What We're Reading: July 10, 2014



Extremely expensive grapes are given as wedding gifts in Japan. [Food Beast


The science behind taste-altering foods. [Wired


Pilot initiates pizza party for passengers on a grounded plane. [Huffington Post


The latest in croissant cross-breeding: the Crupcake. [ABC


Fortune fabrication: the process of making the all-knowing cookie. [Food Republic


Forget Pinkberry: Frobot is the fro-yo... Read more >

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Daily Digest: February 25, 2014

cheddar cheese


Everything you need to know about cheddar, the most popular cheese in the world. [Boston Globe]


Buddha's hand: it looks freaky, but actually has many uses in the kitchen. [Smithsonian]


Los Angelenos, you now have a chance to eat a cronut without hopping on a plane to New York. [LAT]


How is California's drought affecting the state's grass-fed beef industry? There's not very much grass to eat. [SFGate]


Five beers to... Read more >

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'Tis the Season...To Make Cookies


This is the time of year when bakers both amateur and professional tend to find themselves in the kitchen surrounded by pounds of butter and mountains of chocolate chips. For those of you with plans to channel your inner pastry chef over the next couple of weeks, here are some of our favorite holiday cookies.


Corn Flake-Candy Cane Cookies

"We take the insane amount of candy canes my mother sends to the bakery," says Christina Tosi of Momofuku Milk Bar, "break them up, and fold them into a corn flake-chocolate chip-marshmallow cookie dough with a little mint extract for some serious holiday flair."


Ultimate Chocolate Chip Cookies

David Leite of Leite's Culinaria set off a national cookie-baking frenzy after this recipe for the ne plus ultra in chocolate... Read more >

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The Bookshelf: Hedy Goldsmith's "Baking Out Loud"

James Beard Award winner Hedy Goldsmith


Hedy Goldsmith, the James Beard Award–nominated pastry chef at Michael’s Genuine Food & Drink in Miami, is known for her sophisticated and playful riffs on classic childhood treats, like the delicious peanut butter sandwich cookies on the cover of her new book, Baking Out Loud. Below are her five secrets to making a great cookie.


Have all your ingredients at room temperature.

This allows for the lightest and most delicate cookie. Creaming room-temperature butter traps more air, yielding a better-quality cookie.


Use great ingredients!

Period! Start with great quality and you’ll end up with great results: good-quality chocolate, vanilla beans instead of vanilla extract, good-quality butter, organic products if possible.
(I love... Read more >

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Ode to the Cookie


Gingerbread. Sugar. The all-American chocolate chip. The holidays are coming and we’ve got cookies on our minds—making them, gifting them, receiving them—and, of course, eating them. We talked to some of our favorite cookie experts to get their secrets, holiday traditions, and morsels of cookie wisdom. 





Christina Tosi

The acclaimed pastry chef at Momofuku Milk Bar and recipient of the 2012 JBF Rising Star Chef Award is known for her whimsical desserts, including her “compost cookies,” which include all manner of delicious junk, such as pretzels and potato chips.


JBF: Where do you find inspiration for your cookie flavor combinations?


CT: Inspiration comes from all over! My grandmother’s recipe box, my mother’s latest food-article clipping, the... Read more >

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Q & A with Baker and Author Dorie Greenspan

The James Beard Foundation interviews Dorie Greenspan


JBF Award–winning cookbook author (and former JBF editor) Dorie Greenspan has an intimate knowledge of cookies: she recently opened the New York City cookie shop, Beurre & Sel, to rave reviews. We caught up with the baking expert to get the scoop on her new store, her cardinal rule for making cookies, and more.




JBF: What inspired you to open a retail shop?


DG: My son, Joshua, was the inspiration behind Beurre & Sel. For a few years he organized pop-up shops for us, but he dreamed of a real home for our cookies. I loved the idea for a bunch of reasons: I get to work with my son; I get to bake like mad with our terrific pastry chef, Marisa Croce; and, when I’m in the shop, I get to meet people who love cookies—and, no surprise, cookie lovers are happy people.


JBF: What is your most popular cookie at... Read more >

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JBF Kitchen Cam