Meet the 2015 Home Cooking Journalism Nominees


Restaurant toques may get all the glory, but it’s the home chef who keeps the family fed every day. This year’s nominees for the James Beard Journalism Award for Home Cooking take on the challenge of the daily meal, offering inspiration for a task that can often feel repetitive and tired.




Julia Bainbridge
Yahoo! Food
The Truth Behind Cookbook Recipes

Julia Bainbridge spills the beans on the astonishingly unscientific method of cookbook recipe development and testing. [Image shown above]



Kathy Gunst
Eati... Read more >

Comments (0)

What We're Reading: April 9, 2015


Homemade pizza can be an easy weeknight dinner with this simple method. [NYT]  


Reinventing the cheese wheel: dairy-free cheeses are on the rise. [NPR


IKEA's famous meatballs go vegan. [Huff Po


Should we retire the term "Asian fusion?" [Food Republic


JBF Award winner April Bloomfield dishes on her favorite cookbooks. [... Read more >

Comments (0)

Eat This Word: Galette


WHAT? French flapjacks. Most Americans are familiar with crêpes, but the galette, a signature dish of Brittany, is not nearly as well known. Made with buckwheat flour and encasing savory fillings such as mushrooms, cheese, eggs, and ham, galettes came into vogue after the Crusaders brought back buckwheat from their travels to Asia. They called it sarasin, derived from the same root as Saracen, meaning “of a dark color.” Culinaria: France (Könemann) explains that buckwheat's popularity in Brittany came from the crop's resiliency, its short growing time, and the fact that it was not taxed, hence was more profitable for farmers than planting wheat. This unleavened, stone-baked substitute for bread, Culinaria states, “is probably man's oldest food.” Incidentally, the word galette is also used in French for flat cakes, as in the galette de roi. Every fall the Breton town of Louiseville holds a weeklong Festival de la Galette de Sarrasin, celebrating the flatbread with sporting events, Bingo, and musica... Read more >

Comments (0)

Meet the 2015 Food Column Journalism Nominees

Photo c/o GQ


Recurring columns allow a writer to grow with his or her audience, revealing personal quirks and passions across a wide-range of food-related topics. From the observations of a famous chef, to food policy and politics, to the rigorous investigation of the science behind deliciousness, the nominees for this year’s Journalism Award for Food Columns each present a unique voice and perspective that keeps readers returning for more.


David Chang
“David Chang’s Kitchen” 

Momofuku chieftain and JBF Award winner David Chang is not afraid to share his opinions, as revealed through the eccentric and far-reaching articles in his column for GQ. From iconoclastic stances on the value of cheap beer, to mouthwatering recipes for a proper “Changsgiving,” each new piece offers another insight into the particular genius of the mind of this chef.


 ... Read more >

Comments (0)

What We're Reading: April 8, 2015


Rising demand for spicy food is driving research into hotter jalapeños. [MUNCHIES


From cocktails to cookies, vinegar is great for way more than just salad dressing. [Serious Eats


Sam Sifton launches an advice column for aspiring male home cooks. [NYT


How a young doctor in Finland took on heart disease and transformed a national diet. [... Read more >

Comments (0)

Meet the 2015 Food and Health Journalism Nominees


We live in the era of the local, organic, gluten-free, and free-range, but what do those buzzwords actually say about the food we eat? The nominees for the James Beard Journalism Award for Food and Health approach the question from the microscopic level, diving into agricultural, bacterial, and nutritional sciences to interrogate our notions of “healthy food.”




Ben Paynter
“Bred to Perfection”

GMO giant Monsanto goes organic: Ben Paynter goes behind the scenes to see how the controversial company’s newest line of vegetables is launched. [Image shown above]



Gretel H. Schueller
... Read more >

Comments (0)

Sponsored Post: Meet the New Taste of Waldorf


Even if you’re unfamiliar with the culinary legacy of the Waldorf Astoria, you've surely tasted it. Many iconic dishes were invented at this legendary New York City hotel, with the very first eggs benedict, red velvet cakes, and Waldorf salads emerging from its kitchens.


Soon guests at Waldorf properties around the world will enjoy what's sure to become a new classic: Celery Risotto alla Waldorf, created for the Taste of Waldorf competition by 2013 and 2014 JBF Rising Star Chef of the Year semifinalist David Posey and Waldorf Astoria Master Chef Heinz Beck. The elegant "risotto"—celery root finely chopped to resemble rice, cooked in a creamy rice stock, and served with Granny Smith apple gelée and shaved truffle—was conceived and fine-tuned at the Rome Cavalieri... Read more >

Comments (0)

Our Favorite Beard House Dishes in March


Last month's stand-out Beard House dishes brought us decidedly verdant plates that served as a much-needed nod to spring. Below, our editors' picks for the best of March.





Sweet English Peas with Bittersweet Chocolate, Virgin Butter, and Mint / Bay Area Spring


After suffering through New York's agonizingly long winter, I found a cure for my seasonal fatigue in Mark Liberman’s Beard House menu, replete with Bay Area asparagus, leeks, and artichokes. I especially loved his play on the homey classic of peas and butter, reimagined as a modern dessert: a bright orb of English pea ice cream, accessorized with pea shoots, butter mousseline, chocolate sablé crumble, and a mint, chicory, and pennyroyal granita. 

 ... Read more >

Comments (0)

What We're Reading: April 7, 2015


You can use miso for a lot more than just soup: get to know the pros and cons of the condiment’s most common varieties. [HuffPo


Could vitamin-fortified candy actually be good for you? [FoodNavigator


Don’t confuse your Crock-Pot for a slow cooker. [The Kitchn

 ... Read more >

Comments (0)

Meet the 2015 Food and Culture Journalism Nominees


As the dialogue around food expands beyond just what’s on our plates, we’re increasingly forced to examine the choices we make about dining and cooking, and what they mean for our culture at large. This year's nominees in Food and Culture offering revealing looks at some of the pivotal decisions that influence our food before we ever crack open a menu.




Rebecca Flint Marx
San Francisco Magazine
“The Toxic, Abusive, Addictive, Supportive, Codependent Relationship Between Chefs and Yelpers”

Yelp may be the ubiquitous tool for discovering new restaurants, but after ten years it still hasn’t found solid footing with chefs. Rebecca Flint Marx examines the fluid relationship between chef and app for San Francisco Magazine. [Image shown above]

 ... Read more >

Comments (0)