Everything’s coming up ube

I don't know about you, but I've been seeing a lot of purple foods in my social media feeds recently. Everything from hamburger buns to drinks seem to be colored in an eye-catching deep lilac hue, and the ingredient that makes these colorful foods happen is one that hails from the Philippines: ube. If you're interested in learning more about… read more

World’s largest chocolate plant shuts down after salmonella discovery

Chocolate lovers, brace yourselves: Barry Callebaut just shut down its chocolate plant in Brussels - billed as the world's largest - after it discovered salmonella in a batch of chocolates on Monday. The suspected contamination was in the lecithin used as an emulsifier. Since lecithin is used in almost every type of chocolate made at the plant, the entire operation… read more

Panna cotta is having a moment

Once found almost exclusively on Italian restaurant menus, panna cotta seems to be bursting out everywhere, says Bon Appetit's Genevieve Yam. She feels we are currently "living in panna cotta’s golden age—one where all sorts of restaurants are spinning the dessert into their own form." What's not to love? Panna cotta is infinitely variable, with opportunities to infuse loads of… read more

You never forget your first real taste

strawberries in a colander
When I was growing up, I rarely ate any strawberries or even anything strawberry-flavored. My mother detested strawberries, so they didn't make an appearance in our house very often. Generally speaking, I was fine with that because supermarket strawberries - the only kind I had access to in my tiny town - are, frankly, terrible. Fast forward 20-odd years and… read more

Food news antipasto

Unfortunately (or perhaps fortunately) for our readers, we failed to report on a limited-edition popsicle flavor that was available earlier this week in Canada. The flavor was certainly not run-of-the mill: the condiment company French's created ketchup-flavored ice pops and distributed them at three different Canadian locations from 22-24 June. If any of our readers was able to snag one,… read more

Breakfast of champions

As soon as my eyelids pop open in the morning, I am thinking about food - namely, what I will eat for breakfast. Something sweet usually appears on the menu such as toast with homemade jam, pancakes or waffles, or if I can find a good one, a cheese Danish. Of course, according to most of the pundits and researchers… read more

UK Guild of Food Writers Awards announces 2022 winners

In May we shared a list of nominees for the UK Guild of Food Writers 2022 Awards - the 25th anniversary of these prestigious honors - and following last evening's ceremony held at London's Royal Institution, we now know the winners in each category. The evening's honorees included Dan Saladino, who received two awards for Eating to Extinction: The World’s… read more

Dandy ways to use a common weed

Dandelions are the bane of most gardeners' existence. The plants are deep rooted and difficult to control without resorting to herbicides (and even then it can be a struggle). Every spring they dot my yard, and I dutifully dig out as many as I can (after the bees have had their first feedings). Instead of throwing them away, however, this… read more

Ice cream has gone to the dogs

Move over, puppuccino, there's a new game in town. The market for doggie treats that echo human ones is exploding, and the latest entrant is ice cream made specifically for your pampered pooch. Last year Ben & Jerry's debuted a doggie ice cream, and Aldi UK recently announced it is two varieties (apple and vanilla). Salty Paws, which originated in… read more

Food news antipasto

Today is Juneteenth (although it will be officially celebrated tomorrow), which commemorates the day of June 19, 1865, where in the aftermath of the bloody U.S. Civil War, slaves were declared free under the 1862 Emancipation Proclamation. Author Nicole A. Taylor recently released the first major cookbook dedicated to the holiday, Watermelon and Red Birds: A Cookbook for Juneteenth and Black… read more

Cookbook authors don’t have it easy

Even though cookbook sales surged during the first year of the pandemic and were growing at a crisp pace even before then, cookbook authors still face many challenges. At Tasting Table, Jill Barth runs down the obstacles that would-be authors will encounter as they look for that gold mine of a publishing deal. Cookbooks may be selling like hotcakes, but… read more

Ice cream’s cool history

With the temperature in my area hovering around triple digit mark, eating only cold foods sounds like a splendid plan. Ice cream ranks near the top of the list of enjoyable cold foods - nothing beats a waffle cone heaped with scoops whatever flavor calls out to me that day. The origin story of ice cream, like many foods, is… read more

Exploring the softer side of celery

Most of us experience celery as a garnish to wings or a Bloody Mary, or perhaps as an afternoon snack loaded with peanut butter or squeeze cheese. But this fibrous vegetable offers a lot more than crunch (and strings in your teeth), explains Michael Harlan Turkell. He provides ideas for showcasing the rich and earthy flavors that cooked celery offers.… read more

Food news antipasto

Jane and I have returned home following a whirlwind weekend in Chicago, where we attended the James Beard Media Awards ceremony. Today the JBF announces the winners of its Restaurant and Chef Awards and yesterday they honored recipients of the 2022 Leadership Awards. I was a little star struck when the elevator doors opened and standing right in front of… read more

James Beard Cookbook Award winners

The James Beard Foundation announced the winners of its 2022 Cookbook Awards tonight in a ceremony held in Chicago which Jane and Darcie attended (Jenny had to cancel at the last minute and is here working on this post that Darcie set up for her). EYB is proud to say that Jenny was selected to be on the James Beard… read more

Favorite road foods

Jane, Jenny, and I will be attending the James Beard Foundation Cookbook Awards ceremony this Saturday in Chicago. This will be my first major trip in two years, and I am looking forward to it - not only because I will be seeing two of my favorite people and attending the JBF ceremony, but because I will be able to… read more

The fascinating career of Freida DeKnight

Freida DeKnight holds the distinction of being the first food editor at Ebony Magazine, but the journey that brought DeKnight from Topeka, Kansas to this prestigious career is a fantastic story in itself. You can learn about it, and about DeKnight's influence on cooking that extends to this day, in a short podcast by The Sporkful. The episode is the… read more

2022 Gourmand Cookbook Awards

This year marks the 27th Anniversary of the Gourmand Cookbook Awards. The awards are split into Food Culture Awards and Drink Culture Awards. Each category contains four winners, considered the “Best in the World” for their respective topics or regions. The list is sprawling and contains worldwide submissions for various cities, countries, and subjects, including Food Books Fighting Covid 19,… read more

Food news antipasto

If you are over 50 and lived in the United States from the 1960s to 1980s, chances are good that you ate at a Howard Johnson's restaurant or stayed in a Howard Johnson's motel. The orange-roofed buildings are part of Americana - or at least they were, since the sole remaining Howard Johnson's restaurants has closed its doors for good.… read more

The foods that inspired chefs

Many chefs tell stories about the foods that led them to become interested in a culinary career. Sometimes it involves cooking with their mother or grandmother, while other times the inspiration came from outside the home. CNN recently profiled four chefs - two famous and two relative newcomers - about the foods that made them embark on their culinary journey.… read more

Dive into vintage Neighbor Lady cookbooks

If you love regional cookbooks from the post-war era, it's your lucky day. I recently stumbled across a trove of vintage pamphlet-style cookbooks that a dedicated fan has recently scanned for free viewing and downloading. The cookbooks are part of a series published by WNAX Radio, based in the small town of Yankton, South Dakota. The AM-radio station broadcast over… read more

When there are too many notes

There is a scene in the 1984 movie Amadeus when the Emperor tells Mozart that while his new composition was good, it did suffer from a flaw: there were simply too many notes. My husband feels the same way about recipes. Whenever I rattle off a long recipe title when pitching something I might want to make for dinner, he… read more

Another warning about self-cleaning ovens

A couple of years ago I wrote about one person's screed against self-cleaning ovens, an article that attracted a lot of comments on the subject. The post I took issue with was filled with hyperbole (“The self-clean button opens a portal to hell”) but lacked substance. I said pish-posh and stated that I would continue to use my self-cleaning oven… read more

Food news antipasto

If you live in the UK or are planning a trip there, The Evening Standard has just published a list of the best food festivals happening this summer. Highlights include the Kew Gardens' Food Forever Event which "is an art exhibition, food festival and sustainability lesson rolled into one," and a picnic social at Lincoln Castle. Jean-Georges Vongerichten's influence on the world… read more

A lazy person’s guide to smoking

My husband is one of those old-fashioned "lump-hardwood-charcoal-is-king" kind of barbecue smoking dudes. There is no denying that his old-school methods turn out wonderful smoked chickens, turkey breasts, ribs, briskets, and pork butts. However, the work involved is not insignificant, there is a lot of fussing and fiddling to be done, and that means we do not get to enjoy… read more
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