What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

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What We're Reading: October 27, 2015


Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52


Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT


Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic


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What We're Reading: August 3, 2015


How brisket became king of the barbecue world. [FWF


Cookies and cream canvas: Oreos become the medium for edible works of art. [Mental Floss


Americans may finally be changing their eating habits, as new data suggests caloric consumption has decreased for the first time in decades. [NYT


Experts anticipate that the World Health Organization will announce a link between red meat and cancer this fall. [... Read more >

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Sustainability Matters: May 9, 2014


Hot chicks: a scientist attempts to breed chickens with fewer feathers to help the birds remain cooler, making it easier for farmers to maintain chicken populations in the face of climate change. [Grist]


The USDA will be awarding grants worth $25 million for school kitchen equipment. [Food Politics]


Sugar cane production and processing is linked to a deadly kidney-related illness in Nicaragua. [NY Times]


The World Health Organization warns that we're is headed for a deadly “post-antibiotic era” due to misuse of antibiotics in humans and agricultural animals. [... Read more >

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