What We're Reading: November 13, 2014


The tumultuous history of french fries and ketchup. [HuffPost


It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats


If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic


Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

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What We're Reading: October 7, 2014


Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT


Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater


A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk


How will synthetic biology play into the GMO debate? [NPR


Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

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What We're Reading: July 9, 2014


Crumbs Cupcakes shutters all of its stores as the company teeters on the edge of bankruptcy. [HuffPo]


Could a little-known Moroccan fig liquor be the next Smirnoff? [NPR


New studies call the supposed benefits of fish oil into question. [Live Science


Louisiana spent nearly $1.3 million on food stamps for deceased individuals. [The Times-Picayune] ... Read more >

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Recipe Roundup: Pizza


The perfect weeknight dinner? Pizza. And not the kind that comes in a cardboard box. If you make the dough ahead of time, homemade pizza comes together very quickly: just crank up your oven, roll out the dough, throw on some toppings, and you'll be sitting down to a takeout-free meal in 10 to 12 minutes.


Quick Pizza Dough
This easy recipe can be made entirely in an electric mixer and yields enough dough for two 14-inch pizzas or four 10-inch individual pies.


Pizza with Prosciutto and Arugula
Lightly dressed arugula and salty prosciutto top this pie from Wolfgang Puck. The chef puts a teaspoon of honey in his dough, but the dish would work just as well with the dough recipe featured above.


Pizza Margherita... Read more >

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On the Menu: June 6 through June 12

Here’s what’s happening at the Beard House next week: Monday, June 7, 7:00 P.M. Southern Sweethearts At MiLa, named for their home states of Mississippi and Louisiana, co-chefs Allison Vines-Rushing and Slade Rushing serve their cultivated Southern fare to captivated New Orleans diners. The celebrated husband-and-wife team has earned nonstop raves from critics like Brett Anderson of the Times-Picayune, who praised the chefs’ “artful and ingredient-driven” cuisine. Tuesday, June, 8, 7:00 P.M. Sustainable Seafood Feast Sam Talbot charmed viewers on Top Chef, and he plans to do the same at his upcoming restaurant at the

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JBF Kitchen Cam