Recipe rabbit holes

May 15, 2025 by
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It's easy to run down a recipe rabbit hole on the internet. One click leads you to an article about a particular dish, then you follow tangents until you have forgotten the impetus for the original click. That just happened to me: I clicked on a masa pancake recipe on Epicurious, which contained a link to sources of fresh masa… read more

Just for the fun of it

May 14, 2025 by
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Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain juicier, and taste better, which are all reasons chefs give for doing it. After setting up a rigorous testing method that included… read more

Food news antipasto

May 11, 2025 by
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Award-winning cookbook author and television host Pati Jinich has a new gig: teaching you how to write a cookbook. Jinich is partnering with notebook brand Levenger to create the workbook How to Write a Cookbook, filled with practical advice for anyone wanting to dip a toe into the world of cookbook writing. Matcha roll cake from One Tin Bakes by Edd Kimber The… read more

The princess cake’s ascendance

May 11, 2025 by
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The first time I saw a princess cake (aka princess torte), it was in the display case of a Minneapolis bakery. I was intrigued by the domed, green shape topped with one simple decoration at the top. After that initial sighting, princess cakes seemed to appear everywhere: on the Great British Bake Off, in other bakeries, and online. The popularity… read more

Beware the digital ‘slop farmer’

May 9, 2025 by
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Bloggers and recipe developers put in a tremendous amount of time creating, testing, writing, and photographing before they publish their articles and recipes to be seen by the world. For some, this has led to internet stardom and a profitable career. Others use it as a side gig or even just a creative outlet. There is another kind of content… read more

Food news antipasto

May 4, 2025 by
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Bravo TV's Top Chef has been introducing the world to the best new chefs for 22 seasons. One of the most interesting episodes each season is the "restaurant war" where contestants form two teams that each serve patrons in a hastily converted space. Although we get to see the drama in the kitchen, we don't really get to experience the… read more

Life-changing flavors

May 2, 2025 by
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I will never forget the first time I tasted an Alphonso mango. I was visiting food loving friends who lived in a large city, and they happened to live near a market that had just received a shipment of Alphonso mangos, so they grabbed some to serve alongside other nibbles before dinner. I was so overwhelmed with the intense, floral… read more

Kid’s food no more – how chefs are redefining the chicken nugget

April 30, 2025 by
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Chicken nuggets are something you buy for your picky four-year-old, not something you would expect on a fine dining menu, right? Wrong, according to several chefs interviewed by Food and Wine Magazine. These chefs use refined techniques to create nostalgic nuggets that they feel are worthy of a place on a fine dining menu. Easy chicken nuggets from Weelicious Lunches… read more

Food news antipasto

April 27, 2025 by
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One of our Members, Kerry Faber (Kfaber on EYB), was interviewed recently about her cookbook collection of over 530 books. Kerry works as a recipe tester for media outlets and recipe developers and has a Substack called Dish Lister, which came from requests she received from friends and family for go-to recipes. In her New Jersey home, Kerry adopted a… read more

TikTok craze leads to worldwide pistachio shortage

April 26, 2025 by
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The Dubai chocolate craze, which started at the end of 2023, shows little sign of abating, with chocolatiers and home cooks alike serving up their version of this delicious treat. The original contained crisp kataifi combined with pistachio paste enrobed in milk chocolate, and while others have varied the crispy part and the type of chocolate, one constant remains: pistachios.… read more

A good time to stock up the spice drawer

April 24, 2025 by
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There's an elephant in the room that home cooks in the US cannot ignore: the effect that tariffs might have on their grocery bills. Most of the herbs and spices used in American kitchens come from outside of the US, so it's wise to stock up on these items (as well as other flavorings like vanilla beans or extract) before… read more

Rejoice, rhubarb season has arrived!

April 23, 2025 by
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One of my favorite moments each spring is when my rhubarb plants poke through last year's leaves with their tightly furled, ruffled leaves. I am a sucker for tart and sour flavors, so not only is the rhubarb a sign that spring has finally arrived, it also marks the beginning of puckery treats from my kitchen and rosy pink drinks… read more

Food news antipasto

April 20, 2025 by
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To go along with the Cadbury creme egg article from earlier this week, we have a rundown of 9 surprising facts about this famous confection. In addition to a brief history of the creme egg, the article reveals the original name of the treat and the weight of the world's largest Cadbury creme egg (nearly 100 pounds). With food prices… read more

Bonding over Le Creuset

April 19, 2025 by
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In September 2023, I attended the Le Creuset Factory-to-Table (FTT) sale in Minneapolis and provided a report on the experience. Le Creuset's sales move around to different cities every year, but the tradition continues, drawing ever larger crowds. People who get VIP tickets to the first day of the sale have the opportunity to buy a "mystery box" of items… read more

Are ‘the munchies’ real?

April 18, 2025 by
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There is a food holiday of sorts coming up on Sunday that isn't Easter or associated with any spring festivals. Cannabis aficionados will be celebrating 4/20 (here's why this date is associated with marijuana) and of course smoking pot leads to 'the munchies' making this a food-associated event. But does THC actually lead to food cravings? Not everyone believes that… read more

What does it take to be a “fancy” food – and do we really need it?

April 17, 2025 by
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Food labeling in the United States is...interesting, to say the least. Some terms that companies use on their labels are not defined and are mainly unregulated, such as grass-fed and sustainable. Others are regulated but the terms do not necessarily mean what consumers think they do including cage-free and natural. One term that is regulated by the USDA surprised me… read more

Food news antipasto

April 13, 2025 by
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If you like to cook, it is inevitable that you will end up with small amounts of ingredients left over from a recipe. Over time, these small amounts pile up and clutter your cupboards. The Telegraph's Amanda James is here to help, with a bevy of recipes to use up the bits and bobs in your pantry or larder. Strawberry… read more

Do you need a kitchen lamp?

April 12, 2025 by
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Kitchen lighting is one of the most important considerations when planning a kitchen. Finding the right combination of task and general lighting is a challenge that usually involves several different types of lights: overhead whether pendants or recessed, under cabinet, and even within cabinets and drawers to help you find items more easily. However, Francky Knapps suggests that there is… read more

Recall roundup

April 11, 2025 by
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If we posted about every food recall there would probably not be space for anything else, but the two most recent ones I saw sounded worthy of attention since they covered a large swath of the US. There is another reason to talk about food recalls: the number of illnesses and deaths due to foodborne illness is on the rise.… read more

Is a ‘snacking recession’ happening?

April 8, 2025 by
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With 401(k) balances sinking like the Titanic and the threat of huge price increases due to tariffs, Americans are becoming budget conscious in a hurry. This is affecting consumer spending, and one area feeling the pinch is the snack industry. This trend began late last year, with companies reporting disappointing sales numbers across a wide swath of snacks and beverages.… read more

Food news antipasto

April 6, 2025 by
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Earlier this week the James Beard Foundation released the finalists for its 2025 Restaurant and Chef Awards. There are three new award categories this year: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Winners will be announced on Monday, June 16, during a gala ceremony at the Lyric Opera of Chicago. The nominees for the… read more

The great grape explosion

April 3, 2025 by
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Not that long ago, there were two, maybe three, varieties of table grapes available in supermarkets, and none of them were particularly noteworthy. They were often relegated to fruit salads or garnishes with a charcuterie board. In the past few years, however, store shelves have been brimming with multiple grape options. The Guardian's Aimee Chanthadavong investigates this growing trend. Spicy… read more

Food banks and farmers hit by funding cuts

April 2, 2025 by
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During the pandemic, families across the U.S. turned to food banks to help them weather the economic fallout that included a sharp increase in food prices. Because many of those inflationary pressures continue to the present, families still rely on food banks to a greater degree than before the pandemic. Now they are facing additional issues with food insecurity due… read more

Best food-related April Fools’ Day pranks

April 1, 2025 by
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I completely forgot it was April Fools' Day, so a couple of social media posts had me really puzzled before I realized what was going on. Overall, it seemed like there were not as many posts trying to fool people as in years past - maybe everyone thinks there is enough weirdness going on without adding to it. Although I… read more

Food news antipasto

March 30, 2025 by
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a wooden bowl filled with lemons sits next to two whole and two halves of lemons on a wooden surface
I am not sure how long this was in the works - usually magazines plan ahead several months - but the timing of Food and Wine's special travel issue seems especially poignant today. Billed as a "celebration of Canadian cuisine," the issue features Canada native and BravoTV host Gail Simmons as guest editor. Simmons says the goal is "to fuel… read more
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