What We're Reading: October 16, 2014

 

The science behind the art of bread baking. [Serious Eats

 

Taco Bell is launching a new line of Sriracha-laced products. [LA Times

 

Take your caffeine fix on the road with this hand-powered espresso machine. [HuffPo

 

A coffee expert reviews Lay’s Cappuccino Potato Chips. [Yahoo!Food

 

A group of Londoners is growing salad greens in an old bomb shelter. [... Read more >

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Recipe Roundup: Vegetables

 

To celebrate the launch of our new app, James Beard Foundation Vegetables, which features an array of stunning and innovative vegetable recipes by Beard Award–winning chefs like Thomas Keller, Alice Waters, Mario Batali, and Daniel Boulud, we're highlighting some of the restaurant-quality, veg-focused dishes that have become our fall standbys:

 

Roasted Baby Root Vegetables with Grilled Bread, Fall Greens, and Bagna Cauda Dressing

Bagna cauda, a traditional Italian dipping sauce made with garlic and anchovies, is transformed into a boldly flavored vinaigrette in this gorgeous dish.

 

Fried Brussels Sprouts with Thyme, Lemon, and Chile Flakes

These crisp, deep-fried Brussels... 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: July 14, 2014

Cereal

 

After a disappointing fiscal year, General Mills plans a cereal revamp. [Bloomberg

 

An Oxford University rocket scientist invented a saucepan that will revolutionize cooking. [Telegraph

 

Hostess brings back the Chocodile; America rejoices. [... Read more >

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What We're Reading: June 4, 2014

Fish

 

A new study indicates the world could run out of fish by 2050. [Washington Post

 

Inspired by a Michael Jackson classic, the Bottle Boys give empties a second life. [LAT

 

A look at the long legacy of African Americans in the White House kitchen. [Washington Post

 

New research shows chocolate might save the world. [NPR

 

7-Eleven unveils new Lebron James-inspired Slurpee. [... Read more >

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Daily Digest: April 24, 2014

Soba

 

Soba: it's lighter, it's healthier and producing it is a serious art. Here's what you should know about Japan's unsung noodle. [Food Republic

 

Bitters: good for more than just mixed drinks. Here's how you can cook with them. [WP

 

Ikea will soon release "greener" alternatives to their Swedish meatballs. [LAT

 

Thanks to its natural image, butter is making a comeback. [Chicago Tribune

 

How to choose... Read more >

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Daily Digest: February 6, 2014

Pizza

 

With Sochi 2014 around the corner, here are some surprisingly unhealthy foods that Olympians are eating. [HuffPo]

 

After a food blogger's urging, Subway will remove a questionable chemical from its bread. [NBC News

 

Witness the genesis of the McNugget in this new behind-the-scenes video from McDonald's. [NPR]

 

Feel like spending extravagantly for Valentine's Day this year? How about a dinner that costs $99,466? [LAT... Read more >

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Recipe: Pumpkin–Cranberry Brioche

Antonio Campolio's pumpkin–cranberry brioche, adapted by the James Beard Foundation

 

Growing up in a restaurant family, Antonio Campolio could always expect a freshly baked loaf to appear on the holiday table. His mother, Jelema, is a seasoned baker, and has been working the ovens at West Virginia's Greenbrier Resort for over 16 years.

 

These days, Campolio has his own foothold in the industry: he works as executive chef at the Marcus Whitman Hotel in Walla Walla, Washington; he's also been invited to headline a Beard House dinner next month. But when he's on the hunt for a special bread recipe, he still consults his mom. During some discussions about his event's menu via phone, they settled on this pumpkin–cranberry... Read more >

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