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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What We're Reading: July 16, 2015


It’s time for a barbecue reality check. [FWF]


Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]

A resourceful guide for goat cheese connoisseurs. [Food 52]


Could "good" bacteria lead to a stress-free future? [NPR]


Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

 ... Read more >

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Interview with David Chang of Outstanding Restaurant Nominee Momofuku Noodle Bar


When David Chang opened his first restaurant in 2004, he lit a ramen-noodle fuse that set off a New York sensation and a launching pad for an international empire. Now that Momofuku Noodle Bar is an Outstanding Restaurant nominee, we caught up with the culinary icon—a winner of nearly every Beard Award (and non-Beard Award) out there and one of Time magazine’s 100 Most Influential People—to discuss why he considers himself a “normavore,” the inspiration behind Momofuku’s cult-favorite culinary lab, and the unsung heroes of his business.




JBF: You won the Rising Star Chef award while you were at Momofuku Noodle Bar in 2007, Outstanding Chef in 2013, and now the restaurant itself is up for Outstanding Restaurant this year. Can you tell us anything about Noodle Bar’s evolution during this time?


... Read more >

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What We're Reading: February 10, 2015


Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats


The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 


Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones


According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

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What We're Reading: January 20, 2015


David Chang says ramen is dead. [Lucky Peach


Cat cafés are so 2014: get your pet on at the new Dog Cafe opening in L.A. in February. [FWF


The European Union has approved new legislation that will let EU member states independently decide if they want to grow GMO crops. [Yahoo! News


Explore these potential spots for urban agriculture and renewal in your own backyard. [Civil Eats


Even after a century, vegans and vegetarians still go nuts for Braggs Liquid Aminos. [... Read more >

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What We're Reading: November 6, 2014


With saffron cream filling and mint chocolate frosting, India has the U.S. beat on exotic doughnut flavors. [HuffPo


What the results of the midterm elections mean for food policy. [Civil Eats


Up your olive oil game with these pro tips. [Food & Wine


The New Yorker digs into the gluten-free trend. [The New Yorker


Have a sophisticated Thanksgiving with this... Read more >

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2014 Who's Who Inductee: Chef and Restaurateur David Chang


The James Beard Foundation’s Who’s Who of Food and Beverage in America is a cadre of the most accomplished food and beverage professionals in the country. Though they represent a diverse cross-section of the food and beverage industry—from chefs to journalists to farmers to business executives to scholars—each has been identified by his or her peers as having displayed remarkable talent and achievement. Every member of the Who’s Who has contributed in some substantial way to America’s constantly evolving culinary scene.


One of our six 2014 Who's Who inductees, David Chang is the chef and founder of Momofuku, which includes restaurants in New York City, Sydney, and Toronto. Momofuku originated in New York City, which is now home to Momofuku Noodle Bar, Momofuku Ssäm Bar, Momofuku Ko, Momofuku Milk Bar, Momofuku Má Pêche, and Booker and Dax at Ssäm.


Watch the short video below, which celebrates Chang's career and aired at the 2014 James Beard Awards. Stay tuned for videos about our other 2014 inductees.

 ... Read more >

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JBF on the Air: David Chang

Momofuku's David Chang on Taste Matters with Mitchell Davis


Internationally renowned for his eclectic Momofuku empire, David Chang is constantly questioning the intuition of taste. On yesterday’s exciting episode of Taste Matters, the 2013 Outstanding Chef award winner joined host Mitchell Davis in the studio to talk about neglected flavors, agriculture, and the rapidly expanding Momofuku brand. The pair discussed why contemporary diners are obsessed with the idea of umami, how palates differ around the world, how Chang brought kimchi into the everyday culinary landscape, and why he believes the Internet has been detrimental to food culture. Listen below to learn more!

 ... Read more >

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JBF Kitchen Cam