Food news antipasto

June 29, 2025 by
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Jane and I spent the weekend at the American Library Association annual conference in Philadelphia, promoting our Library memberships. Highlights of the trip included seeing several EYB Members who stopped by to say hello, wonderful cocktails at Almanac, and a meal with two absolutely delightful authors Jyoti and Auyon Mukharji, who had a demonstration on the What’s Cooking stage at the… read more

Tea innovations

June 27, 2025 by
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Forget pumpkin spice lattes, the latest thing in beverages is pumpkin spice tea. That, and along with other trends, is driving an uptick in the popularity of tea, especially in the US, which has not always been tea-friendly. (We got a little salty about it back in 1776 and never got over it.) But now Americans are embracing tea, and… read more

World’s 50 Best Restaurants 2025

June 25, 2025 by
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On Monday, the World's 50 Best announced the top 50 restaurants in the world for 2025 at an event in Turin, Italy on Monday evening. Maido in Lima, Peru was named No. 1, the second time a restaurant from this city landed in the top position (Central won in 2023). Spain’s Asador Etxebarri became the bridesmaid again at No. 2… read more

Grocery store trickery

June 24, 2025 by
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One of the grocery stores in my city vexes me to no end by its constant rearranging of products. As soon as I get used to learning where to find the items that I regularly buy, everything moves to a new location. This shuffling of items is probably not just due to changing inventory, but rather a deliberate attempt to… read more

Food news antipasto

June 22, 2025 by
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We covered the James Beard Media Awards over the weekend, but there were more honors given on Monday, when the JBF announced the winners of its Restaurant and Chef Awards, representing the best food and drink in the US. Fine dining establishments took home many of the honors, but there were plenty of casual restaurants in the mix. Take a… read more

Strategies for when it’s too hot to cook

June 21, 2025 by
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This year the solstice brought with it a record-breaking heat wave for much of the US. When the temperatures and dew points both spike this high, standing over a hot stove for any length of time is unappealing, to say the least. Keeping cool while cooking in the midst of a heat wave is difficult, but there are ways to… read more

Are you in the rhubarb lovers’ club?

June 20, 2025 by
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I will never forget the time a 20-something coworker wrinkled her nose in disgust when I brought a rhubarb pie to the office. "Only old people like rhubarb," she said. Being only in my early 40s at the time, I bristled at the notion. It turns out that she might not be totally wrong, as rhubarb sales have been stagnant… read more

Guild of Food Writers 2025 winners announced

June 19, 2025 by
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The Guild of Food Writers announced the winners of its 2025 awards at a ceremony in London at the Royal Institution on June 18th. At the event, Arabella Boxer was presented with a Lifetime Achievement Award. Arabella has a storied food writing history, including stints at the Sunday Times magazine, the Telegraph magazine, and Vogue, plus authoring several cookbooks. Throughout her long career… read more

Celebrity chef Anne Burrell dies at 55

June 17, 2025 by
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We received the sad news that Anne Burrell, popular Food Network host and chef, passed away today at her New York home. Burrell was the long time host of Worst Cooks in America, which ran on Food Network from 2010 to the present. Known for her spiky platinum-blond hairdo, Burrell coached teams through hundreds of episodes of the program. Born… read more

Food news antipasto

June 15, 2025 by
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We start this week with news that is sure to make you smile. A small town in Mississippi is home to the world's only apron museum. For over 20 years, Carolyn and Henry Terry have been running the Apron Museum in the small town of Iuka. The museum houses a collection of more than 5,000 aprons, spanning the globe and… read more

James Beard Cookbook and Media Award winners

June 14, 2025 by
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Jane, Katie and Jenny attended the James Beard award ceremony this evening in Chicago, where the the James Beard Foundation announced the winners of its 2025 Media Awards, which includes books, broadcast media, and journalism. You can view the entire award ceremony, which was live-streamed on YouTube. Padma Lakshmi served as emcee for the event. We will focus on the cookbook… read more

A well-connected kitchen

June 12, 2025 by
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As I read an article about how to ensure your dishwasher lasts for many years, I was a little surprised to read that many dishwashers are now wifi compatible. I am not sure why I was taken aback, after all, it is becoming difficult to find kitchen appliances that don't come with an app. While I can see potential upsides… read more

Planet-friendly eating is more than meat vs. vegetables

June 12, 2025 by
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People wanting to make food choices that are better for sustainable agriculture often think in terms of eating less meat and more fruits, nuts, and vegetables. However, the concept of a planet-friendly diet is not as simple as swapping meat-based proteins for vegetable-based ones. There are additional considerations that also come into play such as how the food is grown… read more

Who invented Taco Tuesday?

June 10, 2025 by
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Recent events reminded me of the phrase Taco Tuesday, which has become ubiquitous in the US. From 1989 until 2023, the Midwest chain Taco John's owned the trademark for Taco Tuesday in 49 states, claiming that they were the first to use the phrase. The company aggressively pursued its trademark, sending cease and desist letters to eateries who used the… read more

Food news antipasto

June 8, 2025 by
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The Guinness Book of World Records has come a long way since the Guinness Brewery's managing director, Sir Hugh Beaver, devised the concept while arguing with his mates about which game bird was the fastest. Today the Guinness Book contains all sort of records, including ones that involve food. In addition to individuals, companies can have world records, and Chowhound… read more

Bartenders spill on their most controversial takes

June 7, 2025 by
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The cocktail scene has had many ups and downs in its history, and at the center of it all have been the bartenders. They are the ones who have created iconic drinks that have stood the test of time, and they have opinions about those cocktail and more. Vinepair asked several bartenders about their most controversial cocktail opinions, and some… read more

Celebrate National Doughnut Day

June 6, 2025 by
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This food holiday almost slipped past me. Today is National Doughnut Day, but it isn’t just another arbitrary food holiday cooked up by a commercial enterprise – this special day has roots that go back almost 100 years. Basic raised [doughnuts] from Doughnuts by Lara Ferroni According to the Salvation Army, National Doughnut Day’s origins stretch back to the first… read more

Ranking the best cookbooks of all time

June 5, 2025 by
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A few weeks ago, the staff at Food and Wine published a ranking of the 35 best cookbooks of all time. Such a list is bound to be divisive, because great cookbooks convey the personality of the author as much as they contain solid recipes that stand the test of time, and there is no way that everyone will love… read more

You can pry my croissant from my cold, dead hands

June 4, 2025 by
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Eating a balanced diet full of vegetables, whole grains, and lean protein is a laudable goal. Such a diet can help you stay healthy and avoid certain diseases. Endless advice is available on what foods to eat and which to avoid if you want to achieve this goal, such as the recent article from The Sydney Morning Herald's Good Food… read more

Food news antipasto

June 2, 2025 by
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Samin Nosrat shared news with her followers: she is moving to Substack with a newsletter called a grain of salt. Nosrat is "looking forward to building a vibrant community focused on cooking, gardening, reading, and general good living" in her new venture. She is also offering a free online cooking class for people who preorder her upcoming book Good Things.… read more

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

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
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