What We're Reading: October 1, 2015



Impress your friends with these homemade biscuits (just don’t tell them there are only two ingredients). [Serious Eats


A different type of dry-cleaning: the key to crispy mushrooms is avoiding water. [Bon Appétit 


Cooking in a scale-less kitchen? Here are some basic comparisons to help you guesstimate the weights of your ingredients. [Food52


A look at how Indian immigrants reshaped Trinidad’s cuisine. [... Read more >

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What We're Reading: September 30, 2015


As the leaves change and the air cools, warm up by making these indulgent cinnamon buns. [Tasting Table]


Sorghum has been a southern staple for years, but DC chefs have made the sweet syrup into the hottest new dining trend in town. [Washington Post]


JBF Award-winning chef Dan Barber and former White House chef Sam Kass teamed up to serve UN world leaders food scraps this weekend. [MUNCHIES


The EPA takes a step in the right direction to improve the lives of farmworkers. [... Read more >

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Sustainability Matters: February 27, 2015


Swaths of new breeding programs are rolling out to combat the growing threat of a global chocolate shortage, but industry experts say we have to be careful about which types of cacao are grown to save quality and flavor. [Smithsonian


A look into the history of America’s obsession with vitamins and fortification. [Atlantic


Over half of farm workers are undocumented immigrants, but if they gain legal status, will they stay in agriculture? [... Read more >

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