Why printed cookbooks are here to stay

April 8, 2013 by
 |  3 Comments  |  Leave Comment
We loved this article from the Kitchn, Four Reasons Why I Will Never Give Up Print Cookbooks. Since we at EYB modestly believe that EYB brings you the best of both the online and print worlds - at least when it comes to cookbooks and recipes and blogs and magazines - this article sings to us. The article describes four reasons… read more

It’s time to harvest the spaghetti crop

April 7, 2013 by
 |  2 Comments  |  Leave Comment
Recently, a member of a very erudite cooking bulletin board raised the  fact that it is now the spaghetti harvest season in Switzerland. The Swiss have, to a large extent,  convinced the rest of the world that spaghetti is made in Italy from a wheat dough, but true food cognescenti are aware that spaghetti is actually grown on trees. Like… read more

What’s your favorite song to cook to?

April 5, 2013 by
 |  4 Comments  |  Leave Comment
The Daily Meal recently posted a fun list, Best Songs to Bake To. And they have some good ones, which they've posted on Spotify if you'd like to download them. Here's the list: I Can't Help Myself (Sugar Pie, Honey Bunch) - The Four Tops Get Your Biscuits in the Oven and Your Buns In Bed - Kinky Friedman Good Lovin'… read more

Trying to understand umami

April 4, 2013 by
 |  Leave Comment
  We recently just made our first batch of dashi - the Japanese soup stock made with kombu (dried kelp) - one of the purest sources of umami . So it was fortuitous that one of our readers, Ken, brought our attention to this recent Wall Street Journal article, Understanding Umami. It's relatively easy to understand the other four taste… read more

An honest-to-goodness foolproof way to poach an egg

April 3, 2013 by
 |  8 Comments  |  Leave Comment
We all have little challenges in life that aren't momentous but are a constant irritant - and cooking a perfect poached egg was one of ours. Somehow, despite numerous attempts, research and, yes, even cooking school (where we were taught to carefully lay the eggs on a kitchen towel and manually trim the eggs with scissors), our poached eggs tasted… read more

All About Branding

April 2, 2013 by
 |  3 Comments  |  Leave Comment
Let's talk for a moment about "branding," a term one hears a great deal of in cookbook publishing these days.  Everybody does it: The TV chef who sells a line of cookware, the market gardener who starts a blog, the Barefoot Contessa, the Naked Chef, Chris Kimball with his bowtie.  Even me, with my cookbook-rating app. "Branding," with respect to… read more

What do 2012’s best-selling cookbooks tell us about food trends?

April 2, 2013 by
 |  2 Comments  |  Leave Comment
It seems that Spring (finally arriving here in the Northern hemisphere) really starts the new cycle of cookbooks. But before we let go of last year, Cooking by the Numbers - an analysis by Publishers Weekly of just what made for a best-selling cookbook in 2012 - provides some interesting insights and forecasts about what is coming up (they primarily, but not… read more

Our five favorite April Fool’s Day sites

April 1, 2013 by
 |  Leave Comment
We'll admit to being a little jealous at some of the great April Fool's Day sites that have gone up today - we applaud both the cleverness and the humor in the companies that have surrendered their sites to whimsy.  Alas, we can't emulate them, but at least we can honor them. So here are our favorite five food-related April… read more
Newer posts »
Seen anything interesting? Let us know & we'll share it!

Categories

Archives