Kitchen items that spark joy

January 19, 2019 by
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If you weren't going through your house getting rid of unwanted items last year, you probably are this year. Marie Kondo's life-changing advice on tidying up has become a hit series on Netflix and it's got everyone in full KonMari mode. (If you are into thrift shops, you'll probably find a lot of gems now.) Kondo's advice to keep only… read more

These new liquors are going against the grain

January 15, 2019 by
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Whiskey in the US must be made from grain, which is defined as corn, wheat, rye, or barley. That might be about to change, however, as distillers have asked the regulatory agency in charge of such definitions - the Alcohol and Tobacco Tax and Trade Bureau (TTB) - to allow other plants to be used. Specifically, the manufacturers want to broaden… read more

Is aspic poised to make a comeback?

January 14, 2019 by
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What do you think of when you hear the word aspic? For many of us, the term conjures up garish concoctions from the 1960s: think hot dogs and macaroni in aspic. However, those applications are only one late-stage interpretion of a culinary classic. The tradition of setting meats and vegetables in aspic - a savory meat gelatin made with stock and… read more

When the gadget bug hits

January 12, 2019 by
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It happens to all of us - you read about a technique and want to try it at home, so you purchase the necessary appliance or gadget to perform the task. But after you get said gadget home, it often gets used only a couple of times before it gets shoved to the back of the cupboard and gathers dust.… read more

The most popular cooking show by year

January 11, 2019 by
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Food Network's first broadcast aired in 1993, but the history of televised cooking programs stretches back decades prior to that. Before television was invented, there were cooking programs on the radio. People have watched and listened as a variety of hosts taught them how to make dishes both simple and complicated since the 1920s. The history of these programs is… read more

The joy of cooking

January 10, 2019 by
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Chances are good that a large percentage of EYB Members have made one of two viral dishes from cookbook author Alison Roman. Both her Spiced chickpea stew with coconut and turmeric (featured in The New York Times and shown below) and her Chocolate chunk salted shortbread from her smash cookbook Dining In went viral on Instagram. Tens of thousands of people posted their own… read more

Chefs step up to feed furloughed workers

January 9, 2019 by
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If you've been paying attention to US news reports, you will know that our federal government has partially shut down over a funding dispute between Congress and the President. There is an old African saying that seems appropriate to this situation: "when elephants fight, it is the grass that suffers." In this case, the grass is the federal workforce, who… read more

Is copper cookware really worth the expense?

January 8, 2019 by
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No one can deny that a rack of gleaming copper pots looks fantastic, but are copper pans worth their rather extravagant price? Daniel Gritzer of Serious Eats tackled this question recently and discovered that, as with many things in life, there is no clearcut answer.  There is no doubt that copper's thermal properties are unique, and that it is much more… read more

Items that even chefs don’t make from scratch

January 7, 2019 by
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Sometimes I like to dive deep into a culinary creation, making everything I can from scratch. However, there are a few items that I haven't really given much thought to making - ketchup immediately comes to mind. It turns out that even though they spend their days creating complex dishes where they tweak every flavor, chefs also take shortcuts, especially… read more

Are you all in for Veganuary?

January 6, 2019 by
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With a new year comes new resolutions, and for a growing number of people that means eating less meat. One trend that's been around for a few years now and that seems to be gaining momentum in this area is going vegan for the first month of the year. Known as Veganuary, the practice helps people jumpstart their healthy and… read more

Don’t throw away that avocado pit

January 5, 2019 by
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When you cut open an avocado, what do you do with the pit? For the vast majority of us, the answer is chuck it in the trash bin. But apparently we should not be so quick to discard the seed of the avocado, as it has culinary (and some say medicinal) uses as well. In this recent Guardian recipe for… read more

The science behind the famous Chez Panisse fruit bowl

January 3, 2019 by
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Judging by the popularity of cookbooks like On Food and Cooking, The Food Lab, and Cookwise, it is safe to say that EYB Members enjoy learning about the science of cooking. If this describes you, a new column called 'Housemade' in The San Francisco Chronicle by culinary scientist Ali Bouzari might interest you. Since April 2018, Bouzari has been taking… read more

What is black vinegar?

January 2, 2019 by
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If you've ever visited an Asian grocery or well-stocked Asian foods section at a large supermarket, you may have stumbled across Chinese black vinegar. If you were curious as to what it is and how to use it, wonder no more. Black vinegar is a condiment that warrants space alongside other vinegars, and is useful in a variety of applications. … read more

Year in Review 2018

January 1, 2019 by
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Darcie bid adieu to 2018 yesterday and I wanted to add a few final words before closing the book on last year. My job here at Eat Your Books has made me painfully aware of how fast the days are flying by. It seems as if I just hit publish on the preview of 2018 cookbooks and here we are… read more

The joys of solo cooking

January 1, 2019 by
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Cooking for one person has not enjoyed a positive reputation, but that seems to be changing. With more bloggers writing about the joys of solo cooking, and with the release of chef Anita Lo's recent cookbook dedicated to the subject, making meals for just yourself is being seen as a nourishing event, not just for your body for also for… read more

Welcoming the new year with simple pleasures

December 31, 2018 by
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As the year draws to a close, it's customary to look back at the previous twelve months and take note of what happened. One word comes to mind for 2018, and that word is tumultuous. We lost a few shining lights, saw the #metoo movement's effect on restaurant empires, and took note of controversy in cookbook awards.  With all of… read more

Jenny v. Modernist Bread – Brioche

December 30, 2018 by
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My new motto for 2019 is under promise and over deliver. In September, I began my take down of the Modernist Bread volumes and shared my bagel escapades. I still make those bagels every week and my New York born and raised husband loves them (so do I). I promised that battle brioche would be next and here I am… read more

Can’t get enough airline food? There’s a cookbook for that

December 30, 2018 by
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Airline food - what little of it is offered on flights these days - is not something most of us aspire to recreate. That's why the idea of a cookbook inspired by airline food seems, well, odd. However, there is a segment of the industry where the food exceeds expectations. If you splurge for the high-end business class digs on… read more

What you need to invest in the “stock” market

December 26, 2018 by
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Stock markets worldwide have been in an erratic see-saw pattern for weeks. Lucky for there is one type of stock that is immune to these vagaries in fortune - cooking stock. Jenny Linford's recent cookbook, The Missing Ingredient: The Curious Role of Time in Food and its Flavour, discusses stock and a whole lot more. The Missing Ingredient is about what makes… read more

Gingerbread houses that will take your breath away

December 24, 2018 by
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Gingerbread houses are among the most endearing holiday traditions. Originating in Germany in the 16th century, they became popular due to the Brothers Grimm story of Hansel and Gretel. Assembling a gingerbread house is a fun activity for adults and children alike, but for some people it is serious business. That would include the entrants in the National Gingerbread House… read more

Plant-based proteins continue on trend for 2019

December 23, 2018 by
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Food trends may be fickle, as with the 'unicorn food' that has most likely reached its peak, but some are more enduring. According to at least one restaurant survey conducted in the US, the trend of plant-based protein is sticking around for awhile. The survey found that alternative proteins, along with bold flavors, will resonate with eaters in 2019.  Millenials… read more

Watch the short film ‘Bao’ free – for one week only

December 19, 2018 by
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The Disney-Pixar animated short film 'Bao' received rave reviews when it premiered as a 'bumper' to the movie Incredibles 2 earlier this year. Bao tells the sweet story of a lonely woman who gets a second chance at being a mother when the dumpling she is about to eat comes to life. If you missed the film in theaters, you… read more

Anxious? Try baking to relieve your stress

December 18, 2018 by
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Earlier this year we reported on "procrastibaking", a term coined by Julia Moskin at The New York Times for baking when you should really be working on other projects. A new phrase describes another trend on the rise, especially with millenials - anxiety baking. As the name implies, this baking is an attempt by people to reduce stress, and (no… read more

The relationship between sleep and junk food cravings

December 17, 2018 by
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Everywhere I turn these days, I am tempted with delicious sweets and baked goods. Whether I'm visiting the neighbors, walking through the office, or shopping at the supermarket, a plethora of cookies, candies and other treats beckons. "'Tis the season," I say as I grab another chocolate-dipped sea salt caramel. I can't seem to help myself, but sometimes I wonder… read more

A restaurant empire crumbles in the wake of harassment allegations

December 14, 2018 by
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While John Besh's and Mario Batali's restaurants appear to have weathered the storm generated by sexual harassment and assault allegations, another chef-turned-restaurateur is not so lucky. As The Washington Post reports, celebrity chef Mike Isabella filed for Chapter 7 bankruptcy for six of his once-thriving restaurants.  Isabella's rise to fame came after stints on Top Chef and Top Chef Masters.… read more
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