What We're Reading: September 3, 2015


Simple, yet satisfying: create the ultimate caprese salad. [Serious Eats]


Fighting the childhood obesity epidemic, one healthy school lunch at a time. [NYT]


Start saving your guac money: Chipotle expands to 40 college campuses this fall. [FWF]


The very last lunch menu from the Titanic is being auctioned off, giving the phrase “never let go” a whole new meaning. [... Read more >

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What We're Reading: August 25, 2015


Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52


A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed


Meet the humble buckle: a dessert designed to adapt for any season. [NYT


Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 11, 2015


A bagel taste test with Modernist Cuisine author Nathan Myhrvold. [Saveur]


Plagued by lukewarm coffee? This heated mug will do the trick. [FWx]


Farmers-in-training: changing eating habits and increasing food knowledge through school gardens. [NPR]


Gelato, ice milk, and sherbet, oh my! An illustrated guide to some of the best ice cream around the globe. [Serious Eats]


The ever-changing role of America's local farmers' markets. [... Read more >

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What We're Reading: July 22, 2015


For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn


How to seed a hot pepper without endangering your hands or your eyes. [Food52


It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats


Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

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Recipe: Jacques Torres's Fig Ice Cream


Whether you prefer your ice cream unadorned, handheld, or decked out in sensational sundae style, our selection of recipes from JBF Award winners are guaranteed to please fans of all flavors. First up: 


Fig Ice Cream

JBF Award Winner Jacques Torres
Jacques Torres Chocolates, NYC


Jacques Torres counts this fig ice cream as one of his absolute favorite flavors: “at the end of the summer, the black mission figs taste like honey, they’re so flavorful.” Each year he saves some fruit and purées it so his shops can sell the flavor as soon as the temperatures start to climb and New Yorkers come calling for their cones. Get the recipe here.... Read more >

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Throwback Thursday: Ice Cream Infatuation

Photo by Tom Kirkman


This Throwback Thursday, our National Ice Cream Month festivities continue with this glimpse back at the unusual, yet decadent chocolate pound cake with toasted bread crumb ice cream, served at the Pioneers and Legends dinner at the Beard House, earlier this year. This dinner welcomed award-winning chef and president of Women Chefs and Restaurateurs, Elizabeth Falkner, alongside a group of influential female toques from some of the country’s leading restaurants. 


Creamy and frosty scoops of ice cream, whether they’re served in a cup with hot fudge, piled high in a crunchy waffle cone, nestled between two cookies, or served atop a piece of chocolate cake, have been the ultimate comfort food for generations, satisfying sweet tooths of all ages. While National Ice Cream Day is officially July 19, it’s only fitting that we honor such... Read more >

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What We're Reading: July 15, 2015


This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT


Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic


A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME


Three grocery categories to take advantage of during the summer. [The Kitchn


Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame


Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.


Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.


Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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Last Licks with Jacques Torres


He may be known around the world as Mr. Chocolate, but JBF Award–winning pastry chef Jacques Torres grew up on ice cream. After selling ice cream sandwiches in his acclaimed stores for years, Torres opened his first shop dedicated to the frozen treat in 2009, and recently transformed a stand in Grand Central Station into the latest iteration of Jacques Torres Ice Cream. JBF assistant editor Maggie Borden sat down with the master chocolatier to get the full scoop.




Maggie Borden: You’re known as Mr. Chocolate, but clearly you have a sweet spot for ice cream. What made you want to open an ice cream shop in the first place?


Jacques Torres: I carry ice cream sandwiches in all of my chocolate stores. It’s actually very common for chocolate makers to sell ice cream, because... Read more >

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Staff Picks: We All Scream for...


Serious food lovers tend to be an opinionated bunch. If there’s one thing they agree on, it’s their strong feelings about ice cream. Simultaneously elegant and nostalgic, it hits the sweet spot with just about everyone. We polled our staff to find out which flavors rank supreme in our offices:



“The first time I went to Gramercy Tavern, Claudia Fleming was still the pastry chef and I had the richest, darkest, carameliest caramel ice cream ever. Since then, I’ve often ordered caramel ice cream, but it’s never been as good. While writing this I noticed that Claudia Fleming has caramel ice cream on the dessert menu at the North Fork Table & Inn on Long Island. I know what my plans are this weekend!” —Alison Tozzi Liu, Editorial Director


 ... Read more >

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