What We're Reading This Week

 

Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]

 

Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]

 

You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats

 

A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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What We're Reading: October 15, 2015

 

Protect yourself from diabetes with a glass of wine. [NPR]

 

The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]

 

Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]

 

Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]

 

Mexican chefs come together to protect their native corn species from... Read more >

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What We're Reading: September 29, 2015

 

Give your fish tacos a briny pop with this recipe for sesame seaweed guacamole. [Yahoo! Food

 

Enough of all this apple and pumpkin nonsense: celebrate fall with these pear recipes. [Serious Eats

 

JBF Award winner Lidia Bastianich cooked for the Pope when he was in NYC: see what was on the menu. [Eater

 

New research shows that nearly half of the American seafood supply ends up uneaten. [NPR

 

One expert’s list of the most influential burgers in America. [... Read more >

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What We're Reading: September 2, 2015

 

From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food

 

You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats

 

The USDA has approved production of the Simplot G.M.O potato. [Food Politics

 

A carrot cake Bug’s Bunny would approve of. [... Read more >

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What We're Reading: August 12, 2015

 

You’re only two ingredients and a working food processor away from silky, homemade chocolate ganache. [Food52

 

20 ways to make it peanut butter–jelly time. [The Kitchn

 

Can you train your brain to dislike unhealthy foods? [NPR

 

Scotland is banning the use of GMO crops on its soil. [MUNCHIES

 

Talk about a labor moovement: U.K. dairy farmers snuck cows into supermarkets to protest low milk prices. [... Read more >

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Sustainability Matters: July 24, 2015

 

California’s Salinas Valley suffers from the drought, threatening the salad green supply chain as we know it. [Mother Jones]

 

Organic, non-GMO, and fast casual: Amy’s Drive-Thru debuts in Sonoma County. [SF Gate]

 

Biodynamic farming in Bordeaux will lead to better soil, healthier vines, and higher quality wine. [WSJ]


The heated debate continues as House Republicans attempt to bar the FDA from requiring GMO labels. [Grist... Read more >

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Sustainability Matters: June 26, 2015

 

Western grocery chain, Raley’s, is taking steps to tackle our food waste problem. [NPR]

 

Is buying locally grown produce actually beneficial to our food system? [HuffPost Food]

 

Sustainable Seafood Week marks a glorious start to the summer. [Edible Manhattan]

 

British celebrity chef and champion of healthy eating Jamie Oliver, will tax sugary drinks... Read more >

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Sustainability Matters: April 24, 2015

 

Kraft au natural: the company’s iconic Mac & Cheese will soon be free of artificial dyes and preservatives. [Eater

 

Vermont’s new GMO labeling rules will go into effect on July 1, but the state is already facing legal challenges from science and food industry lobbies. [Food Politics

 

New studies published in Nature add fuel to the fire that pesticide use is decimating bee populations. [NPR

 

Blue Bell Ice Cream has been forced to recall all of its products after Listeria was found in several factories. [... Read more >

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What We're Reading: March 25, 2015

 

Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF

 

Even cheese lovers are becoming nutritional yeast converts.[Food 52

 

Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats

 

Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

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What We're Reading: February 5, 2015

 

The recipe for these chewy, (coco)nutty, chocolate-y bars is a great excuse to stay in on a brisk February evening. [Food 52

 

Can farmed fish be considered organic if they consume non-organic feed? [NPR

 

Farm to cone: Breyers promises to source its dairy from hormone-free cows. [Yahoo Food

 

Arithmetic-challenged diners, take heart: an increasing number of restaurants across the country are banning tipping. [Thrillist]  

 

S'mores Oreos will have... Read more >

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