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 5, 2015


We’ve all been there before… Here are some gourmet tips to dress up your boxed mac and cheese. [Huffington Post]


The 2016 Michelin ratings are out: cue emotional breakdowns across New York City. [Eater]


For those who think Chipotle is the best Mexican food, we’d like to introduce you to Deborah Holtz and Juan Carlos Mena’s new book, Tacopedia. [NPR]


Can mushrooms really power our future? Find out how researchers in California are using portabellas to develop biodegradable batteries. [... Read more >

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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: September 22, 2015


Get to know Kansas City barbecue, and the best spots to try it. [Food52


Irish pale ale: Stout-centric Guinness is releasing a Nitro IPA. [Buzzfeed


11 spices you’ll need for a first foray into Indian cooking. [The Kitchn


Turns out you can blame the Paleo trend on the writings of a globetrotting dentist from the 1930s. [... Read more >

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What We're Reading: September 2, 2015


From chocolate bars to trail mix, ramen is popping up in far more than soup bowls. [Yahoo! Food


You’re firing up the grill this holiday weekend, but what else is on the menu? Pump up your barbecue side game with this collection of recipes. [Serious Eats


The USDA has approved production of the Simplot G.M.O potato. [Food Politics


A carrot cake Bug’s Bunny would approve of. [... Read more >

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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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What We're Reading: July 16, 2015


It’s time for a barbecue reality check. [FWF]


Legendary ice cream truck snack, the orange creamsicle, is back with a boozy vengeance. [Yahoo Food]

A resourceful guide for goat cheese connoisseurs. [Food 52]


Could "good" bacteria lead to a stress-free future? [NPR]


Considering this wine review, Scotland may want to stick with whisky. [MUNCHIES]

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Eye Candy: Beef Short Rib with Ramen, Smoked Ham Broth, and Farm Egg


Now based in Atlanta, Texas-raised chefs Jonathan Fox and Justin Fox missed their hometown barbecue so much they started their own joint, Fox Bros. Bar-B-Q. At their Beard House dinner earlier this month, the duo returned with another mouthwatering meat-filled fête, delighting diners with the sweetness of the south and some infamous Texas heat. A standout of the night was this smoked beef short rib with chewy ramen noodles and smoked ham broth, all topped with a sinfully oozy farm egg. We've been drooling over this photo since it landed in our inboxes, making this dinner another culinary ‘cue fest we'll certainly remember.


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What We're Reading: June 29, 2015


You can totally feel virtuous about turning your banh  into a salad. [Serious Eats


Want to get the most out of your local farmers’ market? Crack open a couple cookbooks. [Food 52


Vintage menus tell the story of Los Angeles’s culinary heritage. [USC


If you have to eat gluten-free crackers, make sure you at least get good ones. [... Read more >

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What We're Reading: June 10, 2015


High-tech warming units are revolutionizing the way pitmasters treat their barbecue. [NPR


Grill your greens: tossing romaine on the grill could transform your cookout salads. [The Kitchn


Chipotle is now offering tuition reimbursement and paid vacation to all of its employees. [... Read more >

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