What We're Reading: October 29, 2015


This risotto swaps Parmesan for miso so it’s both 100 percent vegan and 100 percent delicious. [Serious Eats


New York City diners are embracing the new spate of Caribbean restaurants. [NYT


Is Seamless hurting the food movement? [Food52


A breakdown of the findings behind the World Health Organization’s announcement linking cancer and processed meat. [Mother Jones


Will the public embrace a GMO... Read more >

Comments (0)

What We're Reading: August 18, 2015


A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]


Shave off that milk mustache and try these dairy-free calcium sources. [Food Network


The rise and fall of food tech darling Good Eggs. [Food + Tech Connect


How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair


Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [... Read more >

Comments (0)

Cooking with Sea Vegetables


Offering a hint of their briny habitat without tasting distinctly fishy, sea vegetables (aka seaweed) infuse dishes with deep, savory flavor. Some of the most commonly consumed varieties include nori (the seaweed used to make sushi), wakame or alaria (the soft, shredded greens often found in miso soup), or black, crunchy hijiki, which adds texture to seaweed salads and stir-fries. Sea vegetables are most commonly sold in dried form, but they’re very easy to work with. Simply soak in water until soft, then chop and add to your dish. Some seaweeds, like nori, which is used to make sushi, and dulse, are usually eaten dried.


Though they're a longtime staple of many Asian cuisines, seaweeds can also enhance foods from other parts of the world: try cooking dried beans with alaria, or sprinkle dulse flakes over puff pastry, as Dorie Greenspan does in the French-inspired pinwheel recipe listed below.


Cold Soba Noodles... Read more >

Comments (0)

What We're Reading: February 10, 2015


Ballard Bee Company markets itself as a lawn service, but for backyard hives and honey-makers. [Civil Eats


The way to the heart is through the stomach: Valentine’s Day recipes for two. [Serious Eats] 


Beer cans are making a comeback, but a controversial lining may have you sticking to bottles. [Mother Jones


According to this former maître’d, don’t even think about dining out on Valentine’s Day. [... Read more >

Comments (0)

What We're Reading: January 26, 2015


Maternity maki rolls? A new study refutes previous bans on eating sushi while pregnant. [MUNCHIES]


Dive right into that dumpster: one food waste activist has promised to pay the fines of those caught in the act. [Civil Eats


These mood-boosting ingredients are literal comfort foods. [Greatist


The consumer shift towards fast-casual chains reveals much more about our social priorities than a love of burritos. [... Read more >

Comments (0)

What We're Reading: January 15, 2015


Pizza Hut guarantees celiac safety with two new gluten-free pies. [NYT


Before you start home-brewing, make sure you have these equipment essentials. [Food52


Need a last-minute dinner party dessert? Serious Eats swoops in with an emergency elegant fruit mousse. [Serious Eats


The truth behind the crab stick inside your California roll. [HuffPo


Top chefs wax rhapsodic on their favorite fast food burgers. [... Read more >

Comments (0)

Sustainability Matters: January 9, 2014


Is sushi to blame for the decreasing population of bluefin tuna? [NPR]


How America's youth is learning about the food system and the relevance of 4-H in the twenty-first century. [Civil Eats]


Foie gras, the ever-controversial chefs’ favorite, returns to California after a two year ban. [NYT]


The end of foam takeout, according to de Blasio. [NY Post]


The new chicken cage law in California may have some negative consequences. [... Read more >

Comments (0)

What We're Reading: September 24, 2014


For the Goldilocks in all of us: an in-depth guide to oatmeal. [The Kitchn


Turns out that gut bacteria might also be impacting your brain. [The Atlantic


A new cookbook highlights the role of women in Mexican cooking. [NYT


Poultry companies are switching from controversial antibiotics to probiotics for their chickens. [... Read more >

Comments (0)

What We're Reading: August 19, 2014

Hazelnut Spread


As confectioners scramble for hazelnuts, Nutella-maker the Ferrero Group sits pretty on its stash. [Business Week


Move over New York: Restaurant titans like David Chang and Daniel Boulud are flocking to our nation's capital. [Eater]  


If you're trying to add more protein to your diet, consider cricket flour. [NPR


Show your sushi love with this collection of roll-inspired... Read more >

Comments (0)

What We're Reading: August 6, 2014


With freshwater eel populations in decline, a Japanese summer ritual is also endangered. [Smithsonian


But there’s no saltwater in it: how a boardwalk candy classic got its name. [Mental Floss


McDonald’s tests the limits of fast food with a 60-second drive through guarantee. [Time


Thanks to candy chain It’Sugar, you’ll soon be able to purchase SNL’s “Schweddy Balls” and “Colon Blow Granola.”  [Grub Street


New... Read more >

Comments (0)


JBF Kitchen Cam