What We're Reading: August 6, 2015


Europeans are cozying up to our American ways by ordering staggering amounts of Italian takeout. [MUNCHIES]


Leave the kids at home: an Australian restaurant banned children and now business is booming. [Grub Street]


Host an intellectual dinner party, inspired by these legendary ladies of literature. [Food52]


Spicy food addicts might outlive us all. [NYT]


You’ll flip for these fluffy... Read more >

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What We're Reading: June 23, 2015


If you ever find yourself in the nearly inconceivable position of having leftover cake, take a chance and experiment with a few of these recipes. [CakeSpy


Can’t imagine breakfast without cereal? Fill your bowl with these lower-sugar varieties to give your day a healthy start. [Food Network


Middle Eastern pantry staples for falafel-fiends. [Serious Eats


JBF Award Winner Christina Tosi shares her hack for sous vide chicken sans fancy gadgets. [... Read more >

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Giveaway: SousVide Supreme Water Oven

SousVide Supreme package


It's mid-January, the weather is cold and gloomy, and if you're anything like us, we suspect that healthy-eating resolutions may be drifting to the wayside. There's no better way to get back on track than upping your vegetable-technique game. To celebrate our recently launched recipe app, JBF Vegetables—which features an array of innovative veg-focused recipes from JBF Outstanding Chef award winners—SousVide Supreme is giving away a water oven system (worth over $600!) featured in the app. SousVide Supreme is the trusted brand for sous vide cooking with its precise temperature control and sleek, easy-to-use design. 


How to enter:


1. Make sure you’re following... Read more >

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Eat this Word: Sous-Vide

SOUS-VIDE WHAT? Haute boil-in-bag cooking. Conceptually the opposite of pressure cooking, sous-vide is a technique whereby foods are vacuum sealed in plastic bags and cooked in a temperature-controlled water bath. It was developed by Georges Pralus in 1974, while he was working at Troisgros. Sous-vide spread throughout the Michelin three-star set, but it didn't make a large impact in the United States until now, when it seems to be filling a vacuum. Because most sous-vide dishes are prepared individually, it aids in portion control and increases efficiency on the hot line. Cooking in a sealed environment also minimizes product shrinkage. And rather than evaporating into the air, the juices and flavors remain trapped inside the bag. The sous-vide technique also proves helpful as chefs increasingly travel to cook guest dinners; they can literally just boil in the bag, slit it open, and serve. WHERE?

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JBF Kitchen Cam