News Feed: February 25
American craft brewery tours are beginning to offer more than just some swigs of their suds. [NYT] On Oscar night, throw back these cocktails based on Best Picture nominees. [Chow] Are you guilty of mispronouncing these food words? [VV] Can Filipino cooking ever go mainstream? [LAT] Tim Love has had his fill of the bacon trend. [Hungry Beast] Vancouver's Olympic spotlight has drawn attention to the city's native Japa Dogs. [The Independent]News Feed: February 3
New restaurants are noisy, but there are ways to eat in peace. [WSJ] Vancouver gets the gold for its delicious, global eats. [NYT] This Superbowl Sunday you can watch your pigskin and eat it, too. [NYT] Sichuan buttons make mouths tingle—is this the new flavor tripping? [Salon] More observations on cooking with iPhones. [Slate]News Feed: December 14
The best cookbooks of the decade [EMD] Are the days of the drive-thru behind us? [Slate] The Saveur editors pick their favorite test kitchen recipes from the past year. [Saveur] Olympic athletes won't have trouble finding their homeland's foods among Vancouver's globe-spanning cuisines. [LAT] How to assemble the perfect cheese platter [Seattle Times]News Feed: The Road to the Beard House
While most dinners at the Beard House appear to go off without a hitch, there are ample opportunities for a few snags behind the scenes—and not only in the kitchen. Endless planning goes into bringing chefs and their ingredients to our venue on West 12th Street in New York City, and the trip can involve countless people, more than one mode of transportation, and, in Pino Posteraro's case, a daunting passage through airport customs. Check out this article from Vancouver magazine, which follows the Canadian chef's footsteps as he endures the strenuous, but ultimately rewarding journey to the Beard House kitchen.Categories
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@beardfoundation
When you cook, you never stop learning. That’s the fascination of it.—James Beard
This week's Beard on Books features #jbfa winner John Sundstrom and his new book, "Lark: Cooking Against the Grain" http://t.co/7mDqOyQqcy
Does spam deserve a second chance? Study says your hair hints at your soda consumption. Today's food reads: http://t.co/inNicv2WXj
An update on #CookingUpChange, the @healthyschools-backed high school competition for healthier school lunch: http://t.co/1l1e0eH0Sp
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