How many times should you flip a burger?

November 12, 2016 by
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  Joe Isidori knows a thing or two about burgers. He's the owenr of Black Tap, a NYC restaurant specializing in bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies. Black tap has generated a massive cult following on social media and the streets of New York, with people waiting in line for hours just to score… read more

Supersize your pies

November 11, 2016 by
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  When planning a holiday dinner, it's often difficult to settle on a dessert. Pies are traditional, but if you have a large crowd gathering around your dinner table it can be a chore to make enough of them to ensure everyone gets a piece. There is a solution to this dilemma: slab pies. Forget about round pans and use… read more

White truffle bonanza

November 10, 2016 by
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White truffle fans, rejoice. An excellent growing season with plenty of rain has created a bumper crop of white truffles in Italy's Tanaro river basin, home to the famous Alba variety of the truffle. Not only is the yield up, chefs say the quality is top notch too. All this means the wholesale price is down about 30% over 2015.… read more

The cookbook market defies predictions

November 9, 2016 by
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Just a few years ago, cookbook industry professionals predicted a doom and gloom scenario for the genre. Lorena Jones, vice president and imprint publisher at Ten Speed Press, called it "a prevailing sense of doom." With the rise of iPads and eBooks, publishers thought hardcover books sales would plummet. A few holdouts weren't convinced the end of cookbooks was nigh,… read more

2017 food trends according to Waitrose

November 8, 2016 by
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As we get close to the end of the year, predictions about what will be the "next big thing" are being formulated. The Waitrose grocery chain has just weighed in on what to expect in 2017 by providing the results of its annual survey of food trends. Waitrose surveys shoppers who use all supermarkets in the UK. The report of… read more

In a pickle: a guide to resources for fermenting and pickling

November 7, 2016 by
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The art of curing and pickling foods is more popular now than any time since prior to the advent of refrigeration. Finding good sources to begin either of the two processes can be confusing, but luckily Food Republic has done the hard work for us. They've produced a guide of their 40 favorite print and online resources for fermenting and pickling.… read more

Kitchens of the future

November 6, 2016 by
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  Sous-vide cooking. Internet-connected refrigerators. Remote thermometers that send text messages about your food. All of these innovations promise new ways to work in the kitchen. Some are more revolutionary than others, but how much do they really change how we cook? Digital Trends takes a look at kitchen evolution and discovers that the more kitchens change, the more they… read more

Sprinkles ride a wave of nostalgia

November 5, 2016 by
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Who could have predicted that a boxed cake mix gimmick would endure for decades? That's exactly what happened to rainbow sprinkles, or 'Funfetti' as it was called by Pillsbury in the late 1980s. While sprinkles had been around for some time before Pillsbury unleased Funfetti cake onto the world, putting the sprinkles on the inside of the cake instead of… read more

Eastern European food gets a fresh look

November 4, 2016 by
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When you hear the phrase "Eastern European cuisine", what images come to mind? For many people, the first thoughts they conjure include meaty stews, doughy dumplings, and overcooked vegetables. Recently a new generation of chefs is reinvigorating the cuisine, riding on growing trends that embrace many Eastern European traditions like pickling and smoking. The Wall Street Journal explores the growing… read more

Twelve ingredients to amp up your vegetables

November 3, 2016 by
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Most of us want to add more vegetables to our diet, but it's easy to fall into a rut and end up bored by the same old recipes. Peter Meehan sets out to change that paradigm in his latest cookbook, Lucky Peach Presents Power Vegetables! You can read an excerpt from the book on the Lucky Peach website, in which Meehan lists a… read more

Alton Brown announces internet cooking show

November 2, 2016 by
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Fans of Alton Brown have mourned his departure from the Food Network, but now they have something to cheer them up. In a live chat on Facebook on Saturday, Brown delighted his audience by revealing that he will be soon starting a new internet cooking show. The new program will allegedly be called "A Cooking Show", and it will be… read more

America’s Test Kitchen sues Christopher Kimball

November 1, 2016 by
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If the EYB Forum and Facebook posts are any indication, plenty of our members recently received the charter issue of Milk Street, Christopher Kimball's new publication. The magazine may have seemed familiar to Cook's Illustrated in its approach to recipe development: create the best version of a dish by listing, and subsequently eliminating, the problems that often arise in other… read more

A better cheese storage solution?

October 31, 2016 by
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  Properly storing cheese in a home refrigerator can be a confounding task. Placing it in plastic and sticking it in the deli drawer leads to mold. Keeping cheese unwrapped is no better, as it desiccates and hardens. You can purchase specialty wraps, but they are cumbersome and expensive. Jessica Sennett, formerly of Cowgirl Creamery and Bedford Cheese Shop, thinks… read more

When it’s good to get into hot water

October 30, 2016 by
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  When my husband and I were traveling through England on our anniversary trip last month, we enjoyed a few meat pies. My husband remarked that the crust was interesting and very different from the flaky pot pie crusts that I made. He wondered if I could learn to make something like the sturdy yet tender package that we experienced.… read more

Gourmet Traveller turns 50

October 29, 2016 by
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  Fifty years ago last February, the first edition of what would become Australian Gourmet Traveller magazine appeared on newsstands. To celebrate a half century of celebrating Australian food culture, the magazine has issued a 'virtual reprint' of its inaugural magazine, when it was known as The Australian Gourmet Magazine.  The magazine notes that a lot has changed since its… read more

Oprah set to release new cookbook

October 28, 2016 by
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The latest celebrity to jump on the cookbook bandwagon is none other than Oprah Winfrey. Her book, titled Food, Health and Happiness: 'On Point' Recipes for Great Meals and a Better Life, debuts in January, 2017. She's distributing the book under her new (as yet unnamed) publishing imprint. Given Oprah's proven ability to promote books through her book club, the… read more

You’ve got to know when to hold ’em

October 27, 2016 by
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The days are getting shorter and colder in much of the Northern Hemisphere right now, and that means winter squash are coming into the markets and finding their way to our dinner tables. Although many different varieties are lumped together under the term "winter squash", they are not all created equal. Julia Rosen of NPR's The Salt describes how different varieties of squash ripen at different… read more

The evolution of a recipe

October 26, 2016 by
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  For an office function last week, I made my "famous" caramelized onion dip, which I got ages ago from a magazine that has been lost to history. A friend asked me for the recipe, so I went to fetch it off my computer. As I got ready to print a copy, I realized that I no longer used that… read more

How to cook with pumpkin seeds

October 25, 2016 by
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  This fall, millions of pumpkins will be carved for Halloween or seasonal decorations. Most people will dispose of the seeds and strings they scrape out of the inside. That's a shame, say Nick Kindelsperger and Joseph Hernandez of The Chicago Tribune, as they discuss several uses for often overlooked pumpkin seeds.  If you don't want to spend the time removing the… read more

Something sweet about this election

October 24, 2016 by
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After months - years, really - of advertisements, debates, stump speeches, and vitriol, citizens in the U.S. are feeling election fatigue (and the rest of the world is probably also ready for it to be over). But now there is a reason to think positively about the voting process: election cake. Bon Appetit Magazine looks at the history of election… read more

The amazing achievements of our indexers

October 23, 2016 by
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As I'm sure you will all agree, EYB is an amazing resource. One important reason it is remains so valuable to our Members is the stellar work of our expert indexers, located in Australia, New Zealand, England, Canada, and the United States. Their speed is impressive: one of our indexers (jumali on EYB) recently accomplished a marathon indexing of Mark… read more

The food book that never was

October 22, 2016 by
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  EYB Members love to read not just cookbooks but also literary works with food or cooking as the primary subject matter. Books by M.F.K. Fisher, Anthony Bourdain, and Ruth Reichl stand alongside standard recipe-filled volumes on our bookshelves. NPR's The Salt tells us about a food book that we would have loved to read - had it ever been… read more

BBC announces new cooking show

October 21, 2016 by
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  Fans of The Great British Bake Off who were disappointed that the show was leaving the BBC now have something to look forward to watching. The network has just announced that it will be producing a new reality cooking show begininng in 2017. Called 'The Big Family Cooking Challenge', the program will follow multi-generational family teams of amateur cooks, who… read more

Appliance cookbooks

October 20, 2016 by
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  Every new appliance, large and small, comes with an instruction manual and recipe booklet. In times gone by, even trade groups got in on the act, with gas and electric associations publishing small volumes to promote their particular fuel supply. The trend continues today, with recipe booklets packaged along with ranges, toaster ovens, blenders and ice cream makers. You… read more

Amazon’s 100 cookbooks for a lifetime of eating

October 19, 2016 by
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  If there is one trait that sets humans apart from the rest of the animal kingdom it must be our love of making lists. We rank, rate, and organize everything. Perhaps an even more human characteristic is the inclination to disagree about what should be placed on any such list. Cookbook lovers (i.e., EYB Members) will want to check… read more
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