Add another tool to your cooking arsenal

January 22, 2018 by
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  A good cook should have several tools in her or his toolkit for amping up flavors or adding zing to a dish. Umami boosters like soy sauce, fish sauce, and Parmesan cheese are commonly used to provide depth of flavor. But sometimes umami isn't what's missing, and you need to add a little tang. For those cases, says indexed… read more

Observer Food Monthly celebrates its 200th issue

January 21, 2018 by
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Observer Food Monthly is celebrating this January, and with good reason: this month it publishes its 200th issue. Befitting such a momentous occasion, the magazine is filled with recipes from celebrity chefs like Nigella Lawson, Nathan Outlaw, and Fergus Henderson.  For those who are unfamiliar with the publication, Observer Food Monthly is a supplement to the British Sunday newspaper The Observer. Published on the… read more

Influential French chef Paul Bocuse dies at 91

January 20, 2018 by
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Paul Bocuse, the French chef whose influence on the world of fine dining was incalculable, has died at the age of 91, according to the BBC. The chef is best known outside of his native France as the fouder of the Bocuse d'Or international cooking competition.  Bocuse led the wave of chefs exploring what became known as nouvelle cuisine, a… read more

Learning about an ingredient the hard way

January 19, 2018 by
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  It all started with a trip to the newly-opened gourmet market. The small space it occupied in a charming old exposed-brick storefront was packed with an array of locally-grown produce and ingredients not frequently seen in our small town. Naturally, this unexpected variety made me almost giddy. I loaded up my basket with all manner of interesting produce, grains,… read more

Looking back at a Cold War cookbook

January 18, 2018 by
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Tensions ran high in Berlin during the summer of 1948. The first crisis of what would become known as the Cold War was happening in the war-torn capital of Germany, as the Soviets had cut off rail and road access to the city, and severely rationed its electricity and water. They hoped to drive away the Westerners who were helping… read more

Major layoffs at Saveur Magazine

January 17, 2018 by
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  Saveur ranks as the one of the most popular magazines in the EYB Library. We've often linked to articles on the magazine's website in our blog posts, and we've featured the magazine in our monthly newsletter. This high level of interest in Saveur by our Members makes today's news about layoffs at the magazine all the more distressing.  Editor-in-Chief… read more

Like browned butter? Try toasted cream

January 16, 2018 by
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  Browned butter's ability to transform the ordinary into the extraordinary is nothing short of a miracle. The complex flavor that develops by heating the milk proteins adds depth to a variety of goods both sweet and savory. As Sohla El-Waylly of Serious Eats shows us, this amazing transformation also works with cream.  Of course, once you think about it… read more

Make cheese, not war

January 15, 2018 by
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  Since the end of the Cold War, military weapons stockpiles have been shrinking in size. This reduction in arms means that huge storage facilities - many of them underground bunkers - are being decommissioned. While rich people are converting missile silos in the American Midwest to upscale doomsday prep condos, companies in Switzerland have found a much better use… read more

Australian food blog awards announced

January 14, 2018 by
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  Just over a week ago, we learned the winners of the restaurant awards given by the Australian Good Food & Travel Guide. The AGFG has also announced its picks for the top 10 Australian food blogs.  Several of the blogs are focused on restaruant reviews, like the Melbourne-based Eat and Be Merry. This blog is a group effort, featuring friends… read more

René Redzepi prepares to open the new Noma

January 13, 2018 by
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  René Redzepi was living the dream: two Michelin stars plus many other accolades for a destination restaurant where you couldn't get a reservation for months. After sitting at or near the top of every worldwide restaurant ranking for several years, the chef closed the doors of Noma early last year and announced that he was moving the restaurant to a… read more

Meet the baker behind the beautiful pies of Instagram

January 12, 2018 by
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  Internet fame can be overwhelming and fickle, as Lauren Ko is discovering. Ko is the baker who has quickly developed a huge following - over 100,000 people follow lokokitchen on Instagram - over her intricately decorated pies. Even though most of the comments she has received are positive, a few people have sent her hate mail.  In Ko's interview… read more

Your cookbook collection could be worth more than you think

January 11, 2018 by
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  When you think of collectible cookbooks, you probably consider volumes like a first edition of Joy of Cooking or a signed copy of Mastering the Art of French Cooking, both of which are highly sought after books. But these aren't the only cookbooks that are worth collecting. According to Food & Wine, many other volumes may be valuable as well.… read more

New year, same celebrity diet books

January 10, 2018 by
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  You can tell when the year changes in many ways: the days are getting longer (or shorter), calendars are all 50% off, organizing and cleaning items are on sale, and celebrity diet books appear in bookstores. While these cookbooks may inspire some people, Anthony Warner is one person who remains unimpressed. He provides scathing reviews of five celebrity diet… read more

Finding deliciousness in unexpected places

January 9, 2018 by
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  When you enter an upscale grocery store or posh farmer's market, you expect to see the finest produce and the highest-quality foods. Shopping in one of these establishments can be a pleasant experience, as they are usually well-appointed, attractively lit, and have helpful staff. As good as that shopping experience may be, nothing compares to the joy in finding… read more

The New Yorker adds a food department

January 8, 2018 by
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  The New Yorker is known for in-depth, thought-provoking articles about a variety of topics, including the occasional food article. We won't be able to say "occasional" much longer, as the magazine announced today that it now has its own food department. As editor Michael Luo notes in his announcement, The New Yorker has a long tradition of offering quality… read more

It’s not just for breakfast anymore

January 7, 2018 by
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  If you have children, chances are good that you have a few boxes of breakfast cereal in your cabinets. You might not think about using them in your cooking and baking, but they can be used in a surprising number of ways. Taste of Home put together a slideshow of 30 ways to use cereal for everything from snacks… read more

Predictions for the best and worst in food for 2018

January 6, 2018 by
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  Our local (rural) radio station just ran a piece about the estimation that, after years of declining consumption, the prediction for 2018 is that people in the U.S. will eat more meat than ever before. That got me wondering what else might be in store, food-wise, for the new year. Food Republic has a few ideas, and offers its… read more

Cold weather baking adjustments

January 5, 2018 by
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  Baking in the summer heat has obvious challenges: butter melts, humidity ruins meringue, and frosting slumps. Wintertime baking also contains obstacles, even if they aren't quite as noticeable. Stella Parks (aka Bravetart) explains the problems you can encounter in a cold kitchen and the changes you should make for cold weather baking.  Parks advises that just a few degrees… read more

Gastro Obscura brings you weird foods and more

January 4, 2018 by
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You might have heard about Atlas Obscura, the self-described "definitive guide to the world's wondrous and curious places." Their articles about unique and undiscovered places have been  responsible for more clicks than I care to admit from my social media feeds. Now there's even more to love about the quirky site, as they have launched a companion website called Gastro Obscura,… read more

Australia’s top restaurants named

January 3, 2018 by
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  The Australian Good Food and Travel Guide (AGFG) has just announced its Chef Hat award winners for 2018. AGFC was the country's first national food guide and has celebrated over 40 years of reporting about Australia's best restaurants. 2018 sees 390 restaurants awarded Chef Hats around the country, down 18 from 2017.  You can view the listings by number of… read more

When food is your life, losing weight can be a challenge

January 2, 2018 by
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  Jim Webster has a problem that many of us can relate to. His life revolves around food, and not just because he is passionate about it, but because it's part of his job description. This presents a problem for Webster, who has struggled with weight issues his whole life. In an article for The Washington Post, he details the… read more

Food resolutions for 2018

January 1, 2018 by
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  One day into the new year, most of us have kept our 2018 resolutions. For many people, common pledges revolve around food-related themes, whether it be weight loss, eating more vegetables, or cutting back on sugar. There's plenty of help in keeping your resolutions to be found online. Epicurious returns with its Cook 90 challenge, where they encourage people… read more

New Year’s food traditions around the world

December 31, 2017 by
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  New Year's celebrations are happening around the world. In addition to the parties and festivities, many people are ringing in the new year by eating foods that are part of their culture. CNN reports on ten such traditions around the world.  Grapes play an important role in Spain, where revelers consume 12 grapes just as the clock strikes midnight,… read more

The golden rules of mixology

December 30, 2017 by
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  2018 is almost here - only half a day left for our members in Australia, and just over a day for us in the U.S. - and many of us will be ringing in the new year with a cocktail. Getting mixed drinks right can be a challenge, so just in time for our New Year's Eve cocktails, one… read more

‘Family meal’ with four iconic chefs

December 29, 2017 by
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  In the 1980s, a culinary revolution occurred in New York City. While the movement was larger than just a few people, there are a handful of chefs that greatly influenced the course of fine dining - and by extension, all dining - in the city. CNN Travel recently gathered four of these influential chefs for a 'family meal' where… read more
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