A new book by Diana Henry is in the works

October 5, 2017 by
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Diana Henry remains one of the most beloved authors in the EYB Library. Her books reside on thousands of Member Bookshelves, and those who have participated in the "Cooking along with Diana Henry" forum rave about her approachable, exceedingly delicious recipes - and about her stellar writing ability. Her 2015 book A Bird in the Hand  and her most recent Simple:… read more

‘Fixer Upper’ cookbook on the way

October 4, 2017 by
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If you are a fan of HGTV's show 'Fixer Upper' starring Chip and Joanna Gaines, this post is for you. Many viewers were saddened to learn that the show, in which the couple applies their signature style to remodel homes and businesses, was ending after the next season (Season 5). Now fans - and cookbook lovers - have something to… read more

Saveur Blog Award winners announced

October 3, 2017 by
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  The 8th Annual Saveur Blog Awards were announced last evening in Charleston, South Carolina. In each category, awards were given to the choices made by the editors at Saveur and by readers in the online polling. A heartfelt thank you to everyone who voted for the EYB blog during the nomination process; your support means the world to us. … read more

The books that shape a career

October 2, 2017 by
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When Anthony Bourdain's Kitchen Confidential: Adventures in the Culinary Underbelly burst onto the scene seventeen years ago, it ushered in boom times for celebrity chefdom and a golden age for food television. J. Kenji López-Alt is one of many chefs and culinary professionals who credit the book with inspiring their career choice. On Facebook, López-Alt posted a missive about how the book … read more

Magazines to read in October

October 1, 2017 by
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  Jenny provides us all with excellent cookbook reviews each and every month. But what about magazines? While we diligently provide indexes for the major food publications, we haven't yet been able to incorporate magazine reviews into the mix. Lucky for us, The Kitchn has done that (for US magazines) for the month of October.  This review comes to us… read more

Restaurants turn to cookies for dessert

September 30, 2017 by
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  When you think of restaurant desserts, images of carefully composed quenelles of whipped cream placed beside a gorgeous slice of cake may come to mind. Some restaurants are turning their attention toward something a little more humble: cookies. Pastry chefs are giving cookies a makeover, introducing new flavors and making other tweaks, and placing them on their dessert menus.… read more

Coconut sugar adds flavor to your baking

September 29, 2017 by
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  Coconut sugar's popularity is surging, thanks in part to its reputation as a healthier substitute to processed cane and beet sugars. While health claims for the product are mostly unsubstantiated, Gourmet Traveller reports that it is more environmentally responsible than granulated cane sugar. The yield for coconut sugar is at least 50 percent more for the same planting area than sugarcane, and… read more

Food & Wine’s surprising benefactor

September 28, 2017 by
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  You may have seen the news that Hugh Hefner, the founder of Playboy magazine, died yesterday at the age of 91. "What's that got to do with food?" you may wonder. As it turns out, a great deal: Hefner was instrumental in launching Food & Wine Magazine.  Food & Wine was first published as a "preview issue" tucked inside… read more

Why are we so drawn to black-colored food?

September 27, 2017 by
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Remember when Burger King caused a sensation a few years ago with its black-as-night hamburger bun? Even before that took the world by storm, we were awash in black-hued foods that popped up in our Instagram and Facebook feeds. Why do we flock to dishes that are so unnaturally dark-colored? Ligaya Mishan explores the concept in a delightful article in… read more

Chefs share their favorite books

September 26, 2017 by
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  Many chefs are avid readers, eagerly devouring cookbooks as well as other food-related books. Have you ever wondered which books rise to the tops of their reading lists? Tasting Table did, and asked several top chefs and restaurateurs to name their favorites, and the chefs responded with several book recommendations.  The responses were varied, with a few classic cookbooks like… read more

A beginner’s guide to the Instant Pot

September 25, 2017 by
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  Between holiday hauls and Prime Day deals, thousands upon thousands of people now own an Instant Pot or one of its close cousins. I've known some who have had one for months but haven't taken it on a maiden voyage yet. If you are in this camp, Melissa Clark is coming to your rescue. She's provided us all with… read more

The history of your favorite apple varieties

September 24, 2017 by
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  In the United States, apple season has begun. Crisp, fresh fall apples have started to hit market shelves, and the variety that you can find is staggering, especially at farmers' markets and boutique grocery stores. If you live anywhere near an apple growing area, you will be able to pick and choose depending on what you want to do… read more

Recreating historical recipes

September 23, 2017 by
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  If you have ever leafed through an old cookbook, you've probably run across some recipes that sounded, well, less than appetizing. Antique books might have recipes for meats that you wouldn't consider eating, and mid-century tomes feature many questionable ingredients encased in gelatin and called a "salad." You probably wouldn't think twice about making such dishes, but at Duke… read more

Coffee flour can add a new dimension to your baking

September 22, 2017 by
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  In the past few years, we've seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As Food and Wine reports, coffee flour is not made from coffee beans, but rather from the cherry-like fruit that… read more

Getting to know Comté

September 21, 2017 by
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Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he shares his knowledge with us in an article in Australian Gourmet Traveller.  Comté began its journey to becoming the… read more

What’s the difference between parchment paper and wax paper?

September 20, 2017 by
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  Enthusiastic bakers know (and love) baking parchment and wax paper, but novice bakers might not understand the difference between the two. While you can use them both for some applications, they aren't always interchangeable says Julie Thomson, Taste Senior Editor at HuffPost.  They may look quite similar, but the processes used in creating them are vastly different. Parchment paper… read more

Tips for making better stuffed pasta

September 19, 2017 by
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  Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender pasta enveloping a rich, flavorful filling. Saveur's Stacy Adimando talked with pasta guru Evan Funke, of the Venice (California) restaurant Felix Trattoria,… read more

A weighty situation

September 18, 2017 by
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  Over the last several years, there has been a subtle but important shift in baking books in the USA. No, it isn't a move to beautiful, moody overhead photography (although that has also been trending), it's about the use of weights in baking books. Cookbook author and food writer Christine Burns Rudalevige explains the reasons for this change. The… read more

Cooking at the Emmy Awards

September 17, 2017 by
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  Having several friends or relatives over for a holiday meal or dinner party can be extremely stressful. The menu needs to be planned, dietary restrictions or preferences taken into account, shopping, cooking, and finally, serving the meal. If it is that stressful for a small group, try to imagine it on a scale thousands of times greater. That's what… read more

The case for using tweezers in the kitchen

September 16, 2017 by
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  Most cooks have at least one pair of tongs in the kitchen, and if you do a lot of cooking or grillings, you may have several. It's not a secret that many chefs abhor tongs (David Chang blasted tongs in The New Yorker and Australian chef Greg Malouf banned them from his kitchen). But what else would you use for… read more

How cooking has changed since the 1980s

September 15, 2017 by
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In keeping with Jenny's Friday Flashback theme, today we are going to step into the time machine and head back thirty-odd years, courtesy of food writer John Kessler. Writing for Tasting Table, he reminisces about his early days as a culinary student and novice chef in the mid-1980s.  For those of us who had front-row seats to the experience, the… read more

Take the pasta shapes quiz

September 14, 2017 by
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  The Italians may not have invented pasta (there's debate on whether it originated in China or Italy), but there's no doubt that they have perfected it. According to the Encyclopedia of Pasta, Italians have created over 1,300 different shapes of pasta. If you are passionate about pasta, you may want to take the quiz offered by indexed magazine Saveur… read more

Cookbook podcast spotlight

September 13, 2017 by
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Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put the podcast on hold at the end of 2016. We're happy to announce that her podcast called Level Teaspoon is back with a new season… read more

Recovering from baking mistakes

September 12, 2017 by
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Last weekend I made desserts for the wedding reception. The bride (the daughter of one of my best friends) wanted a dessert bar but allowed me free rein in what I made, which turned out to be a blessing. I had the entire spread planned out when I hit a snag. Disaster struck as I was turning out a spice… read more

Barry Callebaut announces a new kind of chocolate

September 11, 2017 by
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  Move over dark, milk, and white chocolates, there's a new kid in town: ruby chocolate. Last week chocolate giant Barry Callebaut announced that after 10 years of research and development, it is releasing a new type of chocolate that boasts a naturally reddish hue. This new variety of chocolate - the first since the development of white chocolate 80… read more
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