What We're Reading: October 19, 2015


29 sweet reasons to fall back in love with butterscotch this fall. [HuffPo]


Follow the evolution of leftovers and how we came to live in the age of the "leftovers renaissance." [NPR]


Cook your yolks according to the “egg commandments."  [FWF]


Money saving tip of the day: when it's worth it to spend the extra dollar on fresh herbs. [Serious Eats]


Is food porn overstimulating our appetites? [... Read more >

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What We're Reading: April 21, 2015


The celebrated Tartine Bakery is expanding nationally and globally, with planned locations in Los Angeles, New York City, and Toyko. [NYT


In the future, our soup may be cooked by robots. [NPR


What makes 350 degrees the magic number for most baking recipes? [The Kitchn


How did we all get addicted to food porn? [... Read more >

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What We're Reading: March 10, 2015


Extra fraudulent: according to a UC Davis study, almost 80 percent of generic olive oil on the market is falsely labeled extra virgin. [Food Network


Go tropical with your tubers and get the low-down on yuca. [Food 52


From potstickers to pierogies, dumplings are a worldwide phenomenon. [Serious Eats


Stop wasting time waiting for your meat to thaw and start brining it right out of the freezer. [The Kitchn

 ... Read more >

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