Are “Lady Doritos” coming to a store near you?

February 6, 2018 by
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  You may have seen posts with the hashtag #LadyDoritos floating through your social media feed this week as people reacted to a remark made by PepsiCo CEO Indra Nooyi last week. In a January 31 podcast interview with the "Freakonomics Radio" program, the executive told the interviewer that women didn't consume snacks like Doritos in the same way as… read more

California fire relief effort aims to replace cookbooks

February 5, 2018 by
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  Last year's wildfires in California devastated entire communities. Thousands of people lost their homes and belongings as the firestorm swept through several towns. For some people the losses were absolute, where nothing remained in the ashes of what they once called home. Cherished cookbooks were among the items people lost. I'm sure that EYB Members would be heartbroken to… read more

How to spot a bad cocktail

February 4, 2018 by
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  The cocktail renaissance of the past decade inspired many good things. It fostered the development of local distilleries that produce unique and delicious types of whiskey, gin, rum and other liquors. Bar menus across the globe grew more sophisticated, and there's a good chance that no matter where you travel, you can enjoy a well-crafted cocktail - if you… read more

Minnesota’s food is on display this weekend

February 3, 2018 by
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  Whenever there is a large sporting event in a city, fans will flock en masse to support their favorite team. In addition to cheering at the game, the fans will use Yelp and other apps to find the best food spots in town. With the country's largest game in town for the first time in twenty-five years, people in… read more

On being a restless cook

February 2, 2018 by
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As I scrolled through my Twitter feed today, I came across a post about salt-cured egg yolks. "That reminds me," I said to myself, "I think I have one of those sitting in the back of the refrigerator." After a brief rummage through the bottom shelf, I spied the prize: a small glass prep bowl containing a heap of kosher… read more

How to cook any type of grain

February 1, 2018 by
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  The number of grains that available to cooks today is staggering. You can find everything from quinoa to farro to barley in almost any supermarket, and it's easier than ever to come by lesser known items like amaranth or millet. Along with this great variety of options comes a confusing array of cooking times and liquid volume. Indexed magazine… read more

Dominique Crenn launches an all-female-chef dinner series

January 31, 2018 by
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Award-winning chef Dominique Crenn has teamed up with the mobile reservation app Resy to launch an all-women-chef dinner series. The six-evening event will be held in San Francisco on March 27, and depending on the series' success, may travel to other cities as well.  Twelve of the top female chefs in the United States will join Crenn, including Nancy Silverton (from… read more

Two cookbook awards nominee lists announced

January 30, 2018 by
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Cookbook awards season seems to creep up earlier and earlier each year. No sooner than we finish compiling our "best of" lists here at EYB, than announcements for various awards start popping up in our news feeds. Today we learned about two organizations that have released their nominees for the 2018 cookbook awards.  The first of these is from The… read more

Sara Moulton shares her ‘me too’ moment

January 29, 2018 by
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The food industry is going through some soul-searching following accusations of sexual harassment that have come to light in the past few months. These reports have prompted high-profile chefs like John Besh, Mario Batali, and Johnny Iuzzini to step away from their respective organizations. Until now, one person who hasn't commented on the issue is Sara Moulton. Today she broke… read more

Making something from almost nothing

January 28, 2018 by
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  Those of us who live in cold climates have days where we just do not want to leave the house because the weather is downright punishing. People in more temperate climes may also feel like staying in for other reasons. Days like this, when the cupboard is nearly bare and the pickings in the refrigerator are slim, that can… read more

Celebrity chefs among those who purchased fake Twitter followers

January 27, 2018 by
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In today's world, having a large social media following can provide leverage to land you a job or provide a steady income. If you are looking to write a cookbook, for example, publishers will want to see that you have thousands of people following you. Social media 'influencers' make money by promoting products to those who follow them. It used… read more

Fistfights break out in France over a sale on Nutella

January 26, 2018 by
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  It's not a secret that Nutella - the chocolate and hazlenut spread - is adored the world over. But is it good enough to get in a fight over it? The answer, it would seem, is yes. The BBC is reporting that Nutella 'riots' are breaking out in French supermarkets.  The 'rioting' began when French supermarket Intermarché offered a 70% discount… read more

The kitchen cleaning debate

January 25, 2018 by
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  Most people who cook fall into one of two camps: those who clean as they go, making sure to wash each utensil and bowl as it's used, and others who pile up the pots and pans next to the sink for one large cleanup effort. Each of these approaches has its merits and drawbacks, says Valerio Farris at indexed… read more

Score a touchdown at your Super Bowl party

January 24, 2018 by
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  The largest sporting event in the United States, the Super Bowl, is only ten days away. This year it's happening in my backyard, but as usual our team's hopes of playing in the big game were dashed due to a poor performance in the playoffs. Not only is Super Bowl Sunday an important day for sports fans, it's also… read more

Meet ‘Feast’, The Guardian’s new food supplement

January 23, 2018 by
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Cooks in the UK, including hundreds of EYB Members, have long considered The Guardian Cook supplement to The Guardian newspaper to be an indispensable resource. The slim weekly volume is packed with delightful recipes and articles from esteemed chefs and food writers like Rachael Roddy, Sam Clark, Anna Jones, Vivek Singh, and Jeremy Lee. Last week, the beloved supplement received a… read more

Add another tool to your cooking arsenal

January 22, 2018 by
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  A good cook should have several tools in her or his toolkit for amping up flavors or adding zing to a dish. Umami boosters like soy sauce, fish sauce, and Parmesan cheese are commonly used to provide depth of flavor. But sometimes umami isn't what's missing, and you need to add a little tang. For those cases, says indexed… read more

Observer Food Monthly celebrates its 200th issue

January 21, 2018 by
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Observer Food Monthly is celebrating this January, and with good reason: this month it publishes its 200th issue. Befitting such a momentous occasion, the magazine is filled with recipes from celebrity chefs like Nigella Lawson, Nathan Outlaw, and Fergus Henderson.  For those who are unfamiliar with the publication, Observer Food Monthly is a supplement to the British Sunday newspaper The Observer. Published on the… read more

Influential French chef Paul Bocuse dies at 91

January 20, 2018 by
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Paul Bocuse, the French chef whose influence on the world of fine dining was incalculable, has died at the age of 91, according to the BBC. The chef is best known outside of his native France as the fouder of the Bocuse d'Or international cooking competition.  Bocuse led the wave of chefs exploring what became known as nouvelle cuisine, a… read more

Learning about an ingredient the hard way

January 19, 2018 by
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  It all started with a trip to the newly-opened gourmet market. The small space it occupied in a charming old exposed-brick storefront was packed with an array of locally-grown produce and ingredients not frequently seen in our small town. Naturally, this unexpected variety made me almost giddy. I loaded up my basket with all manner of interesting produce, grains,… read more

Looking back at a Cold War cookbook

January 18, 2018 by
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Tensions ran high in Berlin during the summer of 1948. The first crisis of what would become known as the Cold War was happening in the war-torn capital of Germany, as the Soviets had cut off rail and road access to the city, and severely rationed its electricity and water. They hoped to drive away the Westerners who were helping… read more

Major layoffs at Saveur Magazine

January 17, 2018 by
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  Saveur ranks as the one of the most popular magazines in the EYB Library. We've often linked to articles on the magazine's website in our blog posts, and we've featured the magazine in our monthly newsletter. This high level of interest in Saveur by our Members makes today's news about layoffs at the magazine all the more distressing.  Editor-in-Chief… read more

Like browned butter? Try toasted cream

January 16, 2018 by
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  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more

Make cheese, not war

January 15, 2018 by
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  Since the end of the Cold War, military weapons stockpiles have been shrinking in size. This reduction in arms means that huge storage facilities - many of them underground bunkers - are being decommissioned. While rich people are converting missile silos in the American Midwest to upscale doomsday prep condos, companies in Switzerland have found a much better use… read more

Australian food blog awards announced

January 14, 2018 by
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  Just over a week ago, we learned the winners of the restaurant awards given by the Australian Good Food & Travel Guide. The AGFG has also announced its picks for the top 10 Australian food blogs.  Several of the blogs are focused on restaruant reviews, like the Melbourne-based Eat and Be Merry. This blog is a group effort, featuring friends… read more

René Redzepi prepares to open the new Noma

January 13, 2018 by
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  René Redzepi was living the dream: two Michelin stars plus many other accolades for a destination restaurant where you couldn't get a reservation for months. After sitting at or near the top of every worldwide restaurant ranking for several years, the chef closed the doors of Noma early last year and announced that he was moving the restaurant to a… read more
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