read a food story so good that you can't wait to share it with the world. In 2012, there were many of these articles -- the kind that made us hungry, made us cry and made us laugh. And that's what's so great about food -- it's a subject that lends itself to an endless variety of conversations.

Here are HuffPost Food's favorite articles of the year. There are undoubtedly more great stories out there, but we were most struck personally by the ones highlighted here. If you missed any of them earlier this year, we strongly recommend you save these for some leisurely holiday reading.

Editor's Note: We only included articles that are currently available online.

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  • Danny and the Electric Kung Pao Pastrami Test, GQ

    There's been <a href="http://ideas.time.com/2012/06/20/talented-young-asian-american/">a lot</a> of <a href="http://newyork.grubstreet.com/2012/11/mission-chinese-food-expands-to-paris.html">talk</a> on the Asian American food revolution. Brett Martin's tale stands out, placing the spotlight on a chef at the heart of the movement. <a href="http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile">Read the full article here.</a>

  • Advice For Future Food Writers, Food52

    Amanda Hesser's screed on how to be a food writer caught on like wildfire soon after it was published, with scores of people both contesting and defending her points. No matter what side you're on, her point is clear: food writing sounds fun, but don't expect a big paycheck. <a href="http://food52.com/blog/3195_advice_for_future_food_writers">Read the whole article here.</a>

  • Food Sickens Millions as Company-Paid Checks Find It Safe, Bloomberg

    Food safety may not be a sexy topic, but it's an important one. Stephanie Armour, John Lippert & Michael Smith did a great job with this huge feature story. <a href="http://www.bloomberg.com/news/2012-10-11/food-sickens-millions-as-industry-paid-inspectors-find-it-safe.html">Read the whole article here.</a>

  • Cloudy with a Chance of Stinging-Nettle Flan and Tomato Coulis, GQ

    So everyone is obsessed with the Portland food scene, but why is that exactly? Alan Richman investigates. <a href="http://www.gq.com/food-travel/restaurants-and-bars/201211/alan-richman-portland-restaurants-guide">Read the whole article here.</a>

  • Is Food Writing Important?, The Huffington Post

    Michael Ruhlman offers a concise argument for why food writing matters. <a href="http://www.huffingtonpost.com/michael-ruhlman/is-food-writing-important_b_1903689.html">Read the whole article here.</a>

  • As Not Seen on TV, New York Times

    If you haven't yet read Pete Wells's review of Guy Fieri's Times Square restaurant, we've got to assume you've been living under a rock. No matter if you feel it was too harsh or not harsh enough, it deserves a placement on this list for both its clever use of rhetorical questions, and its success in expressing discontent. <a href="http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html?_r=0">Read the whole article here.</a>

  • When There Was Nothing Left to Do, I Fed Her Ice Cream, Gilt Taste

    Feel like having a good cry today? Then read Sarah DiGregorio's piece about food, aging and losing someone you love. <a href="http://www.gilttaste.com/stories/5678-when-there-was-nothing-left-to-do-i-fed-her-ice-cream">Read the whole article here.</a>

  • Well Huang: How Culinary Enfant Terrible Eddie Huang Dishes it Out, The Observer

    If you haven't heard of Eddie Huang yet, you will soon. He's been all over the food world this year, between his stint with the Food Network and his current gig with <a href="http://www.vice.com/fresh-off-the-boat">Vice</a>. Is America ready for a foul-mouthed, dirtier-than-Bourdain, says-what-he-wants chef? It looks like it. <a href="http://observer.com/2012/04/eddie-huang-profile-baohaus-04032012/">Read the whole article here.</a>

  • How the Chicken Conquered the World, Jerry Adler and Andrew Lawler

    A history of chicken, from 10,000 years ago to today. <a href="http://www.smithsonianmag.com/history-archaeology/How-the-Chicken-Conquered-the-World.html?c=y&story=fullstory">Read the whole article here.</a>

  • Hot, Sour, Sweet, Bitter, Hot, Saveur

    We can't think of a restaurant recommendation in recent memory that has made us want to buy a plane ticket more than Jonathan Gold's account of Lotus Of Siam in Las Vegas. <a href="http://www.saveur.com/article/Travels/Vegas-Lotus-of-Siam-Restaurant">Read the whole article here.</a>

  • The Sliming, Slate

    Confused about what all the hubbub about pink slime was about? Daniel Engber gives us a useful history. <a href="http://www.slate.com/articles/news_and_politics/food/2012/10/history_of_pink_slime_how_partially_defatted_chopped_beef_got_rebranded.html">Read the whole article here.</a>

  • Anthony Bourdain and Top Chef Have It Wrong: the Boys’ Club Is No Fun, The Daily Beast

    Tracie McMillan went undercover at an Applebee's location and later got sexually assaulted by an employee. She explains what's wrong with the macho restaurant system. <a href="http://www.thedailybeast.com/articles/2012/03/02/anthony-bourdain-and-top-chef-have-it-wrong-the-boys-club-is-no-fun.html">Read the whole article here.</a>

  • Southern Food, Beyond the Butter, CNN

    Back when the <a href="http://www.huffingtonpost.com/2012/01/17/paula-deen-diabetes_n_1210049.html">Paula Deen diabetes</a> scandal broke out, Chef Hugh Acheson had one of the most thoughtful pieces on the matter. <a href="http://eatocracy.cnn.com/2012/01/18/hugh-acheson-southern-food-beyond-the-butter/">Read the whole article here.</a>

  • America’s Bocuse Retires in Philadelphia, New York Times

    Jeff Gordinier sends off a Philadelphia dining institution with grace. <a href="http://www.nytimes.com/2012/03/07/dining/georges-perrier-of-le-bec-fin-hangs-up-his-toque.html?pagewanted=all">Read the whole article here.</a>

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