Good Eats: Reloaded heading to Cooking Channel

September 19, 2018 by
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Alton Brown provided his fans with a bit of good news earlier this week, when he posted a status update about Good Eats to his Facebook page. In it, he announced that he's "revisiting the Good Eats library and renovating some classic episodes by adding new scenes, new science and new recipes." The first revamped episode of what is being… read more

Bonnie Benwick on downsizing a kitchen

September 18, 2018 by
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There are many reasons that people downsize their homes, the most obvious being retirement or divorce. If you have a kitchen filled with gadgets and cookware (not to mention a study stuffed with cookbooks), the thought of moving to a much smaller place might give you cold chills. But getting rid of things isn't always bad, as food writer Bonnie… read more

Nigel Slater reminisces about ‘How to Eat’

September 16, 2018 by
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Some cookbooks age much better than others. After a couple of decades, what's left of the 'unicorn food' books are going to littering vintage shops, with shoppers making snide comments about how silly people were back in the teens. Other volumes, however, have timeless appeal. When you are lucky enough to find a copy in the resale store, it will… read more

Use your instant read thermometer for more than just meat

September 15, 2018 by
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If you have an instant read thermometer, there's a high likelihood that you purchased for its speed and accuracy when measuring the temperature of large cuts of meat like steaks, whole chicken, roasts, and chops. However, the uses for this nifty device don't end there, as The Washington Post explains. It's also handy for many other foods, too.  Delicate items… read more

Cooking Light ends subscription print publication

September 14, 2018 by
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Over the course of my cooking career I have subscribed to many different food magazines: Bon Appetit, Gourmet, Saveur, and Cooking Light to name just a few. In the past few years, these elder statesmen of culinary journalism have faced the mounting pressures that are devastating most of the print magazine industry. Gourmet was the first to succumb, folding in… read more

Check out the new ‘Cookbook Love’ podcast

September 13, 2018 by
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Although the traffic is terrible, the worst part of my long daily commute is that it wastes time that I could be spending reading cookbooks. Until now, there has not been much to fill that time that is even cookbook-related. But a new podcast called Cookbook Love is changing that. CookBook Love was started by author, editor, and coach Maggie… read more

Is Food Network bringing sexy back?

September 12, 2018 by
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Food Network and People Magazine are teaming up to redefine the phrase "it's so hot in the kitchen". They are set to produce a new one hour special which will bring together ten of "the country's most beautiful and talented male chefs" for a competition to determine who is the sexiest chef alive.  The hour-long program, which will be broadcast on… read more

Netflix announces lineup for the next two seasons of ‘Chef’s Table’

September 11, 2018 by
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The Netflix series 'Chef's Table' has been one of the best streaming food shows around since its debut in 201x. The streaming service recently announced which chefs would be featured in seasons five and six of the popular series.  The program is being more inclusive than past years, when it featured mostly white, male, Euro-centric chefs. Upcoming chefs are more… read more

Hamilton and Merriman out at The Spotted Pig

September 10, 2018 by
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In June, we reported on chef Gabrielle Hamilton and her wife Ashley Merriman's surprising  plans to take over The Spotted Pig, a NYC restaurant that suffered a huge blow amidst allegations of sexual assault against its owner, Ken Friedman, and investor Mario Batali. It seems that Hamilton and Merriman were not able to effect the change they had hoped to… read more

When a cookbook doesn’t live up to expectations

September 9, 2018 by
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Oh, the thrill of a new cookbook: cracking open the cover, leafing through the pages, and marking the pages of the recipes you want to try first. You gather all of the ingredients and proceed on the maiden voyage. And the results? Eh, it wasn't what you were expecting. You shrug it off, thinking 'not every recipe can be a… read more

How to keep your wooden cutting board in tip top shape

September 8, 2018 by
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Everyone knows that proper seasoning is the key to great cast iron, but what you might not realize is that the same holds true for wooden cutting boards. Over at indexed website Serious Eats, J. Kenji López-Alt gives us great advice on how to season a new cutting board, and how to keep it working (and looking) good for years.  The… read more

The best streaming food programs

September 7, 2018 by
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If you are looking for quality food shows to watch in between episodes of the GBBO, you should look to streaming services, which have quietly collected dozens of entertaining shows. There are now so many options it can be difficult to decide what to watch, which is why The Guardian's guide to the best in streaming food shows is so handy. … read more

Ottolenghi’s new podcast

September 6, 2018 by
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Can't get enough of Yotam Ottolenghi? Then we've got great news for you! Not only is his new book Simple out now in the UK and soon in the US, we've just discovered that the acclaimed chef and cookbook author has put together a podcast called SIMPLE Pleasures. (Where does he find the time?!) The blurb for the podcast says that… read more

London chefs head west

September 5, 2018 by
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The US may be on the cusp of another British invasion. This time around, however, it won't be music hitting the shores it will be food, as several London chefs and restaurant groups are opening new locations in the United States.  New York and Washington are the targets of the first wave of restaurants, with the former getting the most… read more

Saveur Blog Award finalists announced

September 4, 2018 by
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Saveur received over 20,000 nominations for its annual blog awards, and they have whittled the list down to 66 finalists (we missed the cut again this year, but thank you to everyone who nominated us!).  There are eleven categories for the blog awards: travel, most inspired weeknight dinners, food Instagram, drinks, baking and sweets, entertaining, food videos, new voice, photography, food… read more

Bring on the pumpkin

September 3, 2018 by
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Labor Day is nearly over here in the US, and that can only mean one thing: pumpkin season has officially begun. Pumpkin spice-flavored items have sprung up on menus everywhere (pro tip - there is no pumpkin in pumpkin spice), but even better, sweet pie pumpkins are popping up in stores. Of course, canned pumpkin is available all year round,… read more

When life hands you lemons (and cucumbers and tomatoes and herbs and…)

September 2, 2018 by
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After a trip to a particularly bountiful farmers' market last week, I stood before my open refrigerator in wonderment at the heaps of luscious fruit, vegetables, and herbs I had just purchased. Just as I was basking in this embarrassment of riches, panic struck: how was I going to use all of it before it went bad?  The panic was… read more

James Beard on the importance of salt

September 1, 2018 by
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Discovering a new seasoning is one of the greatest pleasures a food lover can have. The first time you taste it, you immediately start imagining all of the dishes in which you could use the flavor. It gets tucked away in your mental spice box, ready to be pulled out at just the right moment. The more you cook and… read more

The latest tattoo fad is inspired by kitchenware

August 31, 2018 by
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Tattoos of whisks, animals, cupcakes, and more adorn various body parts of chefs and dedicated cooks all over the world. Now we can add a new category to the annals of kitchen-inspired tattoo art: Pyrex bowls and bakeware. The designs, which have changed only subtly since the 1950s, have arguably lasted so long that they have attained a classic status.… read more

José Andrés releases a new memoir next month

August 30, 2018 by
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Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake in Haiti in 2010. Last September, WCK tackled an even bigger challenge, helping to feed tens of thousands of people after Hurricane Maria devastated Puerto Rico. Andrés and WCK landed on… read more

Bong Appetit? Chefs take an interest in marijuana

August 29, 2018 by
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With the expansion of recreational marijuana in several US states, entrepreneurs have looked for new ways to market their product. One popular concept is marijuana edibles, usually sold in the form of chocolates or candies. Of course, baking with marijuana is not a new concept, as almost anyone who was a college student from the 1960s onward could tell you.… read more

Mayo is good for more than sandwiches

August 28, 2018 by
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Most of us have a jar of mayonnaise in the refrigerator, just waiting to be slathered on a sandwich. That's far from the only use for the condiment, however, as Food & Wine explains. They have five chef-recommended ways to make the most of mayo. Recent articles have predicted the end of mayonnaise (allegedly millenials don't like it), but chef… read more

The rise of the donut peach

August 27, 2018 by
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In 1993, Florence Fabricant reported on a new type of peach that was "juicy and luscious" but looked rather odd. It was much more squat than the typical golden red orb that everyone loved. First called a Saturn peach, it became known as the "donut peach", and now it's taking the US by storm.  Donut peaches are descendants of wild… read more

Mark Hix adores this classic cookbook

August 26, 2018 by
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Mark Hix is a celebrated food writer and renowned restaurateur. He has five acclaimed restaurants, pens a weekly column in the Independent on Saturday magazine, and has written several award-winning cookbooks. Hix has an impressive 2,500+ volume cookbook collection, but he admits he really only reads a few of these with any regularity. One of those is Anna del Conte's… read more

The biggest food trends of the past 40 years

August 25, 2018 by
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We spend a fair amount of time researching and reporting on food trends here at EYB. No matter how frivolous, they are reflected through the subject matter of new cookbooks. However popular they may be at the time, the very nature of trends is that they fade away. A review of yesterday's trends invokes nostalgia - and sometimes puzzlement - but… read more
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