Too many onions?

May 24, 2025 by
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There is a glut of onions right now in the US (and in India, too). Due to a combination of bountiful harvests and a dip in demand, the supply of onions is currently high. That should, in theory, lead to lower prices for consumers. I have not seen super bargains in my neck of the woods, but in other areas… read more

Splish-splash: What is the best method for washing your produce?

May 23, 2025 by
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When you buy fresh produce, especially items that are loose in bins, you don't know what (or who) it has been in contact with, so you wash it before using. There are new products on the market that claim to be able to better remove pesticides or contaminants that may be lurking on the surface of your food than just… read more

The rise of bakery tourism

May 22, 2025 by
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When you are in your 20s or 30s, a pub crawl is often a weekend activity, jaunting from bar to bar with friends to enjoy a pint or a cocktail. This doesn't always seem like fun when your 30s (or 40s) are in the rearview mirror. What to do instead? Join the growing ranks of bakery tourists - people who… read more

The struggle to spell

May 20, 2025 by
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Before I started writing for Eat Your Books (over 11 years ago!), I had a bi-monthly food column at a medium sized newspaper for several years. In junior high, I competed at the state spelling bee and made it to the final round. You might assume with that pedigree I could properly spell almost any culinary term without looking it… read more

Food news antipasto

May 18, 2025 by
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Microplastics can be found everywhere, even inside our bodies. Researchers have raised concerns about this issue, noting that certain types of plastic shed more particles than others and warning about their use in connection with foods. Some plastic manufacturers claim that their products are safe for cooking and storage, but one of those manufacturers is now facing a class action… read more

Getting to know your gingers

May 17, 2025 by
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Ginger is one of the most common spices, used around the world in a variety of cuisines. Humans have grown it for so long that it has become a cultigen, meaning it no longer exists in the wild. This fact, along with a bevy of other information about this delicious rhizome, can be found at Gastro Obscura, which recently explored the… read more

Recipe rabbit holes

May 15, 2025 by
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It's easy to run down a recipe rabbit hole on the internet. One click leads you to an article about a particular dish, then you follow tangents until you have forgotten the impetus for the original click. That just happened to me: I clicked on a masa pancake recipe on Epicurious, which contained a link to sources of fresh masa… read more

Just for the fun of it

May 14, 2025 by
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Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain juicier, and taste better, which are all reasons chefs give for doing it. After setting up a rigorous testing method that included… read more

What type of cardamom to use when?

May 13, 2025 by
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Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Cardamom’s enchanting flavor has made a home for itself in cuisines across the globe. Since there are several types available, it can be difficult to know which is most suited for a particular dish. In a recent Kitchen Aide article at… read more

Food news antipasto

May 11, 2025 by
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Award-winning cookbook author and television host Pati Jinich has a new gig: teaching you how to write a cookbook. Jinich is partnering with notebook brand Levenger to create the workbook How to Write a Cookbook, filled with practical advice for anyone wanting to dip a toe into the world of cookbook writing. Matcha roll cake from One Tin Bakes by Edd Kimber The… read more

The princess cake’s ascendance

May 11, 2025 by
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The first time I saw a princess cake (aka princess torte), it was in the display case of a Minneapolis bakery. I was intrigued by the domed, green shape topped with one simple decoration at the top. After that initial sighting, princess cakes seemed to appear everywhere: on the Great British Bake Off, in other bakeries, and online. The popularity… read more

Beware the digital ‘slop farmer’

May 9, 2025 by
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Bloggers and recipe developers put in a tremendous amount of time creating, testing, writing, and photographing before they publish their articles and recipes to be seen by the world. For some, this has led to internet stardom and a profitable career. Others use it as a side gig or even just a creative outlet. There is another kind of content… read more

Nagi Maehashi wins cookbook award, beating rival she accused of plagiarism

May 8, 2025 by
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RecipeTin Eats founder Nagi Maehashi won the Illustrated Book of the Year category in the 2025 Australian Book Industry Awards (ABIA) for RecipeTin Eats - Tonight, beating nominee Brooke Bellamy, who Maehashi recently accused of copying her recipes without attribution in Bellamy's cookbook. Bellamy insists the accusations are false and says she has faced relentless online harassment since Maehashi came… read more

The enduring magic of cookbooks

May 7, 2025 by
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While the print publishing industry continues to contract, one area bucks the trend, and has for years. In fact, it shows no sign of slowing down. That area, of course, is cookbooks. So what it is about this genre that allows it to be a publishing juggernaut? Sophia Podini, writing for Her Campus, gives us her theory for why cookbooks… read more

Food news antipasto

May 4, 2025 by
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Bravo TV's Top Chef has been introducing the world to the best new chefs for 22 seasons. One of the most interesting episodes each season is the "restaurant war" where contestants form two teams that each serve patrons in a hastily converted space. Although we get to see the drama in the kitchen, we don't really get to experience the… read more

Tips on using mint in cocktails

May 3, 2025 by
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Today was the Kentucky Derby, an event known as much for its hats and its signature cocktail - the mint julep - as for the thoroughbred horses racing around Churchill Downs. Since this event also heralds the return of summer cocktail season, I was reminded of an article we featured several years ago that provided advice from top bartenders on… read more

Life-changing flavors

May 2, 2025 by
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I will never forget the first time I tasted an Alphonso mango. I was visiting food loving friends who lived in a large city, and they happened to live near a market that had just received a shipment of Alphonso mangos, so they grabbed some to serve alongside other nibbles before dinner. I was so overwhelmed with the intense, floral… read more

Martha Stewart and José Andrés team up for a new show

April 30, 2025 by
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Lifestyle maven Martha Stewart and everyone's favorite humanitarian chef José Andrés have teamed up for a new cooking show from NBC that is also streaming on Peacock. Called "Yes, Chef!", the show puts a new twist on the reality TV competition. Instead of cutthroat competition, the contestants will have to be good teammates in order to advance and ultimately collect… read more

Kid’s food no more – how chefs are redefining the chicken nugget

April 30, 2025 by
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Chicken nuggets are something you buy for your picky four-year-old, not something you would expect on a fine dining menu, right? Wrong, according to several chefs interviewed by Food and Wine Magazine. These chefs use refined techniques to create nostalgic nuggets that they feel are worthy of a place on a fine dining menu. Easy chicken nuggets from Weelicious Lunches… read more

Food news antipasto

April 27, 2025 by
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One of our Members, Kerry Faber (Kfaber on EYB), was interviewed recently about her cookbook collection of over 530 books. Kerry works as a recipe tester for media outlets and recipe developers and has a Substack called Dish Lister, which came from requests she received from friends and family for go-to recipes. In her New Jersey home, Kerry adopted a… read more

TikTok craze leads to worldwide pistachio shortage

April 26, 2025 by
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The Dubai chocolate craze, which started at the end of 2023, shows little sign of abating, with chocolatiers and home cooks alike serving up their version of this delicious treat. The original contained crisp kataifi combined with pistachio paste enrobed in milk chocolate, and while others have varied the crispy part and the type of chocolate, one constant remains: pistachios.… read more

A good time to stock up the spice drawer

April 24, 2025 by
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There's an elephant in the room that home cooks in the US cannot ignore: the effect that tariffs might have on their grocery bills. Most of the herbs and spices used in American kitchens come from outside of the US, so it's wise to stock up on these items (as well as other flavorings like vanilla beans or extract) before… read more

Rejoice, rhubarb season has arrived!

April 23, 2025 by
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One of my favorite moments each spring is when my rhubarb plants poke through last year's leaves with their tightly furled, ruffled leaves. I am a sucker for tart and sour flavors, so not only is the rhubarb a sign that spring has finally arrived, it also marks the beginning of puckery treats from my kitchen and rosy pink drinks… read more

What publishers look for in a cookbook proposal

April 22, 2025 by
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If you have ever thought about writing a cookbook (or if friends have encouraged you to do so), you probably have a lot of questions about what it takes to get published in today's social-media drenched world. Eater's Aimee Levitt recently had a conversation about this with Jenn Sit, the Executive Editor at Clarkson Potter, one of the heavyweights in… read more

Food news antipasto

April 20, 2025 by
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To go along with the Cadbury creme egg article from earlier this week, we have a rundown of 9 surprising facts about this famous confection. In addition to a brief history of the creme egg, the article reveals the original name of the treat and the weight of the world's largest Cadbury creme egg (nearly 100 pounds). With food prices… read more
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