New GBBO hosts announced

March 18, 2017 by
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Channel 4 has announced who will replace Mary Berry, Mel Giedroyc, and Sue Perkins this fall for the new season of GBBO, the first at the show's new home. The rumors have been confirmed: Sandi Toksvig, food writer Prue Leith, and comedian Noel Fielding will join Paul Hollywood for the next season.  Leith said she was "so thrilled to be joining... the… read more

An interview with Rose Levy Beranbaum

March 17, 2017 by
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EYB Members love Rose Levy Beranbaum's baking books. Rose has been called the "Diva of Desserts" and "the most meticulous cook who ever lived."  Rose's first book, The Cake Bible, was the 1989 winner of the IACP/Seagram Book of the Year and the NASFT Showcase Award for the cookbook that has contributed most to educating the consumer about specialty foods. A culinary… read more

James Beard Cookbook Award nominees

March 15, 2017 by
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Today the James Beard Foundation announced its 2017 cookbook award nominees. As usual, there is some overlap between this list and the IACP contenders, but in many categories the books are completely different. Deep Run Roots, which was the runaway winner at IACP - snagging several awards including Cookbook of the Year - is represented here in only one group:… read more

RIP Lucky Peach?

March 15, 2017 by
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Lucky Peach, the brainchild of Momofuku chef David Chang and food writer Peter Meehan, burst onto the culinary scene six years ago with bold writing and a unique design. It pushed well beyond the boundaries of most food magazines with its graphic-novel inspired layouts and deep dives into subjects like ramen noodles. Eater reports that the magazine may be folding,… read more

Mast Brothers mount a comeback

March 14, 2017 by
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Late in 2015 we reported on a controversy surrounding Mast Brothers chocolate, in which they were accused of misleading consumers about their "bean-to-bar" products. After the debacle, the brothers Mast kept a low profile, but continued to work on growing their successful chocolate company.   In a recent interview with Fortune Magazine, the brothers says that the story, while harmful,… read more

Chefs recall childhood dishes that inspired them

March 13, 2017 by
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  Everyone has a dish from their childhood that they fondly remember throughout their lives. Chefs are no exception to this; the difference with them is that sometimes these nostalgic foods inspire them to create items for their menus. Bon Appetit Magazine recently asked chefs to share their stories of foods from their past that have sparked something that they… read more

Seeing green for St. Patrick’s Day

March 12, 2017 by
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  St. Patrick's Day is almost here, and that means green foods will be popping up everywhere. Whether it's sprinkles on cupcakes, green shakes at the fast food joint, or green beer in the bars, a lot of food will be artificially colored for the celebration. You don't need fake colors to enjoy green food for the holiday, however, as there… read more

The “umami bomb” for baked goods

March 11, 2017 by
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  In the savory world, there are plenty of ways to amplify the flavor of foods with ingredients sometimes called "umami bombs" - things like Parmesan cheese, anchovies, and fish sauce. No one has ever really called any ingredient a "umami bomb" on the pastry side of things, at least not until now. Stella Parks, aka The Brave Tart, says… read more

Italian baking expert Carol Field dies at 76

March 10, 2017 by
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We have sad news to report, as Italian baking expert and cookbook author Carol Field died today after suffering a stroke, just weeks after losing her husband. The San Francisco-based author was instrumental in introducing food lovers in the U.S. to now commonplace Italian specialties like focaccia, ciabatta and biscotti. She also played a key role in the revival of artisan bread… read more

Mary Berry’s bolognese controversy

March 9, 2017 by
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  Few things are more contentious in the cooking world that fights over authenticity. People become incensed when a chef adds, substitutes, or omits ingredients in a recipe that they view as sacrosanct. Whether it's cream in carbonara or peas in guacamole, you can expect a bitter war of words on social media. Beloved BBC food host Mary Berry recently… read more

Turning dinner-making into a dance

March 8, 2017 by
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  Home cooks often put a lot of pressure on themselves to cook a "proper" dinner. Making sure the meal is balanced and that all of the elements are work together can be a chore, adding stress to what should be a pleasurable experience. This doesn't have to be the case, says Melissa Clark in her new cookbook Dinner: Changing… read more

A new name revives interest in an old kitchen staple

March 7, 2017 by
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One of the most popular food trends of late is bone broth. Chefs and bloggers tout it as a superfood with a long list of health benefits ranging from treating arthritis to healing dry skin. Ten cookbooks in the EYB Library contain the term "bone broth" in the title, and all are less than two years old save one, which… read more

2017 IACP Cookbook Award winners announced

March 6, 2017 by
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The IACP announced the winners of its cookbook awards at a ceremony held last night in Louisville, Kentucky. Vivian Howard's Deep Run Roots was the evening's biggest winner, notching up wins in three categories (Chefs & Restaurants, General, and Julia Child First Book), plus it was named Cookbook of the Year.  Other EYB Member favorites snagged a few awards as… read more

A film about pioneering chef Jeremiah Tower set to debut

March 5, 2017 by
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  Film buffs who are food lovers, mark your calendars. There is a new film titled Jeremiah Tower: The Last Magnificent that chronicles the life of pioneering chef Jeremiah Tower, one of the most controversial and influential figures in American gastronomy. The movie premieres this April in select cities. Tower began his career at the renowned Chez Panisse restaurant in Berkeley in 1972, where… read more

The changing face of food writing

March 4, 2017 by
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  Since the age of Apicius, the art of writing about food has waxed and waned in popularity. It's probably never been more fashionable than it is now, says writer Bryan Curtis. He notes that in this era of food bloggers, celebrity chefs, and Instagram, a problem has emerged: everyone wants to read about food but it's getting more difficult… read more

BBC to launch new cookery show

March 3, 2017 by
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Many fans of The Great British Bake Off were saddened when they learned the program would move to Channel 4 from its home on the BBC. But it looks like viewers might be able to have their cake and eat it, too. The BBC has just announced a new show that could rival the beloved GBBO, because it stars one… read more

Shortcuts that aren’t so short

March 2, 2017 by
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  I will eat almost anything that is encased in puff pastry. Although the puff that is found in most supermarket freezers will suffice, nothing beats the homemade version. It is, however, fairly intensive to make at home and, between all of the rolling and resting, it takes a fair amount of time. So I would welcome a shortcut that… read more

Essential tools for cooks

March 1, 2017 by
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One of the greatest pleasures for someone who loves to cook is browsing the aisles of a well-stocked kitchen store. The vast array of gadgets, tools, and equipment can be both eye-opening and envy-inducing. One can be mesmerized by the allure of a beautiful tool and take it home with visions of the delicious food to be made using it,… read more

Timing is everything

February 27, 2017 by
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  There are few things more frustrating to a cook than having a dish not cooking in the amount of time specified in the recipe. It can throw off your entire meal if you're waiting another 20 minutes for those potatoes to get crisp. When a food doesn't meet the timing in the recipe, it may not be the recipe's… read more

Tips for baking better bread

February 26, 2017 by
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  One of the most enticing aromas to come out of a kitchen is the scent of freshly baked bread. Even though few things beat a loaf of homemade bread, many people don't bake it frequently. They may be intimidated by the process or might feel like it involves far too much measuring or math. Over at Epicurious, famed baker… read more

Vintage menus show how much differently we eat now

February 25, 2017 by
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  While it might seem like humans have been eating the same kinds of foods for hundreds of years, a quick scan of an online menu archive located at the New York Public Library will dispell such notions. Seeing the items that have waxed and waned in popularity at dining establishments around the world is eye-opening. The archive contains over 1,332,495… read more

The rich history of butter

February 24, 2017 by
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Butter forms the foundation of most pastries, cookies, and cakes, and it is indispensible in many savory dishes as well. A recently published book about the ubiquitous dairy product dives into its 10,000 year history, tracing its rise from accidental discovery by herders to revered culinary catalyst. Butter: A Rich History by award-winning food writer and chef Elaine Khosrova serves up… read more

Chef Jeremy Lee expounds on his favorite cookbooks

February 23, 2017 by
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There are cookbooks and then there are cookbooks. The former operate as an instructional manual, providing the outline you need to make a particular dish. The latter, on the other hand, transport you through time and space, allowing you to better understand a culture and inspiring you to create. Chef Jeremy Lee talks about the books that he places in… read more

Celebrate National Margarita Day

February 22, 2017 by
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Today is National Margarita Day in the US, and we welcome those outside our borders to celebrate the day with us. Margaritas have a long and interesting history. While theories of its origins abound, it isn't likely that the drink was named after a particular woman, as most stories speculate. According to drink historian David Wondrich, the best guess is… read more

A ban on pineapple pizza? Not quite

February 21, 2017 by
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  Opinions on what does not belong on a pizza can be quite strong. Last week, Iceland's President, Guðni Th. Jóhannesson, landed in hot water after expressing a disdain for pineapple on pizza in an Q&A session with school children. He said if he could, he would ban the topping. Naturally, there was a social media frenzy following the comment.  There… read more
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