What We're Reading: June 17, 2015

 

Phish Tofu-ood: Ben & Jerry’s is developing a vegan line of ice creams. [Eater

 

Columbus, Ohio residents are being warned to avoid their tap water due to excessive nitrate run-off from nearby farms. [Mother Jones

 

Food companies are slowly moving away from using the dangerous chemical BPA in their canned goods. [NYT

 

Gelato is gaining ground... Read more >

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What We're Reading: May 21, 2015

 

Restaurants bring home the bacon when they add it to their menus, but those savings don’t extend to the customers. [FWF

 

Upgrade your fudgsicles with this recipe for a refined, homemade version of everyone’s favorite frozen treat on a stick. [NYT

 

Britain’s salt-reduction program has been heralded as highly influential, but its impact has been blunted by the election of a new parliament. [... Read more >

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What We're Reading: March 04, 2015

 

French vintners are torn over the topic of pesticide use. [NYT

 

Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats

 

Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic

 

Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater

 

Impress your Anglophilic friends with this recipe for classic British tea cakes. [... Read more >

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What We're Reading: January 5, 2015

 

In China’s replica of Paris, no one eats French food. [MUNCHIES

 

Salvage Supperclub hopes to shift attitudes on food waste by offering dinners in a dumpster. [Civil Eats

 

From Negronis to “Frankendesserts,” the Kitchn examines the food trends of 2014. [The Kitchn

 

The egg industry is scrambling to comply with new California cage regulations. [NPR

 

A ranking of health foods to help motivate your New Year’s resolutions. [... Read more >

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What We're Reading: November 17, 2014

 

Recipe ideas for that mountain of Brussels sprouts you picked up from the market. [Food52

 

What the Ocean Spray bog-men aren’t telling us: cranberry facts. [The Kitchn

 

A new GMO potato just approved by the USDA can be precut and sold fresh because it resists browning. [Mother Jones

 

The craft revolution has beer drinkers returning to cans. [Quartz

 

The city of Lyon is trying to change French habits by promoting the value of... Read more >

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JBF on the Air: Daniel Rose

Daniel Rose on Taste Matters with JBF's Mitchell Davis

 

Ever wonder what it's like for an American ex-pat chef in France? On yesterday's episode of Taste Matters, Mitchell Davis was joined by Daniel Rose, chef and owner of the acclaimed Spring restaurant in Paris. The pair discussed the importance of cooking in French culture, the parallels between Rose's culinary and philosophy studies, his experience as a young cook in France, and what excites him about today's culinary landscape. Listen below to learn more!

 

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