Brisket’s popularity makes prices rise

February 7, 2015 by
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  Brisket used to be a Texas roadside barbecue and Jewish deli staple. Brisket and corned beef were the foods of working men, and the relatively low price reflected its standing in the world of beef cuts. Recently, however, brisket has been appearing on more and more fine-dining restaurant menus and in fast food joints, and this popularity has driven… read more

Why our love of baking extends beyond the food

February 6, 2015 by
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Here's something for everyone who loves to bake. Lara Rutherford-Morrison of Bustle lists eight things people who bake love about baking that have nothing to do with eating. The first may not have anything to do with eating, but it's close: baking smells awesome. In fact, freshly-baked bread or cookies are so inviting that real estate agents often encourage homeowners… read more

Have farmers’ markets hit a peak?

February 5, 2015 by
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Farmers' markets exploded in the last decade. Spurred by renewed consumer interest in fresh, organic, and local foods, the number of farmers' markets in the U.S. more than doubled from 2004 to 2014. But a recent study reported by NPR's The Salt points to a drastic slowdown in the growth of sales at farmers' markets. The statistics show that from… read more

Featured Cookbooks & Recipes

February 5, 2015 by
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Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own… read more

What makes restaurant food taste so good?

February 4, 2015 by
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Have you ever eaten at a restaurant and tried to replicate the meal at home, but felt it was missing something that you couldn't quite pin down? You may have wondered why you weren't able to recreate the flavors you remembered. Asbury Park Press tackles this question in an article fresh from the Jersey Shore. Maybe it's the fact that… read more

Enduring classic desserts

February 3, 2015 by
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Fads come and go, but classics endure. Much like the little black dress never goes out of style, some desserts withstand the test of time and can almost always be found on restaurant menus. Eater takes a look at enduring American desserts as part of their broader look at classic foods. All of the foods featured in this retrospective have… read more

Under pressure

February 3, 2015 by
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I know, I know, it's a completely ridiculous question.  What does that even mean? I ask because this season has been remarkably light on slow cooker books, which I had always thought of as a 4-season staple of the cookbook industry. I'm as devoted to my slow cooker as ever, but right now it's mostly being used as a sous-vide… read more

Culinary disasters of the famous

February 2, 2015 by
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We've all experienced kitchen disasters - burnt roasts, boil-overs, mistaken ingredients, equipment malfunctions, stock poured down the drain, and so on. It can be comforting to know that we're in good company, as The Guardian shows us in its story on culinary disasters of famous food writers and other celebrities. In the article, the stars often relate their embarrassing experiences in… read more

Snack vs. snack

February 1, 2015 by
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There's a hotly contested game in Arizona today. Actually, it's all across the United States, as people make snacks to eat while watching the Super Bowl. The real contest, as viewed by NPR's The Salt, is which game-day snack will will come out the victor. According to the article, over 1.25 billion (!) chicken wings will be eaten today. It's… read more
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