What We're Reading: July 21, 2014

Sausage

 

A 176-pound sausage goes missing in Austria. [NY Daily News

 

A brief tour of Europe's longest-standing pastry shops. [CNN

 

Why is the next big food trend always considered "the new cupcake?" [Slate

 

Krispy Kreme unleashes two new summer flavors that are perfect for your next picnic. [The Daily Meal

 

The Duchess of Cambridge is learning to cook. [... Read more >

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Daily Digest: March 9, 2014

Coffee

 

For a better night's sleep, track and limit your caffeine consumption with the new Up Coffee app. [LAT]

 

Late-night eating webcasts, or mokbang, are a hit in South Korea. [WSJ]

 

A glimpse into the daily diets of people around the world. [Wired]

 

Chemicals used in the production of disposable chopsticks have raised health concerns. [... Read more >

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Q & A with JBF Award Nominee Brooks Headley

Brooks Headley (photo by Glen E. Friedman)

 

When former punk rocker Brooks Headley took over the pastry department at New York City’s four-star Del Posto, it didn’t take long for his playful spirit to seep through the menu. We caught up with the Outstanding Pastry Chef award nominee to learn about his “buzzed Italian grandma” cookbook, the Del Posto dessert that was inspired by a Looney Tunes episode, and the childhood food memory that still haunts him.

 

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JBF: You were a drummer for many years before you were a chef. Do you like to listen to music while you’re in the kitchen?

 

BH: I still occasionally play drums in a crummy... Read more >

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Q & A with JBF Award Nominee Hedy Goldsmith

 

Pastry chef and author Hedy Goldsmith has garnered widespread acclaim for her innovative desserts at Miami’s chic Michael’s Genuine Food & Drink (and, more recently, the Cypress Room). We got in touch with the repeat Outstanding Pastry Chef award nominee to learn about her go-to cookbooks, her favorite places to eat in Miami and beyond, and her ultimate comfort food.

 

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JBF: We’ve read that you went to art school—what brought you from the world of fine arts into the culinary arts?

 

HG: Art school prepared me to become a more creative pastry chef. A blank canvas or blank dessert plate calls for the same creativity.

 

JBF: What is your current favorite item on the menu at Michael’s Genuine Food & Drink?

 

HG: It’s hard to single out a favorite because the menu often changes from week... Read more >

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Recipe: Basic Pie and Tart Pastry Dough

In his James Beard Award–winning cookbook, Baking, James Peterson presents a number of techniques for mixing pâte brisée, a classic French pastry dough that you have likely experienced as pie dough. Today we're featuring the author's food-processor method, which proves that this appliance is the time-strapped foodie's best friend.

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