Reduce, recycle – but don’t reuse

May 31, 2025 by
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Two generic white containers with lids
When I was growing up, finding out what leftovers were available in our refrigerator was like a treasure hunt. That's because we used plastic tubs from margarine, cottage cheese, Cool Whip, and other ready-to-eat foods to store leftovers. All of the plastic was opaque, so there was no way to tell what was inside. Sometimes it was a tasty surprise,… read more

Pasta: the long and short of it

May 30, 2025 by
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Fresh or dried? Bronze cut? Long, tubular, or flat and folded? With eggs or without? There are many questions to answer when choosing the kind of pasta to use in a particular dish. With hundreds of pasta shapes available, it can be difficult to know which type will pair well with your sauce. Epicurious brings us the information we need… read more

Kitchen analysis paralysis

May 29, 2025 by
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I have been called an overthinker, and my husband says that choices are bad for me. Both of these are truths that I must painfully admit. Ruminating over even the simplest of decisions can result in analysis paralysis, where you never achieve forward progress because you worry about making the wrong decision. For me, this issue extends to the kitchen,… read more

Taste Canada Awards 2025 longlist released

May 29, 2025 by
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Now in its 28th year, Taste Canada / Saveurs du Canada has announced the longlist of 69 cookbooks in the running for its culinary writing awards. The Awards are presented to outstanding Canadian cookbooks in both English and French languages. The shortlist will be announced online on June 25th, 2025 and the winners will be announced in autumn of this year. The Taste… read more

Amanda Hesser leaving Food52

May 27, 2025 by
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Amanda Hesser, one of pioneering website Food52's founding members, announced in her newsletter that she is stepping away from the company. She will focus on her Substack Homeward in which she is chronicling her home renovation in Ojai, plus providing design picks, recipes, and travel recommendations. Hesser said that after 16 years at the company, it is time for her… read more

Food news antipasto

May 25, 2025 by
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Eating at the French Laundry is a bucket-list item for many food lovers. While it may not have risen to that level for San Francisco Chronicle restaurant critic Mackenzie Chung Fegan, it was still going to be a memorable experience. She had no idea how memorable, as Thomas Keller asked her to leave the restaurant (gift article). Saffron risotto with… read more

Too many onions?

May 24, 2025 by
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There is a glut of onions right now in the US (and in India, too). Due to a combination of bountiful harvests and a dip in demand, the supply of onions is currently high. That should, in theory, lead to lower prices for consumers. I have not seen super bargains in my neck of the woods, but in other areas… read more

Splish-splash: What is the best method for washing your produce?

May 23, 2025 by
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When you buy fresh produce, especially items that are loose in bins, you don't know what (or who) it has been in contact with, so you wash it before using. There are new products on the market that claim to be able to better remove pesticides or contaminants that may be lurking on the surface of your food than just… read more

May 2025 New Cookbook Review

May 22, 2025 by
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May delivers a load of grilling/barbecue books, a new collection of vegan focused books from Workman (Make It Plant-Based!) and other titles such as a bakery cookbook from Canada and more. Our 2025 Cookbook Preview Post is continually updated. Don’t forget that you can create a wishlist and share it with your loved ones. Our May 2025 EYB Cookbook Club Summary and June 2025 Great Big Cookbook… read more

The rise of bakery tourism

May 22, 2025 by
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When you are in your 20s or 30s, a pub crawl is often a weekend activity, jaunting from bar to bar with friends to enjoy a pint or a cocktail. This doesn't always seem like fun when your 30s (or 40s) are in the rearview mirror. What to do instead? Join the growing ranks of bakery tourists - people who… read more

May 2025 EYB Cookbook Club Summary

May 21, 2025 by
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Each month we previously offered at least four cooking options in our Eat Your Books Cookbook Club. This summer we cooked our favorite recipe from any cookbook, magazine, blog or online option and had a huge increase in participation and after a poll in the group we have decided to allow posting from all cookbooks and to offer one featured cookbook.… read more

The struggle to spell

May 20, 2025 by
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Before I started writing for Eat Your Books (over 11 years ago!), I had a bi-monthly food column at a medium sized newspaper for several years. In junior high, I competed at the state spelling bee and made it to the final round. You might assume with that pedigree I could properly spell almost any culinary term without looking it… read more

June 2025 Great Big Cookbook Club Summary

May 19, 2025 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around world and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  I will update this post as clubs make their June choices. Something that has… read more

Food news antipasto

May 18, 2025 by
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Microplastics can be found everywhere, even inside our bodies. Researchers have raised concerns about this issue, noting that certain types of plastic shed more particles than others and warning about their use in connection with foods. Some plastic manufacturers claim that their products are safe for cooking and storage, but one of those manufacturers is now facing a class action… read more

Getting to know your gingers

May 17, 2025 by
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Ginger is one of the most common spices, used around the world in a variety of cuisines. Humans have grown it for so long that it has become a cultigen, meaning it no longer exists in the wild. This fact, along with a bevy of other information about this delicious rhizome, can be found at Gastro Obscura, which recently explored the… read more

Upcoming cookbook news, author events, recipes, EYBD Previews and more

May 16, 2025 by
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It is time again to highlight a few more upcoming titles that I have recently added to our 2025 Cookbook Preview Post. Yann Couvreur's upcoming September release Yann Couvreur’s Pastry is one of many books that I am looking forward to. It is the English edition of his 2017 French title La Pâtisserie de Yann Couvreur. Diana Henry has Around… read more

Recipe rabbit holes

May 15, 2025 by
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It's easy to run down a recipe rabbit hole on the internet. One click leads you to an article about a particular dish, then you follow tangents until you have forgotten the impetus for the original click. That just happened to me: I clicked on a masa pancake recipe on Epicurious, which contained a link to sources of fresh masa… read more

Just for the fun of it

May 14, 2025 by
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Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain juicier, and taste better, which are all reasons chefs give for doing it. After setting up a rigorous testing method that included… read more

What type of cardamom to use when?

May 13, 2025 by
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Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Cardamom’s enchanting flavor has made a home for itself in cuisines across the globe. Since there are several types available, it can be difficult to know which is most suited for a particular dish. In a recent Kitchen Aide article at… read more

Food news antipasto

May 11, 2025 by
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Award-winning cookbook author and television host Pati Jinich has a new gig: teaching you how to write a cookbook. Jinich is partnering with notebook brand Levenger to create the workbook How to Write a Cookbook, filled with practical advice for anyone wanting to dip a toe into the world of cookbook writing. Matcha roll cake from One Tin Bakes by Edd Kimber The… read more

The princess cake’s ascendance

May 11, 2025 by
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The first time I saw a princess cake (aka princess torte), it was in the display case of a Minneapolis bakery. I was intrigued by the domed, green shape topped with one simple decoration at the top. After that initial sighting, princess cakes seemed to appear everywhere: on the Great British Bake Off, in other bakeries, and online. The popularity… read more

Beware the digital ‘slop farmer’

May 9, 2025 by
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Bloggers and recipe developers put in a tremendous amount of time creating, testing, writing, and photographing before they publish their articles and recipes to be seen by the world. For some, this has led to internet stardom and a profitable career. Others use it as a side gig or even just a creative outlet. There is another kind of content… read more

Pâtisserie Made Simple, Quick Bites and Giveaway

May 9, 2025 by
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Enter our US/AU/NZ giveaway to win one of two copies of Pâtisserie Made Simple: The Art of Petits Gâteaux by Maxine Scheckter. From the French-trained pastry chef who founded the Sugar Flour Pastry School in Wellington, Maxine Scheckter, comes the perfect introduction to making your own exquisite little cakes and slices at home - Pâtisserie Made Simple: The Art of Petits Gâteaux. Complete… read more

Nagi Maehashi wins cookbook award, beating rival she accused of plagiarism

May 8, 2025 by
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RecipeTin Eats founder Nagi Maehashi won the Illustrated Book of the Year category in the 2025 Australian Book Industry Awards (ABIA) for RecipeTin Eats - Tonight, beating nominee Brooke Bellamy, who Maehashi recently accused of copying her recipes without attribution in Bellamy's cookbook. Bellamy insists the accusations are false and says she has faced relentless online harassment since Maehashi came… read more

The enduring magic of cookbooks

May 7, 2025 by
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While the print publishing industry continues to contract, one area bucks the trend, and has for years. In fact, it shows no sign of slowing down. That area, of course, is cookbooks. So what it is about this genre that allows it to be a publishing juggernaut? Sophia Podini, writing for Her Campus, gives us her theory for why cookbooks… read more
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