Q&A with 2015 JBF Food Conference Speaker and Pastry Chef Erika Dupree Cline


For more than 20 years, celebrated pastry chef Erika Cline has been crafting some of the country’s most scrumptious desserts and chocolates. In 2008 she created a nonprofit organization called Culinary Wonders USA, whose mission is to introduce, share, and cultivate the culinary arts with minorities. As its president, Cline helps to lead CWUSA’s mentoring, scholarship, and volunteering efforts. We're thrilled that Erika will be joining us as a speaker at our upcoming JBF Food Conference and preparing the dessert for the JBF Leadership Awards. Read on to learn about her thoughts on diversity in culinary education, her latest pastry passion, and more.




JBF: You’ve worked extensively with Culinary Wonders USA and the Minority Chef Summit. Please tell us a bit more about these organizations and what they mean to you.... Read more >

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What We're Reading: September 17, 2015


Do you really need to pony up for pricey chocolate chips? [Food52


Everything’s bigger in Texas, including the fight over soda. [Nasdaq


Are today’s crops less nutritious than those our ancestors tilled? [NYT


Take a sip of the season with this fall-inspired cocktail. [Serious Eats


Two small policy changes regarding school food... Read more >

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What We're Reading: August 12, 2015


You’re only two ingredients and a working food processor away from silky, homemade chocolate ganache. [Food52


20 ways to make it peanut butter–jelly time. [The Kitchn


Can you train your brain to dislike unhealthy foods? [NPR


Scotland is banning the use of GMO crops on its soil. [MUNCHIES


Talk about a labor moovement: U.K. dairy farmers snuck cows into supermarkets to protest low milk prices. [... 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 8, 2015


Sriracha on high: condiments reign supreme at the New York Fancy Food Show. [NYT


Could one of these cultured contenders become the new Greek yogurt? [Food Network


Do you really need to refrigerate butter? [Food52


That tin of anchovies in the back of your cabinet is actually your dinner secret weapon. [Serious Eats] 


Talk about Wonderbread: how white bread helped the Allies win World War II. [... Read more >

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What We're Reading: June 30, 2015


Steak or skinny? Where do you stand in the great fry debate? [FWF


Everything’s better grilled, even crustaceans. [Food52


A peek under the lid of le grand cocotte: David Lebovitz tours the Le Creuset factory. [David Lebovitz


Would you snort chocolate if you had the chance? [MUNCHIES


Can’t get enough of campfire treats? Make s’more with these recipes. [... Read more >

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What We're Reading: June 18, 2015


From Fribble to Frosty: the frozen drinks that quench our ice cream thirst. [Bon Appétit


New research suggests dark chocolate could replace your afternoon cup of joe. [Food Network


Maximize your market haul with these tips. [Food52


Dip into the past with a visit to the Moorhead, Minnesota Dairy Queen. [Serious Eats

 ... 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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'Gram Worthy: Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise

Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise


If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond! The photo above shows Belgian Bitter Chocolate Clafoutis with Candied Red Beets and Buttermilk Anglaise​, prepared at the Beard House by chef (and former Top Chef contestant) Bart Vandaele of Washington, D.C.'s Belga Café​​... Read more >

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Sustainability Matters: February 27, 2015


Swaths of new breeding programs are rolling out to combat the growing threat of a global chocolate shortage, but industry experts say we have to be careful about which types of cacao are grown to save quality and flavor. [Smithsonian


A look into the history of America’s obsession with vitamins and fortification. [Atlantic


Over half of farm workers are undocumented immigrants, but if they gain legal status, will they stay in agriculture? [... Read more >

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