Cooking Help from Rick Rodgers is Now Open

November 16, 2016 by
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Thanksgiving is one week away and our friend, Rick Rodgers, who is an expert when it comes to holiday meals, will answer any questions left in comments on this post until November 23rd. After 3 p.m on the 23rd, Rick will be busy making his own Thanksgiving dinner - so get your questions in early!  Rick Rodgers has written some great books… read more

Preparing for Thanksgiving

November 7, 2016 by
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Thanksgiving will be upon us in no time and our friend, Rick Rodgers, is riding in on his white horse (or donning his apron carrying a perfect turkey) to save the day. He won't actually arrive at your house with a turkey, but he will be here at Eat Your Books to help our members with any cooking or baking questions. Even… read more

Keep your cool by going slow

August 19, 2014 by
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Who wants to use the oven during the sweltering dog days of summer? If you are among those saying "not me," then head over to indexed blog The Kitchn, who gives us eleven ways to beat the heat by using a slow cooker. Clocking in at number 11 is the classic method of cooking beans in the slow cooker. But… read more

Make mayo; hold the eggs

August 18, 2014 by
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  David Leite of indexed blog Leite's Culinaria  is making mayonnaise, but without one major ingredient: eggs. The mayonnaise is made with milk instead, and although it may sound strange, he assures us it is a delicious base for a variety of dips and sauces. Leite discovered this unusual condiment when he was traveling in Portugal a few years back. The "ghostly… read more

Double trouble

August 14, 2014 by
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Baking bread is both simple and complex. The ingredients for a basic loaf are the simple part, as you need only flour, water, yeast, and salt. The complexity arises in the treatment of these basic building blocks. One of the first obstacles a beginning baker faces is determining if the risen dough is properly proofed, or ready for the next recipe… read more

Dried chiles add depth and nuance

August 13, 2014 by
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Many of us keep whole spices in our pantry because we prefer the vibrant flavor of freshly ground spices like peppercorns or cumin seed over the sometimes flat flavors of the pre-ground varieties. Yet when the recipe calls for chile powder, we still reach for the pre-ground version because we are overwhelmed by the dozens of varieties of dried chiles available to… read more

Lose the myth, keep the lore

August 8, 2014 by
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Adding salt to beans makes them tough. You must use a double boiler to melt chocolate. Searing meat seals in the juices. Kitchen myths like these live on far after science renders them inaccurate. While these myths should be debunked, we shouldn't forget the history that created them, says Bee Wilson of The Telegraph. Ms. Wilson explores myths debunked in… read more

How to cook a frozen steak

August 4, 2014 by
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Conventional wisdom says to cook a steak that has been frozen, you must first thaw it. However, conventional wisdom is wrong, according to America's Test Kitchen (reported by Food Republic). The Test Kitchen found that steaks cooked directly from the freezer had a smaller gray band, which indicates overcooked meat, than thawed steaks. What's more, the frozen steaks lost less… read more

Hot kitchen, cool pastry

August 1, 2014 by
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Why is it that the peak season for juicy, delicious fruits coincides with the worst conditions for pie crust? All of those ripe, luscious berries, peaches, and apricots are just begging to be sandwiched between flaky, tender crusts, but a hot kitchen can wreak havoc on your pastry dough. What's a baker to do? Follow the tips from indexed blog… read more

Improve your cooking skills with EYB’s new feature

February 27, 2014 by
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We've created a new feature that gives you access to 594 (and counting!) online how-to demonstrations, including how to carve a duck, how to make homemade ricotta, how to make marshmallow fluff, and how to prepare and cook artichokes. Select tutorials from cookbooks are indexed as well.  And even better, 127 of the tutorials have  videos. To browse all of the how-to links, go… read more
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