Want to check out our 2014 Journalism Award nominees, but don't know where to start? We've done the hard work for you and compiled links to all of the stories that are up for medals. Now have at it!
The 2014 James Beard Awards will be held in New York City in May. The Book, Broadcast, and Journalism Awards ceremony will take place at Gotham Hall on Friday, May 2, with the James Beard Awards Gala to follow on Monday, May 5, at Lincoln Center's David H. Koch Theater. Tickets to the main gala are now on sale, while the Book, Broadcast, and Journalism Awards ceremony is by invitation only.
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Cooking, Recipes, or Instruction
Scott Mowbray and Ann Taylor Pittman
Cooking Light
“7 Simple Ways to Become a Better Cook”
Andy Ricker
Saveur
“The Star of Siam”
Various Editors
Bon Appétit
“How to Cook Right Now”
How to Pan-Roast Like a Professional Chef
25 Ways to Make Your Grill Chicken Better
How to Use Fresh Herbs, from Chervil and Chives to Mint and Tarragon
Food and Culture
John Birdsall
Lucky Peach
“America, Your Food Is So Gay”
Lauren Collins
The New Yorker
“Fire-Eaters”
Corby Kummer
Smithsonian
“Can Starbucks Do for the Croissant What it Did for Coffee?”
Food and Travel
Greg Larson
Lucky Peach
“Traveling in the North Country”
Nick Paumgarten
Bon Appétit
“Lunch at 8,500 Ft.”
Gary Shteyngart
Travel + Leisure
“Maximum Bombay”
Food Coverage in a General-Interest Publication
San Francisco Chronicle
“Food & Wine” Section
Michael Bauer, Jon Bonné, and Miriam Morgan
The Wall Street Journal
“Off Duty” Section
Beth Kracklauer
Washingtonian
“Taste” Section
Todd Kliman and Ann Limpert
Food Politics, Policy, and the Environment
Maryn McKenna
Food & Environment Reporting Network and Medium
“Imagining the Post-Antibiotics Future”
Eli Saslow
The Washington Post
“Food Stamps”
Hard Work: A Florida Republican Pushing to Overhaul the Food System...
Craig Welch
The Seattle Times
“Sea Change: The Pacific's Perilous Turn”
Food-Related Columns
Tamar Haspel
The Washington Post
Unearthed
Genetically Modified Foods: What is and isn't True?
Where Supporters and Opponents Agree on GMOs
Antibiotics on Farms: Can Curbing Their Use Also Curb Resistant Infections in Humans?
Kristen Miglore
Food52
Genius Recipes
Yotam Ottolenghi & Sami Tamimi's Basic Hummus
Barbara Lynch's Spicy Tomato Soup
Barbara Kafka's Marinated Eggplant
Adam Sachs
Bon Appétit
The Obsessivore
Noma Chef Rene Redzepi, a.k.a. The Vegetable Butcher Meets The Obessivore
Hotel Bars Are an Institution From Cairo to Japan to New York
The Importance of a Proper Family Meal
Group Food Blog
Health and Well-Being
Elizabeth Gunnison Dunn
The Wall Street Journal
“This is Not a Carbonara”
Sidney Fry, MS, RD
Cooking Light
“Salt”
Rachael Moeller Gorman
EatingWell
“The Whole-Grain, Reduced-Fat, Zero-Calorie, High-Fiber, Lightly Sweetened Truth about Food Labels”
Humor
Ira Chute
Dark Rye
A Vision of Post-Apocalyptic Cuisine: Frankenchicken
Lisa Hanawalt
Lucky Peach
“On the Trail with Wylie”
Monica Hesse
The Washington Post
“Gwyneth Paltrow: We Love to Hate Her, But We’ll Buy Her Cookbook Anyway”
Individual Food Blog
Food for the Thoughtless
Michael Procopio
Homesick Texan
Lisa Fain
Poor Man's Feast
Elissa Altman
Personal Essay
Fuchsia Dunlop
Lucky Peach
“Dick Soup”
Elizabeth Gilbert
Outside
“Don't Mess with Perfect”
Gabrielle Hamilton
Bon Appétit
“Guess Who's Coming to Dinner?”
Profile
Alex Halberstadt
The New York Times Magazine
“The Transformational Power of the Right Spice”
Francis Lam
Lucky Peach
“A Day on Long Island with Alex Lee”
Peter Meehan
Lucky Peach
“Life, and How It Happens to a Cook”
Visual Storytelling
Jeff Allen, Jonathan Boncek, Andrew Cebulka, Langdon Clay, Tim Hussey, Allston McCrady, and Susan Puckett
The Local Palate
“Dinin’ Down in the Delta,” “Ferm Belief,” “Fire It Up”
Chris Higdon, Jessie Kriech-Higdon, and Jen White
Spenser Magazine
“Controlled Burn,” “Lead Us Into Temptation,” “The South's Sweet Elixir”
James Maikowski, Patricia Sanchez, Stephen Scoble, and Fredika Stjärne
Food & Wine
“Best New Chef All Stars,” “Oysters & Gumbo: A Chef's New Orleans Party,” “Vegetables Now”
Wine, Spirits, and Other Beverages
Ray Isle
Food & Wine
“The Battle for America's Oldest Vines”
Josh Ozersky
The Wall Street Journal
“Bourbon Mania!”
Besha Rodell
Punch
“40 Ounces to Freedom”
Craig Claiborne Distinguished Restaurant Review Award
Alison Cook
Houston Chronicle
“Corkscrew BBQ a New Houston Classic,” “The Cosmic Soup of Pho Hung,” “The Pass Unleashes Plates of Playfulness”
Alan Richman
GQ
“Alan Richman Walks Into a Jewish Deli...,” “The Elm: Is Brooklyn Ready for Sophisticated Dining?,” “ZZ's, the Most Expensive 58 Minutes in New York Dining”
Besha Rodell
L.A. Weekly
“Black Hogg Down,” “Outback Steakhouse Review: Please Don't Call This Food Australian,” “Sqirl Review: Jessica Koslow's Tiny Restaurant Is Serving Some of the Best Food in L.A.”
MFK Fisher Distinguished Writing Award
Francis Lam
Bon Appétit
“Improves with Age”
Guy Martin
Garden & Gun
“A Tale of Two Kitchens”
John Jeremiah Sullivan
Lucky Peach
“I Placed a Jar in Tennessee”
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