What We're Reading: September 9, 2015


Bone up on your chicken wing anatomy. [The Kitchn


A new report reveals the scope of food industry-funded scientific research. [NYT


Flout convention with this controversial method of storing greens. [Food52


A glass of warm banana–cocoa chia milk to help you count some sheep. [Food Network


The key to preventing peanut allergies? Give your kids peanuts. [... Read more >

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What We're Reading: December 30, 2014


Can American cuisine be defined by Southern cooking? [Yahoo! Food


Ladies are leading the new wave of global whiskey love. [NPR


Bring on the PB&Js: new technology offers a possible cure for peanut allergies. [Yahoo! Finance


Get your Shackstock now, because Shake Shack is going public. [NYT


Earn those New Year’s resolutions by indulging in a few of these over-the-top dishes before the ball drops. [... Read more >

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What We're Reading: October 30, 2014


Trace the path of peanuts from field to jar of Jif. [The Kitchn


A reason to bag your produce: a new study finds supermarket conveyer belts are covered in germs. [Food Politic


Fast food workers in Denmark make a minimum of $20/hr. [NYT


A bubbly breakdown of the differences between club soda, seltzer, and tonic water. [... Read more >

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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 >

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What We're Reading: July 31, 2014



Obama eats ribs in Kansas City to prove he is still in touch with the everyday folk. [US News and World Report]


Simple pleasures: one woman, a campsite, and a feast of softshell crab. [National Geographic


In light of the expired meat scandal, McDonald's Japan releases tofu McNuggets. [Food Beast


Fun food factories to visit on your next road trip or vacation. [Food Republic


A day in the life of the iconic Planters Nutmobile. [... Read more >

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Sustainability Matters: July 11, 2014


A new comprehensive study finds that organic produce is significantly higher in antioxidants, and lower in toxic materials, than their conventional counterparts. Researchers say the additional antioxidants are nutritionally equivalent to eating an extra one to two portions of fruits and vegetables each day. [The Guardian]


From salmon to scallops: 10 things you didn’t know about the U.S. seafood market. [Civil Eats]


The Peanut Corporation of America insists the U.S. government dismiss its case against organization executives related to last year’s salmonella outbreak due to “egregious” requests for disclosure documents. [Food Politics]... Read more >

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Recipe: Peanut Soup with Grilled Peaches

Recipe for Peanut Soup with Grilled Peaches, adpated by the James Beard Foundation


Customers may flock to Chicago's Lillie's Q with its superlative barbecue in mind, but they soon discover that there's also plenty to like about chef Charlie McKenna's refined interpretations of classic Southern comfort foods. We love his lightened take on peanut soup, a recipe with roots in Colonial Virginia. Peanut soup is typically served hot, but McKenna's version is thoroughly chilled. He lifts the soup's flavor with a drizzle of reduced sugarcane vinegar, then garnishes the dish with grill-stamped peaches, scallions, and toasted peanuts.


Get the recipe here.

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Recipe: Bacon with Pineapple Jus and Bacon-Salted Peanuts

Bacon with Pineapple Jus and Bacon-Salted Peanuts David Katz went hog wild at Chefs & Champagne, serving this braised bacon with gently cooked pineapple and peanuts infused with bacon fat. Keep the heat very low when making the bacon-salted peanuts, or they will burn.

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JBF Kitchen Cam