What We're Reading: August 17, 2015


The history of the humble hamburger, an American classic. [FWF


Ditch your mixing bowl: make whipped cream in a mason jar. [The Kitchn


Food52 weighs in on the “spirit cocktails” of top food media companies. [Food52


Could powdered food be the answer to world hunger? [Mental Floss


A new study reveals that... Read more >

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Eye Candy: Resto Burgers

Resto burgers At our annual Burger Bash, New York chefs put their spin on one of America's favorite foods. Resto chef Bobby Hellen combined beef cheek and aged strip for his patties, then topped them with grilled pickled red onions and Pyrenees Brebis cheese. It was all sandwiched between potato buns and crowned with tête de cochon croquettes. See more photos from the Burger Bash here.

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On the Menu: March 21 through March 27

Here’s what’s happening at the Beard House and around the country next week: Sunday, March 21, 3:00 P.M. Friends of James Beard Benefit A once-in-a-lifetime gathering of New Orleans chefs. This walk-around tasting is a benefit for the James Beard Foundation, America's preeminent culinary Foundation. Monday, March 22, 7:00 P.M. Team Vermont Writing about Vermont’s culinary renaissance in the New York Times, Mark Bittman raved that the state’s new locavore cuisine “can hold its own anywhere in the world.” Join us as the chefs at the forefront of this gastronomic movement treat Beard House diners to a taste of the

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JBF Kitchen Cam