What We're Reading: September 23, 2015


Give dark and milk chocolate a break and delve into the wonderful world of white chocolate. [Serious Eats]


Keepin’ it schmaltzy: classic Jewish gribenes (aka crispy chicken skin and caramelized onions) are making a comeback at restaurants and home kitchens alike. [Saveur]


Meat lovers rejoice! And watch this new barbecue documentary focusing on Central Texas’s hottest ‘cue havens. [Eater]


Chicken wings that are worth more than their weight: a California wing enthusiast found $1300 stashed in a Domino’s delivery... Read more >

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What We're Reading: April 22, 2015


Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF


Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats


Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn


Heinz is revamping its mustard line. [... 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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Daily Digest: May 14, 2014




Thirteen arrested in counterfeit cheese scam. [LAT]


The making of the world's most beautiful crops and how to use them. [NPR]


Are all calories created equal? Katie Couric searches for an answer. [NYT]


The World Pork Expo will make adjustments in light of PEDV threat. [WHOtv... Read more >

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Recipe: Banana Pudding Panna Cotta


When Daniel Doyle and Katelyn Selin of Charleston's Poogan's Porch set out to produce a refined take on banana pudding, they started by tinkering with a standard panna cotta recipe. They boosted the richness of the base by adding cream cheese, then blended it with sliced bananas that were cooked in earthy brown sugar, butter, and bourbon. After several hours of chilling, the team completed their modern interpretation with garnishes of white chocolate foam and banana bread dust. At home, you can simply serve the pudding with vanilla wafer cookies or shortbread for your own version of this reimagined Southern favorite. 


Get the recipe here. 

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News Feed: March 12

sheet-pans Eating by breathing. [Boston Herald] Would you eat horse? [Slash] How about raccoon? [Atlantic]

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Eat-Q: School Lunch

school lunch We've arrived at day 3 of our school lunch trivia week. Think you got yesterday's question about sloppy joes right? You did if you answered D. The “sloppy joe” sandwich—made of ground beef, onions, and sweetened tomato sauce, served on a hamburger bun—is referred to as a “slushburger” in North Dakota, a “yip yip” in southwestern Illinois, and a “wimpy” in northeastern Pennsylvania. [poll id="6"]

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JBF Kitchen Cam