The “little luxuries” trend

June 27, 2024 by
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Supermarket checkout aisles are always filled with impulse buy items - chocolate bars and candy, cold drinks, and other things to tempt us as we wait to be checked out. Some retailers have expanded on this idea in times of high inflation when people are hesitating to put larger items into their carts, including the CEO of Whole Foods who… read more

The best way to clean oil stains

June 27, 2024 by
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Since I wrote about dishwashing liquid yesterday, I thought it would be appropriate to follow up with another post about cleaning. I'm a messy cook and often forget to don an apron so I end up with spills and splatters on my clothing. Few things are worse than a grease or oil stain, which is why I was keenly interested… read more

Don’t go changing those kitchen fragrances

June 25, 2024 by
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There are some kitchen scents that I find nearly intoxicating, such as onions and garlic sweating in olive oil, baking bread, and ripe peaches as they are being sliced. I must admit that I also like the smell of dishwashing liquid as the sink fills with suds - at least until recently. A few months ago, the brand I used… read more

Food news antipasto

June 23, 2024 by
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Many fans of The Bear probably have a crush on the lead character, played by Jeremy Allen White. He's incredibly buff, which some critics say is unrealistic for the role. Is Carmy too fit to be a chef? That's the question Amanda Gabriele put to several industry experts, including chefs, and the reviews are mixed. While chefs have a reputation… read more

The copyright conundrum

June 23, 2024 by
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Should chefs be able to copyright recipes? It's a perennial question in the industry and the debate has raged on for decades. There are problems with other chefs making bank using a recipe developed by a colleague or mentor, but it is diabolically difficult to parse what would qualify as a dish unique enough to be afforded a copyright protection.… read more

Yellow onions vs. white onions – which to use when

June 22, 2024 by
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A few weeks ago I saw a video by Rick Bayless where he said something to the effect of "friends don't let friend use yellow onions." He was adamant that white onions were better for most Mexican dishes. Bayless did allow that red onions could work in a few applications, but warned viewers to steer clear of yellow onions when… read more

The bro-ification of beverages

June 19, 2024 by
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After purchasing a home espresso maker in an effort to curb my expensive latte habit, I quickly realized that getting a great latte was going to be more complicated than just throwing some grounds into the portafilter (a term I just recently learned) and pressing the start button. This meant I needed to do some reading on the subject. As… read more

Forget trends, bring back the croissant

June 18, 2024 by
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We've written before about croissants made in various shapes plus croissant mashups like the Cronut, the Cruffin, and more recently, Crookies. While chefs like Lune's Kate Reid say that the evolution of yeasted, laminated dough is helping the bottom line of bakeries around the world, Eater's Jaya Saxena says enough is enough. She believes the trends are harming the pastry… read more

Food news antipasto

June 17, 2024 by
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The price of food has been on consumer's minds in recent months, and it's no wonder why: food costs for a "thrifty" family of four in the U.S. have increased by 50% from pre-pandemic levels. Producers claim that inflation is driving the price increases, but that doesn't tell the whole story. In an article shared on The Bittman Project, writer… read more

Father’s Day recipe ideas

June 16, 2024 by
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Today is Father’s Day in the US, UK, and Canada. For many families the day will include outdoor cooking, meat on the grill, and picnic fare. If you are a procrastinator like me and are searching for last minute ideas, one place to look is Food Network, which has selected 35 pleasing Father's Day dinner ideas. In addition to the standard… read more

How one editor sparked a cookbook revolution

June 14, 2024 by
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Judith Jones never set out to be a cookbook editor. “The idea of working on cookbooks never even occurred to me,” Jones wrote in her 2008 memoir, The Tenth Muse: My Life in Food. But even though it wasn't a career she sought, she ended up introducing the world to many culinary greats like Julia Child, Madhur Jaffrey, Lidia Bastianich, and… read more

Guild of Food Writers 2024 winners announced

June 12, 2024 by
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The Guild of Food Writers announced the winners of its 2024 awards at a ceremony in London at the Royal Institution. At the event, Dame Prue Leith was given the Lifetime Achievement Award, a truly deserved honor. Now on to the winning books, which are a treasure trove of excellence. The First Book Award went to Painting the Plate: 52 Recipes… read more

Learning to love a food

June 12, 2024 by
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When I was growing up, I did not like apples. I didn't like them as a snack, nor in a pie, nor as applesauce. In my mind they were an inferior fruit. This dislike persisted for nearly five decades, until suddenly I started appreciating them and even craving them. I'm not sure what spurred this change, but I now eagerly… read more

Food news antipasto

June 9, 2024 by
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The first time I stepped into the Dean & Deluca store in Washington, DC's Georgetown neighborhood I was smitten. The dizzying array of imported cheese, quality olive oil, spices I hadn't heard of before, and so much more deepened my nascent love of cooking. Now Dean & Deluca is just a memory and I can only reminisce fondly about it.… read more

James Beard Cookbook and Media Award winners

June 8, 2024 by
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In a ceremony earlier this evening in Chicago, the James Beard Foundation has announced the winners of its media awards in Chicago. You may watch the awards which were live-streamed on YouTube here. Michelle Miller, co-host of CBS This Morning, served as emcee for the event. Highlights of the cookbook awards include Sohla El-Waylly taking home top honors in the… read more

World’s 50 Best announces 2024 slate

June 7, 2024 by
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On Wednesday evening, the World's 50 Best announced who was on its list of best restaurants in the world. The ceremony was held in Las Vegas, marking it as the culinary destination it has grown to be. In addition to the list of restaurants, there were additional awards, such as Neil Perry winning the Woodford Reserve Icon Award. You can… read more

Revel in these images

June 5, 2024 by
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We try to find interesting cookbook and food-related articles for our Members to read here on the EYB blog, but sometimes reading just seems like too much work. Therefore, today we're highlighting food photographs - no long story here; just gorgeous image after gorgeous image. The photographs are the winners of the Pink Lady Food Photographer of the Year awards,… read more

Get Prepared for National Doughnut Day

June 4, 2024 by
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Once again a national (US) “food holiday” is on the horizon. Friday, June 7 is National Doughnut Day, but this one isn’t just another arbitrary food holiday cooked up by a commercial enterprise – this special day has roots that go back over a century. According to the Salvation Army, the origins of National Doughnut Day stretch back to 1917,… read more

Food news antipasto

June 3, 2024 by
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Restaurant critics know a lot about food; it is an essential part of the job. That does not automatically mean they can cook, however. Knowing and doing are two different beasts, something that critic Ben McCormack well understands. Caught flatfooted when asked by his cleaner why there wasn't any food in his refrigerator, McCormack decided that he should try to… read more

Have we seen the last of QR code menus?

May 31, 2024 by
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Mobile phone displaying a QR code on top of the words "Mobile App" and a four out of five star menu and download button.
A recent survey by the market research firm Technomic found that after a seismic shift to QR code menus that began during the pandemic, restaurants seem to reversing the practice and are moving back to paper menus. The survey found that having QR codes made it less likely for people to dine at a particular restaurant. Overwhelmingly, diners preferred paper… read more

Why you should rethink veal

May 30, 2024 by
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Almost as long as there has been a dairy industry, veal has been a byproduct of it. Male calves are not useful to dairy farmers, and people realized that the immature males made a delicious, tender meat. However, for decades veal's reputation, especially in the US, has been stained by the mistreatment of the animals. In the past couple of… read more

The vanishing lunch break

May 29, 2024 by
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This is a post that will likely only resonate with our US Members as it discusses a lament that is less common in many other countries: our workers' diminished lunch breaks. According to Megan Elias, associate professor at Boston University and author of Lunch: A History (The Meals Series), "Lunch has never been just a meal; the meal most often eaten in… read more

Food news antipasto

May 26, 2024 by
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Although not a chef or cookbook author, Morgan Spurlock made a splash in the food world with his 2004 documentary "Supersize Me", which cast a critical eye on the fast food industry and the effects of its products on human health. This week we learned the sad news that Spurlock died at the age of 53 from complications of cancer.… read more

Great grilling tips

May 25, 2024 by
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Monday's holiday in the US marks the unofficial start to grilling season, although plenty of people love to grill year-round. There is something about the long days and return to warmer temperatures that makes it extra special at this time of the year. Whether you are getting ready to dust off the trusty Weber kettle grill or have something more… read more

Judge decrees that tacos are, indeed, sandwiches

May 24, 2024 by
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What food qualifies as a sandwich? The debate over this definition has resulted in heated arguments and even legal action. Whether hot dogs, gyros, or tacos count is a source of contention with voices on both sides declaring that they are right. Recently, a judge in Indiana settled the question (at least in that state) that tacos are sandwiches, and… read more
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