What We're Reading: September 17, 2015

 

Do you really need to pony up for pricey chocolate chips? [Food52

 

Everything’s bigger in Texas, including the fight over soda. [Nasdaq

 

Are today’s crops less nutritious than those our ancestors tilled? [NYT

 

Take a sip of the season with this fall-inspired cocktail. [Serious Eats

 

Two small policy changes regarding school food... Read more >

Comments (0)

What We're Reading: August 11, 2015

 

A bagel taste test with Modernist Cuisine author Nathan Myhrvold. [Saveur]

 

Plagued by lukewarm coffee? This heated mug will do the trick. [FWx]

 

Farmers-in-training: changing eating habits and increasing food knowledge through school gardens. [NPR]

 

Gelato, ice milk, and sherbet, oh my! An illustrated guide to some of the best ice cream around the globe. [Serious Eats]

 

The ever-changing role of America's local farmers' markets. [... Read more >

Comments (0)

What We're Reading: May 6, 2015

 

Curds for cash: why really good cheese is so expensive. [Serious Eats

 

McDonald’s is taking a break from courting millennials. [FWF

 

Could polenta really be as easy to make as steel-cut oats? [Serious Eats

 

Cashews are more popular than ever, but with that comes the cost of dangerous working conditions for harvesters in India. [Telegraph] ... Read more >

Comments (0)

What We're Reading: December 11, 2014

 

Goat cheese has become so popular in the U.S., top producer the Vermont Creamery is practically begging for new goat farmers. [Food Politic

 

Consider making a holiday donation to one of these worthy charities. [Fork in the Road

 

America loves sandwiches, but can we embrace the smørrebrød? [Serious Eats

 

Blame Nutella: hazelnut prices are on the rise. [WSJ

 

A new tweed lets you both drink and wear your whiskey. [... Read more >

Comments (0)

What We're Reading: August 14, 2014

 

Vacation like a local with a stop at America’s best farmers’ markets. [Condé Nast Traveler

 

A straightforward guide to the shelf life of food. [HuffPo

 

Lab-treated cashews might be the key to solving nut allergies. [Yahoo! Food

 

Faced with climate change, Iowa corn farmers are starting to adapt. [NPR] ... Read more >

Comments (0)

What We're Reading: August 12, 2014

 

There’s just not enough sustainable beef to feed our fast food habit. [Vice

 

Pepsi thinks the new coconut water will be … cashew juice? [NYT

 

Someone’s gotta do it: the most extreme food jobs in the world. [First We Feast

 

Watch out, PB&J, America’s got a new favorite nut. [Washington Post

 

They don’t serve this kind of rye bread at Katz’s. [... Read more >

Comments (0)

Recipe: Chocolate "Salami"

chocolate "salami"When we saw a recipe for Karl Mace and Nick Gough's chocolate "salami" pop into our inboxes a couple weeks ago, we were a bit skeptical. Turns out the Maine chefs had created a rich, complex, and fruity chocolate fudge, and when our recipe tester brought it in for us to taste, it quickly vanished from the kitchen. We think this is a great treat to put out for your family to nibble on during Christmas Day.

Comments (0)

Pages

JBF Kitchen Cam