TL;DR

August 30, 2025 by
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Remember food blogs? You know, the ones that had charming stories that ultimately led to a recipe that you wanted to try? It seems that in our increasingly fast-paced world, reading a few paragraphs takes too much time. In the last few years much ado has been made about food blogs being a waste of time and that bloggers should… read more

Seasonal shifts

August 29, 2025 by
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A few days ago, we had a brief taste of autumn when temperatures dipped to unseasonable highs and lows. While we are still weeks away from true autumn, this short spell of cool weather created a shift in how I thought about cooking and baking. I have written before about how changes in the weather can provoke anticipation for certain… read more

How do you like them pommes (de terre)?

August 28, 2025 by
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Please forgive me for the bad pun on the old saying "how do you like them apples?", but I just couldn't resist. But it is for a good reason - the ranking of 10 potato dishes from worst to best, by Andrea McGinniss of The Sydney Morning Herald's Good Food. This is bound to be controversial, because everyone is going… read more

When I dip, you dip, we dip

August 26, 2025 by
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French dip sandwiches, which like most things labeled "French" in the US, are not French, are currently having a moment, says Eater's Andrea Strong. She chronicles the current crop of offerings in New York City, which is not the birthplace of the revered 'wich that was allegedly cooked up first in Los Angeles. Strong says that New York's “roast beef… read more

Food news antipasto

August 25, 2025 by
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It's easy to get excited about cookbooks, so I never really thought about why so many titles included exclamation marks, like Dolci!, Galette!, and You Got This! Nina Moskowitz of Epicurious has thought about it and asked several authors and editors why they included exclamation marks in their titles. For Diane Morrisey, author of You Got This!, the exclamation point… read more

Food festivals

August 23, 2025 by
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One of the best things about living near farming areas is the abundance of festivals that revolve around a certain crop or food. My friend has made it his mission to seek out as many of these events as possible, and he has identified over a dozen festivals within a few hours' drive of the Twin Cities. There an Apple… read more

IACP 2025 Cookbook Award finalists

August 21, 2025 by
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The IACP announced the finalists for its 2025 Awards, which includes cookbooks along with digital media, food writing, food photography & styling, and special recognition awards. The IACP Cookbook Awards honors "the authors, publishers, and other contributors behind the best cookbooks published each year." There are fourteen categories plus a cookbook of the year. The categories shifted slightly in 2025… read more

Tomato, tomahto

August 20, 2025 by
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Most cooks use cherry tomatoes and grape tomatoes interchangeably and likely many people believe they are essentially the same. However, they actually have different flavor profiles and textures, says Serious Eat's Brandon Summers-Miller. He breaks down the differences, noting which type is best suited to various dishes. Roast tomato and asparagus tart with rosemary from The Guardian Feast supplement by… read more

Licorice: love it or loathe it?

August 19, 2025 by
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In her Substack newsletter, Dorie Greenspan just posted about licorice, which as she notes is a divisive flavor. Just like cilantro, it seems to be a love it or hate it item. For some the taste aversion stems from having licorice flavored medicine as a child, but for others it seems to be built in, although scientists have not yet… read more

Food news antipasto

August 17, 2025 by
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A white book opened to see the blank inside pages, on a white background
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and recognized his salty character. The last post Cornell made before he died illustrates this: “If I read once more that porter got its name because it was… read more

Former Food52 exec stole a fortune from the company

August 16, 2025 by
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A former media executive for Food52 who managed production of the brand's partnership deals stole a whopping $270,000 USD from the company, according to an exposé published in The Cut. (That article is paywalled but you can read a synopsis here.) When you read heartbreaking stories of food writers losing their jobs to layoffs and entire publications shuttering due to… read more

Dianne Jacob talks cookbooks on CookShelf

August 16, 2025 by
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The latest installment in the CookShelf Substack features award-winning writer  Dianne Jacob. (In case you missed the announcement, Katie has launched a free Substack newsletter in connection with the forthcoming CookShelf app.) Dianne coaches people on how to write a winning cookbook proposal (where there is a 1-2 percent acceptance rate) and how to improve the quality and effectiveness of their writing. … read more

Meat-free no more

August 13, 2025 by
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In 2024, Daniel Humm released Eleven Madison Park - The Plant-Based Chapter, which celebrated the transformation of the former World's Best Restaurant, Eleven Madison Park, into the first plant-based kitchen to earn three Michelin stars. When the restaurant returned to service in 2021 following the lifting of restaurant restrictions due to the pandemic, Humm envisioned a totally different sort of… read more

Kewpie celebrates a century

August 13, 2025 by
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Kewpie mayonnaise, the Japanese mayonnaise with devotees around the globe, celebrates its 100th birthday this year. Its creator, Toichiro Nakashima, was inspired to create the condiment after visiting the United States in 1915 as an intern for Japan’s Ministry of Agriculture and Commerce. There he was exposed to mayonnaise, which was having a moment in American cuisine. After returning to… read more

Food news antipasto

August 10, 2025 by
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Less than a week after Vox Media CEO Jim Bankoff told a reporter that he did not anticipate further layoffs in the company, 15 Eater staff members were laid off, according to Vox Media union. In a post on Bluesky, one of my favorite writers on the site, Amy McCarthy, shared that she was one of the unlucky ones. The… read more

In defense of ‘ugly’ cakes

August 9, 2025 by
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A recent opinion piece in The Cut has rankled the baking community, especially those who have small cottage baking businesses they run out of their homes. In the article, the author disparaged trendy Instagram and TikTok cake creations that are full of piped decorations, bedazzled with glitter-coated fruits, and overall just exuberant in their presentation. Joy Saha, writing for Salon,… read more

Foraging: trendy or timeless?

August 8, 2025 by
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Foraging seems to be having a moment, as evidenced by the growing number of books about foraging and the fact that online foragers have built huge audiences. Is this a passing trend or is foraging becoming a standard practice? I suppose one should say a standard practice again, because for much of humankind's existence, foraging provided the vast majority of… read more

Is this really the best way to cook rice?

August 6, 2025 by
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Cooking rice is something that intimidated me for years. I did not grow up eating rice very often and when we did have rice, it was often included in a dish and not cooked separately. So when I was a young cook timidly exploring beyond the culinary borders of my upbringing, making rice proved to be a challenge. For one… read more

Herb pairing basics

August 5, 2025 by
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Over 13,000 recipes in the EYB Library have "herbs of your choice" as an ingredient. When you see that in the ingredient list, do you have a set of herbs in mind or do you struggle to determine what herbs would be best? If you are in the latter group, head over to Samin Nosrat's Substack, because she just posted… read more

Food news antipasto

August 3, 2025 by
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Another food publication is biting the dust - at least in monthly magazine format. Fans of delicious (AUS) spotted a short note in the most recent edition that stated it would be the last print issue. Earlier this year the magazine announced changes that included a weekly delicious section added to metropolitan and regional newspapers. The publisher said that the… read more

How much would you pay for a pancake?

August 3, 2025 by
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Chain restaurants like Denny's, Perkins, and IHOP are known for their all-day breakfast menus and relatively low prices. They dish up bacon, eggs, pancakes, waffles, and other breakfast items that may not be the most elevated fare but are solidly in the "it's fine" camp. IHOP is hoping to break away from this reputation by introducing a $100 Dubai chocolate… read more

What cookbooks do some of our favorite authors love?

July 31, 2025 by
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Penguin Books turns 90 this year (making them the same age as Jacques Pépin), and as the publisher hits this milestone, it is taking stock of the many foundational books under its imprint, including its cookery books. As Penguin states, its "cookery publishing has shaped trends, reflected social and cultural shifts, and highlighted the food traditions and staple ingredients of… read more

Celebrate National Cheesecake Day!

July 30, 2025 by
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You may wonder if I only post about the food "holidays" of foods I really enjoy eating. Wonder no more, the answer is yes. That's why I am posting about National Cheesecake Day today, as it is one of my favorite desserts, in no small part because cheesecake is easy to make. More on that later, but first, let's have… read more

Hetty McKinnon is the next guest in the CookShelf Substack

July 29, 2025 by
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Katie's recently launched Substack follows up one fantastic guest author with another amazing writer. The latest post welcomes Hetty Lui McKinnon, who shares which cookbooks are speaking to her now. In case you missed the initial announcement, Katie started a free Substack newsletter in connection with the upcoming launch of the CookShelf app. Left: Australian Cover. Right: US / International Cover.… read more

Food news antipasto

July 27, 2025 by
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Goodbye grocery stores? The San Francisco Chronicle reports on how grocery shopping habits have changed store design (gift link), and how the shift in shopping may be the death knell for large, suburban supermarkets. With more people switching to online shopping, some stores have seen traffic dry up while others are turning into what might best be called shopper's warehouses.… read more
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