What it’s like to cook in Julia’s kitchen

September 23, 2016 by
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We've written before about La Pitchoune, Julia and Paul Child's home in Provence, France. The house is now available for rent through Airbnb, and Julia Moskin of The New York Times recently rented it for a week and wrote about her experience. While it's not clear whether any of the cookware or utensils that hang from the pegboard that Child… read more

Berry leaves GBBO; Hollywood remains

September 22, 2016 by
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In an update to the drama surrounding The Great British Bake Off's move from BBC to Channel 4, host Mary Berry has announced that she will not be involved with the new show. However, Paul Hollywood has signed a three-year deal with the network, making him the only original host making the move. Berry said that loyalty to the BBC,… read more

T. Susan Chang’s new podcast

September 21, 2016 by
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T. Susan Chang, who you likely remember wrote weekly EYB blog posts about cookbooks and whose work regularly appears in the Boston Globe, on NPR and other major news outlets, has an exciting new project: her very own podcast. Called The Level Teaspoon, it's all about our favorite subject - cookbooks. Each week Susie will look at several of the latest cookbook releases, discuss what's happening in the… read more

Remembering Dorothy Cann Hamilton

September 20, 2016 by
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Over the weekend, the culinary world lost one of its most influential, if not its most well known, members. Dorothy Cann Hamilton, 67, founder of the International Culinary Center (formerly known as the French Culinary Institute), died in an automobile accident on September 16.  Hamilton founded ICC in 1984, as an extension of her family's mechanical trades education institute. First… read more

Exhibit on Ferran Adrià opens in Florida museum

September 19, 2016 by
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  His restaurant may be shuttered, but you can learn about the work of Ferran Adrià, from his groundbreaking el Bulli restaurant and beyond, in a new exhibit hosted by the Salvador Dalí museum in St. Petersburg, Florida. In an email Q&A, Bloomberg Business News asked Adrià to discuss the exhibit. The museum will highlight Adrià's"culinary work from tabletop pieces and flatware he's… read more

The resurgence of Guy Fieri

September 18, 2016 by
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Guy Fieri's career has had its ups and downs, but the chef and television host is currently enjoying an upswing in popularity, says Grub Street, which chronicles his recent positive press. It's a bit of a turnaround for the colorful Fieri, who has been ridiculed by the likes of Anthony Bourdain and restaurant critic Pete Wells. But despite this, Fieri's… read more

‘Tis the season for change

September 17, 2016 by
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  Eating seasonally didn't used to be a conscious decision - the food on one's plate was almost all local, so one naturally followed the seasons when preparing meals. In the era of supermarket produce flown in from all points, however, eating with the seasons has been become a choice rather than a necessity. Yet people who love food still… read more

When vicarious eating becomes real

September 16, 2016 by
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In many different posts over the past three years I have mentioned traveling vicariously through cooking. Cookbooks and recipe blogs allows us to experience foods - or at least their approximation - of places we'll likely never to get to visit. Sometimes, however, we are fortunate enough to visit these locations and experience the food firsthand. Then we can finally… read more

Thomas Keller’s response to a bad review

September 15, 2016 by
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  One of the biggest negative restaurant reviews of the past year involved Thomas Keller's lauded New York City restaurant Per Se. Back in January, Pete Wells (who we discussed earlier this week) downgraded the establishment from four stars to only two. Chef Keller spoke with Town & Country Magazine on the fallout from that review and what the future… read more

Trouble ahead for the GBBO?

September 14, 2016 by
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  Two recent announcements have shaken the foundations of Britain's most popular television program. The first announcement was that the Great British Bake Off (GBBO) was moving from the public-service BBC to commercial station Channel 4. If that wasn't enough drama, two of the show's hosts - Sue Perkins and Mel Giedroyc - said they were not going to follow… read more

The sugar industry’s role in heart disease research

September 13, 2016 by
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When a prominent medical publication like The New England Journal of Medicine publishes a story that links a substance to a detrimental health condition, people take notice. Dietary and lifestyle changes are often based on this kind of research, which has the backing of the medical community and is relied upon for its thoroughness and transparency of the funding sources… read more

An in depth look at a restaurant critic

September 12, 2016 by
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  A world class fine dining restaurant can live or die based on a poor review - especially when that review comes from a prestigious outlet like The New York Times. So what is it like to bear this level of responsibility - and should one person (or a very small group of people) be able to wield this much… read more

Old Overholt’s history is the story of rye whiskey in America

September 8, 2016 by
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Rye whiskey was arguably once the most popular spirit in the United States. Unlike its cousin bourbon, rye didn't recover following Prohibition until the recent cocktail revival also reversed its decline. On The Daily Beast website, historian and cocktail authority David Wondrich takes a fascinating in-depth look at the rise and fall of Old Overholt, the oldest rye whiskey in… read more

The rise of the veggie burger

September 7, 2016 by
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  Not too long ago, you might see the occasional veggie burger on a menu as a half-hearted attempt to appease vegetarians in an establishment that was heavy on the meat offerings. Usually there wasn't much thought put into the patty; it was likely a frozen commercial product. These days chefs are not only revisiting the veggie burger, they are… read more

Cookbook giveaway – Oh She Glows Every Day

September 6, 2016 by
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Angela Liddon's irresistible and foolproof recipes have become the gold standard for plant-based cooking. Her phenomenally popular blog and New York Times-bestselling debut, The Oh She Glows Cookbook, have amassed millions of fans eager for her latest collection of creative and accessible recipes. Now, in this highly anticipated follow-up cookbook, Oh She Glows Every Day, Liddon shares delicious recipes that… read more

The allure of high-maintenance vegetables

September 5, 2016 by
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  Some vegetables are easy and comfortable. We don't give a second thought to purchasing potatoes, carrots, onions, and the like because we know we can use them in myriad ways and they'll always perform. Other vegetables, however, demand more from us. But they promise a big reward after we exert the extra effort, when they "transform into something more… read more

This new series is a must-watch

September 4, 2016 by
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  It seems like every popular documentary has its devotees - but also those who feel that the show can be a bit too precious. When that happens, the documentary can get its own "mockumentary". Programs about cooking are not an exception to this rule, as BravoTV demonstrates. The video short titled Jeff's Table is a tongue-in-cheek take on the… read more

Inside Eleanor Ozich’s kitchen

September 3, 2016 by
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  Eleanor Ozich is an Auckland-based author and blogger (petite-kitchen.com). As a child, she lived above her parents' Auckland restaurant and has always been a passionate foodie. She is a self-taught cook who has worked as a food writer and food stylist for Taste magazine, among others. She participated in a Q&A with Dale Berning Sawa, answering questions about her… read more

Foods only a native could love

September 2, 2016 by
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  All around the world, cultures and countries have foods that are beloved that are considered disgusting to outsiders. These delicacies may inspire native eaters - at least some of them - but non-natives often can't wrap their tastebuds around them. Business Insider magazine takes a look at 22 countries and their unique dishes. The list is provided in alphabetical order,… read more

How to buy a knife

September 1, 2016 by
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  A good knife is one of a cook's most indispensable tools. When shopping for a new knife, the choices can be almost overwhelming. There are many sizes, styles, handles, and other options to sift through. So how do you know what's best? That's what the The Chicago Tribune's Bill Daley asked several chefs and authors in a recent article.… read more

Low and slow isn’t just for meat

August 31, 2016 by
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  We all have our favorite long-cooked stews and braises that transform tough cuts of meat into silky, lush dishes. We shouldn't save this technique just for meat, though, says Emily Horton of The Washington Post. She suggests that many vegetables can also shine when cooked low and slow. Horton says that while we may automatically revert to salads and… read more

Carla Hall tells it like it is

August 30, 2016 by
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Top Chef alumnus Carla Hall may have developed out a second career as a talk show host, but she's still a chef at heart. She's about to open a Brooklyn restaurant (although building delays have pushed back the date), and she has plans to write a third cookbook. She talks about all this and much more in an interview with… read more

Can you have too much cheese?

August 29, 2016 by
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The world is sitting on huge stockpiles of cheese. That is bad news for dairy farmers, and only slightly good news for cheese lovers. The surplus is especially large in the United States, where over 1.3 billion pounds of cheese sits in storage, a 30-year high. The vast majority of it is cheddar and mozzarella, the two most popular varieties in the… read more

For better pie, add flavor to the crust

August 28, 2016 by
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When we bake pies, we usually focus on adding flavor by tinkering with the filling. Spices and aromatics like ginger and cinnamon boost the flavor impact. By only concentrating on the filling, however, we are missing a great opportunity, says Bon Appétit magazine. They explain why we should be flavoring our pie crusts. Bon Appétit  was inspired by Ashley Capps,… read more

The mellowing of Anthony Bourdain

August 27, 2016 by
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It is difficult to believe it's been 16 years since Anthony Bourdain published his gritty, behind-the-scenes manifesto Kitchen Confidential. Since then, he has become an Emmy-winning television star, starring first in No Reservations, a show that transformed travel TV programs, and more recently in Parts Unknown. Now 60 years old, Bourdain has mellowed since he became an overnight sensation. A… read more
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