Gut instincts

August 16, 2014 by
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We've often been told that our "gut instincts" can guide us to a decision. That saying may be more true than we ever thought. Researchers from three U.S. universities recently conducted a review of scientific literature and concluded that our guts may indeed tell us what to do--at least when it comes to eating. The researchers determined that microbes living in… read more

Bartenders’ latest secret ingredient

August 15, 2014 by
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Salt is not new to the repetoire of cocktails, but the salt is now moving from the rim into the glass. Mixologists are discovering something chefs have known forever: adding a little salt helps bring out the flavors of other ingredients. "You salt your food, so why not your drinks?" says Morgan Schick of Trick Dog in San Francisco. One feature of salt… 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

Featured Cookbooks & Recipes

August 14, 2014 by
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Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your… 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

Condé Nast shakes things up

August 12, 2014 by
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Publishing powerhouse Condé Nast announced yesterday that it is merging the sales and editorial staff of Epicurious with that of Bon Appétit magazine. According to the press release, the move will combine "Bon Appétit's authority in food content and lifestyle with Epicurious' digital leadership and recipe database." The move comes as part of a larger reshuffling within the organization. As part of… read more

The many faces of pie

August 12, 2014 by
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Not that pies have ever really been out of fashion (maybe for just 5 minutes around the year 2000 when everybody dropped their carbs like a - well, like a hot potato).  But this summer, it has sometimes seemed as though every other book that landed on my porch was a pie book. Maybe it has to do with the… read more

Move over maple, there’s a new syrup in town

August 11, 2014 by
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A stack of steaming pancakes with a pat of butter begs for a generous drizzle of syrup. But instead of reaching for the maple syrup, you may want to try hickory syrup. You didn't know there was such a thing? Neither did Travis and Joyce Miller of Virginia until a few years ago. Now they are producing the tasty substance… read more

An unlikely success

August 10, 2014 by
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We recently lamented the contrived drama of "reality" cooking shows and others have ranted about the declining quality of The Food Network, which makes us wonder what food programs, if any, are still worth watching? One worthy contender according to both The Telegraph and The Guardian is The Great British Bake Off, which is in its fifth season and has… read more

Would we lye to you?

August 9, 2014 by
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It may be a few weeks until Oktoberfest, but it's never too early to start practicing your favorite German pretzel recipe. Over at The Salt, Paula Friedrich shares pretzel making tips, and even provides her mother's recipe. The secret to getting that beautifully brown and crackly crust? Lye (yes, the same stuff that you use to clear drain pipes and… 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

Featured Cookbooks & Recipes

August 7, 2014 by
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Finding the best recipes amongst the millions online is not easy - but you don't have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines every week and brings you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own… read more

Versatile dry vermouth

August 7, 2014 by
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As part of its 9-bottle bar series, indexed blog The Kitchn provides background on the rise, decline, and resurrection of this aromatized and fortified wine, primarily associated with the dry martini. Once wildly popular as a cocktail ingredient and aperitif, vermouth went out of fashion for decades, probably because it oxidizes very quickly. Even when stored in the refrigerator, which… read more

Tickets, please

August 6, 2014 by
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If you are a concert attender, you know how exciting (and sometimes frustrating) it can be to get tickets to a very popular event. You might stand in line or set your alarm for a ridiculously early time so you could make the phone call as soon as the tickets go on sale. Now, some restaurants are moving away from… read more

A cooking magazine for a special audience

August 5, 2014 by
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  Sue Hoss of Des Moines, Iowa, is designing a digital cooking magazine aimed at an underserved audience: people with developmental or intellectual challenges. Sue, a partner at Main Dish Media, also founded a coffee shop that teaches developmentally challenged people how to be baristas and do some simple baking. There she saw that "the kids demonstrated a real interest… read more

Soft spots

August 5, 2014 by
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When it comes to apples, I have a definite weakness.  It doesn't matter that apple season is only in the fall, or that of the 8 or so apple trees we've planted, only two have survived, and that those two successfully bear fruit only once every several years.  It doesn't matter that I rarely eat more than three or four… 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

Fresh ways to eat your veggies

August 3, 2014 by
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Even though we may spend months anticipating the bounty of summer vegetable season, it's easy to fall into a rut of preparing the same dishes over and over once the vegetables arrive at the market. Chef Amanda Cohen of the restaurant Dirt Candy shows us how to break out of the boring vegetable routine. Cohen, who penned a cookbook named after… read more

Crafty distilleries

August 2, 2014 by
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The craft cocktail trend has spurred an explosion of new whiskeys on the market, many of them claiming to be small-batch, hand-crafted products. But are they really what they seem? NPR's The Salt talks to a blogger who believes that many of these small potatoes distilleries are actually buying whiskey from a larger conglomerate. The blogger, Steven Ury, is an attorney… 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

Featured Cookbooks & Recipes

July 31, 2014 by
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Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe Details page you'll find a Notes tab. Adding online recipes to your EYB Bookshelf is a really great way to expand… read more

Restaurant names explained

July 31, 2014 by
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Some restaurant names are obvious--they are named for the owners, the type of food served, or their location. Others seem to be letter salad. But some are more mysterious: you know there is a reason behind them, but you may not know what it is.  Rachel Tepper of Yahoo! Food has found out the reasons behind the names of several… read more

The Splendid Table turns 20

July 30, 2014 by
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While some cooking programs have turned to high drama to attract bigger ratings, one show has remained rock steady for 20 years: NPR's The Splendid Table. Host Lynne Rossetto Kasper reminisces with Eater about the show, recalling the early episodes which featured luminaries like chefs Danny Meyer and Michael Romano of The Union Square Cafe, food scientist and cookbook author Shirley Corriher, and Julia… read more

Bigger isn’t always better

July 29, 2014 by
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Waistlines aren't the only things to have grown in the United States over the last few decades: our refrigerators have as well. Gawker's Dan Nosowitz makes the arguments for why we should consider downsizing our refrigerators. Nosowitz points out that on average, refrigerators in the U.S. are more than twice the size as refrigerators in Europe (22 cubic feet vs.… read more

The all-weather fruit

July 28, 2014 by
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Lemons may be associated with summertime treats like lemonade and sorbet, but we shouldn't overlook their contribution to winter foods, notes Judith Elen of The Australian. Lemons go well with so many types of food that they remain popular year round, and in the global marketplace you can usually find fresh lemons in any season. But even though it may not… read more
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