What We're Reading: May 18, 2015


Cool off as the temperatures skyrocket with some homemade ice cream sammies. [Huff Po


Tragedy strikes poultry farmers as a new strain of bird flu infects millions of hens. [NYT


Could high noise levels be to blame for subpar in-flight food? [Munchies


Get a taste of the best of both worlds: coffee in beer. [Bon Appétit


Will Puerto... Read more >

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What We're Reading: May 13, 2015


This is not your mama’s empanada: give the old-school Galician model a go. [Serious Eats


Rejuvenate your leftover takeout rice with these key tips. [The Kitchn


Jeni’s Ice Cream has discovered the source of its listeria outbreak. [Eater


Get to know the century egg, a Chinese delicacy that can punch up your stir fries, salads, and more. [... Read more >

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What We're Reading: April 22, 2015


Watch out In-N-Out: Shake Shack is officially coming to L.A. [FWF


Make New England-style ice cream, where chewiness is a positive factor, without a trip up the interstate. [Serious Eats


Trust Julia Child to give you perfectly poached eggs every time. [The Kitchn


Heinz is revamping its mustard line. [... Read more >

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What We're Reading: March 5, 2015


Let it rain sprinkles: find out the secrets to baking the ultimate birthday cake. [Bon Appétit


Why are overfished sharks still being served? [NPR


Restaurants across the country are making it unfashionable to waste food. [NYT


Fully Baked: Ben & Jerry's hopes to one day sell pot-infused ice cream. [FWF


Bartenders are adding vinegar to your cocktails, and it's no accident. [... Read more >

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What We're Reading: March 03, 2015


Embrace your inner Pooh bear and discover the wide world of raw honey. [Serious Eats


The brave souls at Food 52 try unlikely peanut butter food combinations so you don’t have to. [Food 52


The simplest method for baking chicken. [The Kitchn


Baskin Robbins has debuted a new ice cream inspired by the SyFy Sharknado franchise. [Impulsive Buy] ... Read more >

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What We're Reading: February 5, 2015


The recipe for these chewy, (coco)nutty, chocolate-y bars is a great excuse to stay in on a brisk February evening. [Food 52


Can farmed fish be considered organic if they consume non-organic feed? [NPR


Farm to cone: Breyers promises to source its dairy from hormone-free cows. [Yahoo Food


Arithmetic-challenged diners, take heart: an increasing number of restaurants across the country are banning tipping. [Thrillist]  


S'mores Oreos will have... Read more >

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What We're Reading: November 18, 2014


Perfect Ben & Jerry’s pairings for your Thanksgiving pie à la mode. [HuffPo

A former Momofuku line cook reveals the larger lessons of Brussels sprouts prep. [MUNCHIES


Greeks are abandoning their traditional forms of coffee for hipper, trendier espresso. [NPR


Before she hit it big on SNL, Amy Poehler was just another actress waiting tables in Chicago and NYC. [Yahoo! Food


Johnny Appleseed’s real mission: to make more hard cider. [... Read more >

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What We're Reading: October 7, 2014


Artisanal Pop-Secret: Heirloom popcorn is on the rise. [NYT


Dirty Candy’s Amanda Cohen explains explores the lack of trust between diners and restaurants. [Eater


A statistical breakdown of vegetarians and vegans in the U.S. [Jayson Lusk


How will synthetic biology play into the GMO debate? [NPR


Get the down-low on the 31 Flavors at Baskin Robbin’s Scoop School. [... Read more >

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What We're Reading: September 23, 2014


Tour the country, one phosphate at at time: the best Soda Fountains in the U.S. [Food & Wine


The Aromafork uses odors to make chocolate mousse taste like wasabi. [HuffPo


A new company, Barnraiser, aims to be the Kickstarter for farmers. [The Kitchn


No so haute cuisine: the new trend of “famine food.” [Spiked


This guide to the... Read more >

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What We're Reading: September 11, 2014


A far cry from Mister Softee: the acrobatics of Turkish ice cream. [MUNCHIES


NYC specialty food stores worth a visit. [USA Today


How Red Delicious claimed the top spot on produce shelves across the nation. [... Read more >

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