What We're Reading: April 30, 2015

 

Stop throwing your spaghetti at the wall: pasta myths debunked. [The Kitchn

 

Why it’s so hard to find fresh baby corn. [Serious Eats

 

Movie theater chains are testing Cheetos-flavored popcorn as a way to draw more viewers. [FWF

 ... Read more >

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Recipes for Your LIVE Beard Awards Viewing Party​

 

The culinary industry's biggest night goes down this weekend, so start planning a gathering with your food-loving friends for a screening of the James Beard Awards! On Monday, May 4, the 2015 ceremony will be streamed live from Lyric Opera of Chicago, where your favorite food world stars and hometown heroes will take the stage to claim their silver medallions. No viewing party would be complete without a selection of decadent and crowd-pleasing canapés, so whip up these elegant bites from past Beard Award winners, and you’ll be voted Outstanding Chef in your own circle. 

 

Easiest Chicken Liver Mousse

 

Every party spread needs a luxe, spreadable treat. This one comes from Jamie Bissonnette, our 2014 Best Chef: Northeast and co-... Read more >

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Video: How to Make Truffled Popcorn

 

We're excited to announce our partnership with Simmer, a new app that allows you to generate step-by-step recipe videos that you can create, watch, and share from your very own kitchen. In the coming weeks and months, we'll share instructional videos that will teach you how to create tantalizing dishes from JBF Award winners, Beard House chefs, and even Beard himself, all prepared in James Beard's historic New York City kitchen.

 

The culinary industry's biggest night is just around the corner, so start planning a gathering with your food-loving friends for a screening of the James... Read more >

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What We're Reading: February 19, 2015

 

New science looks into the physics of popcorn. [NYT]

 

Treat your guests like Oscars royalty by serving these dishes from the Governors Ball menu. [Food52]

 

Could fast food really be better for you than Chipotle? [The Atlantic]

 

Defy cuppa conventions and try out some new teas. [Serious Eats]

 

A new NYC bakery is serving up sweets and social action at the same time. [Fork in the Road]

 ... Read more >

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What We're Reading: November 18, 2014

 

Move aside ketchup, blueberries are coming for the condiment crown. [Eater
 

The history of the traditional Southern Thanksgiving. [Serious Eats
 

The environmental benefits of the clean plate club. [NPR

 

Could you live in a world without chocolate? [Fox News
 

Enter the mind of Nordic icon Magnus Nilsson. [FR
 

Embrace your inner Winnie-... 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: July 15, 2014

Chocolates

 

The Lindt empire expands with the acquisition of Russell Stover. [NYT]  

 

'Agrihoods' are the latest trend in suburban living. [Smithsonian

 

A mysterious Canadian berry comes to Michigan. [NPR

 

How astronauts eat: the story of the space tortilla. [CNET

 

Trouble brews in the ketchup kingdom as a newcomer tries to unseat Heinz. [... Read more >

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What We're Reading: June 23, 2014

Whiskey

 

New state legislation weighs definition of Tennessee Whiskey. [NPR

 

Lovers of profanity mourn the end of Kitchen Nightmares. [Eater

 

POTUS announces a plan to save the honey bees. [CNN

 

IBM's supercomputer Watson teams up with the Institute of Culinary Education to see if computers can cook. [National Geographic

 

Wasted school lunches find a happy ending in Staten Island. [... Read more >

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Recipe: Popcorn Ice Cream

Recipe for popcorn ice cream, adapted by the James Beard Foundation

 

To make this sweet-and-salty frozen treat, Boston-based chef Andy O.C. Husbands prepares fresh popcorn on the stovetop, then combines it with custard and lets the mixture infuse overnight. The next day, after the ice cream base is almost fully churned, Husbands sprinkles in sea salt to complete this whimsical dessert–snack food hybrid. 

 

Get the recipe here. 

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