Gourmet Magazine is back – sort of

January 15, 2026 by
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Gourmet Magazine was once the premiere food publication, a shining star owned by a storied company, Condé Nast. Then, in 2009, when the world was experiencing a deep recession and had started the inexorable shift to an online experience, Gourmet was abruptly shuttered. The decision to end the magazine shocked the food world, including its editor Ruth Reichl, who wrote… read more

February 2026 Great Big Cookbook Club Summary

January 14, 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

What a bunch of baloney

January 13, 2026 by
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Bologna in the US is often derided as low quality "mystery meat" and looked down upon by food lovers. However, the origins of this meat date back centuries and its close relative and likely inspiration, mortadella, is highly regarded. The Daily Meal brings us this fact plus many more in a deep dive into this humble food. The Dagwood from… read more

Food news antipasto

January 11, 2026 by
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We are starting off the week on a sad note, as we learned that Boston chef and food stylist Elle Simone Scott passed away last week at the age of 49. Scott served as a host and a food stylist for America's Test Kitchen. ATK's Jack Bishop offered praise for Scott in a note, saying that among her contributions to… read more

New life for old spices

January 10, 2026 by
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"If your spice is more than six months old, you should replace it with new" is common advice, but it is not practical for most people. Throwing out spices is an expensive proposition, and with food prices in an unrelenting upward trend, it can stretch an already tight budget. While it's true that spices will lose potency over time, there… read more

Strangest food stories of 2025

January 8, 2026 by
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Since the new year is just over a week old, let's take one more look back at 2025, this time with an eye for the weird. The Standard recently published a recounting of six strange food stories in the UK. As with nearly everything in these turbulent and fast-moving times, 2025 was filled with...interesting moments. Japanese fruit sandos from Simply… read more

More 2026 food predictions

January 7, 2026 by
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Several days ago we published McCormick's prediction for flavor of the year, black currant, but NPR's Neda Ulaby reports that chefs and food business insiders think that additional foods and flavors are poised to be big in 2026. Among these predictions beyond the afore-mentioned black currant, along with cinnamon rolls, pandan, and cabbage. Pandan lamingtons from Cuisine Magazine Swicy -… read more

Celebrating National Bean Day

January 6, 2026 by
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Serendipity stepped into my kitchen today as I accidentally celebrated National Bean Day. I was alerted to this food "holiday" by my coworker who loves beans. As luck would have it, I had soaked chickpeas overnight to make falafel, so I was able to celebrate the holiday without even trying. Maybe eating that pot of calico beans on New Year's… read more

Food news antipasto

January 4, 2026 by
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Visiting family (or having family visit) during the holidays can be both rewarding and stressful. Having people stay at your house means dealing with their likes, dislikes, and quirks. Usually by the time they leave everyone is ready for the departure. If you managed to avoid any arguments, kudos to you. One man recently posted on Reddit about the fallout… read more

ATK poised to buy Food52

January 2, 2026 by
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Last week, Food52 filed a Chapter 11 bankruptcy petition, seeking to reorganize the company's assets and liabilities in an effort to avoid going out of business. America's Test Kitchen has entered into an agreement to buy all of Food52's assets, according to a press release issued just before the new year. According to a story on MSN, the sale price… read more

Jacques Pépin’s advice to young chefs

January 1, 2026 by
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It is difficult to overstate the amount of influence that Jacques Pépin has had on American cooking. From his work at Howard Johnson in the 1960s to his fabulous PBS shows to his numerous cookbooks to his more recent philanthropic work, he has solidified his legacy as a culinary icon. As he celebrated his 90th birthday, Food and Wine talked… read more
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