Can you eat your way to fewer mosquito bites?

July 6, 2024 by
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Spending a day puttering in the garden or enjoying an alfresco meal in the backyard are delightful summertime activities - at least until the mosquitos come out. They can ruin a lovely sunny day quicker than a popup rain shower. Bug sprays can help you avoid getting bitten, but they often contain chemicals that may be harmful and they usually… read more

Le Creuset Factory to Table Sale

July 3, 2024 by
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The Le Creuset Factory to Table sale is now live both online and instore and there are so many great deals to be had! If it is on your wish list, the Le Creuset piece in probably on sale! Dutch ovens, braisers, stoneware pieces, dishes and more. One of my favorite pieces is the oval skillet - pictured below -… read more

What’s the best produce (or other food) you ever had?

July 2, 2024 by
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Over the last month in the Member Forum, EYB Members have been posting about the best produce they ever had. Member whitewoods kicked off the topic by recounting the best corn on the cob and best home-grown tomato they had ever eaten. Other Members chimed in, naming morel mushrooms, sugar snap peas, Alphonso mangoes, and the joys of growing your… read more

Food news antipasto

July 1, 2024 by
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You've heard of Detroit pizza, Chicago pizza, New York pizza and maybe even St. Louis pizza. However, there's a new kid on the block vying for the title of best pizza: Sydney pizza. Bianca Hrovat writes that Sydney has developed its own style featuring multicultural influences, "flavoursome fermented bases, leopard-spotted crusts, and wildly creative toppings." (Subscription or free registration may… read more

The evolution of queer cookbooks

June 29, 2024 by
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In 2024, seeing a cookbook that celebrates queer culture wouldn't cause anyone to so much as bat an eyelash, but that has not always been the case. Decades ago, a queer cookbook would have been coded or you would have to know that the author was part of the LGBTQ+ community to understand it as such. A lot of people… read more

The “little luxuries” trend

June 27, 2024 by
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Supermarket checkout aisles are always filled with impulse buy items - chocolate bars and candy, cold drinks, and other things to tempt us as we wait to be checked out. Some retailers have expanded on this idea in times of high inflation when people are hesitating to put larger items into their carts, including the CEO of Whole Foods who… read more

The best way to clean oil stains

June 27, 2024 by
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Since I wrote about dishwashing liquid yesterday, I thought it would be appropriate to follow up with another post about cleaning. I'm a messy cook and often forget to don an apron so I end up with spills and splatters on my clothing. Few things are worse than a grease or oil stain, which is why I was keenly interested… read more

Don’t go changing those kitchen fragrances

June 25, 2024 by
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There are some kitchen scents that I find nearly intoxicating, such as onions and garlic sweating in olive oil, baking bread, and ripe peaches as they are being sliced. I must admit that I also like the smell of dishwashing liquid as the sink fills with suds - at least until recently. A few months ago, the brand I used… read more

Food news antipasto

June 23, 2024 by
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Many fans of The Bear probably have a crush on the lead character, played by Jeremy Allen White. He's incredibly buff, which some critics say is unrealistic for the role. Is Carmy too fit to be a chef? That's the question Amanda Gabriele put to several industry experts, including chefs, and the reviews are mixed. While chefs have a reputation… read more

Pride Month: How some cookbook stores are celebrating

June 23, 2024 by
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In the United States and most parts of the world, Pride Month is celebrated in June which is dedicated to the celebration and commemoration of LGBTQIA+ pride. Several of our favorite cookbook stores have events planned this month. Bonnie Slotnick Cookbooks is part of the Lower East Side Pride Bookstore Crawl in New York City. This coming Saturday, June 29th,… read more

The copyright conundrum

June 23, 2024 by
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Should chefs be able to copyright recipes? It's a perennial question in the industry and the debate has raged on for decades. There are problems with other chefs making bank using a recipe developed by a colleague or mentor, but it is diabolically difficult to parse what would qualify as a dish unique enough to be afforded a copyright protection.… read more

Yellow onions vs. white onions – which to use when

June 22, 2024 by
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A few weeks ago I saw a video by Rick Bayless where he said something to the effect of "friends don't let friend use yellow onions." He was adamant that white onions were better for most Mexican dishes. Bayless did allow that red onions could work in a few applications, but warned viewers to steer clear of yellow onions when… read more

The bro-ification of beverages

June 19, 2024 by
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After purchasing a home espresso maker in an effort to curb my expensive latte habit, I quickly realized that getting a great latte was going to be more complicated than just throwing some grounds into the portafilter (a term I just recently learned) and pressing the start button. This meant I needed to do some reading on the subject. As… read more

Forget trends, bring back the croissant

June 18, 2024 by
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We've written before about croissants made in various shapes plus croissant mashups like the Cronut, the Cruffin, and more recently, Crookies. While chefs like Lune's Kate Reid say that the evolution of yeasted, laminated dough is helping the bottom line of bakeries around the world, Eater's Jaya Saxena says enough is enough. She believes the trends are harming the pastry… read more

Food news antipasto

June 17, 2024 by
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The price of food has been on consumer's minds in recent months, and it's no wonder why: food costs for a "thrifty" family of four in the U.S. have increased by 50% from pre-pandemic levels. Producers claim that inflation is driving the price increases, but that doesn't tell the whole story. In an article shared on The Bittman Project, writer… read more

Learning to love a food

June 12, 2024 by
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When I was growing up, I did not like apples. I didn't like them as a snack, nor in a pie, nor as applesauce. In my mind they were an inferior fruit. This dislike persisted for nearly five decades, until suddenly I started appreciating them and even craving them. I'm not sure what spurred this change, but I now eagerly… read more

Food news antipasto

June 9, 2024 by
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The first time I stepped into the Dean & Deluca store in Washington, DC's Georgetown neighborhood I was smitten. The dizzying array of imported cheese, quality olive oil, spices I hadn't heard of before, and so much more deepened my nascent love of cooking. Now Dean & Deluca is just a memory and I can only reminisce fondly about it.… read more

Revel in these images

June 5, 2024 by
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We try to find interesting cookbook and food-related articles for our Members to read here on the EYB blog, but sometimes reading just seems like too much work. Therefore, today we're highlighting food photographs - no long story here; just gorgeous image after gorgeous image. The photographs are the winners of the Pink Lady Food Photographer of the Year awards,… read more

Food news antipasto

June 3, 2024 by
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Restaurant critics know a lot about food; it is an essential part of the job. That does not automatically mean they can cook, however. Knowing and doing are two different beasts, something that critic Ben McCormack well understands. Caught flatfooted when asked by his cleaner why there wasn't any food in his refrigerator, McCormack decided that he should try to… read more

Have we seen the last of QR code menus?

May 31, 2024 by
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Mobile phone displaying a QR code on top of the words "Mobile App" and a four out of five star menu and download button.
A recent survey by the market research firm Technomic found that after a seismic shift to QR code menus that began during the pandemic, restaurants seem to reversing the practice and are moving back to paper menus. The survey found that having QR codes made it less likely for people to dine at a particular restaurant. Overwhelmingly, diners preferred paper… read more

The vanishing lunch break

May 29, 2024 by
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This is a post that will likely only resonate with our US Members as it discusses a lament that is less common in many other countries: our workers' diminished lunch breaks. According to Megan Elias, associate professor at Boston University and author of Lunch: A History (The Meals Series), "Lunch has never been just a meal; the meal most often eaten in… read more

Food news antipasto

May 26, 2024 by
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Although not a chef or cookbook author, Morgan Spurlock made a splash in the food world with his 2004 documentary "Supersize Me", which cast a critical eye on the fast food industry and the effects of its products on human health. This week we learned the sad news that Spurlock died at the age of 53 from complications of cancer.… read more

Judge decrees that tacos are, indeed, sandwiches

May 24, 2024 by
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What food qualifies as a sandwich? The debate over this definition has resulted in heated arguments and even legal action. Whether hot dogs, gyros, or tacos count is a source of contention with voices on both sides declaring that they are right. Recently, a judge in Indiana settled the question (at least in that state) that tacos are sandwiches, and… read more

Luxury fruit: are you buying it?

May 21, 2024 by
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I enjoy buying quality ingredients to cook and bake with, reasoning that a splurge on a lovely steak or locally grown, perfectly ripe peach is no more expensive than a mediocre meal in a restaurant. That said, there are some food items that I just cannot fathom buying regardless of my curiosity, usually because of their exorbitant price. I'm talking… read more

Food news antipasto

May 19, 2024 by
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We start the weekly recap with a bit of sad news. One of New England's preeminent chefs, Jasper White, has died at the age of 69. White is credited with elevating the cuisine of Boston and the broader region by pairing fine dining techniques with local ingredients. Named best chef in the Northeast in the first-ever national James Beard Foundation… read more
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