What We're Reading: November 2, 2015

 

Behind the scenes with JBF Award Winner Ruth Reichl on her quest for the perfect biscuit. [Saveur]

 

Can't just have one slice of pizza? A new study reveals you're not alone. [Food & Wine]

 

Looking beyond avocado toast: chefs are using the trendy fruit in everything from margaritas to ice cream. [Bon Appétit]

 

Chefs take on Capitol Hill to lead the fight for a better food system. [NPR]

 

At Los Angeles's 3DS Culinary Lab, 3D printers are turning out so much more than... Read more >

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What We're Reading: November 5, 2014

 

Tips and tricks for making the perfect pie crust. [Epicurious]

 

Smoked, fermented, and hand-crafted foods delivered straight to your door: a prediction of the food trends of 2015. [Chicago Tribune]

 

The U.S. Army looks to 3-D printing for the future of feeding the troops. [NPR]

 

A reflection on the changing definition of "celebrity chef." [FWF]

 

A new Chicago-based app transforms restaurant leftovers into meals for those in need. [... Read more >

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