What James Beard had to say about onions

July 15, 2018 by
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Onions are indispensable in my kitchen. I usually have at least two types on hand at any given moment (red and yellow) and frequently even more. They are essential to many dishes. I'm far from the only fan of onions, of course; they are favored by home cooks and chefs alike. One of the onion's biggest fans was James Beard,… read more

Amazon Prime Day guide

July 14, 2018 by
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Prime Day starts at 3 p.m. ET (noon PT) on Monday, July 16. It runs through 11:59 p.m. ET on Tuesday night, July 17. (Note it will start at noon in the UK and noon AEST on July 16 in Australia, and will run for 36 hours in both countries. Offers will differ from country to country.) If you're not yet an… read more

Spain’s National Library puts historic recipes on video

July 13, 2018 by
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Talk about a cookbook collection - Spain's National Library contains an impressive 23,000 food-related works, some of which date back to the 1400s. In an effort to raise awareness about these unique and ancient works, the library is embracing a modern techology: videos. Partnering with contemporary chefs, they have put together video recipes adapted from cookbooks that span the centuries.   In… read more

Are you a messy eater? Wear those stains with pride

July 12, 2018 by
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It never fails: any time I wear a light-colored shirt while eating, I will splash tomato sauce, berries or chocolate sauce on it, creating an indelible stain. Dark colored clothing will get the same treatment in reverse, with a white sauce, yogurt, or something equally contrasting. When this happens, I attempt to discreetly daub the stain with a napkin and… read more

New cooking column from the NY Times

July 11, 2018 by
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Alison Roman's recent cookbook Dining In: Highly Cookable Recipes immediately garnered a loyal following for its simple, delicious dishes that are full of timesaving techniques. Roman has been a senior food editor at Bon Appetit magazine and formerly worked as a pastry chef at places such as Quince in San Francisco and Momofuku Milk Bar in New York. She has also contributed to some… read more

You’ll ‘bug out’ over this cookbook

July 10, 2018 by
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Are you interested in eating insects? For most US residents, the answer to that question is "not yet." Although alternative proteins are multiplying rapidly, people in the US are resisting items that are commonly consumed in other cultures such as grubs or insects. If you aren't ready for whole bugs, Robyn Shapiro (a former marketing executive with Ralph Lauren), hopes… read more

The end of one era, but the promise of something new

July 9, 2018 by
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For the past 20+ years, Donna Hay has been a driving force in the Australian food scene. As Australia's leading food editor and best-selling cookbook author, she has shaped the conversation around food for decades. Recently, Hay announced that major changes were afoot: both Donna Hay Magazine and Donna Hay Fresh + Light) will soon be ceasing publication.  The announcement began with the… read more

Up your ice cream game with Jeni Britton Bauer

July 8, 2018 by
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The heatwave continues unabated in much of the Northern Hemisphere, which leaves many of us thinking about the best cold things to eat. Chief among those is ice cream, which is excellent any time of the year but especially welcome during the hot summer months. One of the best minds in the ice cream industry is Jeni Britton Bauer, author… read more

Another cookbook store closes its door

July 6, 2018 by
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It's always disheartening to learn of a cookbook store that has closed. This time it's Good Egg in Toronto, Canada. The store closed last month following unsuccessful lease negotiations. "We couldn't come to a mutually beneficial agreement with our landlord, so we've decided to close," owner Mika Bareket says. Bareket would like to reopen Good Egg, but can only do so… read more

What will happen to Mario Batali’s cookbook legacy?

July 5, 2018 by
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Shortly after the news broke late last year that chef, restaurateur, and television host Mario Batali had been accused by multiple women of sexual harassment and assault, many of his business dealings began to fall apart. He was removed from the The Chew  and he lost other television deals that were in the works. Three of his restaurants anounced that… read more

What’s new at the Fancy Food Show

July 4, 2018 by
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Wander down the aisles of any large supermarket or grocery store and you will be bombarded with choices. There are rows and rows of every type of processed food imaginable, from chips/crisps to cookies to pickles to soups and sauces and so much more. How do those myriad items find their way onto the store's shelves? One part of the… read more

Soup in the summertime

July 3, 2018 by
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Things have been hot in the northern hemisphere as much of the US and the UK are in the throes of a heatwave. When it is sweltering outside, the thought of soup for dinner is not particularly attractive - that is, unless it's a refreshing chilled version. I've been seeing many mouthwatering chilled soup recipes on my social media feeds… read more

Which foods do you need to wash prior to cooking?

July 2, 2018 by
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Most food safety guides tell you to rinse fruits and vegetables before preparing them. Some sources will even tell you to rinse meat before cooking. Is this good advice? NPR's The Salt weighs in on which food items you should rinse - and which you should leave alone.  A recent US outbreak of E. coli infections caused by tainted romaine… read more

Anna Del Conte on why she loves Nigella Lawson

July 1, 2018 by
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Anna Del Conte is one of the greatest living experts on Italian food. Born in Milan, she arrived in London in 1949 where she quickly became the first cookery writer in England to specialize in Italian food. Nigella Lawson has cited Del Conte as her favorite Italian food writer. In a recent interview with The Guardian, Del Conte returns the… read more

The Food Lab’s 20 most influential books

June 30, 2018 by
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J. Kenji López-Alt can count at least 1,897 EYB Members as fans (that's how many of us have The Food Lab on our Bookshelves), although it is surely much more than that. López-Alt has written numerous columns for Serious Eats (more than 12,000 recipes are indexed) that are marked as Member favorites, and people frequently turn to him for advice, especially… read more

Clever uses for your salad spinner

June 29, 2018 by
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A salad spinner is one of those kitchen gadgets that is so good at what it does - wash and dry leafy greens - that you forgive it for being a one-trick-pony. It takes up a fair amount of cabinet space, so you might think about getting rid of it to make room for something else. Before you do that,… read more

The case of the disappearing salt shaker

June 28, 2018 by
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Something is missing from more and more restaurants in the United States, and it's not politicians. The trend has nothing to do with politics, and everything to do with confidence. Across the country, chefs are removing salt and pepper shakers from their tables. This practice is occurring across the spectrum of restaurants, from fine dining to more casual eateries. While… read more

Use thrift stores as a guide for your cookware collection

June 27, 2018 by
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EYB Members have frequently posted about the great items they discover at thrift stores. Whether it's a wonderful cookbook, vintage cookware, or a gorgeous serving piece, there is a thrill involved in digging through the shelves to find the perfect gem. But the things you pass over - and the things you don't find at these stores in the first… read more

What children and parents can learn by baking together

June 26, 2018 by
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I, like so many people who love to cook and bake, developed an enthusiasm for the culinary arts by standing at my mother's elbow, first watching and then helping her make everything from simple cookies to more complicated dishes like strudel and pâte à choux. The time spent baking with my mom created indelible memories, but there is more to the… read more

Almond extract is this baker’s secret weapon

June 25, 2018 by
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Every baker has a secret weapon, whether a special type of flour, a certain brand of cocoa powder, or another ingredient that they feel adds a spark to their baked goods. For Elizabeth Chambers Hammer, founder of BIRD Bakery in San Antonio, that secret weapon is an elixir known as almond extract.  Hammer says almond extract is the secret to… read more

Are you making these appliance mistakes?

June 24, 2018 by
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Kitchen appliances ranging from blenders to microwaves to slow cookers allow us to save time and energy for many cooking tasks. However, sometimes we don't use these tools appropriately. We might not even realize that we are making mistakes with the appliances, so it can be helpful to get reminders. Taste of Home is here to help, providing a list… read more

What to bring when cooking in someone else’s kitchen and tips for moving

June 23, 2018 by
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 I love to cook and bake, and my friends all know and (mostly) understand that I all but live in the kitchen. So when I go to visit them, I'm often helping them prepare a meal or a special dessert. Cooking in someone else's kitchen can be tricky, and as Anna Stockwell of Epicurious wisely notes, it makes sense to bring… read more

An ode to an unsung kitchen workhorse

June 22, 2018 by
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l As far back as people began to cook as a hobby as much as they did for mere sustenance, kitchen gadgets have beckoned to food lovers. While it is fun to have the latest small appliance or smartly-designed tool, sometimes these items don't stand the test of time. A few items, however, are indispensable and their utility extends well… read more

A cookbook cafe opens in a Texas library

June 21, 2018 by
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  What could be better than going to a library and browsing through stacks of cookbooks, thumbing through the pages and discovering new cuisines? How about eating at a cafe in the library where all of the recipes come from cookbooks in the library? That's what is happening at the new central library in Austin, Texas.  Conceived two years ago… read more

Myrtle Allen, champion of Irish cooking, dies at 94

June 20, 2018 by
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Pioneering Irish chef Myrtle Allen has died at age 94. Allen was a Michelin-star-winning chef and co-founder, along with her husband, of Ballymaloe House located in County Cork, Ireland. Her pioneering work there created the road map for Ireland's current status as a force to be reckoned with on the global culinary scene, and the name Ballymaloe has become synonymous with great Irish… read more
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