We’re one of the 50 best global food websites!

January 31, 2013 by
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Today we'd like to take a time out and brag just a little. We're especially proud that The Times (London) has included EYB as one of the top 50 best global food websites. If you have a Times subscription, you can view the entire article here, but if you don't, we wanted to let you read the nice things they had… read more

Should restaurants ban taking food photos?

January 29, 2013 by
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There is a growing dispute engulfing the food world - should taking food photos in restaurants be banned (such photos are now known as "foodstagrams")? There are now multitudes of way to post photos immediately online,  and more and more restaurant diners are taking photos of their foods as the plates arrive. But, recently, some restaurants have banned the use… read more

Legally selling home-baked goods gains momentum

January 16, 2013 by
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The same California that made foie gras illegal has now enacted a cook-friendly law. As of January 1, it's legal to sell some food you make in your own kitchen. Per the San Francisco Chronicle's article, Selling home-baked goods now legalized, the California Homemade Food Act "allows producers of certain nonperishable foods, which don't require refrigeration, to forgo commercial kitchens and… read more

Can a new tech gadget solve your diet issues?

January 10, 2013 by
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We have to confess that we spend far too much time reading about the electronics trade show that happens every year in Las Vegas. It's addictive to read about all the nifty new gadgets. The problem is that it's usually hard to understand exactly what they're supposed to do. But there's one gadget this year that is very to understand… read more

Green smoothies are the newest fad

January 8, 2013 by
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This post is written for two very diverse audiences. First, and most importantly, we wanted to extend our best wishes to our Australian members who are suffering under an extreme and dangerous heat wave. We're sending cold thoughts your way. And second, we thought this was a timely issue for everyone who is dealing with the excesses of the holiday.… read more

Don’t throw out that food

January 7, 2013 by
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We're going to be a little contrarian today. There's been a lot of good, sound advice on the web about starting the new year on a strong foot, and some consistent recommendations are to clean out your pantry, refresh your spices, and organize your refrigerator. But in the midst of these suggestions we found this interesting note from NPR on… read more

Serve your hot chocolate in an orange cup for maximum flavor

January 4, 2013 by
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In December, we published a blog, Ten rules for the best-ever hot chocolate. Well it turns out there's an eleventh rule - serve it in an orange or cream-colored cup. According to an interesting scientific factoid going around the web this morning (we found it in numerous websites, from South Africa to England to the United States to Australia), and… read more

Debunking healthy food myths

January 3, 2013 by
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At the new year, some blog subjects appear frequently, with writers getting more and more outlandish. In particularly, postings wrap up the year just past, prognosticate for the future,  and/or encourage dieting and healthy eating. These can be fun topics, but in the latter area,  we prefer practical approaches (as Susie writes about in her latest posting, Resolution time again).… read more

Computers may help (replace?) chefs create new recipes

December 30, 2012 by
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We thought this article from NPR provides ample food for thought as we head into the new year. In Computers May Someday Beat Chefs at Creating Flavors We Crave, NPR profiles an IBM food-computer project, "Culinary creativity isn't just about coming up with something novel. Varshney and his colleagues are hoping to make a computer that will be able to… read more

Controversial N.Y. Times critic speaks out

December 7, 2012 by
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A few weeks ago we, and most of the food world, noted that The New York Times food critic, Pete Wells, had written one of the snarkiest reviews ever about Guy Fieri's Manhattan restaurant. While everyone granted it was really funny, and no one actually  defended the restaurant (except for Fieri who responded with a media blitz), a consistent criticism leveled… read more

When should a chef give credit for a recipe idea?

December 5, 2012 by
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  Eater has an intriguing article, "Inspiration and Attribution in Cooking: How and When Should Chefs Credit Their Sources." Traditionally, the guideline was that any recipe had to be credited unless the chef had made three significant alterations in the recipe. But in these internet days, when recipes fly fast and furious, are there any guidelines left? And what are… read more

R.I.P. Twinkies, Ding Dongs, and Devil Dogs

November 16, 2012 by
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We'll admit that we haven't eaten a Twinkie or Ding Dong in far more years than is possible, but the fact that these iconic U.S. lunch box treats will no longer be available is worthy of notice. Due to a variety of factors Hostess, the company that makes these (and other baked goods like Wonder Bread) is liquidating. And for… read more

Surprising many, California defeated the GMO label requirement

November 9, 2012 by
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Before we move on to really serious matters - like does a turkey really need to be brined? - we did want to note one U.S. election result that impacts the world of food. In California, Proposition 37 was defeated fairly soundly. For those who were not aware of it, Prop. 37 required that any food that had been genetically… read more

The newest over-the-top foods at the state fairs

October 22, 2012 by
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As this article from Endless Simmer* warns, "Steel your arteries." They've compiled a list of the top 10 new foods from the state fairs. The intro states it all, "Well, in regards to ridiculous overloads of novelty foods, it's all downhill from here--state fair season is over for the year. We'll have to wait for months before a stream of… read more

Beatrix Potter’s recipe for gingerbread

September 28, 2012 by
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The kitchn has a whimsical article about the sale today of Beatrix Potter's personal recipe book. Just recently found, it has recipes for for sponge cake, roast turkey, curry, and gingerbread (no rabbit, however). The book is expected to sell for £200-£400. The publicists are allowing sites to reprint Potters's gingerbread recipe. We found the list of ingredients particularly fascinating, both for… read more

Porkolypse could be a tragedy of epic proportions

September 27, 2012 by
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Huff Post Food is reporting that, according to the U.K. National Pig Association, a global bacon shortage is unavoidable next year.  As the NPA website states: "New data shows the European Union pig herd is declining at a significant rate, and this is a trend that is being mirrored around the world. Pig farmers have been plunged into loss by… read more

Michael Ruhlman mulls over whether food writing is important

September 25, 2012 by
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Over at the HuffPost, Michael Ruhlman has a very thoughtful essay carrying on a discussion that should strike a chord with all our members. He simply asks "Is Food Writing Important?" We'll leave it to you to read his insightful comments, but couldn't help but reproduce the following - a mantra I believe we all can stand behind: "I dream… read more

A dream kitchen where money is truly no object

September 23, 2012 by
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The Guardian is profiling a new kitchen for the home that costs over 250,000 British pounds (over $350,000). So what do you get? "An arsenal of blast-chillers, sous-vide vacuum packers and ovens powered by computer hard drives."..."Cupboards, drawers and work surfaces are your own business, adding upwards of £100,000 for the best finishes, say designers." If you love molecular gastronomy,… read more

New Zealand has thrown down the cereal gauntlet

September 18, 2012 by
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Somehow in the excitement of the Olympics last month, we didn't notice that 648 New Zealand school children honored their Olympic team by tackling a special challenge. 648 children, along with their teachers, ate more than 300 boxes of  Weet-Bix cereal, soaked with 106 gallons of milk, thereby earning the world record for most cold breakfast cereal consumed. (Weet-Bix, for those of you… read more

Rhubarbgate & the great caviar heist

September 13, 2012 by
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Well we've tried to stay above the political fray, but this story by Marian Burros Food Fight: Current And Former White House Chefs Dish On Their Presidential Service, was just too good to pass up. Burros writes about a panel presentation given by former White House chefs at the Association of Food Journalists. Some of the chefs were notably discrete and… read more

A Stanford Univ. study finds no advantage in organic

September 4, 2012 by
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The New York Times  today is reporting the results of a mega-study conducted by Stanford University on organic produce and meats, looking at four decades of results. The over-all study concluded "that fruits and vegetables labeled organic were, on average, no more nutritious than their conventional counterparts, which tend to be far less expensive. Nor were they any less likely… read more

54 winning healthy lunchtime entries from kids

August 30, 2012 by
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Sometime ago Epicurious announced The Healthy Lunchtime Challenge. They asked kids between the ages of 8 and 12 to submit healthy lunchtime dishes. They received over 1,200 entries and a distinguished judging panel chose a winning entry from each state and territory. Last Monday, the winners were hosted by Michelle Obama for a "Kids' State Dinner" (actually lunch).  This was… read more

The question, Is there too much food television? has elicited some controversy

August 17, 2012 by
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Over at EATER, they asked five chefs, "Is There Too Much Television?" In general, the answer was yes, even from those on television. Per Andrew Zimmern, "I will say that a lot of producers are making shows where people who have no understanding of food culture are talking about food in terms that misguide the public." Christina Tosi at Momofuku Milk… read more

Is milk bad for you?

July 17, 2012 by
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In a New York Times column, "Got Milk? You Don't Need It" Mark Bittman recently attacked the premise that drinking milk is healthy. After suffering a lifetime of acid reflux and heartburn, Bittman cured his problem in just 24 hours by going off dairy products. But Bittman doesn't just argue against dairy consumption by those who have heartburn. He goes… read more

Top chefs say that sometimes supermarket brands are best

July 3, 2012 by
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The New York Times has a recent article, 'When Local Sourcing Means Aisle 12' that helps bring some perspective to the constant media drumbeat to buy all local, all organic, all farmers' market, all the time. They interviewed a variety of well-known chefs who each confessed to sometimes just needing, wanting, or indulging in a good old-fashioned supermarket item. As… read more
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