What We're Reading: February 24, 2015


Expand your cheese horizons with these go-tos from the Serious Eats team. [Serious Eats


Thin Mint sourcing scrutiny: despite the Girl Scouts of America's protestations, their cookies are not the same across the country. [Eater


Do you need to use oil when roasting vegetables? [The Kitchn


A new study suggests that upping your fiber intake could be nearly as effective as traditional dieting. [Atlantic


How old is that flour in your cupboard? A list of pantry staples that expire faster than you think... Read more >

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What We're Reading: February 11, 2015


Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater


Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats


The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats


The benefits of freezing your tofu, and other... Read more >

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What We're Reading: January 22, 2015


A baking guide for every faction of chocolate chip cookie lover, from crispy to chewy to cake-y. [HuffPo]


Organizations like Seed Matters seek to foster genetic diversity in organic produce not just through seed banks, but out in the fields. [Civil Eats]


Not all low-sodium chicken broths are created equal: the Kitchn reveals their top picks. [The Kitchn]


An investigation into the work of the U.S. Meat Animal Research Center suggests the uncomfortable consequences of more efficient meat production. [... Read more >

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What We're Reading: January 8, 2015


In the midst of Russia’s economic struggles, a black market for cheese has emerged. [Kitchenette


New studies suggest traffic light labeling could help us eat better. [Civil Eats


Don’t toss the brine out with the bathwater: unexpected uses for pickling liquid. [Serious Eats


It’s stout season! Break out of your Guinness rut with one of these alternative brews. [The Kitchn


Opinions are changing on the value of fake meat. [... Read more >

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What We're Reading: December 11, 2014


Goat cheese has become so popular in the U.S., top producer the Vermont Creamery is practically begging for new goat farmers. [Food Politic


Consider making a holiday donation to one of these worthy charities. [Fork in the Road


America loves sandwiches, but can we embrace the smørrebrød? [Serious Eats


Blame Nutella: hazelnut prices are on the rise. [WSJ


A new tweed lets you both drink and wear your whiskey. [... Read more >

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What We're Reading: September 25, 2014


When it comes to holiday challahs shapes, round is just the beginning. [NPR


The funky history behind Gorgonzola. [MUNCHIES


NYT Staffers weigh in on their favorite kitchen tools. [NYT


A Japanese gadget will magically turn your eggs into... Read more >

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What We're Reading: September 24, 2014


For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn


Turns out that gut bacteria might also be impacting your brain. [The Atlantic


A new cookbook highlights the role of women in Mexican cooking. [NYT


Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

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What We're Reading: September 8, 2014


Not into your beer? You may be using the wrong glass. [Edible Manhattan


The story behind a Southern staple: the history of pimento cheese. [Serious Eats


Widespread changes are on the menu at NYC’s first vegetarian elementary school. [Food Network


Leading food advocates weigh in on the low-carb vs. low-fat debate. [... Read more >

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What We're Reading: August 28, 2014



Science confirms what we've known all along: mozzarella is the best cheese for pizza. [NPR]  


Swiss cheesemakers use DNA fingerprinting to fight counterfeit fromage. [Bloomberg]


The green bell pepper: a love story. [NYT]  


An extremely rare blue lobster has been caught off the coast of Maine [First We Feast]


The "Finger Nap," a innovation from South Korea, aims to make rib and fried chicken consumption less messy. [... Read more >

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Eat This Word: Vacherin



WHAT?  Several cow’s milk cheeses, both French and Swiss in origin, go by the name Vacherin, which contains the French word for cow, vache. Some are made specifically for fondue; others are so soft they’re eaten with a spoon. To make matters even more confusing, the word is also used for a French meringue dessert. The dessert, it’s true, was named for the cheese, which it’s said to resemble. Rings of meringue are stacked on top of one another to form a basket, which is filled with fruit and ice cream, whipped cream, or crème chantilly, and then prettily decorated.


WHERE? Virginia Rising Stars


WHEN? September 9, 2014


HOW? Virginia Peanut Vacherin with Oat Dacquoise, Raw Sugar Meringue, and Peanut Praline Ice... Read more >

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JBF Kitchen Cam