What We're Reading: April 23, 2015

 

Are you making a huge mistake when baking chocolate chip cookies? [Huff Po

 

The mystery of the missing bourbon in Kentucky has been solved. [NPR

 

A 124-year-old cooking club out-cooks us all. [NYT

 

Spring's vibrant greens are pesto-perfect. [Bon Appétit​

 

In her new cookbook, JBF Award winner, April Bloomfield encourages you to shovel spoonfuls of vegetables into your mouth. [... Read more >

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What We're Reading: April 21, 2015

 

The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT

 

In the future, our soup may be cooked by robots. [NPR

 

What makes 350 degrees the magic number for most baking recipes? [The Kitchn

 

How did we all get addicted to food porn? [... Read more >

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What We're Reading: April 8, 2015

 

Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES

 

From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats

 

Sam Sifton launches an advice column for aspiring male home cooks. [NYT

 

How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

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What We're Reading: April 6, 2015

 

Here are some of the best-designed coffee shops in America that will win over your caffeine-pumped hearts. [Food Republic

 

Cook like a pro: the New York Times offers kitchen advice in its new ask-the-food-editor column. [NYT

 

Your desserts are missing one secret ingredient: black sesame. [HuffPo

 

Are we running out of food to feed our growing population? [FWF

 

JBF Award winner Daniel Boulud rocked... Read more >

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What We're Reading: March 30, 2015

 

Innovation comes by the slice at the International Pizza Expo. [LA Times

 

An exclusive glimpse into the average day of a sugar maple tapper. [Huff Po

 

Are our fish being caught by Burmese slaves? [NPR

 

Give your Passover brisket some flair with a bright horseradish gremolata. [NYT

 

Use these key tools and never make a kitchen mistake again. [... Read more >

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Awards Watch: Our Three New JBFA Categories

baking

 

As American cuisine continues to evolve, the James Beard Foundation strives to recognize talent in every corner of the culinary world, from restaurant professionals to the ever-expanding realm of food media.

 

When our entry period opened for the 2015 Awards season, submitters saw a few new categories on the ballot. One was Outstanding Baker, which was introduced to honor professionals outside of the restaurant dessert camp. “JBF has long wanted to recognize the artisan baking movement that has reached every part of the country, with bakers milling their own heirloom grains, making their own sourdoughs, and bringing authenticity and variety that might never have existed here before,” says journalist and Restaurant and Chef Awards committee member Corby Kummer. “With the new Outstanding Baker award, we can now celebrate bakers and pastry chefs who work outside of restaurants or operate bakeries alone.”... Read more >

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What We're Reading: March 12, 2015

 

Let's celebrate the warmer weather with some mouthwatering layer cake. [HuffPo]

 

White Oak Pastures, one of the country's top grass-fed beef purveyors, is starting to look beyond beef. [NYT]

 

McDonald's is making a big splash with its plan to add kale to its menu. [LA Times

 

Score the hidden deals at your local Whole Foods. [Thrillist]

 

Many agronomists say sorghum is the grain we all should be growing. [... Read more >

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What We're Reading: March 9, 2015

 

Don’t get scrambled by confusing egg carton labeling. [HuffPo]
 

It’s not just yellow snow you should be avoiding. [NPR]

 

Public schools make strides in ending student hunger. [Food Republic

 

Let's talk cassava: learn some quick tricks to tackling this hearty vegetable. [Zester Daily

 

Dining with man’s best friend: some major restaurants have a dog-friendly secret menu. [Food Beast]... Read more >

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What We're Reading: March 5, 2015

 

Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit

 

Why are overfished sharks still being served? [NPR

 

Restaurants across the country are making it unfashionable to waste food. [NYT

 

Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF

 

Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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What We're Reading: March 04, 2015

 

French vintners are torn over the topic of pesticide use. [NYT

 

Beyond roasting: chefs offer alternative takes on winter squash. [Serious Eats

 

Save yourself the stomach trouble by keeping an eye out for these most common sources of food poising. [The Atlantic

 

Have you heard of Baijiu? It’s the world’s most consumed liquor, and it’s finally making its way to the U.S. [Eater

 

Impress your Anglophilic friends with this recipe for classic British tea cakes. [... Read more >

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