What We're Reading: October 26, 2015


Take coffee out of the cup and onto the plate with these recipes. [Saveur]


JBF Award winner Rick Bayless denounces television barbecue as “frat-boy food." [FWF]


Redefining the Mediterranean diet: the lifestyle is just as important as the food. [NYT]


Break out your sweatpants: Ben & Jerry's unveils new boozy caramel brownie flavor just in time for winter. [HuffPo]


It’s not all pie and cider doughnuts: a look into the secret lives of apple pickers... Read more >

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Sustainability Matters: October 16, 2015


As domestic demand for coffee grows in Africa, Starbucks has decided to enter the market. [Quartz


Saru Jayaraman, a 2015 JBF Leadership award recipient, weighs in on tipping in restaurants. [NYT


Bringing big box stores into food deserts may not improve consumer habits. [NPR


Coke or Pepsi yogurt? Both soda titans are vying for a stake in Chobani. [... Read more >

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Sustainability Matters: October 9, 2015


A look into the long battle for healthy school lunch, and the fights that lie ahead. [Modern Farmer


Talk about endless refills: an NYC coffee shop runs on a membership model, giving members unlimited coffee and tea for $25 a month. [NYT


Support local business by buying these products from mom and pop grocers. [The Kitchn


A former USDA researcher has bred a type of grape that could ease labor demand in the raisin industry. [... Read more >

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What We're Reading: October 8, 2015


Start hoarding your PSLs: there could be a pumpkin shortage come Thanksgiving. [Yahoo! Food


You no longer have to order in to get your hands on Thai sticky rice. [Food52


The USDA and HHS have announced that sustainability will not be a part of the 2015 Dietary Guidelines. [Food Politics


Cold-brew king Stumptown Coffee has been acquired by Peet’s Coffee & Tea. [... Read more >

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What We're Reading: September 21, 2015


One way to cut down food waste? Stop peeling your vegetables before you cook them. [Bon Appétit


Eater breaks down the lifecycle of a food trend. [Eater


The USDA’s new program is geared towards transforming veterans into farmers. [Department of Defense


A properly timed cup of coffee could be the key to beating jet lag. [MUNCHIES

 ... 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: August 11, 2015


A bagel taste test with Modernist Cuisine author Nathan Myhrvold. [Saveur]


Plagued by lukewarm coffee? This heated mug will do the trick. [FWx]


Farmers-in-training: changing eating habits and increasing food knowledge through school gardens. [NPR]


Gelato, ice milk, and sherbet, oh my! An illustrated guide to some of the best ice cream around the globe. [Serious Eats]


The ever-changing role of America's local farmers' markets. [... Read more >

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What We're Reading: July 28, 2015


Go Italian by way of the Mason-Dixon line with this recipe for cornbread panzanella. [Food52


Kombucha may be the darling of the probiotic food scene, but it can be a dangerous choice for recovering addicts. [MUNCHIES


If you’re not cooking fish whole, you’re missing out. [NYT


From salads to pancakes to pasta and more, sweet summer corn can brighten up any dish. [Serious Eats


Four questions to help you buy better coffee. [... Read more >

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What We're Reading: July 20, 2015


One NYC restaurateur wants you to give spaghetti-in-a-cone a twirl. [Gothamist


Stop wasting money on chicken cutlets and break down the meat yourself. [Serious Eats


How corn grew from fuel for slaves to the cornerstone of the American diet. [WaPo


Dig a spoon into the terroir of yogurt. [NPR


Meet mofongo, the unofficial food of Puerto Rico. [Bon Appétit

 ... Read more >

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4 Homemade Ice Cream Recipes That Will Put the Storebought Stuff to Shame


Many of us relegate our ice-cream maker to the far reaches of the pantry, where we occasionally eye it guiltily before taking a pint of storebought ice cream out of the freezer and convincing ourselves that it's just as good as homemade. Why don't we use our ice-cream maker more often? Two reasons: 1) We don't plan ahead so the ice-cream maker base is never chilled, and 2) The project seems daunting. But it doesn't have to be. Move some frozen peas aside and try one of the following recipes, which include three simple ice creams and one knock-your-socks-off sundae for when you're feeling more ambitious.


Fig Ice Cream

Jacques Torres likes to make this dessert with honey-sweet black mission figs at the end of summer, but we can't wait that long.


Salted Caramel Ice Cream Sundae

This genius, circus-inspired sundae... Read more >

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