Where did cocktails get their name?

April 11, 2015 by
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It's hard to believe that just a few years ago it was difficult to find cocktail ingredients like genever gin or absinthe. Today the options for drink enthusiasts are overwhelming, and much of the credit for this renaissance can be attributed to David Wondrich. In 2007 he published the James Beard-award winning Imbibe, which helped to spark the craft cocktail… read more

Sound and flavor

April 8, 2015 by
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The saying that "we eat first with our eyes" may be only part of the food enjoyment equation. The sounds of food, whether the crunch of a potato chip or the sizzle when a steak hits a hot pan, can also be important factors in how good we think they taste, says new flavor research reported in Time magazine. Writing… read more

Ham or lamb? How about lamb ham?

April 5, 2015 by
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  Many tables will feature a gorgeous rack of lamb or a platter of succulent ham this weekend. What you probably won't find is lamb ham, although it used to be quite popular, according to NPR's The Salt.  Ham made from mutton and lamb was prevalent in the 1800s, first in England, and then in colonial America, according to David Shields,… read more

Best April Fools’ Day food pranks

April 1, 2015 by
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If you weren't aware of the date, you may have fallen for an April Fools' Day prank today. Social media was full of fake stories, some tongue-in-cheek like one from The Kitchn, which announced that editors had just noticed the typo in the site's headline. Digging into history, Food and Wine Magazine produced a list of the top seven April Fools'… read more

Special deals on baking eBooks from Workman – expires tomorrow!

March 30, 2015 by
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Who doesn't love a special? It's always welcome when something you love is offered at a savings, but when the special is on cookbooks, it's even better. That's what you can get each month through Workman Publishing's Blue Plate Special. Every month Workman features a group of low-priced eCookbooks (each $2.99 USD) that share a theme. In March, the uniting concept between the titles is Baked… read more

How to get the most from your baking books

March 29, 2015 by
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Does the following scenario sound familiar? You've just received a new baking book full of glossy photos that make your mouth water. You want to dive right into that gorgeous cake or pie on the cover so you quickly turn to the recipe and plunge into baking. Hold on just a minute, says Alice Medrich via indexed blog Food52. The… read more

Is the internet making food homogeneous?

March 19, 2015 by
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Many home cooks rely on the internet for inspiration and guidance in their cooking. So do many restaurant chefs, and that's a big problem, says David Chang. "Everything tastes the same," he says, "and it's the internet's fault." He tackles this issue in his quarterly magazine Lucky Peach, where he focuses on the foodstuff of his own restaurant: ramen. He… read more

Salt of the earth (and sea and mountains)

March 18, 2015 by
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If you spend any time perusing old recipe books, you'll be hard pressed to find any other description for salt other than "salt." In contrast, today's cookbooks might make reference to a dozen types of salt. Maria Fitzpatrick of The Wall Street Journal takes a look at how this once humble ingredient rose to star status. Fitzpatrick traces the rise… read more

Test tube chicken

March 16, 2015 by
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A couple of years ago, scientists successfully grew beef in a laboratory. Now a group of reaseachers in Israel is poised to do the same with chicken. Tel Aviv University bioengineer Professor Amit Gefen has started "a year-long feasibility study into manufacturing chicken in a lab, funded by a non-profit group called the Modern Agriculture Foundation which hopes "cultured meat"… read more

A chance at a dream for $125 and 200 words

March 11, 2015 by
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Do you ever dream about operating a quaint country inn, nestled in an area with breathtaking natural beauty? Do visions of baking charming pies and serving exquisite meals in a picturesque historic building dance through your head? Now you have a chance to fulfill your dreams for a pittance and a song: a Maine bed and breakfast owner is giving away her… read more

The science behind Indian food’s appeal

March 4, 2015 by
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Everyone knows that Indian food, with its widely variable and uniquely spiced recipes, is delicious. The Washington Post reports that scientists now have a better understanding of its unique appeal. Researchers at the Indian Institute for Technology analyzed thousands of recipes from a popular Indian food website. They looked at how often the component ingredients of various dishes shared flavor compounds. After analyzing over… read more

Iced, hot, pure, and dirty

March 3, 2015 by
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We might take it for granted, but water is one of the most important tools in the cook's arsenal. It's far more than just another liquid ingredient - and of course it isn't always liquid. Ice has many uses in the kitchen, and Epicurious takes a look at how ice + water can make you a better cook. From shocking… read more

Reducing food waste

March 2, 2015 by
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Food waste is a problem in developed countries. In the U.S. alone, approximately 35 million tons of food gets discarded each year, with 40% of the total going to the trash before the food even hits the plate. While the situation is discouraging, there is a bit of good news. The problem has inspired college students to take action, according… read more

Celebrate National Peanut Butter Day

March 1, 2015 by
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Today is National Peanut Butter Day in the U.S. Yes, we have a "day" for almost every food known to mankind, but this one is especially fun because, well, it's peanut butter. From fond memories of childhood lunches to being the secret ingredient in a chili recipe, peanut butter holds a special place in our hearts. It's a pantry staple… read more

A cookbook conundrum

February 28, 2015 by
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"So many cookbooks, so little time," laments Glenda Cooper of The Telegraph. EYB Members reading this headline might bob their heads in agreement at the phrase. After all, we love cookbooks and wish we had more time to try all of the delicious recipes found in their glossy pages. But Cooper isn't talking about that cookbook conundrum--rather, she is discussing… read more

The great pie debate

February 26, 2015 by
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You might not think that the definition of pie would cause controversy, but you'd be wrong. As British Pie Week approaches, there's an online debate raging about how to define pie. The Telegraph explains that the feelings run so high one irate pie lover "launched a Government e-petition to "make wrongly describing a casserole with a pastry lid a criminal… read more

Challenging conventional wisdom on peanuts

February 23, 2015 by
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Peanuts can be found in many foods ranging from appetizers to main dishes to desserts. A rise in peanut allergies in recent years has put a damper on the legume's popularity. As a result of this rise, many pediatricians and allergy specialists advised against feeding peanuts to babies. However, a new study carried out by King's College London suggests that… read more

Is it time to call fat a sixth taste?

February 19, 2015 by
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Scientists are in consensus about the five basics tastes of sweet, salt, sour, bitter and umami. New studies are leading some researchers to call for adding fat to that list as a sixth taste. But while several scientists are promoting this idea, others remain skeptical, according to NPR's The Salt. It's well known that humans can perceive fat as a texture.… read more

Little known facts about the Nutella empire

February 16, 2015 by
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You may have heard that Michele Ferrero, the man at the head of the family behind Nutella and Ferrero Rocher, died on Valentine's Day. Reporting on Ferrero's passing, The Telegraph provides 14 facts that you may not know about Ferrero and the Nutella empire he leaves behind. We first learn that the company has always been family owned. It was… read more

Life imitates art

February 15, 2015 by
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Cookbooks that tie-in to books, movies, or television shows are not new. We've got Downton Abbey cookbooks, The Sopranos Family Cookbook, and even Alice's Brady Bunch Cookbook. These range from books that strive for historical accuracy to kitschy tomes following on the popularity of a current show or on nostalgia for a favorite childhood program. Sometimes, however, the cookbooks that… read more

Guacamole, but no brown M&Ms

February 12, 2015 by
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Grammy-winning musician Jack White has recently been in the news for something other than his music. The University of Oklahoma's student newspaper published a copy of his band's tour rider, which included some very specific food requests. The rider went so far as to dictate the recipe for the guacamole that was expected backstage. This specificity isn't new, according to… read more

Advisory group set to remove cholesterol warnings

February 11, 2015 by
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If there's one constant when it comes to dietary recommendations it's that they change frequently. So it goes with the admonitions against cholesterol, which have been part of the US dietary guidelines since the 1960s. But a more nuanced understanding of the role of dietary cholesterol has called this recommendation into question, and now the United States' leading nutrition advisory… read more

Why we’re obsessed with unusual flavors

February 10, 2015 by
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Unless you've been hiding under a rock for the past decade, you've probably been exposed to the flavor combination of salted caramel. It's everywhere, emerging first in chocolates and ice creams, but moving to new territory like crisps (chips for those of us in the States). The Guardian inspects this trend and other, weirder, food flavor combinations. While on a… read more

Why our love of baking extends beyond the food

February 6, 2015 by
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Here's something for everyone who loves to bake. Lara Rutherford-Morrison of Bustle lists eight things people who bake love about baking that have nothing to do with eating. The first may not have anything to do with eating, but it's close: baking smells awesome. In fact, freshly-baked bread or cookies are so inviting that real estate agents often encourage homeowners… read more

Have farmers’ markets hit a peak?

February 5, 2015 by
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Farmers' markets exploded in the last decade. Spurred by renewed consumer interest in fresh, organic, and local foods, the number of farmers' markets in the U.S. more than doubled from 2004 to 2014. But a recent study reported by NPR's The Salt points to a drastic slowdown in the growth of sales at farmers' markets. The statistics show that from… read more
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