What We're Reading: July 14, 2014



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 >

Comments (0)

What We're Reading: June 4, 2014



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 >

Comments (0)

Daily Digest: April 24, 2014



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 >

Comments (0)

Daily Digest: February 6, 2014



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 >

Comments (0)

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 >

Comments (0)

Recipe Roundup: Zucchini


To be honest, zucchini hasn't always been our favorite vegetable. It used to sit in our vegetable crisper, slowly getting spongy, while we worked our way through the other contents of our CSA box. But one day, this bright, flavorful salad totally turned us around on the summer squash. And now we can't get enough of it--we pickle zucchini and throw it into grain salads, soak strips of zucchini in garlicky olive oil and grill them until crisp and slightly charred, and freeze bags of grated zucchini to use in Jessica Seinfeld-approved quick breads all year long. If you're still wary, here are some recipes that just might make you a believer too:


Zucchini and Ricotta with Tomato and Olive Oil on Grilled Bread [JBF]

Grilled bread spread with creamy ricotta is the perfect foil for a... Read more >

Comments (0)


JBF Kitchen Cam