RIP recipe cards?

February 28, 2026 by
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With all of the retro kitchen trends that are happening now, you might expect that all things vintage would be making a comeback in the kitchen. However, even though retro bowls, kitschy decorations, and appliances that resemble those manufactured decades ago are popular, there is one item that does not seem to be welcome: handwritten recipe cards. These are fading… read more

The germiest place in your kitchen isn’t what you expect

February 26, 2026 by
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Spices in jars
When people think about germs in the kitchen, they probably have a few items in mind: the sink, cutting boards, refrigerator door handles, garbage cans, and dishwashing sponges. However, a recent study found that there is another place that harbors more bacteria than any of those: spice jars. When I saw the title of the article and tried to guess… read more

February 2026 New Cookbook Review

February 26, 2026 by
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March will soon be blowing in like a lion as they say here in the Northern Hemisphere and with it comes the Spring version of Cookbooktober. My 2026 Cookbook Preview Post is growing every day with great titles to covet. Excited to see these additions recently: Spinasse: An American Love Letter to Piemonte Cuisine by Stuart Lane and James O. Fraioli, Food is… read more

The banana split gets a glow up

February 25, 2026 by
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The banana split was invented over 100 years ago, reportedly by David "Doc" Strickler, a University of Pittsburgh pharmacy student who was working as a soda jerk in Latrobe, Pennsylvania. Since then it has been enjoyed - in nearly the same format as the original - by countless people across the United States and beyond. Although its star has been… read more

One woman’s quest to rescue lost Black American recipes

February 24, 2026 by
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Last Thanksgiving, content creator Sonja Norwood saw a video for vinegar pie. She tells Today that upon seeing the video, “I was like, ‘What is this?’ And I heard it was a Black recipe, and I was like, ‘I’m gonna make this for Black History Month.’” What started as a single post quickly grew. Norwood, who goes by Wick’d Confections on… read more

February 2026 EYB Cookbook Club Summary

February 24, 2026 by
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Each month we allow posting in our Eat Your Books Cookbook Club from any cookbook, magazine or blog and most months we also offer one featured cookbook. We hope that sharing our favorite recipes will help our Members discover new cookbooks and recipes to try. Also please see our March 2026 Great Big Cookbook Club Summary which is now organized by location and… read more

Food news antipasto

February 23, 2026 by
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It's official - they've called off the divorce. Who is they? Kraft Heinz, of course. The company was going to split in two, with one company focused on groceries and the other on sauces and spreads, but new CEO Steve Cahillane stopped the split from happening. He says that poor conditions across the food industry led the decision, noting however… read more

Garden dreams

February 21, 2026 by
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Last week the weather here was unseasonably warm, feeling more like spring than mid-February. The warmth got me thinking about my garden and going through leftover packets of seed to see what I need to buy for the upcoming season. This week the cold weather returned with a vengeance, as if to say "not so fast" to my garden plans.… read more

Lucky foods for Lunar New Year

February 18, 2026 by
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February is interesting this year as the start of Ramadan, the Lunar New Year, and Fat/Shrove Tuesday all landed on the same day. As I read on a Bluesky post yesterday, "this means that the majority of humans on the planet have a reason to eat fried food, and that is beautiful." Focusing on the Lunar New Year, this holiday called Tet in Vietnam, Tsagaan… read more

Foods to celebrate Ramadan

February 17, 2026 by
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Tonight marks the start of Ramadan, which runs through March 19 this year. This is a month of reflection, spiritual growth, and community celebration where observant Muslims will abstain from both food and drink from dawn to sunset. As with most religious holidays, traditional foods play an important role, both for pre-dawn meal (suhoor) and the meal consumed after sunset… read more

Grocery store etiquette

February 17, 2026 by
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Two articles caught my eye today that revolved around behaviors that drive grocery store employees bonkers. The first involved bagging etiquette at Aldi stores, and the second touched on shopping cart courtesy at Trader Joe's locations. These stories prompted me to think about how the grocery shopping experience has evolved in the last several years. The COVID-19 pandemic really threw… read more

Food news antipasto

February 15, 2026 by
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KitchenAid recently debuted its 2026 Color of the Year: Spearmint. The light, cool green gets a subtly textured matte finish to further distinguish it from previous greens available. In connection with the debut, KitchenAid has a sweepstakes where you can enter to win an Artisan mixer and a commercial-style dual-fuel range, both in Spearmint. Caesar salad from How to Eat… read more

Cooking at the bottom of the world

February 14, 2026 by
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Everyone who cooks a lot eventually faces a challenge or two: finding out that a vegetable went moldy when you are in the middle of making dinner, a malfunctioning oven or stove, or some other malady. Usually solving the problem is fairly easy, like running to the store for a replacement or calling a repairman to fix the equipment. But… read more

Galentine’s Day treats

February 12, 2026 by
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Valentine's Day gets a lot of attention, but a trend that started with a sitcom keeps growing every year. Galentine's Day began with a bit on the TV show Parks & Rec, where Amy Poehler's character Leslie Knope hosted an annual breakfast and mimosa event with her friends. In the episode that introduced Galentine's Day, Knope declared “You know my… read more

Forget the spoon and use your fingers, says Daniel Boulud

February 11, 2026 by
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NYC chef Daniel Boulud has a storied history with nineteen restaurants, including Michelin stars. The chef recently spoke with Food & Wine about how to season like a French chef to get the perfect amount of salt in a dish. His biggest piece of advice is to forego measuring spoons while cooking, and instead just use your fingers to gauge… read more

March 2026 Great Big Cookbook Club Summary

February 11, 2026 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 additional choices. Something that has… read more

Are microwaves a thing of the past?

February 10, 2026 by
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I still remember when my grandparents got their first microwave oven in the late 1970s. Until they purchased their Amana Radarange, I had never seen a microwave. The unit was a pricey affair, costing hundreds of dollars, its shiny door practically screaming 'Space Age' to the six-year-old standing before it. For early adopters it was a status symbol as much… read more

Food news antipasto

February 9, 2026 by
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Prue Leith may have left the Great British Baking Show, but she isn't quite done with television altogether. This week we learned that she is working on a new program with former GBBO host Sandi Toksvig. Leith and Toksvig became fast friends before the GBBO moved to Channel 4, and have continued their friendship over the years. It sounds like… read more

Conditional love

February 7, 2026 by
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There are some foods that I will happily eat almost anywhere, anytime. Tacos and ice cream are two that immediately come to mind. Even when they're 'bad' they are good, and I love them without reservation. On the other hand, some foods I only appreciate under certain circumstances. I do not like chicken noodle soup 99% of the time, but… read more

Over 15,000 books indexed and other EYB/CookShelf tips

February 7, 2026 by
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We are pleased to announce that over 15,000 books have been indexed - one thousand plus in less than nine months! Our Library has a great mix of new releases, classic cookbooks and even Member Indexed non-English titles! In addition to these titles, we have connected the EYB database to ckbk’s library of digital cookbooks. ckbk is a cookbook subscription site where you can… read more

Behold the ‘Gastronaut’

February 4, 2026 by
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Grocery store chains do not often try advertising campaigns that are 'out there', sticking to common formats like weekly ads stuffed into mailboxes or inserted into newspapers. However, Waitrose recently took a giant leap for mankind by launching a new brand campaign that reaches for the stars - literally. It features advertisements centered around an astronaut named Michael who is… read more

Gloagburn: Recipes from a Scottish Farm – Giveaway

February 4, 2026 by
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Enter our US/UK giveaway to win one of two copies of Gloagburn: Recipes from a Scottish Farm by Alison Niven. The Nivens have farmed the land at Gloagburn in Perth for over 100 years, rearing cattle and growing oats and barley. During that time the world of agriculture has immensely changed, and the family business has diversified along with it.… read more

Café Cùil Cook Book – Recipes from the Isle of Skye – Giveaway

February 3, 2026 by
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Enter our US/UK giveaway to win one of two copies of Café Cùil Cook Book: Recipes from the Isle of Skye by Clare Coghill. Cùil: Scots Gaelic n. Nook, nest or corner Cafe Cùil faces the sea just outside Carbost on the Isle of Skye. In this stunning setting, award-winning chef Clare Coghill celebrates Highland produce, reimagines traditional Scottish dishes… read more

Food news antipasto

February 1, 2026 by
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Rancho Gordo announced it has new digs for its Napa, California store. Located in the former Shackford building on Napa's Main Street, the store noted that the "symbolism of beans going Main Street is not lost on us." If you are planning a Napa Valley trips, this might be worth a detour. I missed this when it was first published… read more
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