Sustainability Matters: February 27, 2015

 

Swaths of new breeding programs are rolling out to combat the growing threat of a global chocolate shortage, but industry experts say we have to be careful about which types of cacao are grown to save quality and flavor. [Smithsonian

 

A look into the history of America’s obsession with vitamins and fortification. [Atlantic

 

Over half of farm workers are undocumented immigrants, but if they gain legal status, will they stay in agriculture? [... Read more >

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Staff Picks: Jack Rudy Cocktail Co. Small Batch Tonic

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we've been featuring their picks all month long. For our final staff pick, see what executive vice president Mitchell Davis has to say about one of his favorite cocktail ingredients.

 

 

“Although I’m not generally looking for an excuse to drink a gin and tonic, such an excuse is exactly what Jack Rudy’s lemongrass-tinged tonic concentrate provides. Its handsome, neoclassical bottle beckons from the fridge, saying, ‘Not only will I be delicious, but also I’ll bring that old- fashioned malaria cure into today’s modern mixology milieu."

 

 

 

Purchase at ... Read more >

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What We're Reading: February 26, 2015

 

Is bone broth the new kale? [Eater

 

The chemistry behind the perfect cup of tea. [NPR

 

Forget what you know about Lime-A-Ritas: bespoke bottled cocktails are on the rise. [NYT

 

You're guaranteed to see these people strolling down the aisles of Whole Foods. [Thrillist

 

There's no need to stock your kitchen with ten different oils when you only need three to cook. [... Read more >

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Staff Picks: Elizabethan Pantry Apple Curd with Cinnamon

 

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Today we spotlight Elizabethan Pantry's Apple Curd with Cinnamon, which has found a fan in JBF assistant editor Maggie Borden

 

“The Truffle Cafe at Pike Place Market offers a wide variety of oils, jams, mustards, and more, but my favorite product is the Apple Curd with Cinnamon, made by Elizabethan Pantry. The company exclusively puts out products popular during the reign of Queen Elizabeth I, but I’m hoping this curd makes a cultural comeback. It’s perfect on toast and scones, it’s rich and spreadable with a crisp apple flavor, and it adds a little historical flair to your everyday breakfast. It would also be delicious mixed in with fresh fruit for a crisp or pie!”

 

 

Elizabethan Pantry's products... Read more >

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What We're Reading: February 25, 2015

 

Could introducing infants to peanut butter actually prevent them from developing allergies? [Atlantic

 

Frozen weather means frozen vegetables: learn how to get the best flavor out of the freezer aisle. [Food52

 

The latest cocktail trend of specialty glassware suggests bars hope their customers will judge a book by its cover. [Punch

 

New research reveals that our oceans are becoming more acidic, endangering shellfish populations worldwide. [NPR

 

Unsure of what to do with all... Read more >

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Staff Picks: BLiS Barrel-Aged Fish Sauce

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Below, senior editor Anna Mowry tells us about her essential fish sauce.

 

“If you made a Venn diagram that overlapped sweet, salty, and umami, this bottle would sit right in the middle of it. BLiS, a Michigan-based gourmet purveyor, ages Vietnam’s Red Boat 40ºN Fish Sauce in charred barrels for seven months, which produces a beautifully rich and smoky condiment that’s unlike any other fish sauce out there. Try it in your favorite Thai or Vietnamese recipes, drizzle it on grilled meats and fish, or, if you’re like me, just savor a spoonful straight out of the bottle.”

 

 

Purchase at blisgourmet.com... Read more >

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What We're Reading: February 24, 2015

 

Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats

 

Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater

 

Do you need to use oil when roasting vegetables? [The Kitchn

 

A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic

 

How old is that flour in your cupboard? A list of pantry staples that expire faster than you think... Read more >

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What We're Reading: February 23, 2015

 

How do you justify a $22 Manhattan? [Washington Post

 

A beer enthusiast claims he has found the next beer meccas of America. [Yahoo! Food

 

According to the Dietary Guidelines Advisory Committee, our real archenemy should be added sugar. [NYT

 

A death row inmate's last meal request includes two Burger King Whoppers, and tops 4,000 calories. [Thrillist

 

Is good service in... Read more >

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Sustainability Matters: February 20, 2015

 

Thailand is one of the major suppliers of shrimp for the U.S., but new revelations about its labor practices mean we may be trading human rights abuses for low prices. [Politics of the Plate

 

Readers respond to the recent New York Times exposé on the caloric content of Chipotle burritos. [NYT

 

An Australian beekeeper has invented a honey "tap" that avoids direct interaction with the hive, opening up the possibility for safer urban beekeeping. [Grubstreet

 

Nestle USA has announced it is removing artificial flavors and colorings from all of its chocolate candy by the end of 2015. [... Read more >

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Staff Picks: Noble Handcrafted Tonic 05 XO Refined Finishing Vinegar

 

Searching for the best small-batch, artisanal products to add to your pantry? Our staff scoured the market for you, and we'll be featuring their picks all month long. Here, director of house programming Izabela Wojcik tells us about her favorite all-purpose vinegar

 

“I love this fancy finishing vinegar from Noble Handcrafted. It’s their XO sauce, which is essentially sherry vinegar that’s been aged in oak bourbon barrels that once had maple syrup in them. The whole process leaves behind hints of bourbon, caramel, and maple, and the finished product reminds me of an aged balsamic. I just sear flounder, cod, swordfish, or halibut and garnish it with a few drops to brighten the flavor.”

 

 

Noble products can be purchased through many online purveyors, such as... Read more >

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