What We're Reading: October 6, 2015


You’re only ten minutes away from amazing strawberry shortcake. [Serious Eats


Students in Winnipeg have revived an ancient squash varietal by using 800-year-old seeds. [Mother Nature Network


Hot dogs with peanut butter, and other “weird but good” food pairings. [Food52


In NYC, health inspection consulting is an industry unto itself. [... Read more >

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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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Sustainability Matters: September 25, 2015


Crop diversity in the U.S. is now lower than it was in 1978. [Modern Farmer


The FDA is ramping up their push to include added sugars in the new nutrition label. [WaPo


Nature vs. nurture: a handful of companies in the U.S. are trying to breed a tastier cricket. [The Atlantic


A new study suggests eating more fish could help prevent depression. [TIME


Purchasing whole animals for their... Read more >

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What We're Reading: May 13, 2015


This is not your mama’s empanada: give the old-school Galician model a go. [Serious Eats


Rejuvenate your leftover takeout rice with these key tips. [The Kitchn


Jeni’s Ice Cream has discovered the source of its listeria outbreak. [Eater


Get to know the century egg, a Chinese delicacy that can punch up your stir fries, salads, and more. [... Read more >

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What We're Reading: May 12, 2015


It's not in the boiling: America’s Test Kitchen debunks the myth that New York bagels are superior because of the city’s water. [HuffPo


Don’t be old fashioned about your use of bitters: start cooking with them. [WSJ


Must-have kitchen tools for home cooks around the globe. [Gourmet


Discover the Moscow Mule’s not so-Russian birthplace in this map of cocktail origins. [Vine... Read more >

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Sustainability Matters: April 24, 2015


Kraft au natural: the company’s iconic Mac & Cheese will soon be free of artificial dyes and preservatives. [Eater


Vermont’s new GMO labeling rules will go into effect on July 1, but the state is already facing legal challenges from science and food industry lobbies. [Food Politics


New studies published in Nature add fuel to the fire that pesticide use is decimating bee populations. [NPR


Blue Bell Ice Cream has been forced to recall all of its products after Listeria was found in several factories. [... Read more >

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What We're Reading: July 2, 2014


The robot takeover begins with IBM Watson’s barbecue sauce. [NPR]


A different sort of food truck: moving companies partner to crack down on food waste. [Civil Eats]


The top ten new trends from the Fancy Food Show. [Ad Age]


A nonprofit website in Germany acts as a Craiglist for leftovers. [... Read more >

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Daily Digest: February 3, 2014

Chocolate milk


As the Olympics near, chocolate milk gets rebranded as a sports drink. [WP]


With food safety in mind, purveyors of marijuana-laced treats want their products to be regulated. [NPR


​What's inside your protein bar? More sugar and calories than you think. [NYT]


Processed-cheese apocalypse: first Velveeta, now product shortages from Kraft's Polly-O.  [Fox News... Read more >

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Daily Digest: January 13, 2014

Charlie Trotter


Charlie Trotter's widow wants to honor her late husband with a library and a school. [Crain's Chicago Business]


California chefs aren't happy about the new state law that requires cooks to wear gloves while handling "ready-to-eat" food. [LAT]


Prison gardens give inmates outdoor work, job training, and nutritious meals. [NPR]


America's first Trappist brewery is up and running in a small Massachusetts town. [... Read more >

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