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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What We're Reading: Monday, June 1


Don’t limit yourself to just pies and cobblers: sweet and savory recipes for fresh cherries. [Bon Appétit]


Tech-savvy beer geeks have a new app for finding their favorite brews. [FWF


A determined baker in Tripoli is creating gluten-free local fare, despite the battles raging in the streets around her business. [MUNCHIES


Sorry, chocolate can’t actually help you lose weight: a journalist reveals how he pulled the wool over the news media’s eyes in the name of exposing junk... Read more >

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What We're Reading: May 28, 2015


Discover why all burrata is mozzarella, but not all mozzarella is burrata. [The Kitchn


Are we all contributing to California’s drought by eating produce grown there? [Food Politics


Around the world in 16 breakfasts. [Food52


The surprising parallels between Brazilian and American Southern cooking. [... Read more >

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What We're Reading: May 7, 2015


Learn how to navigate the funky waters of stinky cheeses. [Food52


Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street


Your mother's recipes can be more than just recipes. [NYT


The tyranny of pizza choice is making you fat. [MUNCHIES


Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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What We're Reading: May 6, 2015


Curds for cash: why really good cheese is so expensive. [Serious Eats


McDonald’s is taking a break from courting millennials. [FWF


Could polenta really be as easy to make as steel-cut oats? [Serious Eats


Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph] ... Read more >

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What We're Reading: April 20, 2015


Dust off your grills: Spring barbecue weather is just around the corner. [Food Republic


Thailand stores go bug wild: you can now find insect snacks in their supermarkets. [NPR


JBF Award winner Danny Meyer predicts the future of fine casual dining. [Yahoo! Food


Decadent breakfasts​ don't have to be reserved for weekend brunch. [Munchies


U.S. fishing management is improving our national fish stocks, but is it enough? [... Read more >

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What We're Reading: April 9, 2015


Homemade pizza can be an easy weeknight dinner with this simple method. [NYT]  


Reinventing the cheese wheel: dairy-free cheeses are on the rise. [NPR


IKEA's famous meatballs go vegan. [Huff Po


Should we retire the term "Asian fusion?" [Food Republic


JBF Award winner April Bloomfield dishes on her favorite cookbooks. [... Read more >

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What We're Reading: March 25, 2015


Experts divulge the secrets to the perfect homemade chicken biscuit sandwich. [FWF


Even cheese lovers are becoming nutritional yeast converts.[Food 52


Feel free to fry: the common belief that olive oil shouldn’t be used for high-heat cooking may be based on bad science. [Serious Eats


Pop culture has been obsessed with weight for years, but it was only in 2013 that obesity became an official disease. [... Read more >

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Sustainability Matters: March 20, 2015


Dietitians are up in arms about the Academy of Nutrition and Dietetics’s recent endorsement of Kraft cheese singles. [Food Politics


Millennials are preparing more meals at home than ever before, driving sales of small kitchen appliances. [Progressive Grocer


How cereal became America’s breakfast of choice. [Serious Eats... Read more >

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Soup Weather


When the temperature is in the negative digits and the snowfall is downright apocalyptic (we're looking at you, Boston), the only thing to do is stay home and make soup. It's a cliché for a reason: nobody's craving a smoothie this time of year. We want warm, comforting bowls of clam chowder or lentils, spicy chicken broth or bourbon-laced onion soup. Make these dishes now—it's going to be a while before those snowbanks melt.


Thomas Keller's Clam Chowder with Bacon

Lentil Soup with Chard and Lemon

Sopa Azteca (Tortilla Soup) from Rick Bayless

French Onion and Mushroom Soup with Bourbon and Swiss Cheese

 ... Read more >

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JBF Kitchen Cam