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.