What We're Reading: March 19, 2015

Gnocchi

 

Impress dinner guests with homemade four-hour baguettes. [Food52]

 

As California's drought drags on, the state water board now forbids restaurants from automatically serving water. [Grub Street

 

Vote for the best Southern barbecue in this March Madness-inspired bracket. [Garden & Gun

 

Five tips for climbing out of a homecooked dinner rut. [The Kitchn]

 

Read this history of gnocchi… [... Read more >

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'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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'Gram Worthy: Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

Peruvian Scallops with Grapefruit, Citrus Vinaigrette, and Coriander Leaf

 

If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Peruvian scallops with grapefruit, citrus vinaigrette, and coriander leaf, prepared at the Beard House by chef David LeFevre from Fishing with Dynamite and MB Post in Manhattan Beach, California. For more tasty snaps, come play with us on Insta

 

 

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on ... Read more >

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What We're Reading: January 26, 2015

 

Maternity maki rolls? A new study refutes previous bans on eating sushi while pregnant. [MUNCHIES]

 

Dive right into that dumpster: one food waste activist has promised to pay the fines of those caught in the act. [Civil Eats

 

These mood-boosting ingredients are literal comfort foods. [Greatist

 

The consumer shift towards fast-casual chains reveals much more about our social priorities than a love of burritos. [... Read more >

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What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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What We're Reading: October 9, 2014

 

In case you don’t feel like carving: the best pumpkins for cooking and baking. [The Kitchn

 

Tackling the timeless challenge of getting your kids to try new foods. [NYT

 

How to shoot, edit, and act your best while Instagramming your meal. [Epicurious

 

Kickin’ it truly old school: what to drink at ten of the nation’s oldest bars. [... Read more >

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Daily Digest: April 2, 2014

communal table

 

We're all in this together: the return of communal restaurant tables. [The Atlantic

 

Introducing the gluten-free cosmopolitan. [LAT]

 

Four critics and one restaurant: an experiment on perspective. [WP]

 

Can't get enough food porn? Here are 15 stunning... Read more >

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Daily Digest: March 6, 2014

Instagram

 

Calling all Instagrammers: learn how to step up your food photography skills with tips from leading experts. [Bloomberg]

 

Pringles launches its new sriracha-flavored chips, but there's a catch: you can only find them at one store. [LAT]

 

Emotional eating: scientists explore the relationship between how we feel and what we eat. [Atlantic]

 

Nostalgic for Lunchables? Oscar Mayer debuts a new line of portable protein packs for adults. [LAT]

 

Is beer... Read more >

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Up Your ’Gram Game

seafood stew

 

When pondering how to live better in 2014, we couldn’t help but think about improving our food photos—so we consulted an expert. Few people in the industry have greater knowledge of successful food photography than Bon Appétit’s creative director, Alex Grossman. The nominee for a 2012 JBF Award in Visual Storytelling (who also happens to have an enviable Instagram account of his own) sat down with us to share his expertise on capturing beautiful food images. Want to improve your skills? Read on! 

 

JBF: Why do you think Instagram has exploded with food photography? 

 

AG: Food revolves around the culture of sharing, so it's perfectly suited for social media. We... Read more >

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