Awards Watch: Calling All 2016 Entries!

Christina Tosi and Mindy Segal at the 2015 James Beard Awards


JBF is now accepting entries for the 2016 James Beard Awards! Entries for all James Beard Award categories (that’s Restaurant and Chef; Broadcast Media; Journalism; Book; and Restaurant Design) can be submitted here.


The Foundation’s Awards committees have announced the following changes to the below Awards categories and criteria:


In order to recognize the growing coverage of food and food-related issues in general-interest media, the criteria for Broadcast Media's TV Segment award have been expanded. In addition to recurring and ongoing food-themed segments on a non-food program, the committees will now accept entries for... Read more >

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What We're Reading: October 15, 2015


Protect yourself from diabetes with a glass of wine. [NPR]


The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]


Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]


Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]


Mexican chefs come together to protect their native corn species from threat... Read more >

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April Bloomfield and Donald Link Team Up for the James Beard Foundation’s Taste America® in New Orleans


“The amount of hospitality in New Orleans is just phenomenal,” observed JBF Award winner April Bloomfield. “It really blew me away.”


This weekend the James Beard Foundation brought its annual Taste America culinary tour to the vibrant city of New Orleans. For the third year in a row, the Foundation is traveling to ten cities across the country to host one-of-kind fundraising dinners highlighting local cuisine and headlined by a visiting All-Star chef and a Local Star chef, as well as cooking demos, artisanal tastings, and book signings.


The main event, which took place at the Hyatt Regency New Orleans, began with a walk-around tasting reception featuring a f... Read more >

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Cooking in 2050


The 2015 JBF Food Conference will explore the future of food, from farm to kitchen to table. Featuring experts and thought leaders from across the industry, we'll examine how the choices we make and the steps we take today will impact what we eat, drink, and grow. In anticipation, we're talking to some of the men and women on the cutting edge of our collective food culture.


When considering the future of food, it’s hard to avoid fanciful prognostication about how our kitchens will change in tandem. Thankfully, we have the experts at Good Housekeeping to ground our dreams of robot cooks and pill-based meals in experience and science. Sharon Franke, director of the kitchen appliances and technology lab at the ... Read more >

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What We're Reading: October 14, 2015


Beefy blackout: a study in the UK recently revealed that up to one-third of British vegetarians eat meat while drunk. [FWF


Dive beneath the waves and get to know your sea vegetables. [Food52


Embrace the briny allure of brandade. [Serious Eats


When Big Food buys artisanal producers, can shoppers still trust their favorite brands? [NPR


Not exa... Read more >

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Traci Des Jardins and Matt Jennings Team Up for Taste America® Boston

Matt Jennings's Vegetables and Fruits with Coppa, Smoked Pork Fat and Malt Vinegar Emulsion


“I started baking when I was three years old—it just grabbed me. Cooking has always been my thing,” said JBF Award winner and Taste America All-Star Traci Des Jardins during the Boston leg of our ten-city tour. The lavish two-day event included a collaborative cocktail reception and dinner, as well as cooking demos and artisanal tastings.


The jam-packed affair was one of Boston’s hottest events this Columbus Day Weekend. Guests gathered at the lovely Langham hotel, where many of the city’s top culinary talent showcased their skills and local ingredients. The evening kicked off with a tasting reception featuring bites from JBF Award winners Tim Cushman of o ya, Tony Maws of Craigie on Main, and Ana Sortun of... Read more >

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Test Your Eat-Q: The Future of Food and Farming

Strap on your jetpack and take a crack at this prognosticative quiz about the future of food and farming.




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What We're Reading: October 13, 2015


The science and magic of the soufflé’s rise and fall. [NYT


Does a bowl of oatmeal a day keep the doctor away? [The Kitchn


Mushrooms could be our best bet for saving the bees. [NPR


Get sweet on the potential of muscovado sugar. [Food52


Gooey, decadent recipes for the cheesehead in all of us. [... Read more >

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Eye Candy: Cacio e Pepe with Egg Noodles, Manchego, and Oregon Black Truffles


“Water & Wall, where creative meets delicious,” reads the headline of Tom Sietsema’s glowing Washington Post review of the Arlington, Virginia restaurant. The credit goes to chef and owner Tim Ma, a Momofuku Ko alum, who recently served his creative and thoughtful mid-Atlantic cuisine at the Beard House. With an evening filled with contrasting flavors, textures, and temperatures (including but not limited to: foie gras croquettes, pickled quail, and live scallop with cold soba noodles), Ma delighted palates and intrigued taste buds with his eclectic menu.


And nowhere else was Ma’s expert technique and care for ingredients highlighted more than with his silky... Read more >

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Ask a Chef: Italian Cooking with Gabriella Ganugi

Maritozzo, a sweet, yeasted roll filled with fresh whipped cream.


An authority on the rich history of Tuscan cuisine, Gabriella Ganugi is no stranger to sharing her knowledge of Italian fare with Beard House guests. After all, she has been making an annual sojourn to Mr. Beard’s storied New York townhouse for over a decade. Later this month, Ganugi returns, along with a talented team from Florence's Apicius International School of Hospitality for an autumnal ode to Tuscan flavors, highlighting the incredible quality of the region’s salumi, olive oil, produce, and other singular ingredients. In anticipation of perennially popular homage to her culinary heritage, we chatted with la regina della cucina italiana (or, the queen of Italian cooking) to find out which dish she’s most excited to share with guests, her ultimate guilty-pleasure food, and the best spot to eat like a local when in Florence, Italy.

 ... Read more >

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JBF Kitchen Cam