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News Feed: October 22, 2012

by JBF Editors on October 22, 2012

chefs in the James Beard House kitchen

 

Five things that restaurants should never serve again. [LA Weekly]

 

Brooklyn's Park Slope neighborhood divided over community garden's chicken coop. [NYT]

 

Visitors to the Bay State can take a trek on the Massachusetts Wine & Cheese Trails. [Boston Globe]

 

Candy brands ramp up marketing for Halloween and fall. [NYT]... Read more >

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Test Your Eat-Q: Valentine's Day Candy

by JBF Editors on February 14, 2012

candy hearts

At least ten new sayings are introduced on conversation hearts each 
year. Which of these is not a recent addition?

A.  “Yeah Right”
B.  “What-eva”
C.  “Call Home”

D.  “Puppy Love”

Think you know the answer? Click here to find out and take the rest of our Valentine's Day candy quiz.

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News Feed: February 9, 2012

by jbfauthor on February 09, 2012

pickled onionsRestaurant patrons who choose downsized portions end up eating less. [NPR] The psychology behind America's love for the cupcake. [WP] Gummy candy that improves skin. [BA] America exports ‘Chinese’ food to China. [Newsweek] Valentine’s Day with JBF Award winner Michael

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News Feed: December 16, 2011

by jbfauthor on December 16, 2011

chaussonWine writer Robert Lawrence Balzer has passed away. [NYT] In search of new flavors, candy makers reach for beer. [WSJ] Better cocktails through chemistry and physics. [Smithsonian] A highly detailed guide to making latkes. [SE] How the White House kitchen is made kosher.

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News Feed: November 2, 2011

by jbfauthor on November 02, 2011

The pastrami sandwich aside, rye is worthwhile. [Oregonian] Modernist home cooking: a review of Eleven Madison Park: The Cookbook. [NYT] The results are in: a

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News Feed: October 31, 2011

by jbfauthor on October 31, 2011

Craft breweries flock to St. Louis, bringing competition to Anheuser-Busch. [NYT] Smartphone apps that find the best cup of coffee nearby. [NYT]

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News Feed: April 22, 2011

by jbfauthor on April 22, 2011

gnocchiThe dos and don'ts of dumpster diving. [Chow] Theater concessions aren't just for showtimes anymore. [NYT] Whether ham or lamb this Easter, Saveur's got you covered. [Saveur] And the Best Sommelier in America is... [WSJ] The Los

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News Feed: December 6

by jbfauthor on December 06, 2010

A beautiful plate served up at a recent Beard House dinner. Making marshmallows is magically fun. [SE] A review of noteworthy cookbooks from 2010. [NYT] Recap: biggest food stories of the year. [Atlantic] French nougat candy is a perfect DIY holiday gift. [Salon] Many urban Japanese are

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News Feed: October 29

by jbfauthor on October 29, 2010

Dinner plate at a recent Beard House dinner.How to handle Brussels sprouts. [SE] Food matters on the campaign trail. [CNN] The cult following of In-N-Out. [Press Democrat] The history of candy as a central component of Halloween. [Smithsonian] Get to know Wiccan cooking. [Atlantic]

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News Feed: October 26

by jbfauthor on October 26, 2010

raspberries at the Beard House

The craziest vending machines you've ever seen. [VV] Rising levels of alcohol in Prohibition-style cocktails. [Travel + Leisure] 2011 food and restaurant trends. [HuffPo] Baking with suet. [SE] A history of the precursor to Halloween: Candy Day. [Atlantic]

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