One woman’s quest to rescue lost Black American recipes

February 24, 2026 by
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Last Thanksgiving, content creator Sonja Norwood saw a video for vinegar pie. She tells Today that upon seeing the video, “I was like, ‘What is this?’ And I heard it was a Black recipe, and I was like, ‘I’m gonna make this for Black History Month.’” What started as a single post quickly grew. Norwood, who goes by Wick’d Confections on… read more

Food news antipasto

February 23, 2026 by
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It's official - they've called off the divorce. Who is they? Kraft Heinz, of course. The company was going to split in two, with one company focused on groceries and the other on sauces and spreads, but new CEO Steve Cahillane stopped the split from happening. He says that poor conditions across the food industry led the decision, noting however… read more

Garden dreams

February 21, 2026 by
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Last week the weather here was unseasonably warm, feeling more like spring than mid-February. The warmth got me thinking about my garden and going through leftover packets of seed to see what I need to buy for the upcoming season. This week the cold weather returned with a vengeance, as if to say "not so fast" to my garden plans.… read more

Foods to celebrate Ramadan

February 17, 2026 by
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Tonight marks the start of Ramadan, which runs through March 19 this year. This is a month of reflection, spiritual growth, and community celebration where observant Muslims will abstain from both food and drink from dawn to sunset. As with most religious holidays, traditional foods play an important role, both for pre-dawn meal (suhoor) and the meal consumed after sunset… read more

Grocery store etiquette

February 17, 2026 by
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Two articles caught my eye today that revolved around behaviors that drive grocery store employees bonkers. The first involved bagging etiquette at Aldi stores, and the second touched on shopping cart courtesy at Trader Joe's locations. These stories prompted me to think about how the grocery shopping experience has evolved in the last several years. The COVID-19 pandemic really threw… read more

Food news antipasto

February 15, 2026 by
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KitchenAid recently debuted its 2026 Color of the Year: Spearmint. The light, cool green gets a subtly textured matte finish to further distinguish it from previous greens available. In connection with the debut, KitchenAid has a sweepstakes where you can enter to win an Artisan mixer and a commercial-style dual-fuel range, both in Spearmint. Caesar salad from How to Eat… read more

Cooking at the bottom of the world

February 14, 2026 by
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Everyone who cooks a lot eventually faces a challenge or two: finding out that a vegetable went moldy when you are in the middle of making dinner, a malfunctioning oven or stove, or some other malady. Usually solving the problem is fairly easy, like running to the store for a replacement or calling a repairman to fix the equipment. But… read more

Are microwaves a thing of the past?

February 10, 2026 by
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I still remember when my grandparents got their first microwave oven in the late 1970s. Until they purchased their Amana Radarange, I had never seen a microwave. The unit was a pricey affair, costing hundreds of dollars, its shiny door practically screaming 'Space Age' to the six-year-old standing before it. For early adopters it was a status symbol as much… read more

Food news antipasto

February 9, 2026 by
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Prue Leith may have left the Great British Baking Show, but she isn't quite done with television altogether. This week we learned that she is working on a new program with former GBBO host Sandi Toksvig. Leith and Toksvig became fast friends before the GBBO moved to Channel 4, and have continued their friendship over the years. It sounds like… read more

Conditional love

February 7, 2026 by
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There are some foods that I will happily eat almost anywhere, anytime. Tacos and ice cream are two that immediately come to mind. Even when they're 'bad' they are good, and I love them without reservation. On the other hand, some foods I only appreciate under certain circumstances. I do not like chicken noodle soup 99% of the time, but… read more

Behold the ‘Gastronaut’

February 4, 2026 by
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Grocery store chains do not often try advertising campaigns that are 'out there', sticking to common formats like weekly ads stuffed into mailboxes or inserted into newspapers. However, Waitrose recently took a giant leap for mankind by launching a new brand campaign that reaches for the stars - literally. It features advertisements centered around an astronaut named Michael who is… read more

Food news antipasto

February 1, 2026 by
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Rancho Gordo announced it has new digs for its Napa, California store. Located in the former Shackford building on Napa's Main Street, the store noted that the "symbolism of beans going Main Street is not lost on us." If you are planning a Napa Valley trips, this might be worth a detour. I missed this when it was first published… read more

Does it matter which side of aluminum foil goes where?

January 31, 2026 by
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Aluminum foil gets a workout in our house, from covering and lining pans to zhushing up cake boards. For the cake boards, it is obvious that the shiny goes on the outside, but when you are using it in the oven or on the grill, does it matter which side goes where? The short answer is, not really. You might… read more

Is cooking an art or a craft?

January 30, 2026 by
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When does something move from being a finely honed craft into a work of art? That's the question being asked in Denmark, after its culture minister, Jakob Engel-Schmidt announced a new initiative to classify gastronomy as a fine art. If this goes forward, it would be the first time a country has made such a move. The initiative is still… read more

How is your cooking goal challenge going?

January 30, 2026 by
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Like many EYB members, I have vowed that this year I will cook more new recipes from my cookbooks. The new 2026 Cooking Goal on the CookShelf app is helping a lot for tracking my progress. Though I haven't cooked as much as I'd like this month as I'm moving house next week and packing is taking up all my… read more

Chefs share their favorite condiments

January 29, 2026 by
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My refrigerator doors are stuffed full of sauces and condiments. Although I have my favorites, I am always on the lookout for new things to try, which is why I had to check out the article from The New York Times Style Magazine on which spice blends and condiments chefs always keep on hand (gift link). Now I am going… read more

Food news antipasto

January 25, 2026 by
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Shortly after Prue Leith shared the news that she was leaving the Great British Bake Off after nearly a decade, rumors began to swirl that Nigella Lawson was in talks to be Dame Leith's replacement. This has not been officially confirmed by Channel 4, but they have not denied the rumors. Fingers crossed that this is true! Sauternes custard with… read more

Food news antipasto

January 19, 2026 by
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Several highly acclaimed US chefs are launching new restaurants in 2026. Brian Lockwood, formerly of NYC's Eleven Madison Park and a consultant for FX's The Bear, is opening Gingie in Chicago, which will feature a casual menu with refined technique, writes Kate Kassin. Kwame Onwuachi, whose Caribbean restaurants in New York and DC have earned him high praise, is heading… read more

Are French fries actually French?

January 17, 2026 by
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In the US we call them French fries, but there has been a long debate on whether frites originated in France or in Belgium. The latter country has laid claim to the invention of the deep fried deliciousness, but Belgian historian Pierre Leclercq says that the claim is not true. He posits that French fries originated on the streets of… read more

Sales have lost their luster

January 16, 2026 by
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I will probably sound like a curmudgeon saying this, but I remember when sales were really sales ("back in MY day" etc. and so forth). Pre-internet, people frequently paid full price for an item because if you really wanted something, it was risky to wait until a sale came along because you would risk not finding it. Also, it was… read more

What a bunch of baloney

January 13, 2026 by
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Bologna in the US is often derided as low quality "mystery meat" and looked down upon by food lovers. However, the origins of this meat date back centuries and its close relative and likely inspiration, mortadella, is highly regarded. The Daily Meal brings us this fact plus many more in a deep dive into this humble food. The Dagwood from… read more

Food news antipasto

January 11, 2026 by
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We are starting off the week on a sad note, as we learned that Boston chef and food stylist Elle Simone Scott passed away last week at the age of 49. Scott served as a host and a food stylist for America's Test Kitchen. ATK's Jack Bishop offered praise for Scott in a note, saying that among her contributions to… read more

Strangest food stories of 2025

January 8, 2026 by
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Since the new year is just over a week old, let's take one more look back at 2025, this time with an eye for the weird. The Standard recently published a recounting of six strange food stories in the UK. As with nearly everything in these turbulent and fast-moving times, 2025 was filled with...interesting moments. Japanese fruit sandos from Simply… read more

More 2026 food predictions

January 7, 2026 by
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Several days ago we published McCormick's prediction for flavor of the year, black currant, but NPR's Neda Ulaby reports that chefs and food business insiders think that additional foods and flavors are poised to be big in 2026. Among these predictions beyond the afore-mentioned black currant, along with cinnamon rolls, pandan, and cabbage. Pandan lamingtons from Cuisine Magazine Swicy -… read more

Food news antipasto

January 4, 2026 by
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Visiting family (or having family visit) during the holidays can be both rewarding and stressful. Having people stay at your house means dealing with their likes, dislikes, and quirks. Usually by the time they leave everyone is ready for the departure. If you managed to avoid any arguments, kudos to you. One man recently posted on Reddit about the fallout… read more
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