The coolest way ever to separate an egg

August 24, 2012 by
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Grub Street found a great video on how to separate an egg.  The video is in Chinese but it doesn't matter -- it's perfectly clear from the images what the woman is doing. Indeed, it adds a whole new layer of context to the expression "sucking an egg." So check it out and let's hear how you did. read more

You can’t make me like tofu

August 24, 2012 by
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On his blog, Michael Ruhlman has a fun article titled, "Cooking with Tofu (Are You Serious?!). In it, he describes how a cookbook by Andrea Nguyen, Asian Tofu, converted him from an eater who disliked tofu due to its lack of flavor and curdy texture, to someone who learned to appreciate tofu. As he writes after making a Spicy Tofu… read more

Fall cookbook preview – here’s what’s coming

August 23, 2012 by
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Eater has a two-part series on cookbooks to be published this fall - just in time to be added to holiday gift lists. They list numerous books in several categories, as either featured or honorable mentions. The categories include: Chef's, Restaurants, & Other Famous Food Folks; Pastries, Bakeries, Sweets; American Regional; International; Booze; Famous Cookbook Authors; Television;  Magazines, Newspapers, & Websites; the… read more

Your grater is more of a multi-purpose tool than you may realize

August 22, 2012 by
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  Regardless of how much kitchen space you have, most of us are still reluctant to invest the money or storage room in single-purpose items. So we thought this article by Bon Appétit, 11 Things You Didn't Know Were Great to Grate, would be of interest to our community. After all, we know that cheese should be grated, but what about… read more

Ignore the temperature dial on your oven

August 21, 2012 by
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In Brian Palmer's Slate article, "Ignore Your Oven Dial: You can't control the temperature of your oven very well, so stop worrying about it," Palmer gives a brief history of oven temperatures leading to the conclusion that "you'd be forgiven for thinking that 350 on the dial means 350 in the oven. You'd be wrong, though. When you set an… read more

Taste test: Greek-style yogurt

August 20, 2012 by
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For those of us in the United States who watched the Olympics, it was very hard to ignore the continuous Chobani yogurt commercials. And Chobani should be acknowledged as the New York company that introduced and has spear-headed the Greek-style yogurt craze. (Chobani, which was only created four years ago, is actually a fascinating story; if anyone is interested, here's… read more

The question, Is there too much food television? has elicited some controversy

August 17, 2012 by
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Over at EATER, they asked five chefs, "Is There Too Much Television?" In general, the answer was yes, even from those on television. Per Andrew Zimmern, "I will say that a lot of producers are making shows where people who have no understanding of food culture are talking about food in terms that misguide the public." Christina Tosi at Momofuku Milk… read more

How to tell if your knife is sharp – and how to sharpen it, if it isn’t

August 17, 2012 by
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The knife is, hands down, the most important tool in the kitchen (well, besides the cook, of course). And new knife technology seems to arrive frequently, whether it's Ginsu or Santoku knives from Japan, or new styles from Henckel. But all that technology (and price) won't do a lot of good if the knives aren't sharp.  The Kitchn had a… read more

Renovating the Food 52 kitchen

August 17, 2012 by
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  There are a lot of kitchen renovating articles, but they tend to follow rote patterns: what to do if the sky's the limit, what to do with an absurdly low amount of money, what to do with a miniscule amount of space. In short, many have good ideas, but often are not realistic or practical. Amanda Hesser's recent article… read more

Telling a host he’s about to poison you

August 16, 2012 by
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We're not sure that Ms. Manners ever dealt with the thorny etiquette question that Chow recently posed: Should You Tell Your Host That He's About to Poison You? Chow frames the question as follows: "Here's the situation: A couple you don't know very well invites you over for a Saturday afternoon get-together. One of your hosts is grilling his famous Yucatan… read more

The EYB 100th birthday tribute to Julia Child

August 15, 2012 by
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The word "legend" is a bit overused these days (yes, we're thinking of Usain Bolt), but in Julia Child's case, it's spot on. Even though she passed away several years ago, Julia's name lives on brighter than ever, even meriting an Academy Award nominated role by Meryl Streep. So today, her 100th birthday, we would be very remiss if we also… read more

5 things that are just plain wrong to do with food

August 14, 2012 by
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  John Cheese over at Cracked has an interesting article, "5 Simple Things that Every Bad Cook Does Wrong." While a bit irreverent in tone (my old-fashioned mother would have called his language "colorful"), he does drive home some good points that we should not only teach in the kitchen, but also remind ourselves about occasionally (especially the last two). In… read more

3 coffee tips plus how to clean a burr grinder

August 13, 2012 by
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  It's Monday, the Olympics are over, and it's time for (some of) us to get back to work. So we thought these coffee-related tips would be helpful. The first three are from the America's Test Kitchen Feed and concern Eliminating Early Morning Coffee Problems: Problem # 1: Your milk cools down your coffee Problem #2: You don't have any flavored… read more

6 books for cheese lovers

August 12, 2012 by
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  Cheese is hot right now. In prestigious restaurants, you not only choose wine with the help of wine sommeliers, but now you can often choose your cheese with the help of a cheese sommelier.  And the American Cheese Society just announced they will be issuing an exam that will entitle someone to call him/herself a "Certified Cheese Expert." (Check… read more

Bottled tartar sauce taste test

August 10, 2012 by
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We always enjoy Serious Eats' taste tests and find them to be a great guide. As they point out in their Taste Test: Bottled Tartar Sauce, tartar sauce has both fans and serious haters: "There's no such thing as tartar sauce neutrality. When that nice lady at the clam shack asks you if you want tartar sauce, it's never "I… read more

Happy National Rice Pudding Day!

August 9, 2012 by
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There are so many fancy dishes out there. And so many wonderfully fresh ingredients. And they all have their day. But rice pudding is one of those unsung heroes of childhood that somehow still strikes a chord - and it's global as well. As CNN's Eatocracy writes, "A few humble ingredients - milk, rice and sugar - is all it takes… read more

Con-artist cooking

August 8, 2012 by
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Janice Harper over at Huff Post Food has a really fun article for people who don't like to cook - and, frankly, even for those of us who love to cook but just may not be up to the task at the moment. In her piece, "Con-Artist Cooking - How to Fake It If You Really Can't Make It, " she… read more

Join us in these 3 uproarious food moments

August 7, 2012 by
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Thanks to the SALT, we've been given a chance to view "Three Ways Lucille Ball Ruled When She Played With Food." If you haven't ever seen the wine-crushing brawl, the chocolate wrapping assembly line or - probably one of the funniest TV moments ever - the Vitameatavegamin ad, you really should take a few moments to view them. And, if you have… read more

Tricks to successfully reheating food

August 6, 2012 by
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The Huffington Post's Kitchen Daily has a timely article by Sarah Pinneo on "The 6 Mistakes You're Making Reheating That Food." As she writes, "Leftovers can be a boon -- two homemade meals for the effort of one. Or, if improperly handled, leftovers can be sad and unappealing. Some minor adjustment to your methods will pay off, turning that foil… read more

Storing spices: Some practical ideas

August 5, 2012 by
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Regardless of the kitchen, storing spices always seems to be a challenge. It can be so frustrating to buy a new jar of some rarely used spice and then find a barely opened one tucked in some corner - or unearth a jar of some enticing spice only to find it has no flavor left. The Kitchn proposes some answers… read more

How to store: cilantro, bread, & cheese

August 3, 2012 by
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We have a theme today, courtesy of The Kitchn  - the best way to store three items that often seem to go bad before they've been eaten. Check out:   The Best Way to Store Cilantro (we find the same method works for parsley as well);     The Best Ways to Store and Reheat Bread (do not store in the… read more

Five ways to create dessert without turning on the oven

August 2, 2012 by
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Epicurious has 5 ways to create fun desserts without having to turn on the oven. Start by buying a pound cake or angel food cake and then:  Grill, toast, or broil (Huffington Post has 5 recipes here) Make shortcake Make a trifle or parfaits Make an ice cream cake Make fondue For details and complete instructions, check out "5 Easy… read more

The difference between ice cream and gelato

August 1, 2012 by
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Some of us remember when ice cream was either really good (but not great) stuff you bought at the grocery store, but was great when you bought it at an ice cream stand. Then came fancier ice creams  - bearing either artificial foreign names or home-spun Vermont humor. And, finally, came gelato. So is gelato really a new frozen dessert… read more

How to use up half-filled pantry and refrigerator items

July 31, 2012 by
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Over at The Kitchn they have a very useful blog on 21 Creative Ways to Use Up Pantry and Cooking Staples. As they write: "Do you have a few almost-empty jars in your pantry? Some half-full containers in your fridge? Curious what to do with those crumbled tortilla chips or that bowl of egg whites? What about creative ways to… read more

What the heck is bubble, boba, or pearl tea?

July 30, 2012 by
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In certain parts of the United States, Bubble Tea, also known as Boba or Pearl Tea, has suddenly become ubiquitous - following on its huge success in Asia. But bubble tea's popularity has happened so fast, many don't know what it is.  According to this CNN article, the boba phenomenon  began in one tea shop in Taichung,  Taiwan in the… read more
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