What We're Reading: November 3, 2015


Cinnamon rolls are already pretty irresistible, but when you add in salted whiskey caramel, there’s no holding back. [Food52


The power of crunch: how what you taste is influenced by what you hear. [The New Yorker


Our national love affair with barbecue chicken pizza traces its roots to one chef at JBF Award winner Wolfgang Puck’s Spago. [Lucky Peach


Meatballs mix-ups: potential pitfalls to avoid when getting saucy. [The Kitchn

 ... Read more >

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What We're Reading: September 3, 2015


Simple, yet satisfying: create the ultimate caprese salad. [Serious Eats]


Fighting the childhood obesity epidemic, one healthy school lunch at a time. [NYT]


Start saving your guac money: Chipotle expands to 40 college campuses this fall. [FWF]


The very last lunch menu from the Titanic is being auctioned off, giving the phrase “never let go” a whole new meaning. [... 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: 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: June 10, 2015


High-tech warming units are revolutionizing the way pitmasters treat their barbecue. [NPR


Grill your greens: tossing romaine on the grill could transform your cookout salads. [The Kitchn


Chipotle is now offering tuition reimbursement and paid vacation to all of its employees. [... Read more >

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What We're Reading: June 4, 2015


Get the 411 on fungi. [Serious Eats


Carnitas may be in short supply, but how about a Chipotle chorizo burrito? [FWF


It’s about more than the stalks: celery leaves make a mean pesto, and much more. [The Kitchn


Amanda Cohen shares her secret weapon for when you're out of ideas for dinner. [... Read more >

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What We're Reading: May 4, 2015


Cook up some celebratory recipes for your Cinco de Mayo fiesta. [NYT


Why Chipotle's new slogan "G-M-Over It" could just be a marketing scheme. [NPR


The Bon Appétit editors pack up and eat their way across the country. [Bon Appétit


Talk about mystery meat: pork from 2009 was served in Tennessee schools this past week. [FWF


Are we overloading on protein? [... Read more >

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What We're Reading: April 28, 2015


Sorry, Harlem: chicken and waffles is actually a German invention. [FWF


Toss out the tortillas and give the tortas a try. [Serious Eats


Chipotle has vowed to stop serving G.M.O. products. [NYT


Is your Vitamix or Blendtec really worth its hefty price tag? [... Read more >

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What We're Reading: February 19, 2015


New science looks into the physics of popcorn. [NYT]


Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]


Could fast food really be better for you than Chipotle? [The Atlantic]


Defy cuppa conventions and try out some new teas. [Serious Eats]


A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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What We're Reading: January 15, 2015


Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT


Before you start home-brewing, make sure you have these equipment essentials. [Food52


Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats


The truth behind the crab stick inside your California roll. [HuffPo


Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

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