Cocktails get help from the kitchen

April 12, 2017 by
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The cocktail renaissance is in its second decade, and now that the classics have been rediscovered and updated, creativity and innovation are defining the craft. Bartenders across the globe are incorporating new ideas and ingredients into their drinks, often borrowing heavily from the kitchen and garden.  Carrot juice and even mushrooms are finding their way into glasses at bars across… read more

Are these the next big kitchen trends?

April 11, 2017 by
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  Chances are if you have a lot of cookbooks, you also have a lot of kitchen equipment. When you see all of those delicious recipes you simply must try, items like tagines, Dutch ovens, stand mixers, and specialty baking pans find their way into your home. The folks at Cook's Illustrated have just returned from eyeing new equipment from the… read more

The evolution of eating

April 10, 2017 by
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  Those who subscribe to a Paleo diet are often convinced it is better for us because it mimics how our ancestors ate. They argue that evolution hasn't caught up to our modern, starch-heavy diets. Until recently, it has been difficult to determine if this is true, but new technology has provided researchers with more insight on the diets of… read more

Putting things into perspective

April 9, 2017 by
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  If you are a food lover, you may fantasize about going to a ridiculously expensive restaurant to enjoy a phenomenal meal. In fact, you may have already done so and thought your money was well spent. Or, you've had an experience similar to the one Jay Rayner recently had while dining at Le Cinq in Paris.  After becoming irritated… read more

A tale of two briskets

April 8, 2017 by
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  Brisket has long been a traditional Passover food, but its popularity in barbecue has surged in the last decade or so. If you've ever wondered how brisket came to be enjoyed both as a slow-cooked Jewish holiday staple and as the jewel of Texas barbecue, Max Bonem of Food & Wine has your answer.  The short answer to the… read more

The party behind the World’s 50 Best awards

April 7, 2017 by
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  When the World's 50 Best Restaurants ceremony was held in New York City last year, there was, ironically, no food available to attendees. When the event moved to Australia this year, some veterans of the affair were worried that might happen again. The invitation even instructed attendees to eat beforehand. But the dearth of food was not repeated, thanks… read more

Is this the future of restaurant menus?

April 6, 2017 by
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  In February, we explored the history of restaurant menus with a peek into the vintage menu archive housed at a New York Public Library. Now we can get an idea of what menus of the future will look like. Eater reports on the growing trend of adding supplemental information to restaurant menus, with a focus on an encyclopedia that… read more

The world’s 50 best restaurants of 2017

April 5, 2017 by
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  The annual ranking of the World's 50 Best Restaurants has just been revealed. For the first time in several years, a US restaurant tops the list. Daniel Humm and Will Guidara's Eleven Madison Park moved up two spots from last year to claim the title of World's Best Restaurant for 2017.  The 2016 winner, Osteria Francescana  led by chef Massimo Bottura,… read more

Passover pie is not only possible, but delicious

April 4, 2017 by
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  Over the years, Passover desserts have received a reputation for being less than stellar. Options were limited to things you could make with matzoh flour or potato starch, poor substitutions for wheat flour. Not being able to use dairy products like butter, milk and cream - staples in any baker's repetoire - compounded the issue.  That has all changed,… read more

Which pasta goes with which sauce?

April 3, 2017 by
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  With hundreds of pasta shapes from which to choose, pairing the right pasta type to the most appropriate sauce can be confusing. Chowhound is making the process simple by giving us a handy chart that's the ultimate guide to pasta and sauce marriages.  Each pasta shape has its own backstory, with some variations tied to a specific region or… read more

The philosophy behind cookbook organization

April 2, 2017 by
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  If you have a collection of books that is larger than one shelf, you've probably spent time categorizing (and re-categorizing) your library. When it comes to cookbooks, there are a wide variety of organizational methods you can employ: arranging books by author, by genre, by nationality, and so on. Inevitably, no matter how much thought you put into the… read more

Why baking for others is good for you

April 1, 2017 by
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  If you are the type of person who whips up a batch of brownies, cookies, or cupcakes for every occasion, you probably already realize the benefits of baking for others. Baking can help relieve stress and providing food to loved ones is a way to express emotions that are sometimes not easy to put into words. Psychiatrists and scientists… read more

Foolin’ around

March 31, 2017 by
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Tomorrow is April Fool's Day, and that means a lot of pranks will be pulled on unsuspecting people. Companies big and small like to try to pull a fast one on April 1, and some don't even wait until then to plant a joke. Food and Wine has put together a list of the best pranks pulled by food companies… read more

Should cookbooks have food safety warnings?

March 30, 2017 by
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  Cookbooks are valuable tools for anyone who loves food. They provide both inspiration and instruction, although a group of experts is taking issues with the latter. The group says most cookbooks don't adequately emphasize food safety, increasing the risk of food poisoning.  Researchers at North Carolina University looked at 29 popular cookbooks to see if they addressed safe cooking… read more

Use your senses to become a better cook

March 29, 2017 by
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  Using a thermometer to gauge the doneness of food has become commonplace. While that level of precision is welcome, sometimes you must rely on your senses to determine when to pull that pie out of the oven or turn down the heat on the skillet. Paying attention to the sights, sounds, and smells of cooking is vital, says Julia… read more

KitchenAid unveils new colors

March 28, 2017 by
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If you've been eyeing a new stand mixer, you'll want to pay attention to the latest press release from KitchenAid. The company has announced that it is adding four new colors to its already expansive palette of 86 available selections. All four are debuting in the increasingly popular matte finish.  First up is Avocado Cream. If that conjures images of… read more

Food52 announces a baking club

March 27, 2017 by
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  Although we may not be in the majority, many of us cookbook lovers like baking more than cooking. Although we find cookbook clubs intriguing, we would rather choose recipes from our favorite baking books. If you have thought about joining a cookbook club but prefer flour, sugar, butter, and eggs to meat, vegetables, and side dishes, you are in… read more

Author spotlight on Monica Bhide

March 26, 2017 by
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If you peek at EYB Member libraries, you are likely to find a volume or two from Monica Bhide. Jenny wrote an author profile back in November. The influential cook and author is known for sharing food, culture, love, and life with a lyrical voice and universal appeal. She has been named one of the top 10 food writers on Twitter,… read more

Students’ food stories create a unique cookbook

March 25, 2017 by
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  As we saw yesterday with Jenny's post about how she became a cookbook collector, when someone shares her love of food and cookbooks it resonates with others. Recently, a charter school in Washington, DC used this concept in a project to help students improve their writing skills, and in the process created a cookbook filled with memories.   The… read more

Building a better bagel

March 24, 2017 by
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  Yeast breads intimidate many otherwise competent home cooks. There are so many variables that can affect how the bread turns out: humidity, ambient temperature, proofing times, kneading issues, and more. This is especially true when it comes to bagels, which have a stiff dough unlike any other. Despite these issues, you can make great bagels at home, promises Stella… read more

Ina Garten announces a new show

March 23, 2017 by
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Looking for a good new cooking show to watch? Keep your eyes on Food Network, because Ina Garten has just announced that she's working on a new show that will air on the cable channel. It appears that the series, titled 'Cook Like a Pro', is already in production and will likely premiere in May of this year. Garten, author… read more

What defines a pie?

March 22, 2017 by
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  Just a few days ago, Mary Berry riled some food lovers by adding unconventional ingredients to her ragu bolognese. She's stirred the controversy pot yet again, this time with her take on pie. In this instance, people took exception to calling her potato, leek, and cheese pie a pie because it didn't have a bottom crust. Angry tweets quickly… read more

Signs of the times

March 21, 2017 by
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The 1980s are mostly remembered as a time of excess. After climbing out of a global recession, the latter half of the 80s seemed flush with financial tycoons, Ferraris, big shoulder pads, and a lot of gold and glass. Food, too, changed during this period. Australian Gourmet Traveller looks back on the 80s with seven dishes that defined the decade. … read more

What should you use when a recipe calls for soda water?

March 20, 2017 by
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  Many cocktail recipes call for a splash of soda water. Most people will use their preferred brand of club soda or non-sweetened sparkling water. But are these substances interchangeable? And what's the difference between them, seltzer, and tonic? Over at Epicurious, Matt Duckor explains that these effervescent products are similar but that there are some notable differences between them. … read more

Vintage cookbooks dispensed medical advice

March 19, 2017 by
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  In modern times, if you are sick you generally head to the doctor. But in the 1800s, doctors weren't always available, so people had to rely on other sources for their medical advice. As it happens, they often turned to cookbooks, according to Atlas Obscura.  As you might expect, some of the remedies are dubious at best. The Prudent Housewife,… read more
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