What We're Reading This Week

 

Hannah Cheng of Mimi Cheng’s takes us through the seemingly intimidating process of making dumplings. [First We Feast]

 

A new study shows that the ability to hear your food while you eat can contribute to the amount you consume. [MUNCHIES]

 

Momofuku’s JBF Award–winning chef David Chang is expected to expand his brand this spring with delivery-only restaurant, Ando. [Grub Street]

 

Is it okay for chefs of differing nationalities to cook other cultures’ foods? [NPR

 

From frozen to roasted to torched, the humble banana is... Read more >

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