Putting a lid on it

August 18, 2023 by
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stainless steel pan lids of varying sizes overlapping each other
Kitchen storage is a source of endless fascination and often frustration for people who love to cook. Most of us are not blessed with enormous kitchens that have bespoke cabinets to house anything and everything imaginable, nor do we have picture-perfect cookware or bakeware sets where all the pieces conveniently stack or fit together like Russian nesting dolls. The vast… read more

All about induction

August 16, 2023 by
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My first exposure to induction cooking occurred way back in 1995. The company I worked for at the time had previously ventured into selling appliances but rather quickly decided it was not a good fit for its business model. A few odds and ends remained on a clearance rack in one of the company's retail stores, and among those was… read more

Echoes of kitchens past

August 16, 2023 by
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The Roma tomatoes in my garden are going gangbusters right now, despite highly variable weather this summer. The bounty led to an early canning session that resulted in six pints of whole tomatoes. As I prepared the tomatoes by coring, scalding, and peeling, my mind's eye flashed back several decades to the times when I "helped" my grandmother with her… read more

Food news antipasto

August 13, 2023 by
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How old is too old to bake? Minnesota's Marjorie Johnson believes there is no upper age limit, because the spry 104-year-old is busy baking up a storm. She will be entering baked goods into the Minnesota State Fair later this month, something she has been doing since the 1970s. She has racked up scores of blue ribbons and hopes to… read more

Do you make the ‘orphan recipes’ in cookbooks?

August 11, 2023 by
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A white book opened to see the blank inside pages, on a white background
Food writer Bee Wilson recently posed a question to readers on her blog, asking if they were more or less likely to make a recipe in a cookbook where some recipes have photos and others do not. She called these 'orphan recipes' and feels that they are overlooked by most people because they lack an accompanying image. Wilson thinks she… read more

Food news antipasto

August 6, 2023 by
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Peeking inside celebrities' kitchens and pantries is a source of fascination for people. It may be so popular because it's a way to relate to the celebrities (they're just like me because they have [insert your favorite item] in their fridge!) or perhaps because it offers a glimpse into a lifestyle few of us can afford (think Kim Kardashian's enormous… read more

Increase your cooking intelligence with RecipeIQ

August 4, 2023 by
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One of the things I miss about the recipe app that I once used (now defunct) is that it quickly calculated nutritional information based on the ingredient list. While there are a handful of websites that offer such calculations, they are tedious to use and have all manner of annoying pop-up advertisements. However, I've recently learned about a new app… read more

Brouhaha over burrata

August 2, 2023 by
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Food writer Tammie Teclamariam (winner of a Best Emerging Voice award from the James Beard Foundation in 2022) stirred a hornet's nest with her recent opinion piece for Grub Street titled "A Big Fat Blob of Boring: Can we cool it with all the burrata balls?" As quickly as you could say "comment", a division emerged between those who agreed… read more

Food news antipasto

July 30, 2023 by
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In a surprise move, Cher recently said that she is getting into the frozen desserts game with a line of gelatos under the brand name Cherlato. The singer said the launch was years in the making. In the Instagram post announcing the new project the New Zealand based ice cream and gelato supplier Giapo Kitchen was tagged, indicating that it… read more

Some (in the UK) like it hot

July 29, 2023 by
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In the United States, hot sauce has been a favorite condiment for many years (remember Hillary Clinton talking about keeping a bottle in her purse?), and the love for spicy food has likewise been around for a long time. Until recently the love for fiery foods has not taken root across the pond in the UK, but that seems to… read more

No Famous Chocolate Wafers? No problem.

July 28, 2023 by
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Nabisco recently roiled home bakers by announcing that they were discontinuing their Famous Chocolate Wafer cookies. People relied on these dark, crumbly cookies for no-bake cakes and crumb crusts, and bakers lamented the loss so much they started a petition for Nabisco to change its mind. Whether or not this petition is successful, you may want to have a backup… read more

Will the Le Creuset factory sale live up to the hype?

July 25, 2023 by
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It was Sea Salt that hooked me. For many years I owned but one Le Creuset item, a 7 quart Dutch oven in white that I purchased as a factory second from a now defunct distributor. Le Creuset's revolving palette of colors was enticing, but not enough for me to fork over a considerable sum to purchase another piece. That… read more

Food news antipasto

July 23, 2023 by
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GBBO finalist Crystelle Pereira just released her first cookbook, Flavour Kitchen, to rave reviews. She recently sat down with The Independent to discuss life after Bake Off, the decision to quit her day job and focus on cooking and baking, her Goan-Portuguese roots, and her upcoming food plans. Despite loving French pastries, Pereira admitted that she doesn't love French food.… read more

July 2023 EYB Cookbook Club Summary

July 23, 2023 by
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Each month we offer at least four cooking options in our Eat Your Books Cookbook Club. This month our selections were: Cookbook: Tenderheart: A Book About Vegetables and Unbreakable Family Bonds by Hetty McKinnon or any Hetty McKinnon title and Milk Street Noodles: Secrets to the World’s Best Noodles, from Fettuccine Alfredo to Pad Thai to Miso Ramen by Christopher Kimball… read more

Will the Instant Pot end up in the graveyard of kitchen fads?

July 19, 2023 by
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Air fryers are the kitchen gadget du jour, and the poor Instant Pot, which recently dominated Amazon Prime Day, is now relegated to second class status. Both appliances promise to tremendously streamline your cooking and reduce the amount of time and effort involved in meal prep, plus make it easier to eat a healthy diet. Claims like these are not… read more

Food news antipasto

July 16, 2023 by
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We start out this week's recap of culinary happenings with sad news of two deaths in the cookbook community. Acclaimed British writer Colin Spencer has passed away at the age of 90. Grub Street Publishing (UK - not related to the US Grub Street website) posted a remembrance about him yesterday. Spencer wrote numerous cookbooks and food-related titles including British… read more

Comfort food is great, but have you tried comforting food?

July 16, 2023 by
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Since the start of the pandemic, comfort foods have reigned supreme. In times of stress, people turn to the foods that made them feel good, whether it is a throwback dish that reminds them of home or something with a lot of fat, carbs, sugar, or all three. While eating carbohydrate-rich and fat-laden dishes is satisfying, I think there is… read more

Food news antipasto

July 9, 2023 by
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Fans of the Hulu series The Bear may have noticed that fictional chef Carmy Berzatto has a cookbook collection at the new restaurant he opens in Season 2. Kat Kinsman and Chandra Ram did some sleuthing - including taking screenshots and enlarging them, CSI-style - and put together a list of the books Carmy has displayed. They are what you would… read more

Prime Day July 11-12, 2023

July 7, 2023 by
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We would like to remind our Members that Amazon's Prime Day two day event is set to begin next week. As you shop for deals on July 11th and 12th, please consider using our Amazon affiliate links for your purchases (as well as any time during the year). As an Amazon Associate Eat Your Books earns from qualifying purchases when using… read more

Getting up to speed on modern restaurant lingo

July 6, 2023 by
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The food world is never stagnant, and new creations happen at a rapid pace. Just a tick over ten years ago there was no such thing as a Cronut, seven years ago the Impossible Burger didn’t exist, six years ago ruby chocolate was born, and the list goes on. It’s difficult to keep up with food trends and new food… read more

Where does the ketchup go?

July 6, 2023 by
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Some food disputes seem eternal: is a hot dog a sandwich, should chili have beans in it, are brownie centers better than brownie edges, and is cake superior to pie. Another one, and the subject of today's discussion, whether ketchup should be stored in the refrigerator. The answer to that question depends on who you ask. The UK branch of… read more

Fireworks in the kitchen

July 5, 2023 by
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My neighborhood was full of the pops, booms, and crackles of fireworks tonight as people celebrated the 4th of July holiday. I only heard them distantly because I was scurrying about in the kitchen. Whenever I have a day off, I almost always plan a huge cooking or baking spree. Today was Cook's Illustrated Strawberry cream cake, plus Greg’s scrunchy… read more

Food news antipasto

July 2, 2023 by
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Cookbook author, food writer and longtime EYB collaborator, Roberta Muir, runs online cooking classes featuring a new cuisine each month. She packages detailed written recipes and step-by-step videos in a glossy eMagazine with lots of extra food, wine and travel info relevant to the month’s cuisine. There are also pescatarian-friendly variations for all meat and poultry dishes. All 26 of Roberta’s existing… read more

How to avoid grilling mistakes

June 30, 2023 by
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The 4th of July holiday in the US features fireworks, parades, picnics, and backyard grilling and barbecuing. Judging from the out-of-office replies I am receiving, plenty of Americans are making this weekend and upcoming holiday an extended time off. For some it might be the first time they've grilled out in a long time and for a few could be… read more

When you can’t find a copycat

June 29, 2023 by
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Have you ever eaten something at a restaurant that compelled you to ask the chef for the recipe or sought it out on the internet after you returned home? This has happened to me on two occasions. The first time, the chef gladly gave me the (restaurant-sized) recipe for a fabulous pumpkin soup, so no sleuthing was required. The second… read more
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