The copyright conundrum

June 23, 2024 by
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Should chefs be able to copyright recipes? It's a perennial question in the industry and the debate has raged on for decades. There are problems with other chefs making bank using a recipe developed by a colleague or mentor, but it is diabolically difficult to parse what would qualify as a dish unique enough to be afforded a copyright protection.… read more

Yellow onions vs. white onions – which to use when

June 22, 2024 by
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A few weeks ago I saw a video by Rick Bayless where he said something to the effect of "friends don't let friend use yellow onions." He was adamant that white onions were better for most Mexican dishes. Bayless did allow that red onions could work in a few applications, but warned viewers to steer clear of yellow onions when… read more

The bro-ification of beverages

June 19, 2024 by
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After purchasing a home espresso maker in an effort to curb my expensive latte habit, I quickly realized that getting a great latte was going to be more complicated than just throwing some grounds into the portafilter (a term I just recently learned) and pressing the start button. This meant I needed to do some reading on the subject. As… read more

Forget trends, bring back the croissant

June 18, 2024 by
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We've written before about croissants made in various shapes plus croissant mashups like the Cronut, the Cruffin, and more recently, Crookies. While chefs like Lune's Kate Reid say that the evolution of yeasted, laminated dough is helping the bottom line of bakeries around the world, Eater's Jaya Saxena says enough is enough. She believes the trends are harming the pastry… read more

Food news antipasto

June 17, 2024 by
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The price of food has been on consumer's minds in recent months, and it's no wonder why: food costs for a "thrifty" family of four in the U.S. have increased by 50% from pre-pandemic levels. Producers claim that inflation is driving the price increases, but that doesn't tell the whole story. In an article shared on The Bittman Project, writer… read more

Learning to love a food

June 12, 2024 by
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When I was growing up, I did not like apples. I didn't like them as a snack, nor in a pie, nor as applesauce. In my mind they were an inferior fruit. This dislike persisted for nearly five decades, until suddenly I started appreciating them and even craving them. I'm not sure what spurred this change, but I now eagerly… read more

Food news antipasto

June 9, 2024 by
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The first time I stepped into the Dean & Deluca store in Washington, DC's Georgetown neighborhood I was smitten. The dizzying array of imported cheese, quality olive oil, spices I hadn't heard of before, and so much more deepened my nascent love of cooking. Now Dean & Deluca is just a memory and I can only reminisce fondly about it.… read more

Revel in these images

June 5, 2024 by
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We try to find interesting cookbook and food-related articles for our Members to read here on the EYB blog, but sometimes reading just seems like too much work. Therefore, today we're highlighting food photographs - no long story here; just gorgeous image after gorgeous image. The photographs are the winners of the Pink Lady Food Photographer of the Year awards,… read more

Food news antipasto

June 3, 2024 by
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Restaurant critics know a lot about food; it is an essential part of the job. That does not automatically mean they can cook, however. Knowing and doing are two different beasts, something that critic Ben McCormack well understands. Caught flatfooted when asked by his cleaner why there wasn't any food in his refrigerator, McCormack decided that he should try to… read more

Have we seen the last of QR code menus?

May 31, 2024 by
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Mobile phone displaying a QR code on top of the words "Mobile App" and a four out of five star menu and download button.
A recent survey by the market research firm Technomic found that after a seismic shift to QR code menus that began during the pandemic, restaurants seem to reversing the practice and are moving back to paper menus. The survey found that having QR codes made it less likely for people to dine at a particular restaurant. Overwhelmingly, diners preferred paper… read more

The vanishing lunch break

May 29, 2024 by
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This is a post that will likely only resonate with our US Members as it discusses a lament that is less common in many other countries: our workers' diminished lunch breaks. According to Megan Elias, associate professor at Boston University and author of Lunch: A History (The Meals Series), "Lunch has never been just a meal; the meal most often eaten in… read more

Food news antipasto

May 26, 2024 by
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Although not a chef or cookbook author, Morgan Spurlock made a splash in the food world with his 2004 documentary "Supersize Me", which cast a critical eye on the fast food industry and the effects of its products on human health. This week we learned the sad news that Spurlock died at the age of 53 from complications of cancer.… read more

Judge decrees that tacos are, indeed, sandwiches

May 24, 2024 by
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What food qualifies as a sandwich? The debate over this definition has resulted in heated arguments and even legal action. Whether hot dogs, gyros, or tacos count is a source of contention with voices on both sides declaring that they are right. Recently, a judge in Indiana settled the question (at least in that state) that tacos are sandwiches, and… read more

Luxury fruit: are you buying it?

May 21, 2024 by
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I enjoy buying quality ingredients to cook and bake with, reasoning that a splurge on a lovely steak or locally grown, perfectly ripe peach is no more expensive than a mediocre meal in a restaurant. That said, there are some food items that I just cannot fathom buying regardless of my curiosity, usually because of their exorbitant price. I'm talking… read more

Food news antipasto

May 19, 2024 by
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We start the weekly recap with a bit of sad news. One of New England's preeminent chefs, Jasper White, has died at the age of 69. White is credited with elevating the cuisine of Boston and the broader region by pairing fine dining techniques with local ingredients. Named best chef in the Northeast in the first-ever national James Beard Foundation… read more

Ready, set, grow!

May 19, 2024 by
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As gardening season ramps up for much of the Northern Hemisphere, hopeful gardeners gingerly plant all manner of fruits and vegetables in anticipation of a bumper crop of tomatoes, beans, corn, cucumbers, squash, and more. Earlier today I put in the majority of transplants and will be adding seeds tomorrow. One thing I love about gardening is it allows me… read more

What are your favorite festival foods?

May 17, 2024 by
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Although next weekend is the official kickoff for summer here in US, festivals, fairs, car shows, swap meets, concerts, and other mainly outdoor gatherings are already taking place. One thing all of these events have in common is that someone will be selling food from a concession stand or food truck. The usual fare where I live includes tacos (street… read more

Beware of Big Butter?

May 15, 2024 by
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It seems fitting that a couple of days after I post about the increased demand for cottage cheese, I spied another article about how the dairy industry is using social media partnerships to drive up their sales. It seems that people are not just rediscovering the joys of cottage cheese, they are being paid to promote cheese, butter, and other… read more

Food news antipasto

May 13, 2024 by
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Fans of the FX series The Bear were delighted to learn that Season 3 of the show would be airing beginning on June 27. In addition, the smash hit has been renewed for a fourth season, which will begin filming soon. The network stated that this season will follow Carmy, Richie, and Sydney as "they do what it takes to… read more

Kitchen perils demand a first aid kit

May 10, 2024 by
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Most chefs have scars that tell of kitchen mishaps: burns, cuts, and abrasions are a job hazard. Home cooks face these same perils and most of us also have physical reminders of injuries that occurred at the cutting board, cooktop, or oven. When I was in college, I worked at a pizza place and for the longest time I had… read more

Food news antipasto

May 6, 2024 by
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Are you brand loyal or do you seek out bargains with off-brand items? If the latter, you might want to check out Walmart's latest foray into upscale store-label products. The brand is named Bettergoods and is targeted at younger shoppers who want chef-quality items at affordable prices. Walmart hopes to roll out 300 items by autumn including "frozen foods, dairy… read more

How important is the recipe’s photo?

May 2, 2024 by
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These days it's rare to find a cookbook that isn't filled with dozens (if not hundreds) of gorgeous, perfectly-styled photographs that accompany the recipes. Not only do these photos make one's mouth water, they also provide valuable context for the recipe. I've frequently used an accompanying photo to clear up confusion on how a dish is to be assembled or… read more

How well do you know eggs?

May 1, 2024 by
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carton of eggs
Eggs are a staple food in nearly every cuisine, nearly indispensable in both cooking and baking. Although chicken eggs are the most commonly eaten kind today, throughout human history eggs from other birds were more popular. Plus our ancestors were eating eggs over 300,000 years ago! I learned these facts and more in Great British Chefs' comprehensive guide to eggs.… read more

Food news antipasto

April 28, 2024 by
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Are you Team Hydrox or Team Oreo? If you are the former, here is some news from Leaf Brands, maker of the chocolate sandwich cookie: it is planning an antitrust lawsuit against Mondelēz, the parent company of Oreo. Leaf Brands accuses the Oreo manufacturer of intimidating retailers and telling workers in stores to "hide, misplace or move Hydrox to less… read more

How to use beer in the kitchen

April 27, 2024 by
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Have you ever hosted a gathering and found yourself with leftover cans or bottles of beer that you don't plan on drinking? Instead of letting in languish in your refrigerator (it doesn't keep forever), Food & Wine's Merlyn Miller offers a bevy of ideas on how you can use it in your cooking and baking. The first suggestion is to… read more
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