June is London Food Month

June 2, 2017 by
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  Today might be National Doughnut Day in the US but in London, the scope of celebrating is much more expansive. The London Evening Standard is promoting its first London Food Month, featuring hundreds of food-related activities including events by celebrity chefs and over 50 food stalls. In addition, there will be open-air cinema, Dj's, live music, and art installations. The… read more

Tips for making better fruit ice cream

June 1, 2017 by
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  Ice cream is one of the easiest and most satisfying make-at-home desserts. Adding fruit flavors makes a good thing even better, but there are some rules you should follow, says Max Falkowitz of indexed magazine Saveur. He provides several handy tips for churning out (groan) smooth, creamy fruit ice cream.  By following these rules, you will avoid the biggest… read more

Where to get free doughnuts on Friday

May 31, 2017 by
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  In the pantheon of food "holidays", only a few have a long and compelling backstory. One such holiday is National Doughnut Day (US), which has a history that that goes back 100 years. In 1917, The Salvation Army began a mission to provide spiritual and emotional support for U.S. soldiers fighting in France. Several hundred volunteers traveled overseas and… read more

How does a food go viral?

May 30, 2017 by
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  It seems that every other week a food video or Instagram post captivates the world (or at least significant portions of it). Whether it's unicorn frappucinos, rainbow bagels, or another kitschy concoction, people across the globe get swept up in the latest craze. But just how do these creations gather such momentum? Tasting Table explores the many factors that… read more

10 tips every cook should know

May 29, 2017 by
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  What do you do on your days off? If you are like Felicity Cloake, you spend the day cooking and baking, honing your culinary skills. To help you jump-start the process, Cloake offers 10 cooking tips everyone should know, culled from seven years of preparing dishes for The Guardian.  First and foremost is the adage that "knives don't sharpen… read more

Ottolenghi to be guest judge on Masterchef Australia

May 28, 2017 by
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Masterchef Australia fans will get a special treat the week of June 4, as Yotam Ottolenghi will be the guest judge. As you might expect from the vegetable-centric cookbooks he has penned, the challenges will feature plenty of plant-based ingredients. One of the challenges will be to prepare a vegetarian feast that will win over meat lovers. "I was hoping they… read more

Spice support: mahleb

May 27, 2017 by
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  You have to wonder how people discovered some foods that take quite a bit of processing or manipulation to render the final, delicious product. That is certainly the case for mahleb (aka mahlab or mahlepi), a spice with roots in the Eastern Mediterranean. The spice is made from the seed kernel of the rock-hard pit of an extremely sour… read more

Watch a butcher break down a side of beef

May 26, 2017 by
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  Vegetarians and vegans, avert your eyes. But those of you who enjoy throwing a steak onto the grill will want to watch an excellent video from Bon Appétit magazine that explains every cut of steak.  The 18-minute-long video features Jason Yang, of  Fleisher's Craft Butchery, who breaks down a side of beef while explaining the various cuts including the oyster steak, filet… read more

Have you tried these leaves in your cooking?

May 25, 2017 by
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  We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen says Saveur Magazine, which provides a list of 10 flavor-packed leaves you can use in your cooking.  More than just a… read more

Jacques Pépin discusses changes in the food world

May 24, 2017 by
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Jacques Pépin  remembers the first food that was more than sustenance for him: fresh milk from a cow. In an interview with the LA Times, Pépin recalls this and other gems as he recounts how the food world has changed since his childhood in WWII France. He also discusses what it was like to be on television in the culinary genre's… read more

How to edit cell phone photos

May 23, 2017 by
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We are excited to see so many Members adding their own photographs to recipes. It is always interesting to see everyone's interpretation of the same dish. We would love to see even more Member contributions in this area. Please do not think that only professional-level photos are allowed - we want to see real-world examples! Nevertheless, we understand that you… read more

The latest food trend is hundreds of years old

May 22, 2017 by
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  If you have an Instagram account and follow anyone who is into food, chances are high that you have seen dozens of photos of "cloud eggs", the latest craze to make the social media circuit. Golden yolks nestled in pillowy whites certainly are photogenic, but the recipe is nothing new. In fact, the technique dates back to the 17th… read more

Your guide to the many types of chili paste

May 21, 2017 by
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  Not sure what type of chili paste to use in a recipe? Indexed blog Food52 can help. They have put together an excellent primer on the many varieties of chili paste. It turns out that there are dozens to choose from; you just need to know the general type to make the right selection. Chili paste can be simply… read more

Spice support: cinnamon and cassia

May 20, 2017 by
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Cinnamon is one of the most recognized and widely used spices in the world, flavoring everything from drinks to meats to breads and desserts. You might be surprised to learn that much of what you think is cinnamon is in fact a different spice. In the US, nearly all of the spice jars labeled as cinnamon actually contain cassia, which… read more

Cookie dough craze sweeps the nation

May 19, 2017 by
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  A recent tweet about a new food truck in my city made me do a double-take. Dozens of food trucks line up along several city blocks in the downtown area, but this one is serving something that none of the others have attempted: cookie dough. This is just the latest in a craze that has swept across the US… read more

What do chefs plant in their gardens?

May 18, 2017 by
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It's always informative to learn what chefs keep in their home kitchens. Sometimes the quality and breadth of those ingredients can invoke a twinge of inferiority for one's home pantry. The same can happen when you learn about what chefs grow in their garden. Or maybe it's just me. After reading Australian Gourmet Traveller's article on what chefs grow in… read more

PBS launches new mini-series on food icons

May 17, 2017 by
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  If you are in the US, you will want to clear some time for the next two Friday evenings. That is when PBS stations across the country will air four documentaries on American food icons. Part of the 'American Master' series, the 'Chefs-Flight' programs chronicle the lives of James Beard, Julia Child, Jacques Pépin, and Alice Waters. The first… read more

Many editions of joy

May 16, 2017 by
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  Of the tens of thousands of cookbooks published in the US in the last century, only a handful have attained icon status. Foremost among these is Joy of Cooking. The book, in its various forms, has taught generations of cooks everything from how to make souffles to how to skin a squirrel. Older versions, including the rare 1931 self-published edition,… read more

Are chefs getting too much adoration?

May 15, 2017 by
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  In the last decade or so, chefs have achieved rock-star status. We've profiled a fair number of these chefs (at least the ones who became cookbook authors) on the EYB blog, reporting on their new dining ventures like pop-up restaurants in far-flung locations, noting the lists of the "world's best" restaurants, and so on. Some folks, like Drew Magary, think… read more

Spice support: nigella sativa

May 14, 2017 by
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If spices were classified by Alton Brown as 'unitaskers' or multi-taskers', nigella sativa would definitely fall into the latter camp. Also known as black caraway, nigella seed, onion seed, kalonji, and charnuska, nigella sativa hails from the Indian subcontinent. The most common name in the EYB Library is nigella seed, so that is how we will refer to the spice in this… read more

The financial challenges of cookbook writing

May 13, 2017 by
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We have posted many stories about people who have written (or ghostwritten) cookbooks. The tales include sneak peeks into the worlds of recipe testing, design, the long back-and-forth of editing, finding a voice, and so on. One thing rarely discussed in these stories: the finances. Food52 takes us behind the curtain to explore the 'harsh financials' of cookbook publishing.  There… read more

Celebrating another milestone

May 12, 2017 by
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  We are pleased to announce that we have reached 7,000 indexed books in the EYB Library! Combined, the number of recipes inside these books exceeds 1.2 million - a mind-boggling number. To save you from doing the math, that is an average of 175 recipes per book. Some weighty tomes have more than 1,000 recipes.  Among these large volumes,… read more

Tips for better search results

May 11, 2017 by
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The number of recipes in the EYB Library is impressive and continues to grow. The only thing better than having such a fantastic repository of recipes is the ability to find just the one you are looking for. To that end, we are providing a brief tutorial on different ways to search for recipes in the Library. Remember, you can… read more

Even star chefs have things to learn

May 10, 2017 by
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  Working with thin laminated doughs like phyllo can strike fear in the even the most confident cook. But even if your technique isn't perfect, you shouldn't be afraid to jump in and try making something with it, says Yotam Ottolenghi. Even the celebrated chef admits to being intimidated by these types of dough. Even though he was trained as… read more

Essential tools for beginning cooks

May 9, 2017 by
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  Every spring as graduation looms near, lists of essentials every young person needs when starting out on their own start popping up on news feeds. The Washington Post recently addressed the issue, with their own catalog of tools and ingredients that everyone should have in their kitchen. The lists seem to get longer and more expensive every year, with more… read more
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