Chocolate is at home in every course of your Valentine’s Day meal

February 9, 2015 by
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Chocolate may be found in nearly every holiday or celebration, but it's perhaps most closely associated with Valentine's Day. Since one can never have enough chocolate, we'll show you how to incorporate it into every course of a Valentine's Day chocolate-themed meal. Let's start with a cocktail. The Golden kiss from Observer Food Monthly Magazine sounds like the perfect way to start a… read more

Brisket’s popularity makes prices rise

February 7, 2015 by
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  Brisket used to be a Texas roadside barbecue and Jewish deli staple. Brisket and corned beef were the foods of working men, and the relatively low price reflected its standing in the world of beef cuts. Recently, however, brisket has been appearing on more and more fine-dining restaurant menus and in fast food joints, and this popularity has driven… read more

Enduring classic desserts

February 3, 2015 by
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Fads come and go, but classics endure. Much like the little black dress never goes out of style, some desserts withstand the test of time and can almost always be found on restaurant menus. Eater takes a look at enduring American desserts as part of their broader look at classic foods. All of the foods featured in this retrospective have… read more

And ode to sweetened condensed milk

January 30, 2015 by
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Oh how we love thee, sweetened condensed milk. HuffPost Taste has counted the ways and arrived at 30 great uses for sweetened condensed milk. The decadent, über-sweet confection can be found in the cuisines of many cultures, and is an essential ingredient in drinks like Vietnamese iced coffee and desserts like key lime pie, tres leches cake, and magic bars… read more

The many faces of sugar

January 26, 2015 by
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If you have any vintage recipe books, you probably will find only one or two kinds of sugar specified in the ingredients list of recipes. That is no longer the case today, as the types of sugar available to consumers has greatly expanded. Epicurious explains the many types of sugar available today in their ultimate guide to buying and using the… read more

Choosing the right yeast

January 22, 2015 by
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Baking can be intimidating, especially when it comes to making foods with yeast. There are many different types of yeast available, and baking disaster stories abound concerning dense, misshapen loaves or out-of-control dough monsters. But yeast baking doesn't have to be scary, says Susan Reid, Publications Manager at King Arthur Flour. In an interview with Epicurious, Reid dispels common yeast baking… read more

Around the world in 193 meals

January 20, 2015 by
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Talk about traveling the world via food. A husband-and-wife team blogging under the name United Noshes, is making one meal from each member state in the United Nations, alphabetically, as a series of dinner parties. That's 193 meals, featuring widely varying ingredients from diverse cuisines. Jesse Friedman and his wife, Laura Hadden, began this culinary journey three years ago "as a way… read more

Ginger beer’s popularity soars

January 11, 2015 by
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The new year has barely started, but beverage trends already are taking shape, and one beverage is exploding on drink menus everywhere: ginger beer. It's popping up in classic and contemporary cocktails, and in drinks without alcohol too. The quintessential ginger beer cocktail is the Moscow mule, a combination of vodka, ginger beer and lime juice that's enjoying a rise… read more

Pick a pizza

January 10, 2015 by
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Italian immigrants to the United States brought their foods with them, including various styles of pizza. To say that pizza became popular is an understatement: it is now a $30 billion dollar industry worldwide, and the styles of pizza available are as varied as the people who eat them. Since there are at least 21 different regional pizza styles in… read more

Stock vs. broth

January 9, 2015 by
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Stock is a fundamental culinary building block. While it's been around for ages, there's been renewed interest in stock and its close relative broth, partly due to the Paleo trend, which relies on something called "bone broth" as a cornerstone of the diet. Julie Moskin of The New York Times reports on the explosion of bone broth drinks available at restaurants, including some… read more

Veganuary is back

January 4, 2015 by
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You may have seen the term "Veganuary" popping up in your news feeds recently. The name was coined in 2013 by Matthew Glover and Jane Land, who wanted to highlight the terrible condition of many farmed animals as well as the impact that meat-eating has on people's health and the environment. They chose January because of the natural focus people… read more

Citrus brightens dreary winter days

December 29, 2014 by
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Winter's doldrums can settle in after the hustle and bustle of the holidays. Lucky for us the bright and vibrant flavors of citrus start arriving to give us a much-needed jolt of sunny color to our wintry meals. Different citrus varieties come into season at different times, and Food Republic has a handy citrus guide to know when to expect… read more

Cold hands, hot chocolate

December 23, 2014 by
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Whether you prefer to call it hot chocolate or hot cocoa, few things satisfy the soul on a cold December day as a steaming hot mug full of creamy, chocolately goodness. It's the perfect beverage for family gatherings and holiday parties, as it can be tweaked to suit almost any preference. You can keep it traditional or mix it up with tahini… read more

Root-ing for the underdog

December 21, 2014 by
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Tonight is the longest night in the Northern Hemisphere. Now that we are in the throes of winter, many of us long for the sunshine and vibrant colors of spring and summer vegetables. But even if we're dreaming of spring, we shouldn't overlook the great foods of fall and winter, like root vegetables. If you are wondering what to do… read more

Fruitcake’s extended family

December 13, 2014 by
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Fruitcake has gotten a bad rap. What used to be a celebratory cake studded with dried fruit and nuts that was moist and flavorful turned into a caricature of itself, morphing into a products that was overly sweet yet somehow dry, with neon-colored bits that barely resemble anything in the fruit world. No wonder most fruitcakes end up in the… read more

Mull it over

December 5, 2014 by
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The start of the winter season has been brutally cold in much of North America. As the temperature plummets, warming drinks become essential. While coffee, tea, and hot chocolate are wonderful for everyday sipping, sometimes you want something a bit different. For those occasions, mulled beverages are just the ticket. The history of mulled beverages, mulled wine in particular, can be… read more

Talking turkey

November 19, 2014 by
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The countdown to U.S. Thanksgiving is well under way. Since turkey will be gracing close to 90% of American tables next Thursday (approximately 46 million turkeys), we thought it would be nice to provide some links to the latest on brining and roasting your bird. If you had any questions on the former, Serious Eats offers a "quick and dirty"… read more

You can find them in the club

November 11, 2014 by
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New varieties of apples hit the market with dizzying frequency. Which varieties you see in your grocery store may be heavily influenced by a new push to manage cultivars, as NPR's The Salt discusses. In the past, new apples came on the market from breeding programs led by universities or grower groups. These apples, bred for different characteristics like crunch,… read more

Cocktails and tea together

October 30, 2014 by
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It will likely not come as a surprise to learn that recipes for drinks with alcohol outnumber non-alcoholic beverages in the EYB Library by nearly 3 to 2.  Now a growing movement meshes the non-alcoholic beverage world with the world of cocktails: adding tea to liquor, unleashing sophisticated flavor combinations. The Minneapolis Star Tribune reports on the trend. Jesse Held, "cocktail czar" at several… read more

The top pumpkin recipes, just in time for Halloween

October 26, 2014 by
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  With Halloween just a few days away, we wouldn't be surprised if you had pumpkin on your mind. Whether you're carving one or roasting it, there are many inspiring examples to choose from during the fall season. As a general rule, the pumpkins sold for decoration aren't very flavorful as they are bred mainly for appearance. Instead of cooking… read more

Move over tacos, here come arepas

October 22, 2014 by
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Riccardo Romero, the owner of NYC's Arepas Café, has a big dream: he hopes that arepas, the cornmeal cakes from his native Venezuela, seared on a griddle and stuffed with a dizzying array of fillings, may one day be as widely eaten as tacos. Indexed blog Serious Eats reports on the rise of arepas, the Venezuelan and Columbian sandwiches, which are… read more

Be it ever so humble

October 18, 2014 by
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Over at the NY Times, Sam Sifton is waxing poetic about baked potatoes. Steaming hot russets with crisp skins loaded with traditional toppings like sour cream and chives, or more avant-garde combinations like blue cheese and rosemary, are delicious as a side dish. Appropriately topped, baked potatoes can be a complete meal and they're perfect for cool weather cooking. Baked… read more

Take it or leave it

October 2, 2014 by
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You're perusing the ingredient list of a recipe when you notice it calls for bay leaves. You obligingly fish a few dried and crumbling leaves out of the packet and plop them in the pot, hoping you remember to remove them before serving. But have you ever wondered if they were essential to the dish? Bay leaves are supposed to… read more

Fresh from…the vending machine?

October 1, 2014 by
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When you think of vending machines, fresh food probably doesn't come to mind. But across the U.S., that is beginning to change, as Modern Farmer reports on the trend of farm-fresh vending machines. For now it's more publicity stunt than practical application, although vendors have high hopes for the concept. In New York state, vending machines at ten rest areas… read more

Discovering sumac

September 28, 2014 by
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Some ingredients go from obscure to rock star seemingly overnight, and one recent example is sumac. Sumac's meteoric rise can be attributed in large part to authors emphasizing Middle Eastern flavors like Yotam Ottolenghi and Louisa Shafia, but the spice is now popping up everywhere. Indexed blog The Kitchn tells us why we should have sumac in our spice cabinet,… read more
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