What We're Reading: July 22, 2015

 

For a dessert mash-up that’s truly “appeeling,” try the banana split pie. [The Kitchn

 

How to seed a hot pepper without endangering your hands or your eyes. [Food52

 

It’s not just for pancakes or biscuits: chefs dish on alternative uses for buttermilk. [Serious Eats

 

Scientists may have discovered the first society to raise chickens for their meat. [... Read more >

Comments (0)

What We're Reading: April 22, 2015

 

Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF

 

Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats

 

Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn

 

Heinz is revamping its mustard line. [... Read more >

Comments (0)

What We're Reading: March 5, 2015

 

Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit

 

Why are overfished sharks still being served? [NPR

 

Restaurants across the country are making it unfashionable to waste food. [NYT

 

Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF

 

Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

Comments (0)

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 >

Comments (0)

What We're Reading: January 12, 2015

 

Knife, microplane, or press? The best way to mince garlic. [Serious Eats

 

A new federal grant program aims to increase Internet access for American farmers. [Civil Eats

 

A provocative video has sparked a debate over animal rights at certified humane and organic egg suppliers. [NYT

 

JBF Leadership Award winner Deb Eschmeyer has been announced as the new executive director of Let’s Move! and senior policy adviser for nutrition policy. [Politico] ... Read more >

Comments (0)

What We're Reading: December 24, 2014

 

A panettone you won’t want to re-gift: find the real deal in Philadelphia. [Serious Eats

 

Forgo the roasting on an open fire and tackle a few new chestnut recipes. [HuffPo

 

A new study questions the health benefits of the paleo diet. [FoodBeast

 

For Slovakians, Christmas dinner means carp in the bathtub. [NPR

 

Get a head start on your New Year’s resolutions by rebooting your lunch routine. [... Read more >

Comments (0)

What We're Reading: November 27, 2014

 

Who was the genius that first deep-fried a turkey? [Serious Eats

 

Advocacy group Food Chain Workers Alliance has released a comic book called Food Chain Avengers in the hope of reaching a wider audience. [Civil Eats

 

Today’s the day for indulging, but here are some healthy options for tomorrow’s parade of leftovers. [NYT

 

The Atlantic answers all your pressing Turkey Day health questions. [... Read more >

Comments (0)

What We're Reading: November 13, 2014

 

The tumultuous history of french fries and ketchup. [HuffPost

 

It’s not just for your pancakes: chefs weigh in on maple syrup. [Serious Eats

 

If healthy food was as convenient as junk food, would we eat more salad? [The Atlantic

 

Give vegan baking a try with this guide to egg replacers. [Food52... Read more >

Comments (0)

What We're Reading: October 28

 

Chocolate lovers rejoice! Our favorite indulgence improves memory. [Eater

 

The best jam brands in America. [SE

 

Next weekend try baking your eggs with these recipes. [Food Republic

 

The controversy about Starbucks’ restrooms. [Esquire

 

Find out why olive oil is the healthiest oil for frying. [The Daily Meal

 

Tips for using... Read more >

Comments (0)

What We're Reading: September 25, 2014

 

When it comes to holiday challahs shapes, round is just the beginning. [NPR

 

The funky history behind Gorgonzola. [MUNCHIES

 

NYT Staffers weigh in on their favorite kitchen tools. [NYT

 

A Japanese gadget will magically turn your eggs into... Read more >

Comments (0)

Pages