Food news antipasto

June 22, 2026 by
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carton of eggs
Which food items should be stored in the refrigerator, and which are fine (or even better) without the big chill? This is a question that can cause a heated discussion as there are varying opinions on the topic. The Guardian's Emine Saner has gathered advice from a number of professionals to put most of the arguments to rest, as the… read more

Another reason why you should cook from scratch

June 20, 2026 by
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I don't need to sell EYB Members on the merits of making meals at home, but new research has provided us with another excellent reason to cook instead of relying on takeaway or pre-packaged foods. A study conducted in Japan found that those who made at least one meal a week from scratch were 30% less likely to develop dementia.… read more

World Cup tourists to the US joke about gaining the “FIFA 15”

June 19, 2026 by
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Sometimes it can be hard to find wholesome, uplifting content on the internet. However, this week has seen plenty of joy, as World Cup fans have posted exuberant stories about trying American foods for the first time. While they have posted about everything from hot dogs to barbecue to all manner of fast foods, one item in particular has stood… read more

What’s in the new Aldi boxes? It’s a mystery

June 16, 2026 by
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If you are an Aldi fan in the US, you'll want to hear this news: the grocery chain is giving fans a treat next week by offering a chance to win mystery boxes filled with Aldi products designed to "shake up your grocery routine and uncover new favorites." For four days beginning on June 22, Aldi will release a new blind box at… read more

Food news antipasto

June 14, 2026 by
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Yesterday we learned the winners of the James Beard Broadcast and Media Awards, but another set of honors still awaits. The Restaurant and Chef awards will be given Monday evening in Chicago. We provided a glimpse into the 2026 nominees who had written cookbooks when they were announced back in January (which seems like not very long ago, but also… read more

Chefs turn to newsletters to share their stories

June 12, 2026 by
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It's no secret that many restaurants are struggling in these turbulent economic times. One way chefs are coping with the many challenges they face is to blog about it. Increasingly, chefs are creating newsletters on Substack and similar platforms to put their struggles in front of a wider audience. Lisa Ludwinski, owner of Sister Pie in Detroit, Michigan and author… read more

Making soft serve cool again

June 10, 2026 by
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When you think of soft serve ice cream, you probably conjure up images of a cake cone piled high with swirls of vanilla or chocolate ice cream that is extra sweet but lacks a flavor punch. While there's nothing wrong with these treats, they are pretty one-dimensional. However, chefs are thinking outside of the cone and limited flavors to open… read more

London’s food scene: from boom to bust

June 9, 2026 by
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There's an old joke that goes: In heaven, the engineers are German, the police are British, and the chefs are French. In hell, the German are police, the engineers are French, and the chefs are British. Overlooking the obvious issues with stereotyping an entire nation of people, it's fair to say that not too long ago, the UK was not… read more

Cookbook Deals

June 8, 2026 by
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I will update this post when time permits – new additions are always at the top of each bulleted list below. If no update is available, be sure to check the publisher links and "cookbook deals" links under each region as they are updated periodically. If you spot a deal that isn't in the links below (publishers and or separate entries)… read more

Food news antipasto

June 8, 2026 by
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I received a bit of useful kitchen advice in an email from The Bittman Project that I thought was worth sharing. It was a teaser from the latest installment in the "Question Mark" series that Mark Bittman does, and the question for this was "Is it okay to put a pan into water to soak right after cooking? The answer,… read more

No one saw “fricy” coming

June 6, 2026 by
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Back in January, we shared what food industry insiders thought would be trending in 2026. They thought swicy – the sweet/spicy combination – would be on the decline, to be replaced by swangy and swavory. Those are “sweet, spicy, converging with tangy” flavors that take swicy to new heights. The experts were half-right: swicy is out, but taking its place… read more

The internet is obsessed with Dotcakes

June 4, 2026 by
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What is worth $11 USD and a several hour wait? For many people, it's Dotcakes, the latest internet food trend (gift link). What are Dotcakes? The name gets you most of the way there: they are cakes topped with frosting and packed with nonpareil sprinkles. The inventor, Alex Posner, clarifies this by noting “People say it’s just cake and sprinkles,… read more

This kitchen tool is a cut above

June 3, 2026 by
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A recent guest post by Kerri Conan on Mark Bittman's Substack caught my attention. It was about scissors in the kitchen, but was for subscribers only so I was not able to read the whole article. However, it got me thinking about how often I use scissors in the kitchen, and why I always have more than one pair at… read more

Avoid these mistakes when buying produce

June 2, 2026 by
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With the cost of groceries on an seemingly endless upward trend, everyone is keeping an eye on the budget. While meat may provide the biggest sticker shock, fruits and vegetables have also become more expensive. Food & Wine asked chefs for tips on saving money at the grocery store, and they provided sage advice with tips on how to avoid… read more

Food news antipasto

May 31, 2026 by
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Writing for Vittles, Fenja Akinde-Hummel tells an interesting story about how people from her native country have been slow to embrace microwave ovens. Along the way, she dives into a bit of microwave history and why there are conspiracy theories about microwaves that include allegorical imagery regarding the turntables. Basque burnt cheesecake from Delicious Magazine (Aus) by Matt Preston The inventor… read more

Bringing back flavorful food

May 28, 2026 by
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Wan, bland tomatoes. Large, hard strawberries that are almost flavorless. Carrots that have crunch but little else. All of these and more line the shelves in supermarket produce sections, bred for many traits (durability, size, mechanized harvest, disease-resistance) save for one: flavor. It's no wonder that people don't want to eat their vegetables. If your only exposure to tomatoes are… read more

Tomato growing tips from an expert

May 27, 2026 by
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Tomatoes are almost certainly the most popular vegetable for home gardeners. I know plenty of people who plant only tomatoes, either in pots or in a small plot, because a sun-kissed tomato is divine compared to supermarket tomatoes, which are mealy and bland. Growing tomatoes requires some work, because there are insects and diseases lurking around every corner. There are… read more

A cookware battle moves to the front burner

May 26, 2026 by
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There’s a battle going on between between a small cookware company named Caraway and two large conglomerates that own popular cookware brands. In a lawsuit filed in February, Groupe SEB USA and Meyer allege that claims made by Caraway in its advertising are impugning their reputation and that of the industry as a whole. The companies say that Caraway continues… read more

Food news antipasto

May 24, 2026 by
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This week we learned that Carlo Petrini, who founded the Slow Food movement in Italy in 1986, died at age 76. Petrini started Slow Food to promote quality food and sustainability and to act as a counterbalance to the growing role of fast food in contemporary diets. In the 40 years since its founding, the Slow Food movement has expanded… read more

We’re living in a bean renaissance

May 20, 2026 by
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With each year that passes, beans seem to be getting hotter. Back in 2024 I wrote about how beans were getting a glow-up, and their rise in popularity has continued unabated. As NPR explains, today bean cuisine reigns supreme. So what has driven this unprecedented interest in all things legume? As with anything these days, social media plays a role… read more

Chefs say it’s time to bring back the buffet

May 19, 2026 by
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When grocery prices are giving people sticker shock, it's hard to beat the allure of an all-you-can eat buffet. In the past, this type of restaurant usually aimed at providing quantity over quality, with an array of industrial-kitchen items straight out of a can or box. Food and Wine explains how today's chefs are breathing new life into the concept,… read more

Food news antipasto

May 17, 2026 by
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Farewell, room service? The growth of delivery services like Deliveroo have led to a decline in sales at hotel restaurants in the UK. People want what they want, not necessarily what the hotel chef has decided to serve, so they turn to something akin to room service, ordering food to be delivered. One hotel is trying to mitigate these losses… read more

Michelin Guide expands to include new locations

May 16, 2026 by
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Michelin just announced that its Michelin Guide would be coming to Australia for the first time ever. South Australia inked a deal with the French company to have a guide published in 2027, and Michelin said its anonymous teams were already in the state to begin their work. Michelin also recently announced that they would adding Minneapolis to its new… read more

Labors of love

May 15, 2026 by
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There are some things I do as a baker that I do not really enjoy, and am thankful that they are only infrequently required. One of those is the task I completed this evening, making candied violets. While I adore being able to garnish a cake or tart with gorgeous edible flowers, I do not love the effort it takes… read more

No shame in the grocery aisle

May 12, 2026 by
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NPR published a bewildering (to me) story today. It profiled shoppers who were seemingly ashamed to shop at Aldi and other low-priced grocery stores. The premise was that due to "economic pressures and frustrations" people have started to shop at "budget grocery stores and warehouse clubs" instead of supermarkets, "their priorities shifting in pursuit of a good deal." I'm not… read more
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