What We're Reading: May 7, 2015


Learn how to navigate the funky waters of stinky cheeses. [Food52


Daniel Maurer remembers Josh Ozersky and his role in the early days of food blogging. [Grub Street


Your mother's recipes can be more than just recipes. [NYT


The tyranny of pizza choice is making you fat. [MUNCHIES


Upgrade your midday meal with an office lunch swap. [Bon Appétit... Read more >

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What We're Reading: April 9, 2015


Homemade pizza can be an easy weeknight dinner with this simple method. [NYT]  


Reinventing the cheese wheel: dairy-free cheeses are on the rise. [NPR


IKEA's famous meatballs go vegan. [Huff Po


Should we retire the term "Asian fusion?" [Food Republic


JBF Award winner April Bloomfield dishes on her favorite cookbooks. [... Read more >

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What We're Reading: February 11, 2015


Talk about a sugar high: a Belgian chocolatier has developed snortable cocoa powder. [Eater


Federal daycare meals are about to get their first revamp since the 1960s, but do the new regulations go far enough? [Civil Eats


The American love affair with cheese goes all the way back to the Colonial era. [Serious Eats


The benefits of freezing your tofu, and other... Read more >

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Throwback Thursday: Beard House Food Pyramid


James Beard once said, "It is true thrift to use the best ingredients available and to waste nothing." Ed Kim, cartoonist for Beard House Magazine and other JBF publications, illustrated his rankings of said best ingredients in the October 2000 cover of the JBF Calendar & Newsletter in a comic called “Beard House Food Pyramid." (Click here for full-sized artwork.) Viewed alongside retrospectives of last year’s culinary trends and prognostications of what awaits in 2015, Kim’s vision of the food pyramid à la Beard is remarkably resonant. Hudson Valley foie gras and truffles on the daily; oysters a few times a week; morels, chanterelles and porcini when in season. Fifteen years later, it seems almost nothing has changed. Take a glimpse at a menu for any dinner or event this year at the Beard House and see for yourself.


 ... Read more >

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What We're Reading: January 5, 2015


In China’s replica of Paris, no one eats French food. [MUNCHIES


Salvage Supperclub hopes to shift attitudes on food waste by offering dinners in a dumpster. [Civil Eats


From Negronis to “Frankendesserts,” the Kitchn examines the food trends of 2014. [The Kitchn


The egg industry is scrambling to comply with new California cage regulations. [NPR


A ranking of health foods to help motivate your New Year’s resolutions. [... Read more >

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What We're Reading: December 29, 2014


Popping bottles in the ice, like a blizzard: a history of Champagne in hip hop. [FWF


The meat industry is pushing Congress to reverse a new country-of-origin labeling law. [Star Tribune


Get your almond butter now: California’s limited water supply may threaten future nut production. [NYT


MicroGreens, a new cooking initiative in Washington, D.C., aims to get kids to teach their parents healthy habits and recipes. [Civil Eats]... Read more >

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What We're Reading: December 15, 2014


This guide to buttercream frosting is truly the icing on the cake. [Serious Eats]


Dig into the winter season's colorful harvest on your salad plate. [NYT]


A new year means new food trends: what’s on tap for 2015. [Forbes]


Willy Wonka would be proud: a New York-based artist recreates savory meals using only candy. [BuzzFeed]


New city laws nationwide attempt to regulate the food truck frenzy. [... Read more >

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JBF on the Air: David Sax

Taste Matters


How do flavors become trends? Who determines these trends, and how do they catch on in the mainstream? On the season finale of Taste Matters, JBF's Mitchell Davis seeks to answer these questions with the help of David Sax, a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid Toronto, and more. David's latest book, The Tastemakers, uncovers the world of food trends: where they come from, how they grow, and where they end up. Click here to listen to the full episode.


Taste Matters is a radio program dedicated to taste: as a... Read more >

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JBF Kitchen Cam