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: 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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Recipe: Susan’s Magic Christmas Bar Cookies

Recipe for Susan’s Magic Christmas Bar Cookies

 

“Ever since my children were little, making these super-easy bar cookies has been part of the Ungaro family holiday tradition," says JBF president Susan Ungaro. Once you try this six-ingredient recipe, which Susan first spotted on the label of a can of Eagle Brand Condensed Milk, you'll be hooked, too.

 

Get the recipe here.

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What We're Reading: December 17, 2014

 

Turn your slow cooker into a party punch bowl with these hot cocktails. [Epicurious]

 

From bánh mì to saison, a look at how food words enter American dictionaries. [Boston Globe]

 

If you like to load up on the hot sauce, does it make you more of a man? According to a new study, yes it does. [TIME]

 

The perfect holiday dessert combo: candy cane cookies. [The Kitchn]

 

When food takes the stage, there's no saying who's real and who's acting. [... Read more >

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What We're Reading: December 4, 2014

 

A cornucopia of Christmas cookies for all your upcoming holiday swaps. [HuffPo

 

From cigarettes to fresh produce: the nation’s largest food hub is set to open in Kentucky. [Civil Eats

 

Martin Riese is America’s only water sommelier, and he's created a 44-page water menu in Los Angeles. [Quartz

 

Relive your childhood and make Dunkaroos at home. [... Read more >

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What We're Reading: December 2, 2014

 

Check out these oyster pearls of wisdom. [FR

 

How a vegan butcher shop works. [Eater

 

Love Girl Scout cookies? You can now buy them online. [NYT

 

The internationally popular potato. [First We Feast

 

Up your pickle game with this secret ingredient. [Zester Daily

 

McDonald’s: now coming to a church near you? [... Read more >

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What We're Reading: December 1, 2014

 

Beer is getting spicy this holiday season. [Esquire

 

Remembering the Beatles, cookie style. [NPR]

 

Best care practices for your vintage cast iron cookware. [Serious Eats

 

Take advantage of Cyber Monday and get these gifts for the foodies in your life. [FR

 

The history of baby food. [The Atlantic

 

How to take... Read more >

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What We're Reading: November 24, 2014

 

The rich history behind tacos al pastor. [HuffPo

 

Turkey is attempting to build a city that runs on pistachio shells. [NPR

 

From waffles to muffins, shake up your stuffing routine with these unconventional takes. [Serious Eats

 

An expert... Read more >

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What We're Reading: October 21, 2014

 

Discover the history of the doughnut in honor of National Doughnut Month. [Zester Daily]

 

A guide to fall's most grill-worthy vegetables. [Serious Eats

 

You’ll never guess the secret ingredient behind perfectly chewy chocolate chip cookies. [WaPo

 

The green tomato gets a culinary makeover: new recipes and ideas on how to use this underrated ingredient. [NYT

 

Skip the candy aisle and make these DIY Halloween treats. [... Read more >

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What We're Reading: September 29, 2014

 

Popeye’s new beer can chicken isn’t actually made with beer. [USA Today

 

Is there a worthy domestic alternative to imported Parmigiano-Reggiano? [Serious Eats

 

Cantonese carbonara? Rich Torrisi and Mario Carbone open up shop in Hong Kong. [Eater

 

Meet marasca, the cherry behind maraschino liqueur. [The Kitchn

 ... Read more >

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