What We're Reading This Week


These windowsill herbs will give your homemade cocktails extra layers of flavor. [Saveur


Practice Zen Buddhism in the kitchen through observation and intuition. [MUNCHIES


This fava bean flatbread is a great way to welcome spring. [Bon Appétit


A look into how the USDA contributes to America’s local food movement through digital media and storytelling skills. [Modern Farmer


The desire for cheap, “ethnic foods” in America restricts immigrant chefs and their creativity. [... Read more >

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What We're Reading This Week


Italy aims to spread knowledge of its culinary heritage with a draft bill proposing wine education for elementary school students. [MUNCHIES]


It’s nearly asparagus season! Bake them in a frittata, blend them into a pesto, or shave them onto a salad. [NYT Cooking


Food Network is partnering with Yelp for a new show featuring chefs who confront negative reviewers. [Grub Street


The debate over GMO labeling has been a tough one to follow. Here’s a breakdown of what’s happening. [Modern Farmer]


This delicious chicken dish requires no recipe, only a bit of... Read more >

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