2016 is the International Year of the Pulses

January 14, 2016 by
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  The 68th UN General Assembly declared 2016 the International Year of the Pulses. By making this declaration, the Food and Agriculture Organization of the United Nations (FAO) aims to "heighten public awareness of the nutritional benefits of pulses [aka legumes] as part of sustainable food production aimed towards food security and nutrition. The Year will create a unique opportunity to encourage connections throughout… read more

The rise of bowl food

January 13, 2016 by
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One of the biggest food trends currently on the rise is bowl food. Bone broths are hot (no pun intended) and Nigella Lawson has an entire book that is mainly devoted to food served in a bowl. The Wall Street Journal takes a look at what this new trend means for tableware makers. Both restaurants and home kitchens are moving… read more

Busting myths about the biggest food trends

January 9, 2016 by
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  Each new year seems to bring with it the next superfoods (or foods to avoid) for healthy eating. Some trends stick around for a few years before being replaced by the next food "magic bullet" touted to prevent cancer, improve cardiovascular health, or other such claim. In a recent article in The Guardian, Joanna Blythman looks at eight current trends… read more

How the Agromafia may be fooling you

January 6, 2016 by
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When you hear the term Mafia, you might think of The Godfather, but you probably don't think about your pantry. Yet a recent 60 Minutes story shows us that the mafia is into food in ways you might not realize. Mafia counterfeits of olive oil, wine and cheese are on the rise and are estimated to be a $16 billion-a-year… read more

The history of the croissant

January 5, 2016 by
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Buttery, flaky, airy croissants are a breakfast staple the world over. The pastry as we know it is a French invention, but its roots can be traced back to 15th century Austria, according to this Lucky Peach article. The croissant origin story begins in Austria more than 500 years ago with the kipfel, a crescent-shaped morning pastry. It was more… read more

Ridiculous food gadgets

January 4, 2016 by
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  If you love to cook, chances are you got some type of cooking gadget for Christmas. We hope that someone used your Amazon wish list or the hints you dropped and that no one bought you any of these 10 ridiculous gadgets. Yahoo Food! takes a look at several inventions that made the writers wonder "Why, kitchen gods? WHY?"… read more

New Year’s cooking goals

January 2, 2016 by
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  It's the second day in January, and some New Year's resolutions have already been broken. But if you are the resolution-making type, you are likely still determined to follow through on yours. Many people's resolutions involve food; a lot of them are of the eating better variety, whether for improved health, weight loss, or just as a counterbalance to… read more

Chefs predict 2016’s food trends

December 28, 2015 by
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  As 2015 draws to a close, experts are prognosticating on what to expect for 2016. While it is almost impossible to predict some things (who could forsee the Cronut?), certain movements can be forecast. And who better than chefs to divine what the hot trends will be in the food industry? The National Restaurant Association thought so, surveying over… read more

Top kitchens in literature

December 26, 2015 by
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  When John O'Connell was doing research for a book he is working on, he read a lot of historical cookery books, and plenty of novels. The latter were to glean information about food storage and preparation. He was struck by how few descriptions of kitchens existed before the 1930s. Nevertheless, O'Connell found enough material for his work, and he… read more

How well do you know chefs and restaurateurs?

December 25, 2015 by
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After you've sated yourself with the holiday meal, we have the perfect way to procrastinate the cleanup. Take this famous chef and restaurateur quiz and see how well you know culinary giants like Nancy Silverton, Eric Ripert, Thomas Keller, and Mario Batali, among others.  You might not expect some of the questions. Here's an example that surprised me: "Which chef… read more

More than just a baking show

December 23, 2015 by
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Many EYB Members are admirers of The Great British Bake Off and the many cookbooks it has spawned. To its fans across the pond, The Great British Baking Show (as it's known in the US) is a polite yet entertaining reality cooking show. But the show is far more than just another reality baking program, Tom Whyman tells The New York Times… read more

New food words for 2015

December 17, 2015 by
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The language of food is ever changing. New terms are coined and, thanks in part to social media, many are quickly adopted. NY Times writers have compiled a list of the top 10 new food words or terms that have captured their attention this year. Entries on the list included several words that you are probably already using, like hangry (being so… read more

France publishes list of top 1000 restaurants

December 15, 2015 by
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You can find plenty of lists of "best restaurants" across the globe, but perhaps none are as comprehensive as a new guide put out by the French Foreign Ministry. Dubbed "La Liste", it's billed as a ranking of the "1,000 best tables of exception" in the world. The listing is compiled from data in 200 other guides and rankings (rather… read more

Behind the scenes of a Food Network show

December 14, 2015 by
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Have you ever wondered what goes on behind the scenes of  your favorite food television program? If you are a fan of Michael Symon's Burgers, Brew & 'Cue, read on. A participant on the show, Tyson Ho of Arrogant Swine restaurant in NYC, dishes on what went into filming his segment of the Food Network program. Ho explains many things that… read more

A case for traditional kitchens

December 8, 2015 by
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  Click on almost any kitchen design website, and you'll probably see large, open kitchens that flow seamlessly into surrounding living spaces. While this concept has seen steadily increasing popularity in the past decade or two, not everyone is a fan. Audrey Brashich of realtor.com writes about why she doesn't like open kitchens. Brashich notes that traditional, separate kitchens "aren't… read more

The ultimate holiday foodie gift guide

December 4, 2015 by
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If you're like most people, your email inbox is brimming with advertisements for every website you've even thought about visiting in the last year. As tempting as those products may be, we have a listing of sites featuring holiday hampers and gifts from the most popular chefs and cookbook authors around the world. Some of these items can be shipped… read more

High tech oven aims to change how we cook

November 29, 2015 by
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It seems that every appliance in our homes is going digital - our smart phones perform a variety of tasks, washer and dryers have sensors to determine how dirty or dry the clothes are, even our refrigerators are connected to the internet. One appliance has, until now, eluded the digital age: the oven. That is about to change, as US entrepreneur… read more

The most memorable meals in literature

November 27, 2015 by
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  Food plays a starring role in many movies and books; too many to begin to count. Choosing the best meals from literary works would be a daunting task, yet that is exactly what Diana Secker Tesdell has done. She has compiled a top 10 list of the most memorable meals in literature. Tesdell compiled the list while researching her… read more

Love your leftovers

November 26, 2015 by
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We'd like to wish a Happy Thanksgiving to our Members in the US, where the turkey is ready for the the oven, the potatoes are on the stove, and the pies are cooling on the rack. After the meal is over and everyone has recovered from their food-induced stupor, you'll probably be thinking about what to do with all that… read more

Gin is in for 2016 – a look at cocktail trends

November 25, 2015 by
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The forecast for next year's foods trends has begun in earnest. But it's not just food predictions being made; cocktail trends are also being watched. According to the Kimpton Hotel group's bar gurus, gin is the spirit of the moment going into 2016, especially barrel-aged gins. Rosé and sour beer are on the rise, and they predict that the Bamboo Cocktail… read more

Old habits die hard

November 22, 2015 by
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On Friday, Danny Meyer's restaurant The Modern in NYC began a new, "no-tipping" policy. It's part of a plan to make all of his Union Square Hospitality-run restaurants tip-free by the end of 2016. Meyer implemented the policy to level the playing field between wait staff and kitchen staff as the latter generally makes much less. But the new policy… read more

Instagrammers profiting from food photos

November 18, 2015 by
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It's no secret that many foodies post pictures of their meals to various social media accounts including Instagram. You may not realize, however, that more and more of these people are profiting from the habit, reports The Wall Street Journal. That's right, you can turn those snapshots into money - or at least a free meal. Olivia Young, who works… read more

The pros and cons of being a private chef

November 13, 2015 by
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  Those of us who love to cook (some might even say are obsessed with cooking) have probably dreamt of being a chef of one sort or another. Becoming a private chef has a lot of appeal for people who don't want the intensity of a restaurant kitchen or are considering a career change. If you've ever wondered what it… read more

The best food books you’ve never read

November 9, 2015 by
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The trend in cookbooks to be part travelogue, part memoir, and part instruction follows from the increased interest in leisure reading about food.  While not a new trend - people have been writing about food and cooking for centuries - food writing has especially blossomed in the last few decades. Paste Magazine takes a look at this trend and provides… read more

Cocktail revival resurrects old spirits

November 6, 2015 by
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The growing cocktail revival has made an impact on the drink scene in many ways, not the least of which is resurrecting spirits that had all but disappeared. Two people who contributed heavily to this revival are Erik Ellestad, a San Francisco-based cocktail expert and former bartender who spent years working through every recipe in the classic Savoy Cocktail Book and… read more
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