What We're Reading: October 20, 2014


A handy visual guide to fall apples for your ciders, sauces, and pies. [HuffPo


The “Hey Chef” series proves that curry powder isn’t just for vindaloo. [Serious Eats


There may be something besides pumpkin in that can of purée. [The Kitchn


Small batch, artisanal producers are changing the way we think about fake meat. [... Read more >

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What We're Reading: October 8, 2014


Put a Canadian spin on your Bloody Mary with Calgary’s “Caesar” cocktail. [MUNCHIES


Meet Vivino, an app for the aspiring oenophile. [The Kitchn


The best part of the Great American Beer Festival might be the crazy names of the entrants. [FWF


Can you make cookies out of cookie dough ice cream? [Thrillist


Eater explores the... Read more >

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What We're Reading: October 1, 2014


A Belgian brewery wants to build a beer pipeline. [NPR


An interview with 2014 JBF Leadership Award recipient Mark Bittman. [Fork in the Road


Why are we grossed out by Burger King’s black burger buns? [The Atlantic


Chefs offer unexpected ways to use fish sauce. [Serious Eats


Double agent latte no whip: the CIA has its own “Stealthy Starbucks.” [... Read more >

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What We're Reading: September 29, 2014


Popeye’s new beer can chicken isn’t actually made with beer. [USA Today


Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats


Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater


Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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What We're Reading: September 24, 2014


For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn


Turns out that gut bacteria might also be impacting your brain. [The Atlantic


A new cookbook highlights the role of women in Mexican cooking. [NYT


Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

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Sustainability Matters: September 12, 2014


Congress has passed a bill preventing the US Environmental Protections Agency from exerting the pollution controls outlined in the Clean Water Act. [Food Politics]


New studies find that walking at least 12,000 steps a day helps to counteract the negative effects of fructose consumption. [NY Times]


A Fremont Count orchardist is trying to bring back the Colorado Orange, a rare variety of local apple with a unique citrus flavor. [NPR]


Researchers find microscopic bits of plastic and glass, skin cells, and dead insects in a sample of German beers, including some of the most popular brands. [... Read more >

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What We're Reading: September 8, 2014


Not into your beer? You may be using the wrong glass. [Edible Manhattan


The story behind a Southern staple: the history of pimento cheese. [Serious Eats


Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network


Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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What We're Reading: August 28, 2014



Science confirms what we've known all along: mozzarella is the best cheese for pizza. [NPR]  


Swiss cheesemakers use DNA fingerprinting to fight counterfeit fromage. [Bloomberg]


The green bell pepper: a love story. [NYT]  


An extremely rare blue lobster has been caught off the coast of Maine [First We Feast]


The "Finger Nap," a innovation from South Korea, aims to make rib and fried chicken consumption less messy. [... Read more >

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What We're Reading: July 29, 2014



In China, the production of dumplings might increase global warming. [NYT


Top chefs weigh in: is culinary school really worth it? [Eater]


One study finds that teaching kids the health benefits of vegetables makes them less appealing. [The Atlantic


What's the deal with raw chocolate? [Food Republic


Downton Abbey bordeaux and Game of Thrones beer are just the beginning of the pop culture... Read more >

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What We're Reading: July 7, 2014

Dark Chocolate


A new study shows that dark chocolate can really get your blood flowing. [NPR


Brew-specific glassware could improve the taste of your pint. [Popular Science


These days Americans expect more from their fast food. [CNN


Do you know the difference between a buckle and a betty? [Serious Eats


Brazilian hot dog makers transform your favorite team into a tasty dog. [... Read more >

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