Spice support: shiso

June 22, 2020 by
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Shiso, also called perilla or Korean perilla (Perilla frutescens var. crispa), is a member of the mint family, and is a popular herb in Japanese, Korean, and southeast Asian cuisines. Its appeal extends well beyond this, however, and the leafy herb can be found adding its unique flavor to everything from rice to pesto to sorbet to cocktails. Like mint,… read more

Food news antipasto

June 21, 2020 by
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This week we learned some sad news from Andy Ricker. Most of his Pok Pok locations are closing due to issues arising from the pandemic. Ricker said that Pok Pok NW, Whiskey Soda Lounge, and both locations of Pok Pok Wing would all be shuttered. He said he did this so that he could focus on potentially reopening the original… read more

London chefs weigh in on their favorite cookbooks

June 20, 2020 by
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It's always fascinating to read about which cookbooks have inspired top chefs - if the book is good enough for someone who has made a career out of cooking, I will always investigate it for my own bookshelves. Whenever we find an article where chefs discuss their favorite books, we share it with our members. One slipped under our radar… read more

Sharing restaurant memories

June 19, 2020 by
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It's been over three months since I dined in a restaurant, and it will likely be several more before I feel comfortable doing so again. More than not having to cook, I miss being able to converse with friends and celebrate milestones with family. Restaurants are places where memories are made: birthday parties, first dates (bad or good), and other… read more

Recipes: scripture or template?

June 18, 2020 by
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Underneath almost any post I see on social media that has a photo of some tasty food, you can inevitably find a request for the recipe. Facing cooking fatigue, people want to find new things to make for their families, and what better way than discovering a dish already tested by someone close to you? How we treat the recipes… read more

Guild of Food Writers announces 2020 winners

June 17, 2020 by
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Last month we reported on the finalists for the 2020 UK Guild of Food Writers Awards. Today the Guild has announced the winners in the various categories. Highlighted winners are listed below, and you can visit our 2020 Guild of Food Writers awards page to see the complete list. The big winner for 2020 is The Vinegar Cupboard by Angela Clutton,… read more

Spice Support: suya (yaji)

June 16, 2020 by
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Today's installment of Spice Support features a blend of spices that is perfect for grilling season. Called yaji or suya spice, the blend contains a fiery, umami-packed assemblage of ground dried chiles, ginger, peanuts, and more, guaranteed to perk up everything from meats to vegetables. You'll commonly see it used on grilled, skewered beef, but the spicy blend is equally… read more

Cooking Light subscriptions return

June 15, 2020 by
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We were saddened to report in 2018 that Cooking Light magazine was ceasing subscription publication. Some of its content went to EatingWell Magazine and the website remained, but print issues were available at newsstands only. We recently learned some good news: Meredith Corp, Cooking Light's parent, has just announced that the magazine will resume subscription service beginning in winter 2020.… read more

Food news antipasto

June 14, 2020 by
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This week was filled to the brim with news about the food and publishing industries. We'll start with the news of Bon Appétit editor-in-chief Adam Rapoport resigning after a photo of him in brownface surfaced, and amidst allegations of discriminatory treatment of BA staff. The undated photo shows Rapoport wearing what appears to be a racist costume to a party.… read more

Don’t overlook the back of the box

June 13, 2020 by
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Despite the fact that most people look for recipes online these days, food manufacturers still provide those recipes on containers of everything from oatmeal to chocolate chips to sweetened condensed milk and beyond. With hundreds of cookbooks at my disposal, I rarely look at the recipes posted on packages of the products I purchase. However, Hannah Selinger at Eater makes… read more

How seasonal differences can affect your baking

June 12, 2020 by
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My kitchen has a large window with a southern exposure. During the winter months, I enjoy the sunlight that floods the space with light, but in July...not so much. The kitchen becomes stifling hot and humid to boot. Over the years I've discovered that with the transition from one season to the next, changes in temperature and humidity can result… read more

A history that pops

June 12, 2020 by
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Movie theaters have remained shuttered in most parts of the world, which means that people have not been consuming the most popular snack at the cinema: popcorn. It's a versatile treat, because depending on how you make it and top it, popcorn can be anything from virtuous to decadent. Over at Serious Eats, Michelle Delgado recounts the long history of… read more

Alfresco dining is all about the vibe

June 10, 2020 by
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As summer heads into full swing here in the northern latitudes, alfresco dining becomes a popular option for eateries, made doubly appealing in 2020 due to limitations on occupancy in dining rooms. Some cities have closed streets to make room for more socially-distanced outside seating. Alfresco dining can be lovely, says The Guardian's Jay Rayner, who notes that a positive… read more

The politics of chili powder

June 9, 2020 by
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When I pull open the drawer in which I store my spices, politics is usually not at the forefront of my thoughts. Instead, I'm envisioning a dish and pulling together the herbs and spices that will make it sing. But spices and politics are inextricably linked: wars were fought over and empires built on the trade of spices. The spice… read more

This comfort-food cookbook delivers more than recipes

June 8, 2020 by
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What is better than a new cookbook? A cookbook that directs its profits to people in need! The very first electronic cookbook from Food Writers New Zealand not only offers over 40 recipes for delicious, hearty fare, it also raises money for charity. Titled 'Cosy', the book is a collaboration featuring the best New Zealand food writers and is designed… read more

Food news antipasto

June 7, 2020 by
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One of the books Jenny profiled earlier this year was Karen Pfeiff-Boschek's Elegant Pie: Transform Your Favorite Pies into Works of Art. You might have seen Pfeiff-Boschek's jaw-dropping pies on Instagram. If the photo below makes you hungry for more, head over to Bored Panda for an interview with the phenomenal baker, plus 35 before-and-after photos. The photo below is… read more

Using food in protest has a long history

June 7, 2020 by
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The question of 'what is an appropriate mechanism for protest' is one that resonates during times like these. With people taking to the streets all over the world, companies and celebrities alike have posted to social media supporting protesters and discussing efforts to address the issues raised by the protests. Inevitably, the comments to these posts will feature someone saying… read more

You already own the best kitchen tool

June 5, 2020 by
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When listing essential kitchen tools, most cooks would include items such as a sharp knife, enameled cast iron pot, balloon whisk, heat-resistant spatula, heavy saucepan, or rimmed baking sheet. Others might throw in a food processor or stand mixer. Not Ruby Tandoh. Instead, she reminds us that our hands are the greatest kitchen utensils. Even though Tandoh values all of… read more

Shaken, not stirred – and in a to-go cup

June 4, 2020 by
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While many restaurants were able to pivot to take-out and delivery during the period when stay-at-home order were in place, liquor laws (at least in the US) meant that the restaurants were not able to include drinks containing alcohol in their to-go orders. Since beverages are a real profit center for restaurants, that loss was a financial blow. Several states… read more

Elevating the visibility of black cookbook authors

June 2, 2020 by
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American cuisine, especially that of the American South, owes a great deal to the influence of black cooks. As Smithsonian Magazine explains, it was often enslaved black chefs who created the feasts that gave the South its reputation for hospitality. James Beard Book Award-winner Michael Twitty further explores this topic, showing us how chefs of African descent laid the groundwork… read more

A small piece of light to help chase away the darkness

June 1, 2020 by
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On any given Monday, I would be happily clicking on cheerful posts about peppery watercress recipes or the secrets to great kalbi, but not today. Before the coronavirus pandemic hit, I worked in downtown Minneapolis. For the past two months I have been working out of my home which is located 50 miles from the heart of the city, but… read more

Food news antipasto

May 31, 2020 by
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People are cooking at home at a level unseen for decades. Since many of us are wary of making too many trips to the grocery store to find a single ingredient we are missing for any particular recipe, food writers are crafting recipes that offer flexibility in substitutions. Michael Ruhlman discusses the trend toward 'optional' as the new recipe buzzword.… read more

Behind the scenes at King Arthur Flour

May 29, 2020 by
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The sudden boom in home baking came as a surprise to the folks at King Arthur Flour (KAF for short), the Vermont-based purveyor of high quality flours and baking supplies. They were gearing up for the traditional mini-rush in the lead up to Easter when they noticed that the usual spike in sales was much, much larger than expected. They… read more

Spice support: capers

May 28, 2020 by
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I'm stretching the definition of spice a bit to include capers, but since they add a flavor dimension similar to adding spice, I found it appropriate. To learn more about capers I turned to an interview of David Rosengarten by Sally Swift of The Splendid Table. Rosengarten visited the famous caper-growing island of Pantelleria, Italy - a place he calls… read more

More than 10,000 Member-uploaded photos in the EYB Library

May 27, 2020 by
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Thanks in part to an extremely prolific new Member, we now have over 10,000 images submitted by Members in the EYB Library. We appreciate everyone who has submitted photos, with a shout out to new Member Tina_Berlin, who has uploaded over 470 images since joining a couple of weeks ago. Of course, we would be remiss not to mention the… read more
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