The absolutely best way to dry herbs

September 7, 2012 by
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About this time of year (at least in the Northern Hemisphere) gardens are beginning to show wear and tear. And that's especially sad for those who love just plucking fresh herbs when you need them -  or buying them in bunches at the markets - and dread having to use store-bought dried herbs that are drab and may be musty.… read more

“Shades of Grey” inspired food

September 6, 2012 by
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Huff Post Food has an article titled, "'Fifty Shades of Grey'-Themed Cooking Class Has Us Cringing" that also left us a bit disconcerted. In particular, it was the part about the mother-daughter duos that attended this class in a California strip mall. We appreciate that cooking and food should  bring families together, and we do see the humor in it… read more

Can you eat food dropped on the floor?

September 3, 2012 by
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One of our favorite apps comes from "Fooducate." The app, (available for both iPhones and Androids) , allows users to scan a product's bar code, immediately see nutrition information, and get suggestions for a healthier alternative. Each item is graded and clearly marked why it earned that grade.  It's free and easy to use, recommended by the Wall Street Journal,… read more

Ingredient substitution guide

September 2, 2012 by
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The Kitchn has a useful Quick Guide to Ingredient Substitutions for last-minute kitchen replacements or "if you're trying to modify a recipe out of dietary necessity (shifting it to be dairy or gluten-free, for example)." Find the best gluten-free flour substitute, or what to replace for cake flour, buttermilk, vinegar, bananas, and much more. And make sure you read the comments… read more

Bon Appétit’s “Most Insane” Recipes

August 29, 2012 by
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It's always commendable when an organization laughs at itself, and Bon Appétit is doing just that with its article, The 15 Most Insane Vintage Recipes Published in Bon Appétit. And they include not only descriptions, but also photographs - which truly do have to be seen to be believed. So for a reminder that we all can get truly carried… read more

The coolest way ever to separate an egg

August 24, 2012 by
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Grub Street found a great video on how to separate an egg.  The video is in Chinese but it doesn't matter -- it's perfectly clear from the images what the woman is doing. Indeed, it adds a whole new layer of context to the expression "sucking an egg." So check it out and let's hear how you did. read more

Your grater is more of a multi-purpose tool than you may realize

August 22, 2012 by
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  Regardless of how much kitchen space you have, most of us are still reluctant to invest the money or storage room in single-purpose items. So we thought this article by Bon Appétit, 11 Things You Didn't Know Were Great to Grate, would be of interest to our community. After all, we know that cheese should be grated, but what about… read more

Taste test: Greek-style yogurt

August 20, 2012 by
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For those of us in the United States who watched the Olympics, it was very hard to ignore the continuous Chobani yogurt commercials. And Chobani should be acknowledged as the New York company that introduced and has spear-headed the Greek-style yogurt craze. (Chobani, which was only created four years ago, is actually a fascinating story; if anyone is interested, here's… read more

Renovating the Food 52 kitchen

August 17, 2012 by
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  There are a lot of kitchen renovating articles, but they tend to follow rote patterns: what to do if the sky's the limit, what to do with an absurdly low amount of money, what to do with a miniscule amount of space. In short, many have good ideas, but often are not realistic or practical. Amanda Hesser's recent article… read more

3 coffee tips plus how to clean a burr grinder

August 13, 2012 by
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  It's Monday, the Olympics are over, and it's time for (some of) us to get back to work. So we thought these coffee-related tips would be helpful. The first three are from the America's Test Kitchen Feed and concern Eliminating Early Morning Coffee Problems: Problem # 1: Your milk cools down your coffee Problem #2: You don't have any flavored… read more

Bottled tartar sauce taste test

August 10, 2012 by
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We always enjoy Serious Eats' taste tests and find them to be a great guide. As they point out in their Taste Test: Bottled Tartar Sauce, tartar sauce has both fans and serious haters: "There's no such thing as tartar sauce neutrality. When that nice lady at the clam shack asks you if you want tartar sauce, it's never "I… read more

Happy National Rice Pudding Day!

August 9, 2012 by
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There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's global as well. As CNN's Eatocracy writes, "A few humble ingredients - milk, rice and sugar - is all it takes… read more

Con-artist cooking

August 8, 2012 by
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Janice Harper over at Huff Post Food has a really fun article for people who don't like to cook - and, frankly, even for those of us who love to cook but just may not be up to the task at the moment. In her piece, "Con-Artist Cooking - How to Fake It If You Really Can't Make It, " she… read more

Join us in these 3 uproarious food moments

August 7, 2012 by
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Thanks to the SALT, we've been given a chance to view "Three Ways Lucille Ball Ruled When She Played With Food." If you haven't ever seen the wine-crushing brawl, the chocolate wrapping assembly line or - probably one of the funniest TV moments ever - the Vitameatavegamin ad, you really should take a few moments to view them. And, if you have… read more

How to store: cilantro, bread, & cheese

August 3, 2012 by
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We have a theme today, courtesy of The Kitchn  - the best way to store three items that often seem to go bad before they've been eaten. Check out:   The Best Way to Store Cilantro (we find the same method works for parsley as well);     The Best Ways to Store and Reheat Bread (do not store in the… read more

The difference between ice cream and gelato

August 1, 2012 by
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Some of us remember when ice cream was either really good (but not great) stuff you bought at the grocery store, but was great when you bought it at an ice cream stand. Then came fancier ice creams  - bearing either artificial foreign names or home-spun Vermont humor. And, finally, came gelato. So is gelato really a new frozen dessert… read more

How to use up half-filled pantry and refrigerator items

July 31, 2012 by
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Over at The Kitchn they have a very useful blog on 21 Creative Ways to Use Up Pantry and Cooking Staples. As they write: "Do you have a few almost-empty jars in your pantry? Some half-full containers in your fridge? Curious what to do with those crumbled tortilla chips or that bowl of egg whites? What about creative ways to… read more

What the heck is bubble, boba, or pearl tea?

July 30, 2012 by
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In certain parts of the United States, Bubble Tea, also known as Boba or Pearl Tea, has suddenly become ubiquitous - following on its huge success in Asia. But bubble tea's popularity has happened so fast, many don't know what it is.  According to this CNN article, the boba phenomenon  began in one tea shop in Taichung,  Taiwan in the… read more

Which food term would you like to stomp out?

July 26, 2012 by
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We loved a recent story on Grub Street New York  discussing annoying food terms. As they state, "The time has come to publicly shame these terrible words and constructions and eliminate them from food writing forever." They proceed to list a group of words that should be expunged and ask for more suggestions. So what are these words? Here you… read more

Heirloom tomatoes may not be all they’re cracked up to be

July 25, 2012 by
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The Boston Globe has an interesting article today about heirloom tomatoes, frankly asking if they're really worth all the hype and extra cost. There's no question that many of us have been caught in the romance and nostalgia they represent. But should we be? As Beth Teitell writes: "But I am under the power of something, and it's more powerful… read more

Top food writers on Twitter

July 20, 2012 by
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There are thousands of food writers on Twitter, many of them amateurs, so Mashable has selected what they consider the top 10 professionals on Twitter.  Included are some friends of Eat Your Books:   Amanda Hesser @amandahesser of Food52 Monica Bhide @mbhide Kenji Alt @TheFoodLab (of Serious Eats) Check out the list and let us know who else you think should be included… read more

3 must-know tips about bacon plus a novel corn recipe

July 20, 2012 by
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We're in a bacon mood today, so we're offering a two-parter. From America's Test Kitchen Feed, here are 3 things everyone should know about bacon, including how to easily separate the slices (roll the package), efficiently freeze (roll cylinders of 2 -4 slices), and effectively add maple flavor when oven-baking (glaze). And from Smitten Kitchen, Deb's used her excess corn… read more

Quick tip: Feta cheese lasts forever and is a great recipe enhancer

July 19, 2012 by
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TheKitchn has a wonderful quick tip regarding Feta cheese, certainly one of the most underrated cheeses. As they write, "One cheese I always try to keep in the refrigerator is feta, and the most important reason for this is taste. Feta is a complex cheese that manages to be rich and creamy but also tangy and bright. It has much… read more

Vegetables’ dirty little secret

July 18, 2012 by
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Julia Moskin in The New York Times has an excellent article this week, "Raw Panic" on how to cope with an overwhelming quantity of vegetables. As she writes, "HERE'S a dirty little secret of summer.  What should be a beautiful and inspiring sight - your kitchen, overflowing with seasonal produce - is sometimes an intimidating tableau of anxiety. The knobbly… read more

Is milk bad for you?

July 17, 2012 by
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In a New York Times column, "Got Milk? You Don't Need It" Mark Bittman recently attacked the premise that drinking milk is healthy. After suffering a lifetime of acid reflux and heartburn, Bittman cured his problem in just 24 hours by going off dairy products. But Bittman doesn't just argue against dairy consumption by those who have heartburn. He goes… read more
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