In defense of an over-stuffed pantry

August 11, 2017 by
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  Every so often I go through my pantry, promising myself that I will be ruthless and get rid of all of the things I don't use, like that 1/8 of a bag of forbidden rice or those nori sheets that have been in my pantry for longer than I care to admit. (Also, how did I end up with… read more

Making bad drinks good

August 10, 2017 by
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  Drinks of the 21st century - which often incorporate exotic infusions of herb and spices, feature high-quality craft spirits, and offer sophisticated flavors - have elevated cocktail hour from the days of sickly-sweet Cosmos and Amaretto Sours. Now bartenders are reimagining these and other much-maligned drinks like Midori Sours and the Grasshopper (a drink I recall from grandparent's supper-club… read more

Spice support: the differences between Mexican and Mediterranean oregano

August 6, 2017 by
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  The Latin name for Mediterranean oregano (on the right, above) provides a clue as to how ubiquitous it has become in kitchens all over the world. Origanum vulgare -vulgare coming from the Latin word vulgus, meaning 'the common people' or 'the masses' - is a pungent herb related to mint that is used extensively in Mediterranean cooking, particularly in Italian… read more

What’s the difference between baking soda and baking powder?

August 5, 2017 by
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  Even if you are not an avid baker, there's a good chance you have baking soda in your kitchen because it is used in a variety of other applications. Baking powder might not be in your cupboard unless you do a lot of baking. If you were inspired to bake and didn't have baking powder on hand, you might… read more

The gentrification of food

July 31, 2017 by
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  Grubstreet posted an article today on how the price of chicken wings has drastically increased in recent months. Wings were once little more than throw-away pieces, with low prices to match their low popularity. Then sports bars across the US - and to some extent, around the world - starting making spicy wings a mainstay of their menus, causing… read more

Spice support: lovage

July 29, 2017 by
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Nothing beats an easy-to-grow perennial herb. Not only do they add interest to your garden, they are useful in the kitchen as well. One of these herbs, lovage (levisticum officinale), has been all but forgotten by modern gardeners, who instead opt for more exotic fare. If you live in a temperate climate where it doesn't get bitterly cold, you should… read more

Pyrex remains popular after more than a century

July 25, 2017 by
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 If you live in the United States, chances are good that you have a piece of vintage Pyrex or two somewhere in your kitchen collection. The heavy glass product, created over 100 years ago, has endured through the decades. NPR's The Salt takes a look at Pyrex's continued popularity, especially among mid-century modern collectors. The story of the glassware's origins… read more

Dish New Zealand

July 25, 2017 by
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Put excess produce on ice

July 24, 2017 by
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  Feeling overwhelmed with the amount of produce that is ripening all at once in your garden? If you have too much to use and don't want to let it go to waste, you have a few choices. Canning takes time, heats up the kitchen, and requires special equipment. Freezing, on the other hand, is quick and easy, but not… read more

Chefs dish on the worst mistakes you can make in the kitchen

July 22, 2017 by
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  Everyone makes mistakes in the kitchen. There are some things you may not be able to avoid, but many errors are completely preventable. The Independent recently quizzed a number of chefs to find out which mistakes they see most often, and which ones really raise their hackles. One of the most grievous errors is wasting food. Buying more than is… read more

In praise of the recipe box

July 21, 2017 by
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  When e-cookbooks hit the scene several years ago, many pundits predicted that it was a death knell for the print versions. However, the opposite happened - print cookbooks rebounded and became more popular than ever. The same cannot be said for another low-tech recipe format. The recipe box, once found in nearly every kitchen, seems to be going the… read more

Matchmaker, matchmaker, make me a batch

July 20, 2017 by
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When a couple shares a passionate, competitive hobby, it either brings them closer or pushes them apart. Luckily, doctors Chris Taylor and Paul Arguin fall into the former camp. The pair met through a mutual friend who knew that each of them loved to bake. From their first date in 2009 through today, they've baked together, and you can often… read more

Inspector Gadget

July 19, 2017 by
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  Next to cookbooks at thrift shops, my biggest weakness is kitchen gadgets. I must inspect every display at any cooking store that I visit to make sure that I'm not overlooking a device that will become an indispensable addition to my cooking regime. Various gadgets have come - and mostly, have later gone - from my kitchen, with only… read more

Do graphic cookbooks work better than traditional books?

July 16, 2017 by
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  The graphic cookbook - in which hand-drawn pictures tell a story and/or provide instruction on how to make a dish - is not a new concept. We can trace the origins to this type of cookbook to the mid 1960s, when British spy novelist Len Deighton published a collection of the black-and-white "cookstrips" he had created for the Observer… read more

Who invented the Bloody Mary?

July 15, 2017 by
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The origin stories of various foods and drinks always provide a fascinating glimpse into history. Today we inspect the beginnings of the classic brunch cocktail the Bloody Mary. Author Brian Bartels--beverage director for the NYC's West Village restaurants Jeffrey's Grocery, Joseph Leonard, Fedora, Perla, and Bar Sardine--delves into the history of this iconic drink in his book The Bloody Mary. Bartels… read more

The hidden risks of writing a cookbook

July 14, 2017 by
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  For many chefs, it seems like a no-brainer to write a cookbook, both in terms of finances and career advancement. Hefty advances and the allure of possibly winning an award are too tempting to overlook. But there are downsides involved that the chefs only find out about after the contract is signed. Grub Street explores the hidden risks of… read more

Why doesn’t halloumi melt?

July 12, 2017 by
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  When you think of cheese, one of the first things that likely pops into your mind is the image of something smothered or stuffed with melted cheese, like pizza or raclette. Most cheeses soften when you apply heat, but a few such as halloumi and Indian paneer stubbornly refuse to melt. What's up with these cheeses? Gianaclis Caldwell, author of… read more

Spice support: asafoetida

July 11, 2017 by
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After reading the alternative names of asafoetida, you might be hesitant to use it: hing, stinking gum, and devil's dung do not do much to stimulate one's appetite. Although not technically a spice, asafoetida - the dried resin extracted from the roots of several species of giant fennel - is treated as one in Indian cooking.  Before it is cooked,… read more

Amazon Prime Cookbook and Cooking Gear Specials

July 11, 2017 by
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Prime Day has arrived and as described in Darcie's post  it's a good day to save on any of your online purchases and help EYB in the process. Don't have Prime? No problem you can sign up for Prime (there is a free trial offer) using these links Amazon US and Amazon UK  at a special discount during this event. Signing up for Prime… read more

Amazon Prime Day reminder

July 10, 2017 by
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  Amazon Prime members, set your alarms. Tomorrow (July 11) is Amazon Prime day. That means tremendous deals sitewide, including cookbooks and kitchen equipment (time to get that Instant Pot!). You don't have to wait until midnight to take advantage of the sale, because some of the deals begin tonight at 9:00 p.m. US Eastern Time. Amazon promises "hundreds of… read more

How recipes can be undermining your cooking

July 9, 2017 by
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  At one point in our evolution, cooking was simple: poke a stick through some meat and thrust it into the flames. Over the millenia, humans have made more than a few refinements to this formula, leading to the present time when complicated recipes are everywhere. Many cooks scour the internet or pore through cookbooks, searching for the perfect recipes… read more

The sacrifices made by Bengali widows inspired a cuisine

July 7, 2017 by
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  The state of West Bengal sits on the eastern edge of India, between the Himalayas and the Bay of Bengal.  You may know that this area is home to numerous rich and complex vegetarian dishes, but you may be unaware of one reason why this is so. Over at indexed blog Food52, Mayukh Sen explains how a strict ritual diet demanded… read more

The little known history of frozen food

July 4, 2017 by
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Michael Ruhlman recently released a new book called Grocery: The Buying and Selling of Food in America. The book offers commentary on America's relationship with its food and investigates the overlooked source of so much of it -  the grocery store. The modern chain grocery store is such an ubiquitous part of the average American's life, yet most of us don't… read more

How did Americans come to love ice cream so much?

July 2, 2017 by
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People in the United States cannot claim to have invented ice cream, but we sure do love to eat it. On average, US citizens each consume a staggering 40+ pints of ice cream in a year. Our fondness for the cold treat is as old as the country itself, says journalist Amy Ettinger. She talked to NPR's The Salt to… read more

Reading cookbooks for pleasure

July 1, 2017 by
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In yesterday's post I declared that I read cookbooks like other people read novels. I enjoy getting to know the author's voice, and learning about different cultures and locales through the foods of the area. I am sometimes asked by friends or acquaintances if I have read any good books lately. My response, "Yes, I've read several excellent cookbooks," is… read more
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