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 >

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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 >

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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 >

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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 >

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What We're Reading: September 15, 2014

Forget letters or smiley faces — this dad has your pancakes beat. [HuffPo


The surprisingly long history of gumbo. [Serious Eats


We’re living in an age of bespoke raisins, thanks to the new company Little Wrinkles. [Grub Street


European budget airlines offer in-flight meals, but who actually eats them? [MUNCHIES


The U.S. is one of the only countries in the world that refrigerates its eggs. [... Read more >

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What We're Reading: August 20, 2014



The new Whole Foods in Evanston wants to let customers "sip and shop." [Evanston Patch


Short Stacks is the new hybrid cookbook-magazine that is all about the recipes. [NYT


The exclusive, highly priced, and thankfully nonfunctioning chocolate bathroom. [ABC


Facts about the dreaded "freshman fifteen," and how to avoid it. [... Read more >

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What We're Reading: July 17, 2014



Salt and vinegar, barbecue, and … cappuccino? Lay’s offers up new consumer-created flavors. [Food Beast


One man’s quest for the nation's best ballpark hot dog. [Smithsonian


The latest yogurt innovation: buffalo milk. [The Globe and Mail


Dip into some nut butter trivia. [Food Republic


Why do we refrigerate our eggs? [ABC


Why your... Read more >

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Daily Digest: May 29, 2014



The American Chemical Society explains the science behind the smell of bacon. [NPR


Meet the most expensive drink at Starbucks: the Sexagintuple Vanilla Bean Mocha Frappuccino. [LAT


Hazy beer isn't always a bad thing. [LAT


Experimental ocean-aged wine yields interesting results. ​[SF Weekly]


​World Cup participants beware: Brazilian authorities find expired food in hotels hosting soccer teams. [... Read more >

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Daily Digest: May 13, 2014



Take-and-bake pizza has spawned a tax-code debate. [NPR]


Is the quest for the perfect hard-boiled egg over? Not quite. [LAT]


Frozen food companies devise a comeback plan. [Fox News


Soylent: will it lead to the death of the lunch break or a solution to world hunger? [Aljazeera America


Cranberries could help to lessen allergic reactions to peanuts. [... Read more >

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Daily Digest: March 7, 2014

Organic eggs are pricier and harder to come by as feed prices soar to new heights. [NPR]


Seeking more flavorful and fattier cuts, many French bistros and butchers import beef from around the world. [NYT]


Craving the smell of bacon in the morning? A new Oscar Mayer alarm clock app releases the aroma (and sound) of this beloved breakfast staple. [LAT]


A new report found that over 500 food products contain a chemical compound that's used to make yoga mats. [... Read more >

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