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 >

Comments (0)

What We're Reading: September 2, 2014



Central American coffee farmers are putting "waste water" to good use. [The Daily Meal


Space-to-table: NASA researchers want to give astronauts real food. [National Geographic


Afternoons at Epcot taught one woman to be an adventurous eater. [Slate


Whisky and Haggis flavor is the latest unorthodox potato chip to hit the market. [Grub Street


To busy to walk to the staff kitchen? The BrainWave is a microwave for your desk. [... Read more >

Comments (0)

Staff Picks: Condiments

JBF staff picks their favorite condiments


We don’t usually spend a lot of time talking about condiments, but the right one can completely transform a dish. Add a splash of soy sauce to chicken soup and it’s a whole different ballgame. Want to perk up a chicken and avocado club? Slather on a dollop of sriracha mayo. Tired of plain scrambled eggs? Give them a spicy, soulful kick with a spoonful of harissa. In the spirit of celebrating these unsung heroes, we put together a list of the condiments our staff is crazy about right now.  




“I like to spoon it over steak and chicken (and it’s super delicious on a cheeseburger!), and I’ve been adding it to soups and rice dishes too. It’s perfect for this time of year because of all of the fresh herbs, and it brings me back to when I traveled to Argentina with my husband in 2007.”

-Michelle Santoro, Project Manager... Read more >

Comments (0)

JBF Kitchen Cam