Art in the kitchen

April 30, 2019 by
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When it comes to artwork in the kitchen, opinions are divided. There are those who feel that form follows function and prefer to have pots, utensils, or shiny equipment as the decoration in their workspace. Others opt for clean lines with no extraneous items cluttering up the walls or counters. Some people like to have beautiful items in all areas… read more

Netflix’s new series ‘Street Food’ may be even better than ‘Chef’s Table’

April 29, 2019 by
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If you are a fan of the Netflix series 'Chef's Table,' the streaming service has a new program that you should consider. Street Food chronicles several regional food stars as they demonstrate how they rose to prominence by cooking specialty dishes on the streets or in open-air markets. The first season of the show focuses on Asian street food, profiling… read more

Frozen virtue

April 28, 2019 by
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A few days ago I waxed poetic about the joys of eating in season. There is something magical about a taste of spring's first rhubarb pie, the first sweet-tart raspberries bursting on your tongue as you pick them off the vine, and the first BLT made with a juicy, perfectly ripe tomato. As much as these fleeting moments make up… read more

Make me one with everything

April 25, 2019 by
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Do you love 'everything' bagels? Then you are likely a fan of Trader Joe's Everything but the Bagel Sesame Seasoning Blend. In case you are not familiar with this product, it contains black and white sesame seeds, dried minced garlic and onion, poppy seeds, and coarse sea salt.  If you can't get enough of the stuff, head over to Epicurious, which… read more

It takes a village to test a cookbook

April 24, 2019 by
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When Priya Krishna set out to write her her recently released cookbook Indian-ish: Recipes and Antics from a Modern American Family, she had a plan laid out. Her mother would write down her cherished family recipes, Priya would test them and make any necessary changes. She alloted three weeks for testing 100 recipes, which was an underestimate, to say the least.… read more

What do ‘expiration’ dates on foods really mean?

April 21, 2019 by
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Call it the year of living dangerously: Scott Nash, founder of the food chain Mom's Organic Market, decided to find out if those 'best by' and 'use by' dates on the food he bought were accurate. It began when he was visiting his vacation cabin in Virginia and wanted to make a smoothie, only to realize that the only yogurt… read more

Put those leftover Easter eggs to good use

April 21, 2019 by
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It's hard to imagine how many eggs were hard boiled, dyed and decorated over the past week or so. If you are like me, once the holiday is over you quickly become bored with egg salad sandwiches and deviled eggs. Luckily we have the EYB Library to find uses for all of those leftover eggs.  One option that you might… read more

Knowing the recipe by heart

April 20, 2019 by
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Having a large cookbook collection is wonderful - being able to consult numerous tomes to find the perfect dish for any occasion is a blessing. Sometimes, however, you may find yourself wanting (or needing) to make something without relying on a book. For many savory dishes, this is not a problem, since you may be able to 'wing it' successfully,… read more

Ready, set, rhubarb

April 18, 2019 by
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The older I get, the more I appreciate the rhythm of the seasons and the act of eating within them. Even though most supermarkets around me have all manner of produce available year round, things like December asparagus and January watermelon seem out of place, with a flavor that seems only like a whisper of what the fruit or vegetable… read more

Mother and Father’s Day Gift Guide

April 17, 2019 by
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Mother's Day is less than a month away and right on its tail is dad's turn. For those special folks in our lives that love to cook and bake, I have prepared this guide to provide inspiration when choosing that special gift. Of course, spending time with those we love is of the utmost importance. Cooking for someone you love… read more

If at first you don’t succeed

April 14, 2019 by
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Anyone who knows me would say that I am an avid baker. I have successfully made a number of items that some people find challenging, such as pâte à choux, bûche de noël, and macarons. Yet there is one simple recipe that I have only made well once, and it is one that most people find quite easy: cream cheese… read more

See the best cakes in Australia and learn from the masters

April 13, 2019 by
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If you love all things cake and you live near Brisbane, mark your calendars for May 16-19. That is when the 2019 International Cake Show Australia is taking place at the Brisbane Showgrounds Exhibition Building. The event is hosted by the Australian Cake Artists and Decorators Association (ACADA), a not-for-profit industry and community association created for cake decorators of all levels,… read more

Have tea with Mary Berry on a luxury train

April 9, 2019 by
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The opportunities for travel perfectly suited to cookbook lovers are seemingly endless. Today's selection comes to us from Belmond British Pullman, which offers train rides through the English countryside in restored vintage railroad cars. On May 3, there's a special excursion featuring afternoon tea with beloved television host and author Mary Berry.  Who wouldn't want to take a train ride… read more

Here’s your chance to talk about cookbooks with experts

April 8, 2019 by
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Have you ever wished you could explain the items you would want to see in a cookbook with someone who actually writes them? If you live near Los Angeles, you finally have a chance. As part of its Festival of Books 2019, the LA Times is hosting a panel discussion on cookbook writing titled The Right Recipe: What Makes a… read more

These baking retreats sound like heaven

April 7, 2019 by
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Have you ever dreamed of learning to make croissants while taking in the sights of Paris? Or how about learning to bake new treats while relaxing in pristine natural beauty with breathtaking views? If these activities sound idyllic to you, we have fantastic news. Bake from Scratch magazine, is now offering baking retreats in some amazing locations.  According to the… read more

The best way to dispose of cooking oil

April 6, 2019 by
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Fried foods are my nemesis - although I love them dearly, they make quite a mess in the kitchen, not the least of which is a copious amount of fat that needs to be disposed of. Although it's tempting to just pour the used oil down the drain, that's a huge no-no, as Sho Spaeth explains in a recent article… read more

Madhur Jaffrey – Too Legit To Quit

April 5, 2019 by
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Madhur Jaffrey reigns as royalty among authors of cookbooks devoted to Indian cuisine. Next month, she releases another tome destined to be an instant classic, Madhur Jaffrey's Essential Indian Instant Pot Cookbook. In addition to being a treasured source of cooking knowledge, Jaffrey can now post a new skill on her lengthy resume - being a rap artist.  You may be saying to… read more

April Fools’ Day food pranks

April 1, 2019 by
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I have to admit that I almost fell for it. Scrolling through my Twitter feed today I noticed Stella Parks (@bravetart) announcing a new format for the recipes on Serious Eats, merging their technique and recipe posts into one. "Wait, what?" I thought briefly, before remembering what day it was. (If you haven't seen the 'foolproof' blackberry cake recipe that… read more

Cookbooks are still selling like hotcakes

March 31, 2019 by
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Just a few years ago, the pundits were in agreement that the death of the physical cookbook was nigh. After all, most everyone got their recipes from the Internet, so what need did we have to purchase physical volumes? As it turns out, the predictions were way off base, as cookbooks are now among the bestselling books in all categories.… read more

IACP Presents: Dessert Party for Rose Levy Beranbaum

March 30, 2019 by
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The International Association of Culinary Professionals' inaugural Books for Cooks event is celebrating one of our favorite bakers next week in New York, Rose Levy Beranbaum. Come meet Rose and fete her life, career and 75th birthday on April 4th from 3:30 to 5:30! This event will be co-hosted by Gramercy Tavern's Michael Anthony and Miro Uskokovic, as well as… read more

Why is garlic in so many savory dishes?

March 25, 2019 by
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In the EYB Cookbook Club, member Alicia F recently made Marcella Hazan's simple-yet-wonderful tomato sauce. She observed that the sauce is quite delicious as is, but that she thinks "it would be better with garlic." This prompted several other members to chime in, agreeing with her assessment (as well as offering variations of their own). Not everyone is enamored with the… read more

Nigella Lawson has created a food photography app

March 24, 2019 by
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Does it seem to you like the filters on most photography apps make food look, well, unappetizing? Most of the filters seem geared toward other subjects rather than the plate. Nigella Lawson was among those vexed by this situation, so she decided to do something about it, and has created a photography app specifically for food photos.  The app is… read more

GBBO’s celebrity spin-off

March 22, 2019 by
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Popular television programs always seem to beget spin-offs, so it's no surprise that we now have one based on The Great British Bake Off. The new version - Celebrity Bake Off - might not be spawning any cookbooks, however (and we may not want it to). It's still a fun romp, and judging from Scott Bryan's review of the show… read more

Are we headed toward a kitchen-less future?

March 21, 2019 by
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The only thing that is more frightening to me than the thought of a future without cookbooks is a future in which no one has a kitchen. That is the stuff of nightmares, but some experts think that's the direction modern society is headed. WIth advances in meal delivery services and computerized appliances, kitchens might one day become an item… read more

Spice support: pepper

March 19, 2019 by
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Pepper, in its many varieties, is one of the world's most popular spices, found in cuisines north, south, east, and west. While it is ubiquitous, few people know much about the spice, such as what differentiates the types of pepper, where the spice is grown or how it is harvested. Over at Serious Eats, new columnist Caitlin Penzey Moog (yes,… read more
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