What We're Reading: March 24, 2015


Facing down that pile of kumquats you grabbed at the farmer’s market? Add some zest to your diet with one of these recipes. [Food 52


Is that dessert a pudding, custard, or mousse? [CakeSpy


Toss out your balsamic and discover how sherry vinegar can revolutionize your cooking. [Serious Eats


From banana–curry to emu–kangaroo, there seem to be no rules when it comes to pizza toppings across the globe. [FWF


Despite new regulations in Europe and the U.S., a new study predicts antibiotic use in livestock will rise by 67... Read more >

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What We're Reading: March 03, 2015


Embrace your inner Pooh bear and discover the wide world of raw honey. [Serious Eats


The brave souls at Food 52 try unlikely peanut butter food combinations so you don’t have to. [Food 52


The simplest method for baking chicken. [The Kitchn


Baskin Robbins has debuted a new ice cream inspired by the SyFy Sharknado franchise. [Impulsive Buy] ... Read more >

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What We're Reading: January 29, 2015


We love kale, but we love burgers more: Americans ordered nine billion hamburgers in 2014, up 30 million from the year before. [Grubstreet


Enjoy a stress-free Super Bowl by prepping all your nibbles and drinks beforehand. [Bon Appétit


The recipe is entering the twenty-first century through experimental technological platforms that rethink the time-honored format. [FWF]


The quickest, safest, and easiest way to melt chocolate: use a blow dryer. [... Read more >

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What We're Reading: January 21, 2015


A Super Bowl Sunday showdown: baked or fried buffalo wings? [Chow]


JBF Award Winner Mark Bittman argues that an essential piece is missing from the State of the Union: food. [NYT]


Tour de Franks? A look at the emerging trend of food bikes. [NPR]


A new survey reveals that Generation Z is willing to pay more for healthy foods. [USA Today]


Chicken soup for the global soul. [... Read more >

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What We're Reading: January 15, 2015


Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT


Before you start home-brewing, make sure you have these equipment essentials. [Food52


Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats


The truth behind the crab stick inside your California roll. [HuffPo


Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

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Eye Candy: Shiitake Flatbread with Fontina, Vidalia Onions, and Thyme

flatbread with shiitake mushrooms


Thirty-five years ago, Michael McCarty opened his eponymous restaurant in Santa Monica and put Southern California cooking on the map. The pioneering farm-to-table restaurant and its New York counterpart, which celebrated its 25th anniversary in November, launched the careers of chefs like Jonathan Waxman, Mark Peel, and Ken Frank and fundamentally influenced the country’s culinary evolution. To fête the combined anniversaries, Michael McCarty and his team prepared a lavish Beard House feast. During the reception hour, guests snacked on tasty treats such as this shiitake flatbread with fontina, vidalia onions, and thyme. Delicate yet packing a feisty umami punch, this canapé went fast—and had Beard House diners yearning for more.


View this event's menu and details ... Read more >

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What We're Reading: September 30, 2014


Is New York City water really that much better? [Narratively


A Sabbath standard with a scandalous past: the history of Manischewitz. [Modern Farmer


A home front campaign during WWII urged Americans to eat more organ meat. [The Atlantic


A look at what exactly those PLU codes on your fresh produce mean. [Mother... Read more >

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What We're Reading: September 16, 2014


A breakdown of a fall favorite: pumpkin pie spice. [CakeSpy


Italian police prevent a massive influx of fake Tuscan wine. [HuffPo


Fees may be going up, but airlines are spending even less per person on food. [The Week


Science crowns the best strategy for pizza consumption. [Wired


José Andrés tastes his way through Japan. [... Read more >

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What We're Reading: August 28, 2014



Science confirms what we've known all along: mozzarella is the best cheese for pizza. [NPR]  


Swiss cheesemakers use DNA fingerprinting to fight counterfeit fromage. [Bloomberg]


The green bell pepper: a love story. [NYT]  


An extremely rare blue lobster has been caught off the coast of Maine [First We Feast]


The "Finger Nap," a innovation from South Korea, aims to make rib and fried chicken consumption less messy. [... Read more >

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What We're Reading: July 28, 2014



Five life lessons from a man who ate pizza every day for 25 years. [Esquire


Tour de Food: how the cyclists eat during this iconic race. [NPR


Lebron James apologizes with cupcakes. [Eater


Thomas Keller and All-Clad pair up to release some sleek cookware. [NYT


The right snack before bed could help you sleep more soundly. [TIME... Read more >

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JBF Kitchen Cam