What We're Reading: September 28, 2015


The real story behind mold: get the scoop on your cheese plate’s origins.​ [NYT]

Hot dog lovers, rejoice: Chicago's food carts are legalized! [Thrillist]


Back to the grind: the surprising reasons why you should a meat grinder to your kitchen wish list. [Bon Appétit]​

Don't have a chance to go apple picking this fall? With this apple pie–flavored sidecar, you'll forget you never stepped foot in an orchard. [... Read more >

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What We're Reading: September 24, 2015


Fall produce and fresh pasta are a match made in heaven. Make one of these autumnal recipes and feel free to thank us later. [Food & Wine]


New York City is feeling the #OrangeChickenLove as Panda Express finds a new Manhattan home. [NYT]


Looking for ways to use up your CSA share? Make these everything-but-the-garden-sink cocktails. [Saveur


Tips on styling the most beautiful and indulgent cheese board, ever. [Food52


Forever a status symbol: find out what the most coveted VIP tables are at these NYC... Read more >

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Ask a Chef: September Beard House Toques Share their Guilty-Pleasure Foods


As we transition from warm summer days to cooler temperatures and the harvest that fall brings, we also welcome a formidable roster of culinary talent to the Beard House—including a few JBF Award nominees. Highlighting cuisines and techniques from across the globe, these top toques bring tastes of Venice, New Orleans, Jackson Hole, and Atlanta (just to name a few) to the Big Apple. We asked our September guest chefs to spill about their favorite, most indulgent guilty-pleasure foods. Not surprisingly, cheese, chocolate, pizza, and even foie gras made the cut. Read on to see what chefs really crave when their restaurant kitchens are closed.


What’s your ultimate guilty-pleasure food? 


September 10: Brian Mercury, Harvest Restaurant

"Sour gummy worms."


September 11: Bill Glover,... Read more >

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What We're Reading: August 19, 2015


Momma’s boys (and girls): the love-hate relationship between bakers and their starters. [Serious Eats


Behind the scenes at Blue Hill at Stone Barns, where JBF Award winner Dan Barber has made eradicating food waste his delicious mission. [The Takeaway


Agent orange powder: you have the U.S. military to thank for all those bags of Cheetos. [Wired


New science suggests we shouldn’t fixate on cutting down on fat, carbs, or any other single macronutrient. [... Read more >

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What We're Reading: July 30, 2015


It’s about thyme: Lebanese mixologists infuse their beer and cocktails with fresh herbs. [NPR]


Could pre-gaming with pear juice prevent a hangover nightmare? [MUNCHIES]


“What’s up, Doc?” Celebrate your favorite cartoon bunny’s birthday with recipes chock-full of beta-carotene. [Food & Wine]


Not so fresh anymore: Chipotle has dethroned Subway as the "healthy" fast-food chain of choice. [... Read more >

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What We're Reading: July 21, 2015


Peeling peaches is as easy as pie with this knife-free technique. [The Kitchn


New research suggests focusing on quality over quantity when it comes to caloric intake. [Food Network


From farm waste to fresh cheese: how dairy farmers are making sustainability profitable. [Good Eats


Experiment with this recipe for cream-free chocolate ganache... Read more >

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What We're Reading: July 13, 2015


You don’t have to take a trip to the ballpark to have soft pretzels and beer cheese. [Food52


According to the CDC, four out of five Americans are not eating enough fruits and vegetables. [International Business Times


Obama may have opinions on guacamole, but he’s far from the first president to face a food-related scandal. [NY Magazine


Not all sparkling wine is white... Read more >

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What We're Reading: July 6, 2015


Guac-a-purists beware: these recipes may offend your sensibilities. [Food52


Serious Eats’s ice cream expert busts some persistent churning myths. [Serious Eats


Drink like an Egyptian this summer by choosing low-alcohol brews. [The Atlantic


Julia Child’s Georgetown home is on the market. [Curbed


You’ll need gouda credit to qualify: one Italian bank accepts cheese as loan collateral. [FWF] ... Read more >

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What We're Reading: June 29, 2015


You can totally feel virtuous about turning your banh  into a salad. [Serious Eats


Want to get the most out of your local farmers’ market? Crack open a couple cookbooks. [Food 52


Vintage menus tell the story of Los Angeles’s culinary heritage. [USC


If you have to eat gluten-free crackers, make sure you at least get good ones. [... Read more >

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What We're Reading: June 17, 2015


Phish Tofu-ood: Ben & Jerry’s is developing a vegan line of ice creams. [Eater


Columbus, Ohio residents are being warned to avoid their tap water due to excessive nitrate run-off from nearby farms. [Mother Jones


Food companies are slowly moving away from using the dangerous chemical BPA in their canned goods. [NYT


Gelato is gaining ground... Read more >

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JBF Kitchen Cam