EYB included in the ‘Best Bites of 2019’

December 26, 2019 by
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Kathy Gunst is the writer of a small library of cookbooks, including six collaborations with the founders of the specialty food line Stonewall Kitchen. She has received numerous nominations for International Association of Culinary Professionals Cookbook Awards and has received a James Beard Award. Her most recent work, which will be released in February, is Rage Baking: The Transformative Power… read more

The seven stages of Christmas leftovers

December 26, 2019 by
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Over the Christmas holiday, you don’t need a calendar (or even a clock) to know what time it is. You can tell the time by the leftovers you are eating, and you can use The Guardian’s reference for the seven stages of holiday leftovers as a gauge. The guide starts off with Christmas Day, after the main meal: “Despite the fact that you… read more

The fascinating history of eggnog

December 23, 2019 by
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Eggnog is one of those love it or hate it drinks: either you are clamoring over the pitcher at a party or you take a wide berth around it. The rich, thick, and sometimes boozy holiday beverage has a long and interesting history - one that includes a role in a riot at the US military academy West Point. While… read more

Food news antipasto

December 22, 2019 by
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Award-winning chef Daniel Humm didn't skip a beat after his split from partner Will Guidara. The former Eleven Madison Park chef has opened a new eatery in London. Recently Food and Wine interviewed Humm about his new restaurant called Davies and Brook, which opened December 9 at Claridge’s, the iconic London hotel. Forget trying to list the best food shows of… read more

Put a little punch in your holidays

December 21, 2019 by
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I used to host a solstice party every year, one in which I would spend hours on various appetizers and desserts, carefully select a range of wines, and plan an elaborate cocktail menu. After trying to mix cocktails to order for a couple of these parties, I decided that the party would flow better (and I could mingle more) if… read more

Pick the right cocoa powder for the job

December 20, 2019 by
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Dutch-process, high-fat, black, natural: which type of cocoa powder should you use for hot chocolate, brownies, cakes, and other recipes? Most of the time a recipe will merely ask for cocoa powder without specifying a type. It can be rather confusing, but Epicurious is here for us. They have assembled a succinct primer on how to pick the right cocoa… read more

New food words added to the dictionary

December 19, 2019 by
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The English language is always evolving, with new words continually entering the lexicon. Sometimes the new words describe new technologies, other times it is a word from another language that is adopted wholesale into English. Definitions get expanded as well, when a word is used in a new manner often enough. This year, Merriam-Webster added 640 new words, and many… read more

Christmas cooking tips and recipes from chefs

December 19, 2019 by
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Planning a big holiday meal can involve a fair amount of stress. Keeping track of the timing of dishes can be tricky and doing the prep work is important. Who better than a professional chef to understand these pressures and be able to offer advice? Australian Gourmet Traveller asked several chefs to provide their best tips and tricks for cooking… read more

How the food writing landscape is changing

December 17, 2019 by
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When Ruth Reichl was a restaurant critic back for The New York Times in the 1990s, she shook up the staid profession by visiting restaurants in disguise and offering rave reviews for eateries that fell outside the traditional upscale French places that were the norm. Soleil Ho, restaurant critic for the San Francisco Chronicle, is also making her mark known.… read more

Food news antipasto

December 15, 2019 by
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We're going to start off this week's food news recap by tooting our own horn. We have recently surpassed over 9,000 indexed books here at Eat Your Books. None of this would be possible without our indexers - both professionals and members - so hats off to the people who have indexed the over 1.5 million recipes contained within those… read more

The rise of Nordic baking

December 14, 2019 by
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In the past decade, Nordic baking - that is, baking in the traditional styles of the Scandinavian countries plus Finland, Iceland, Greenland and the Faroe Islands - has been on an ascendant arc. Why has it reached a much wider audience in recent years than it ever has before? Some of it has to do with superstar authors like Trine… read more

How many licks does it take?

December 13, 2019 by
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If you are over a certain age in the US, you probably remember the commercial for Tootsie Pops where a cartoon kid asks a wise owl how many licks it takes to get to the Tootsie Roll center of the sucker. I was reminded of this commercial the other day when I made the Soft gingerbread tiles with rum butter… read more

An ode to tiramisù

December 12, 2019 by
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There are people who think tiramisù is not a great dessert. While it's true that in the wrong hands it can be stodgy or one-dimensional, but done well it strikes a perfect balance with its creamy, light structure and boozy notes that cut through the richness. Chris Crowley makes the case for tiramisù, saying that "it is just the right… read more

Meet a cookbook power couple

December 11, 2019 by
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Some people are destined to write cookbooks. At least it seems that way when they are able to write dozens of bestselling books on numerous topics and assemble a huge following. I'm talking about Bruce Weinstein and Mark Scarbrough, two prolific authors who write about everything from Instant Pots to ham to chocolate cookies. A charming article in The Hartford Courant… read more

Looking back at the decade in food

December 10, 2019 by
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Perhaps you have seen the '10 year challenge' popping up in your social media feeds: a photo of someone in 2009 paired next to one from 2019. Another decade has gone by, and humans love to take stock and reflect at the major tickmark on the graph of years. What people do for themselves, Tim Hayward of The Guardian is… read more

St. John celebrates a quarter century

December 9, 2019 by
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If you utter the phrase 'nose-to-tail eating' these days almost anyone with even a passing interest in food will know what you mean. Back in the mid-1990s, when Fergus Henderson and Trevor Gulliver founded their iconic London restaurant St. John, the concept was definitely not in vogue. The pair's eccentric eatery almost single-handedly forged a path for 'nose to tail'… read more

Food news antipasto

December 9, 2019 by
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A crown roast of lamb makes for a gorgeous presentation. It looks intimidating, but having a good butcher goes a long way to making the rack look great. Two adventurous butchers recently attempted to make this impressive roast even more grand, by making a roast that encompasses the entire rib section. Be forewarned that they start with a whole lamb.… read more

Tom Parker Bowles on his latest cookbook

December 8, 2019 by
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Tom Parker Bowles' most recent cookbook, Fortnum & Mason: Christmas and Other Winter Feasts, was released in the UK last fall but only recently made it to US bookstores. Parker Bowles, who writes a weekly column for The Mail on Sunday and is Food Editor for Esquire, recently sat down with Town & Country Magazine to talk about his latest… read more

20 years since the last ‘Two Fat Ladies’ aired

December 6, 2019 by
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Last week I was describing an event to two young women and they asked me how long ago it occurred. I replied "The late 90s, not that long ago." They chuckled, and I then realized that the late 1990s were, in fact, 20 years ago. That is also how long it's been since the last 'Two Fat Ladies' episode aired.… read more

The ’12 days of cookies’ trend spreads

December 5, 2019 by
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I don't know who started the '12 days of cookies' phenomenon, but Food Network was the first entity to ask me to sign up for it. For several years now, beginning sometime in late November, I have received a dozen emails from Food Network, each with a different holiday cookie recipe (there is usually a bonus thrown in for good… read more

Is a french fry shortage on the horizon?

December 4, 2019 by
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Even though I make most meals at home and try to eat a well-balanced diet, there are times when a trip through the drive-thru is the best way to get dinner on the table. When that happens, I usually can't resist the allure of fast food french fries. Few things taste better than piping hot fries. That is why an… read more

A new series based on the life of Chef Aarón Sánchez is in the works

December 3, 2019 by
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ABC (US) is developing a new drama based on the memoir by Chef Aarón Sánchez titled Where I Come From. The new show will follow divorcee and chef Zoila Sanchez, a character based on Sánchez’s mother. Inspired by events from Sánchez's own childhood, the show depicts Zoila moving to New York from Texas along with her twin sons so she… read more

Joy of Cooking’s enduring appeal

December 2, 2019 by
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Ask almost anyone in the U.S. to name their favorite cookbooks and you will probably hear 'Joy of Cooking' somewhere in the list. The book, which first debuted in the 1930s, has taught several generations not only how to cook, but also how to preserve food and much more. Abagail Weir explains why Joy has had such longlasting appeal. Weir… read more

Food news antipasto

December 2, 2019 by
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'Tis the season for baking, and one item that many families enjoy this time of year is making a gingerbread house. Whether it's cozy and rustic or elaborate and expansive, gathering around the table to assemble a gingerbread house is sure to create memories. If you are new to this pastime, Australian Gourmet Traveller has a primer on how to… read more

New ideas for edible gifts

November 30, 2019 by
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Those of us who are passionate about food frequently look to the kitchen for gifts to give our friends, family, and neighbors for the holidays. While many people give candies or baked goods, there are savory options and items such as homemade liqueurs that also make excellent gifts. We tend to have our favorite tried and true gifts, but sometimes… read more
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