What We're Reading: August 25, 2014

Apple Pie


The history of America's long love affair with apple desserts. [History Channel


New FDA regulations endanger American artisanal cheese production. [Chicago Reader


This year's Alaska State Fair will feature Guinness World Record–breaking vegetables. [NPR


Eat Mor Chikin (and waffles): Chick-Fil-A tries to keep up with the growing fast-food breakfast market. [Food Beast


Here is how to cut... Read more >

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What We're Reading: August 21, 2014



Select Five Guys locations are offering bacon and customizable milkshakes. [The Daily Meal]  


Can frog skin save your spoiled milk? [Huffington Post


Yar! Here be a look at how pirates ate while swashbuckling. [National Geographic


The bacteria in your gut might be dictating your diet. [The Atlantic


Why does eating out cost so much? [Esquire... Read more >

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What We're Reading: August 13, 2014


The most delicious mode of transportation: a motorcycle fueled by bacon grease takes its first drive. [Modern Farmer]


The growing trend of sustainable kosher restaurants. [Civil Eats


Restaurants are getting back at Jaws by offering shark meat entrees during Shark Week. [NPR


Chefs weigh in on the most influential restaurants in the U.S. [... Read more >

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What We're Reading: July 30, 2014

Ice Cream Sandwiches


A mom is outraged by ice cream sandwiches that don't melt. [Huffington Post


A photographic history of the picnic. [National Geographic


Get the scoop at one of the nation's best ice cream parlors this summer. [NY Daily News


You might know beer and wine, but do you know mead? [Serious Eats


The ancient roots of intoxicating foods. [... Read more >

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What We're Reading: June 25, 2014


The story behind Wimbledon’s favorite cocktail, the Pimm’s Cup. [Food Politic]


Classic NYC restaurants face closure in the wake of huge rent hikes. [NYT]


The Broccoli Cleanse: cruciferous vegetables could be the key to detoxing the body. [NPR]


Public health advocates push for labeling energy drinks as a step towards safer consumption. [... Read more >

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Daily Digest: May 29, 2014



The American Chemical Society explains the science behind the smell of bacon. [NPR


Meet the most expensive drink at Starbucks: the Sexagintuple Vanilla Bean Mocha Frappuccino. [LAT


Hazy beer isn't always a bad thing. [LAT


Experimental ocean-aged wine yields interesting results. ​[SF Weekly]


​World Cup participants beware: Brazilian authorities find expired food in hotels hosting soccer teams. [... Read more >

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Bacon Takes Center Stage

Recipe for Bacon Confit with Chiles and Pickles, adapted by the James Beard Foundation


It's been well-documented that bacon makes everything taste better. But instead of consigning it to a supporting role, why not make bacon the star of the dish? Here are a few recipes that put our favorite cured meat into the spotlight: 


Bacon Confit with Chiles and Pickles

Homemade bread-and-butter pickles and Fresno chiles top crispy cubes of slow-cooked slab bacon.


Bacon with Pineapple Jus and Bacon-Salted Peanuts

Strange and wonderful, this salty-sweet braised bacon dish makes for a conversation-starting hors d'oeuvre.

 ... Read more >

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Daily Digest: March 7, 2014

Organic eggs are pricier and harder to come by as feed prices soar to new heights. [NPR]


Seeking more flavorful and fattier cuts, many French bistros and butchers import beef from around the world. [NYT]


Craving the smell of bacon in the morning? A new Oscar Mayer alarm clock app releases the aroma (and sound) of this beloved breakfast staple. [LAT]


A new report found that over 500 food products contain a chemical compound that's used to make yoga mats. [... Read more >

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Recipe Roundup: Hibernation Food

Lamb Stew with Parsnips, Bacon, and Fennel


As the Longest Winter That Ever Was continues its icy reign throughout much of the country, we're spending a lot of time indoors. We mean: A LOT. And what better way to while away these seemingly endless dark and dreary days than by cooking up a (proverbial, please) storm? These five hibernation-friendly dishes are giving us the will to hang on until spring:



Lamb Stew with Parsnips, Bacon, and Fennel [JBF]

Serve this hearty, satisfying stew with spaetzle or egg noodles tossed with butter and parsley.


Morning Bread Pudding with Salted Caramel [Smitten Kitchen]

Not only will this cross between French toast casserole and tarte tatin give you a reason to get up in the morning, but it's also super easy to... Read more >

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Super Bowl Snacks!

Super Bowl recipes from the James Beard Foundation

While we don't always root for the same team (or even agree that watching spandex-clad men hurling themselves into a pig pile is a Sunday night well spent), we fully support the once-a-year excesses of the Super Bowl spread. Here are some of the nibbles you'll find on ours:

This was James Beard's to-go guacamole recipe. Keep it clean and just stick to the basic ingredients, or try adding one of Beard's various extras, like diced tomatoes, crumbled bacon, or roasted peanuts or almonds.

Pork Cracklings
Make it a true pigskin party and put some pigskin on the table. These pork cracklings are simply seasoned with salt and pepper, but feel free to experiment. The recipe includes 12 hours of... Read more >

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JBF Kitchen Cam