Food news antipasto

GBBO standout Kim-Joy announced that she has launched a YouTube channel. Called Kim-Joy’s Kitchen, the channel will showcase Kim-Joy’s recipes, tips and tricks “to create impressive bakes that taste delicious, and are also cute,” and she aims to break down baking and decorating into simple, clear steps in her videos.

If you need to take a break from cooking or baking so you don’t eat everything in the house (or is that just me?) but still want to do something food-related, head over to Eater. They have the a selection of food-themed puzzles that will tease your brain as well as delight your eyes.

Shopping less frequently means trying to buy items that will last a good long time. Many fruits, vegetables, and meats will keep well in the freezer, but what about cheese? Food52 has the answer to that question, plus tips on the best way to store different types of cheese to make them last longer.

I’ve been been on a banana kick recently, but I got bored with eating them for breakfast or making them into banana bread when they got too ripe. Banana pudding proved to be the answer to my dilemma. What could beat a soft vanilla custard layered with bananas and wafer cookies? I never had banana pudding until I lived in the South, where it is a staple dessert at diners and in people’s homes. Robert Moss wrote an article on the history of banana pudding for Serious Eats, and it makes for a nice read while you are waiting for the pudding to set.

People are turning to cookbooks now more than ever, and small bookshops are using mail order to help their customers get the books that they need. One of these is Omnivore Books in San Francisco, owned by Celia Sack. Radio New Zealand recently interviewed Celia, who has seen a “huge spike in interest in home cooking and culinary experimentation” due to stay-at-home orders.

Photo of Vanilla wafer banana pudding from Leite’s Culinaria by Rebecca Miller Ffrench