What We're Reading This Week


Refresh your Thanksgiving dessert spread by catering to cake-lovers. [Saveur]


Your daily dose of agricultural controversy: the FDA approved GMO salmon this week. [NPR]


You’ve spatchcocked and deep-fried, but have you smoked a turkey?  [Serious Eats


A Scandinavian hotel chain calls for more sustainable decisions in the hospitality industry by eliminating breakfast meats from its menus. [Grist... Read more >

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Hit Me with Your Best Choc: JBF Award Winner Emily Luchetti's Chocolate Layer Cake

"You can have your molten lava cake; you can have your chocolate soufflé; just give me a classic, really, really delicious, moist, loaded-with-frosting chocolate layer cake, and that's all I need." Coming from a pastry guru like JBF Award winner Emily Luchetti, that's saying something. In her lauded career, Luchetti has worked at some of the most glitzy San Francisco restaurants (Farallon, Waterbar)—and she's now the chief pastry officer at the uber-popular Marlowe, ... 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: July 15, 2015


This chocolate cake earns high marks on taste, looks, and ease of baking. So what are you waiting for? [NYT


Better for the environment, worse for your waistline: a new study suggests shoppers buy more junk food when they bring their own bags. [The Atlantic


A small contingent of cereal fans insists on putting ice cubes in their milk. [TIME


Three grocery categories to take advantage of during the summer. [The Kitchn


Iceland may have to replace its single breed of indigenous cattle to meet rising... Read more >

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What We're Reading: June 23, 2015


If you ever find yourself in the nearly inconceivable position of having leftover cake, take a chance and experiment with a few of these recipes. [CakeSpy


Can’t imagine breakfast without cereal? Fill your bowl with these lower-sugar varieties to give your day a healthy start. [Food Network


Middle Eastern pantry staples for falafel-fiends. [Serious Eats


JBF Award Winner Christina Tosi shares her hack for sous vide chicken sans fancy gadgets. [... Read more >

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Recipe: Lemon Rice Chiffon Cake (Plus a Cookbook Giveaway!)

Lemon Rice Chiffon Cake from the JBF Award–winning cookbook Flavor Flours


For years flour played an essential but somewhat inconspicuous role in baking, like the foundations of a building. Wheat flour was king, and the main options were “all-purpose” or “bread.” Then came the rise of the gluten-free diet, accompanied by the surge in “alternative” flours. While not new to the market, these products have been game changers for the growing wheat-avoidant ranks and have also helped gluten-free foods overcome their (often undeserved) reputation for being tough and bland bummers.


Thanks to Alice Medrich and her latest book, Flavor Flours, winner of the 2015 JBF Baking and Dessert Book Award, we might be seeing the dawn of yet another new age in baking, one that values the so-called alternatives not for what they lack, but for the unique and full... Read more >

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It's Valentine's Day and You Should Go For It

A home-cooked Valentine's Day dinner should be a little over the top. Roast chicken stuffed with foie gras? Bring it. Pasta carbonara topped with Dungeness crabmeat? Of course. Dark Valrhona chocolate baked into individual soufflé cups? It's a special occasion. Now's not the time to hold back. Give it your all with recipes like these:


Roasted Chicken for Two

Can chicken be sexy? This one is.


Crab Carbonara with Meyer Lemon, Black Pepper, and Parsley

You could eat this Lady and the Tramp–style, but chances are you're not going to want to share.


Blackberry-Glazed Lamb Chops

Perfectly cooked, bone-in lamb chops say, "I care enough to buy... Read more >

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What We're Reading: January 12, 2015


Knife, microplane, or press? The best way to mince garlic. [Serious Eats


A new federal grant program aims to increase Internet access for American farmers. [Civil Eats


A provocative video has sparked a debate over animal rights at certified humane and organic egg suppliers. [NYT


JBF Leadership Award winner Deb Eschmeyer has been announced as the new executive director of Let’s Move! and senior policy adviser for nutrition policy. [Politico] ... Read more >

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Thanksgiving Recipe: Parsnip Cake


As our favorite food holiday swiftly approaches (and unavoidable procrastination persists), we find ourselves constantly reaching into our recipe collection for inspiration. Looking for something new to whip up this year? Whether it's new twists on old favorites or quintessential classics, we've got all your Thanksgiving needs covered. 


With only a day left before the great feast, Thanksgiving cooks are often forced to choose between efficiency and creativity. Fortunately, this recipe for parsnip cake allows for both. Delight your diners with this seasonal yet unconventional dessert, which takes advantage of parsnips’ natural sweetness to balance the warming fall spices of cinnamon and nutmeg. Using basic pantry ingredients and with a cooking time of under an hour, this cake will impress without throwing a wrench in your holiday schedule. Get the recipe.


Maggie Borden is assistant... Read more >

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Throwback Thursday: Jack Daniel's Birthday at the Beard House


It’s officially fall. It’s the end of bikini season, it’s time to go apple-picking, and you can’t go two feet without stumbling over a pumpkin-spiced something.


In a nod to the season of spiked cider and hot toddies, here's a look back at Hill Country Barbecue’s 2009 Beard House dinner celebrating the birthday of Jasper Newton "Jack" Daniel, known by some as the founder of the Jack Daniel's distillery. Duff Goldman of Ace of Cakes was on hand for a very special dessert: a 60-pound cake in the shape of the birthday boy, complete with a whiskey barrel and a bottle of the eponymous liquor. In perfect fall form, the food was decadent, the cocktails flowed, and the cake’s flavor? Pumpkin, of course.


Take a peek at the video below to watch Duff ceremoniously cutting the cake:


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