Following the breadcrumbs

October 14, 2021 by
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The weather here has taken a sharp turn into autumn, with chilly evenings and crisp, clear, cool days. This change of season calls for different foods, moving away from salads and into more comforting fare. Among other things, that means firing up the deep fryer (aka cast iron pot), which I did today to make falafel. This started the clock… read more

Recipe discoveries never end

October 13, 2021 by
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I have been cooking for decades, eagerly seeking out new food experiences through cookbooks as well as via travel. One of the best things about having food as a hobby is that no matter how many dishes I try there is always something new waiting around the corner, so I never become blasé. Discoveries frequently happen when I explore a… read more

Making the case for pumpkin spice

October 11, 2021 by
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Wait, wait - don't turn away! Even if you are not someone who lines up for the first day of pumpkin spice lattes at a big chain coffee shop, please listen to Becky Krystal on why you shouldn't discount the ubiquitous flavor of autumn. Over the years the label on this spice blend was foreshortened from 'pumpkin pie spice' to… read more

Food news antipasto

October 10, 2021 by
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Bobby Flay has been part of Food Network for almost as long as it has been broadcasting, joining the fledgling cable network during its first year on air in 1994. He has been part of some of Food Network's most popular programs, including Iron Chef America, Chopped, Beat Bobby Flay, and others. After 27 years together, however, the celebrity chef… read more

Giving thanks in 2021

October 7, 2021 by
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Canadian Thanksgiving is October 11 and the US holiday follows, landing this year on November 25. As many of us gather again after a year or more with no large get togethers, we have extra reason to be thankful. Thanksgiving also means it is time to gather recipes for family favorites as well as check out new items for this… read more

World’s 50 Best Restaurants 2021

October 5, 2021 by
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After a one-year hiatus due to the pandemic, World's 50 Best has returned and released its list for 2021. Landing in the top spot was René Redzepi’s Noma. That restaurant will now be placed on the 'Best of the Best' list and will no longer be eligible to be named in the top 50 again. Despite efforts toward inclusivity and a… read more

Things to do when Facebook and Instagram are down

October 4, 2021 by
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Facebook, Instagram, and WhatsApp (along with other sites) went down for several hours today, throwing people into a tizzy. My Twitter feed was filled with people either happy or vexed about the outage. Reading that was no fun, so I thought of a few things to do when social media programs are down: Go through your cookbooks and 'I want… read more

Food news antipasto

October 3, 2021 by
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As the holidays creep closer, people who love to bake are gearing up for their favorite time of the year. Trays of cookies, celebratory cakes like bûche de Noël, and Thanksgiving and Christmas pies all beckon. If you are living in the United States and are looking forward to holiday baking season, you might want to buy your flour now,… read more

The ins and outs of buttermilk

October 2, 2021 by
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Pancakes, Southern biscuits, cornbread - all benefit from the tangy punch of buttermilk. But not all buttermilks are the same, according to an article from Eater. The dairy product has morphed from its origins as a byproduct of butter making to a cultured product akin to kefir or yogurt. Food historians theorize that buttermilk originated in eastern Europe as animal… read more

Food and Wine editors on the top cookbooks of the season

September 30, 2021 by
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If you would like to practice using the new EYB Wishlist feature, I have another enabling post for your consideration. This time it is the picks for top cookbooks of fall 2021 from the editors at Food and Wine. Get ready to click the Wishlist icon frequently - F&W has listed twenty-three essential books. I have a few of these… read more

Bittman talks to José Andrés

September 29, 2021 by
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In the first episode of Season 2 of his podcast Food with Mark Bittman, the food writer talks with chef-cum-humanitarian José Andrés. The episode starts with a recounting of Bittman's favorite Andrés recipe, one that involves Santorini lentils, before he begins the interview. The ever ebullient chef talked with Bittman for nearly an hour on a number of subjects, including… read more

Gourmet Traveller 2022 Restaurant Awards finalists announced

September 28, 2021 by
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Like many other restaurant awards, the Gourmet Traveller awards went on hiatus during the pandemic, but they have now returned in full force. Well, almost full force, as the planned awards dinner has been cancelled and instead the winners will be announced online on Sunday, 24 October. The announcement precedes Gourmet Traveller's November Celebration Special print issue, which will highlight… read more

Food news antipasto

September 26, 2021 by
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empty wineglasses on a tray
Michael Ruhlman's book Ratio opened my eyes to understanding how so many recipes work, ranging from custard to pastry crust. That is why I enjoyed this useful chart of six essential baking ratios from Taste of Home. Print it out and keep it handy when comparing recipes. Can you get too much GBBO? Nah, we don't think so. This week… read more

The difference between crispy and crunchy

September 23, 2021 by
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There are some words that food writers avoid, whether because people tend to have strong opinions about them (like moist), because they are overused , or because their meanings aren't clear. For food writer Maggie Hennessy, two adjectives give her pause for the last reason. Hennessy says she is confounded by the differences between crispy and crunchy. Both terms imply… read more

What’s your favorite GBBO recipe?

September 22, 2021 by
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Now that those in the UK have been able to get their GBBO fix and others are but a few days away, it is time to revisit some of our favorite recipes from the GBBO, as The Telegraph has done. Since that article is behind a paywall (and I have already used my free trial), I will share my favorites… read more

You don’t want to miss these showdowns

September 20, 2021 by
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Most of us love a good competition - which is why we'll be glued to our screens as soon as the Great British Bake Off returns tomorrow (we have to wait longer here in the US so no spoilers, please). There is another friendly competition that ticks the boxes for us cookbook lovers can be found at Book Riot, which… read more

Food news antipasto

September 19, 2021 by
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After 18 long years, it has finally happened - chef René Redzepi and his restaurant Noma have received a third Michelin star. In an Instagram post, the restaurant said "We want to thank our wonderful guests for their support over the last 18 years and a huge shout of course to all our collaborators—farmers, winemakers, foragers—everyone that’s been a part of… read more

Changes to the James Beard Awards

September 17, 2021 by
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A little over a year ago, the James Beard Foundation announced that it would be foregoing its 2021 James Beard Awards and instead would conduct an audit of its policies and processes. The goals of this audit "were to remove systemic bias, increase the diversity of the pool of candidates, maintain relevance, and align the Awards more outwardly with the… read more

Alton Brown will be back on tour

September 15, 2021 by
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Alton Brown's legion of dedicated fans received good news this week: Alton is launching another live North American tour titled Alton Brown Live: Beyond the Eats which runs from October 13th through April 10th of 2022. What's more, he is looking for help on his tour, and you can take a quiz to be entered into the running to "help"… read more

Jamie Oliver’s new show is all about our favorite subject

September 13, 2021 by
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This is exciting news - we just learned about a new TV competition brought to us by Jamie Oliver Productions and Plum Pictures that aims to "find the next big name in cookery". The new program, which is open to anyone from home cooks to chefs, offers a book deal with Penguin Random House as the main prize. Of course… read more

Food news antipasto

September 12, 2021 by
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There are two types of people in the world: those who meticulously follow a recipe's direction to use one clove of garlic, and those who see that and add three (or more) cloves. If you count yourself as part of the latter group, head over to America's Test Kitchen, where they explain how the strength of garlic's flavor depends on… read more

Fortnum & Mason Food Awards winners announced

September 10, 2021 by
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Fortnum & Mason has long been a resource for English cookery, providing quality ingredients to generations of cooks since its founding in 1707. The company’s annual food and drink awards celebrate the best publications and broadcasts in the UK and Republic of Ireland. Yesterday, Fortnum & Mason announced its winners for the 2021 awards, given in an assortment of categories and… read more

How to clean out the pantry, tastefully

September 9, 2021 by
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The change of seasons, whether from summer to fall or winter to spring, is the perfect time to reassess the half-empty boxes and bags, close to 'best by' date tinned items, and the random items you purchased on a whim with no recipe in mind. It can seem like an episode of Chopped when you start to inventory the contents… read more

The science of cocoa powder

September 8, 2021 by
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Not all cocoa powders are made the same. You might be familiar with the terms Dutch-process and natural, but beyond those two main characteristics lies another world of nuance. There are different "dutching" processes, as well as differences between the cacao bean varieties used to create the cocoa. Throw in divergent fat percentages and your head can spin trying to… read more

Tomato, tomahto

September 7, 2021 by
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Here in the northern U.S., we have reached peak tomato. My garden is churning out ripe tomatoes at a frantic pace as the light gets shorter and shorter each day. I have already eaten more than my fair share of BLTs, tomato sandwiches, tomato tarts, tomato salads, gazpacho, and various other tomato-related meals. I have canned several quarts of crushed… read more
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