VP Pro shared out a story about the “impressive” growth that mezcal has been experiencing for many years. Yet, for all that growth, it’s still just 9 million liters annually. Compared to the 527 million liters of tequila that are produced in Mexico, let alone the 13.5 billion (with a...

It’s an exciting time in the food world in Ireland, so it should come as no surprise that, like restaurant pop-ups and artisanal producers, the landscape is ripe for new approaches to food writing too. Enter Jane Gleeson and Guzzle magazine, a new publication focused on the intersection of art...

After twenty years working as a professional celebrity chef and hosting multiple culinary shows across major networks, Marcela Valladolid hard pivoted to build her own production path brick by brick. By working with her sister Carina and a small, tight knit team, The Marcela and Carina Show was born, sharing...

It was an especially competitive year for the JBF Media Awards. Check out our playlist to hear what this year’s winners have been saying.

Meat and Three examines the forces, individuals, and physical senses that shape what we eat.

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Jenny Dorsey was 28 when she decided to lay claim to a cultural heirloom: a wok. This tool is synonymous with Chinese cooking but for Jenny it was couched in complex emotions and family memories. She speaks about her childhood and the pressure immigrant families face to assimilate. Jenny also...

The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos. They’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Saveur magazine, calls the people who...

Mezcal has been “having a moment” for at least fifteen years. The New York Times, Food Wine, Thrillist … heck, even Better Homes Gardens are writing breathlessly about “tequila’s smoky cousin.” But … how did that happen? When and why did mezcal become a *thing*? We reveal the...

Join us for a conversation with Peter Reinhart, Chef on Assignment at Johnson Wales University in Charlotte, NC. In addition to his role as a chef instructor in the Baking Pastry program, Peter teaches a course on food media, and he is also the founder and executive director...