What We're Reading: October 27, 2015


Spend an afternoon making caramelized onions and add them to dinner for the rest of the week. [Food52


Thug Kitchen’s creators are out with a new cookbook, and tired of the controversy. [NYT


Beef—it’s what’s for dinner, and lunch, and breakfast: how the meat industry has influenced nutrition guidelines. [The Atlantic


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What We're Reading: August 25, 2015


Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52


A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed


Meet the humble buckle: a dessert designed to adapt for any season. [NYT


Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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Sustainability Matters: June 12, 2015


Is grassfed beef more drought-friendly? [Grist


Your gut microbiome is the life of the party: researchers have found that young adults who eat more fermented foods have less social anxiety. [MUNCHIES


A new study from the Mayo Clinic suggests that dietary guidelines are based on faulty data. [FWF

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What We're Reading: December 18, 2014


Educate yourself: what supermarket labels really tell you about the beef you buy. [Serious Eats


The food industry is all about “personal responsibility,” so why are they opposed to the new calorie counts regulation? [Civil Eats


Mother Jones weighs in on the best food books of 2014. [Mother Jones


An Iron Chef winner is revamping camping fare. [MPBN... Read more >

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What We're Reading: October 23, 2014


Do your liver a favor: have a cup of joe. [The Daily Meal]

Budget-friendly tips for avoiding the most commonly over-priced grocery store items. [HuffPost]

For some restaurants, a negative review doesn't necessarily mean a drop in business. [Grub Street]


Everyone knows Elvis loved a peanut butter and banana sandwich, but what about JFK or Mariah Carey? Iconic Americans' favorite bites. [... Read more >

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What We're Reading: August 12, 2014


There’s just not enough sustainable beef to feed our fast food habit. [Vice


Pepsi thinks the new coconut water will be … cashew juice? [NYT


Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast


Watch out, PB&J, America’s got a new favorite nut. [Washington Post


They don’t serve this kind of rye bread at Katz’s. [... Read more >

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What We're Reading: June 18, 2014

The science behind the myriad colors of fish flesh. [NPR


Mark Bittman looks at how we get Big Food to change its strategy. [NYT]


As the economy picks up, fast food chains like McDonalds and Taco Bell fall out of favor with consumers. [NBC]


The Brewers Association has expanded the definition of “craft beer,” leading some big name beers to sport it on their labels. [... 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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Daily Digest: February 25, 2014

cheddar cheese


Everything you need to know about cheddar, the most popular cheese in the world. [Boston Globe]


Buddha's hand: it looks freaky, but actually has many uses in the kitchen. [Smithsonian]


Los Angelenos, you now have a chance to eat a cronut without hopping on a plane to New York. [LAT]


How is California's drought affecting the state's grass-fed beef industry? There's not very much grass to eat. [SFGate]


Five beers to... Read more >

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Daily Digest: January 13, 2014

Charlie Trotter


Charlie Trotter's widow wants to honor her late husband with a library and a school. [Crain's Chicago Business]


California chefs aren't happy about the new state law that requires cooks to wear gloves while handling "ready-to-eat" food. [LAT]


Prison gardens give inmates outdoor work, job training, and nutritious meals. [NPR]


America's first Trappist brewery is up and running in a small Massachusetts town. [... Read more >

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JBF Kitchen Cam