Even star chefs have things to learn

May 10, 2017 by
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  Working with thin laminated doughs like phyllo can strike fear in the even the most confident cook. But even if your technique isn't perfect, you shouldn't be afraid to jump in and try making something with it, says Yotam Ottolenghi. Even the celebrated chef admits to being intimidated by these types of dough. Even though he was trained as… read more

Essential tools for beginning cooks

May 9, 2017 by
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  Every spring as graduation looms near, lists of essentials every young person needs when starting out on their own start popping up on news feeds. The Washington Post recently addressed the issue, with their own catalog of tools and ingredients that everyone should have in their kitchen. The lists seem to get longer and more expensive every year, with more… read more

Spice support: fenugreek

May 6, 2017 by
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Many plants perform culinary double-duty: their leaves and their seeds are both used for various culinary purposes. That is the case with today's selection, fenugreek. The Latin name for the herb is quite a mouthful - Trigonella foenum-graecum - and comes from the Latin "Greek hay", according to Harold McGee in On Food and Cooking. It is also known as… read more

The Cookbook Course

May 2, 2017 by
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James Beard Award-winning cookbook editor, Shaun Chavis, has developed an online solution for those writers who wish to grow their brand and write a cookbook. The Cookbook Course, through live lessons, one-on-one coaching, and manuscript reviews, will have you working on your cookbook with the very first lesson. Shaun Chavis spent four years as a development editor for Time Inc. Books, where… read more

How eating habits are changing in Australia

April 30, 2017 by
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  We've reported on changing food habits and food trends on the blog before, but most of the stgories have been about US consumers. Now we will turn our sights to Australia, and find out if the trends we've seen in other places are holding true down under.  The changes do seem to reflect those found elsewhere. Australians are eating… read more

Spice support: loomi (black lime/dried lime)

April 29, 2017 by
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Today's installment of our weekly series on spices and herbs arrives via a Member request. After purchasing loomi (aka black limes or dried limes) for a recipe, she was curious as to other uses for this spice, so we hit the books to see what we could find out about this Persian flavoring agent.  As the alternate names for loomi… read more

A guide to rice in Indian foods

April 28, 2017 by
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  Rice is not only a frequent companion to Indian food, it is also an integral part of Indian culture. It is used ceremonially, and is frequently the first solid food fed to infants. There are many different varieties of rice that serve different purposes and have varying culinary uses. If you've ever wondered which type to use when, head… read more

How eating ‘ugly food’ can help the environment

April 24, 2017 by
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Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks, feet and offal are cheap and delicious, but people prefer steaks and chops. What about rabbits and squirrels? And what's wrong with ugly vegetables? These are the types of questions that spurred Tim Wharton and Richard Horsey to write their cookbook Ugly Food: Overlooked and Undercooked.… read more

The unicorn food trend

April 23, 2017 by
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Have you had a Starbucks Unicorn Frappucino? If so, you participated in the hottest food trend of the moment: unicorn food. The fad got its start last year, thanks in part to health and wellness blogger Adeline Waugh from Miami, Florida. Ms. Waugh didn't plant to start a trend, however. She was merely experimenting with a natural food dye -… read more

Spice support: kaffir lime leaves

April 22, 2017 by
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Due to the positive responses from last week's post on sumac, we have decided to offer a weekly post that explains an herb, spice, or spice blend. If there is a particular spice, herb, or blend that you are interested in learning more about, send an email to Darcie and she will try to include it in the series. This… read more

Impractical kitchen gadgets that we love anyway

April 20, 2017 by
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  Every day it seems my inbox is filled with advertisements for shiny new kitchen gadgets that promise to save time or outperform older models. A kitchen scale is so much more accurate than that old set of measuring cups, and by using the tare feature I can get those cookies in the oven faster. That heavy-duty blender will make… read more

Is this a golden age of desserts?

April 19, 2017 by
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  For many years - decades , even - desserts at restaurants were often an afterthought. Only in the finest dining establishments would you find a dedicated pastry chef who would put together a well-considered, challenging, and delicious dessert menu. In the aftermath of the financial crisis in the late 2000s, even those restaurants began to cut their pastry programs.… read more

The ultimate guide to Italian bakeries

April 16, 2017 by
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EYB Members, being very worldly, are likely familiar with a great many Italian baked goods and desserts like biscotti, pannetone, and cannoli. But these delicious treats are only the tip of the iceberg when it comes to Italian baking. Dozens more fried doughs, cookies, and frozen treats hail from Italy, with intriguing names like zeppole, cassatini, and pasticiotti. If you… read more

What is sumac?

April 15, 2017 by
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  It seems like Middle Eastern food is becoming more popular by the minute. As people focus on the cuisine of the region, they will undoubtedly encounter a few spices and herbs that are unfamiliar to them. One of the newer (to Western palates) spices to emerge recently is sumac. Let's take a quick look at this versatile spice.  Sumac… read more

Cocktails get help from the kitchen

April 12, 2017 by
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The cocktail renaissance is in its second decade, and now that the classics have been rediscovered and updated, creativity and innovation are defining the craft. Bartenders across the globe are incorporating new ideas and ingredients into their drinks, often borrowing heavily from the kitchen and garden.  Carrot juice and even mushrooms are finding their way into glasses at bars across… read more

Are these the next big kitchen trends?

April 11, 2017 by
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  Chances are if you have a lot of cookbooks, you also have a lot of kitchen equipment. When you see all of those delicious recipes you simply must try, items like tagines, Dutch ovens, stand mixers, and specialty baking pans find their way into your home. The folks at Cook's Illustrated have just returned from eyeing new equipment from the… read more

The evolution of eating

April 10, 2017 by
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  Those who subscribe to a Paleo diet are often convinced it is better for us because it mimics how our ancestors ate. They argue that evolution hasn't caught up to our modern, starch-heavy diets. Until recently, it has been difficult to determine if this is true, but new technology has provided researchers with more insight on the diets of… read more

Putting things into perspective

April 9, 2017 by
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  If you are a food lover, you may fantasize about going to a ridiculously expensive restaurant to enjoy a phenomenal meal. In fact, you may have already done so and thought your money was well spent. Or, you've had an experience similar to the one Jay Rayner recently had while dining at Le Cinq in Paris.  After becoming irritated… read more

The party behind the World’s 50 Best awards

April 7, 2017 by
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  When the World's 50 Best Restaurants ceremony was held in New York City last year, there was, ironically, no food available to attendees. When the event moved to Australia this year, some veterans of the affair were worried that might happen again. The invitation even instructed attendees to eat beforehand. But the dearth of food was not repeated, thanks… read more

Is this the future of restaurant menus?

April 6, 2017 by
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  In February, we explored the history of restaurant menus with a peek into the vintage menu archive housed at a New York Public Library. Now we can get an idea of what menus of the future will look like. Eater reports on the growing trend of adding supplemental information to restaurant menus, with a focus on an encyclopedia that… read more

The philosophy behind cookbook organization

April 2, 2017 by
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  If you have a collection of books that is larger than one shelf, you've probably spent time categorizing (and re-categorizing) your library. When it comes to cookbooks, there are a wide variety of organizational methods you can employ: arranging books by author, by genre, by nationality, and so on. Inevitably, no matter how much thought you put into the… read more

Why baking for others is good for you

April 1, 2017 by
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  If you are the type of person who whips up a batch of brownies, cookies, or cupcakes for every occasion, you probably already realize the benefits of baking for others. Baking can help relieve stress and providing food to loved ones is a way to express emotions that are sometimes not easy to put into words. Psychiatrists and scientists… read more

Foolin’ around

March 31, 2017 by
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Tomorrow is April Fool's Day, and that means a lot of pranks will be pulled on unsuspecting people. Companies big and small like to try to pull a fast one on April 1, and some don't even wait until then to plant a joke. Food and Wine has put together a list of the best pranks pulled by food companies… read more

Use your senses to become a better cook

March 29, 2017 by
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  Using a thermometer to gauge the doneness of food has become commonplace. While that level of precision is welcome, sometimes you must rely on your senses to determine when to pull that pie out of the oven or turn down the heat on the skillet. Paying attention to the sights, sounds, and smells of cooking is vital, says Julia… read more

KitchenAid unveils new colors

March 28, 2017 by
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If you've been eyeing a new stand mixer, you'll want to pay attention to the latest press release from KitchenAid. The company has announced that it is adding four new colors to its already expansive palette of 86 available selections. All four are debuting in the increasingly popular matte finish.  First up is Avocado Cream. If that conjures images of… read more
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