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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What We're Reading: March 02, 2015

 

Banana bread in a pinch: ripen green and hard bananas in just 5 minutes. [Yahoo! Food

 

A flowchart that will help your office eliminate food thieves once and for all. [HuffPo

 

There's no need to throw out those wilted greens and wrinkled red peppers in your fridge. [NYT

 

No longer a cherry on top: police bust Dell’s Maraschino Cherries for drug-trafficking. [Food Beast

 

How to choose the right cut at the butcher’s. [... Read more >

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What We're Reading: February 19, 2015

 

New science looks into the physics of popcorn. [NYT]

 

Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]

 

Could fast food really be better for you than Chipotle? [The Atlantic]

 

Defy cuppa conventions and try out some new teas. [Serious Eats]

 

A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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What We're Reading: January 22, 2015

 

A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]

 

Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]

 

Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]

 

An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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Recipe: Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

Pumpkin Whoopie Pies with Vanilla–Cream Cheese Filling

 

We're living in the heyday of the food mashup, but let's not forget those pioneers of hybridization, the creations with dual identities so tightly entangled that the distinguishable parts have receded behind a seamless whole. One of our favorites? The dessert sandwich. It may not be the original food mashup, but chances are, like Generation Z and the Internet, you've never known life without it.

 

When considering a dessert sandwich in the abstract, what do you see? We're guessing it's not a whoopie pie. That's a shame, because whoopie pies are a delightful treat, as well as a fun baking project. They're also a misnomer, bearing zero resemblance to pie: the filling sits between two discs of cake. As for its disputed origins, I, a native Mainer, recuse myself.

 ... Read more >

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