What We're Reading: November 5, 2015


This vegan recipe just might make the best chocolate chip cookies out there. [Food52


Crack open a can and watch this animated history of beer in America. [FWF


JBF Award winner Mark Bittman has landed at vegan meal delivery startup the Purple Carrot. [NPR


A look into the rising tide of disordered eating in the restaurant industry. [MUNCHIES] ... Read more >

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What We're Reading: October 22, 2015


A slice of nostalgia: a new book memorializes 100 of New York City's "last authentic pizzerias.” [FWF


Class up your Halloween with some candy-centric wine pairings. [Food52


Not as fishy as it sounds: try adding tonnato, the Italian tuna sauce, to some of your favorite dishes. [Serious Eats


China is destroying its fish-breeding wetlands to make way for electronics factories. [... Read more >

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What We're Reading: October 13, 2015


The science and magic of the soufflé’s rise and fall. [NYT


Does a bowl of oatmeal a day keep the doctor away? [The Kitchn


Mushrooms could be our best bet for saving the bees. [NPR


Get sweet on the potential of muscovado sugar. [Food52


Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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What We're Reading: September 22, 2015


Get to know Kansas City barbecue, and the best spots to try it. [Food52


Irish pale ale: Stout-centric Guinness is releasing a Nitro IPA. [Buzzfeed


11 spices you’ll need for a first foray into Indian cooking. [The Kitchn


Turns out you can blame the Paleo trend on the writings of a globetrotting dentist from the 1930s. [... Read more >

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What We're Reading: September 2, 2015


From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food


You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats


The USDA has approved production of the Simplot G.M.O potato. [Food Politics


A carrot cake Bug’s Bunny would approve of. [... Read more >

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What We're Reading: August 10, 2015


The newest batch of recipes for adult-friendly, boozy frozen treats. [WSJ]


How ordering food online leads to more calories consumed and more money spent on delivery. [FWx]


A behind-the-scenes look into New Orleans's flourishing dining scene a decade after Hurricane Katrina. [NYT]


Food labels' hidden effect: how ethically-labeled foods can trick your brain that they taste better than their conventional counterparts. [MUNCHIES]


Meet umami's cousin, "oleogustus," a... Read more >

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What We're Reading: August 5, 2015


Rising egg prices are making brunch, restaurants’ surefire money-maker, not so over-easy. [Eater


Tomatoes may be part of the nightshade family, but are their leaves actually poisonous? [The Kitchn


Fight the heat wave with these spicy recipes. [Serious Eats


No mess, no stress: a fool-proof method of lining your baking pans with parchment paper. [... Read more >

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What We're Reading: August 4, 2015


The world’s first zero-waste brewery has opened in Japan. [Travel + Leisure


Those leftover tomato skins are just begging to be transformed into tomato salt. [Food52


Beat your summer hangover with some frozen hair-of-the-dog. [My Name is Yeh


The physics behind soggy cereal. [MUNCHIES


What does a human longevity expert cook for dinner? [... Read more >

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What We're Reading: July 29, 2015


Not so familiar French toast: restaurants are redefining a brunch classic. [Bon Appétit


The items on your grocery list you really should be shopping around for. [The Kitchn


Expand your ancient grains portfolio and get to know sorghum. [Food52


Downward-facing drafts: Lululemon has released its own craft beer. [CBC


Drought-stricken almond... Read more >

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What We're Reading: July 27, 2015


Think short ribs are just for braising? Throw them on the barbecue and switch up your grilling game. [The Kitchn


The ultimate New England beer: a Massachusetts brewing company has created a lobster-infused beer. [FWF


With eggs in short supply, bakers are scrambling for high-tech alternatives that hit all three musts of flavor, protein, and emulsification. [NPR


The new app Tender, the Tinder for food, aims to play matchmaker between users... Read more >

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