Condé Nast shakes things up

August 12, 2014 by
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Publishing powerhouse Condé Nast announced yesterday that it is merging the sales and editorial staff of Epicurious with that of Bon Appétit magazine. According to the press release, the move will combine "Bon Appétit's authority in food content and lifestyle with Epicurious' digital leadership and recipe database." The move comes as part of a larger reshuffling within the organization. As part of… read more

The shape of things to come?

July 12, 2014 by
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What happens when a rocket scientist applies his skills to cookware? You get a new saucepan that is up 40% more efficient than a conventional pan. The Flare cookware series, developed by Lakeland in conjunction with Dr. Thomas Povey of Oxford University, uses channels in the sides of the pan that allow more heat to enter the pan than a… read more

Are cupcakes dead?

July 8, 2014 by
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"The cupcake is dead." So says the tweet from Russ Parsons, food writer with the L.A. Times, with a link to an article that announces five foods that "could be the next cupcake." The post was in response to the news that Crumbs, a publicly-traded chain of cupcake shops, was closing all of its stores.  Other tweets echo the sentiment:… read more

Cheese lovers breathe a sigh of relief

June 11, 2014 by
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News feeds across the U.S. began buzzing when word came out that the federal Food and Drug Administration (FDA) was moving to ban the aging of cheese on wooden boards. Wood has been the medium of choice for cheese aging for centuries, as the wood both helps to absorb excess moisture and hosts beneficial bacteria that create the surface mold essential… read more

2014 James Beard Foundation book award winners announced

May 3, 2014 by
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The James Beard Foundation announced the 2014 book award winners. Heston Blumenthal's Historic Heston, one of the tomes that didn't even make the IACP nominee list, won both its category (Cooking from a Professional Point of View) and Cookbook of the Year. Other books that didn't make the IACP nominee list but won their respective categories were Every Grain of… read more

Get a taste of a top 50 restaurant at home

April 29, 2014 by
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The world's 50 best restaurants for 2014 were recently announced. The list, sponsored by global food and equipment purveyors, is a veritable 'who's who' of world chefs, although it is tilted toward the U.S. and Europe. Notably absent from the list are women (only two restaurants have women at the helm, and in both cases the women share top billing).… read more

World food photography award winners announced

April 25, 2014 by
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If you agree that the next best thing to reading cookbooks is looking at gorgeous food photographs, you will want to view the winners of the annual Pink Lady Food Photographer competition. This year's overall winner was Tessa Bunney (of the UK/Lao PDR) for her photograph, Noodle Making (pictured above). The picture also won the Philip Harben Award for the "Food in… read more

The Fat Duck flies south

March 31, 2014 by
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Restaurants open, close, and change locations every day. Usually it's only noteworthy to the people in the local area. However, when the restaurant in question is Heston Blumenthal's The Fat Duck, and when the move is not across town but across the globe, people pay attention. As reported in The Guardian, the restaurant, including its staff, will travel to Melbourne this December… read more

James Beard Foundation announces book award nominees

March 20, 2014 by
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Awards season is now in full swing, as the James Beard Foundation Book Award nominees were announced on March 18 (you can view the complete 2014 list here.) If you compare the James Beard nominees to the IACP nominees, there is not a lot of overlap. Overall, the James Beard Foundation list is more traditional than the IACP list -… read more

IACP announces cookbook award winners

March 16, 2014 by
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The IACP, at its annual conference held this year in Chicago, announced the winners of its 2014 cookbook awards. Stone Edge Farm Cookbook, a self-published cookbook from the vineyard/farm of the same name, took top honors as Book of the Year and also won the Julia Child Award for first cookbook. While The A.O.C. Cookbook may have been defeated in… read more

Making the Grade

March 9, 2014 by
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Last week we learned that fabled New York City restaurant Per Se received a large number of violations during its latest health inspection. This resulted in a "grade pending" while the restaurant appeals the report. (Some news outlets inaccurately reported the restaurant had received a "C" grade.) When diners see a bad restaurant "report card," they may think of rats… read more

And the nominees are…

February 26, 2014 by
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It's the end of February, so it must be time for culinary award season to begin. We've already addressed Food52's The Piglet competition, which is in the quarterfinal round, the James Beard Foundation cookbook awards, which will be announced on March 18 (read about JBF restaurants and chef semifinalists), and the IACP nominees were also recently announced. Without further ado,… read more

The EU and Danish governments are protecting consumers against…cinnamon!

January 12, 2014 by
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Under the general heading of "Huh?" comes this story. It turns out that Danish bakers, when baking the classic Danish pastry treats "kanelsnegel" (cinnamon roll) and "kanelstang" (cinnamon twist) during the Christmas season violated a European Union rule against too much cinnamon. According to a widely printed Associated Press report, Danish cinnamon rolls too spicy for EU rules, "The Danish Veterinary… read more

An early Christmas present inspires a big thank you!

December 24, 2013 by
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It's a time for joy and a time for thanks. And we are thankful for many things here at EYB - our members, especially. So in that spirit we'd like to take a moment to thank our friends at New Zealand's Taste Magazine. They've published an article about us that does an excellent job of summing up why we're so… read more

Break out the crystal ball: Next year’s hot food trends

December 22, 2013 by
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As the New Year approaches, crystal balls are being brought out of the closet and food trends for 2014 are being forecast. We've uncovered three that create some interesting ideas to ponder: Eatocracy has Eat This List: 2014 food trend predictions. Two of their editors each describe 5 trends, along with some honorable mentions. The article has full explanations behind… read more

The secret to Domino’s pizza success isn’t the pizza

December 2, 2013 by
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Every now and then we like to look at the business behind food, and this article in the Motley Fool struck us as interesting. The article discusses the surprising continued growth experienced by Domino's pizza chain. The growth is not, as you would expect, from new stores - same stores sales have increased for 79 straight quarters. And it isn't… read more

Mark Bittman’s surprisingly positive view on industrial tomatoes arouses debate

August 19, 2013 by
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In his NY Times column, The Opinionator, Mark Bittman recently wrote of a visit he took to California to scope out why industrial canned tomatoes can taste better than even the "heirloom" tomatoes he buys at the grocery store. His article, Not All Industrial Food is Evil, starts out with no pretense that he isn't skeptical: "So, fearing the worst… read more

The dirt about “superfoods”

August 14, 2013 by
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We're on a bit of a nomenclature binge, discussing the definition of the word "pizza" yesterday, noting the now legal definition of "gluten-free" last week,  and today taking a look at the word "superfood."  This is a word that's been used quite a lot recently and ostensibly means a food that is packed with nutrients, vitamins, or other beneficial attributes,… read more

The link between food and rituals

August 12, 2013 by
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The New York Times has a fascinating article called Rituals Make Our Food More Flavorful  that provides incentive to mull over how we eat, as opposed to what we eat. Studies published in Psychological Science found that "rituals appeared capable of enhancing the enjoyment not just of treats like chocolate or lemonade but even baby carrots." Examples of rituals include… read more

Is food writing sexist?

August 9, 2013 by
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Here's something to mull over on the weekend: Is food writing sexist? Frankly, we had never thought about this question, but  L.V. Anderson over at Slate has a decisivie article called Hey Food Writers, Stop Comparing Food to Women in which she maintains that it is indeed sexist and has to stop. Anderson started on this track by noticing an Alan… read more

Unveiling laboratory-grown hamburgers

August 7, 2013 by
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The biggest news this week is the unveiling and testing of the first laboratory-grown hamburger - you can read all the details in NPR's Long Awaited Lab-Grown Burger Is Unveiled in London. In a nutshell Google cofounder Sergei Brin donated $300,000 to fund the growth of a hamburger from a few stem cells extracted from a cow's shoulder muscle. After… read more

Finally, “Gluten Free” is now legally defined

August 6, 2013 by
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Whether you need to shop for a gluten-intolerant diet or not, it's impossible to avoid seeing that label in grocery stores - it's become omnipresent. However,  many people may not have realized that, until now, there have been no official requirements to back up a "gluten-free" label. Congress asked the FDA nine years ago to define the concept and gave… read more

What makes a good cookbook app

August 2, 2013 by
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Yesterday, we wrote about the success of the cookbook Jerusalem - success partically driven by social media. Since we were discussing the effects of technology on cookbooks, we decided to delve into a related area, and share this article from App Storm on what makes a good cookbook app. In The Future of Cookbook Apps on iPad, Jessica O'Toole first… read more

Are these the 9 best global food magazines?

July 31, 2013 by
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Everybody loves lists - if, for nothing else, than to disagree with them. So we wanted to present The Daily Meal's Ten Best Magazines From Around the World as a topic of discussion (the list is, actually, only of 9 magazines). Of course, many might argue that internet recipes are eliminating the need for food magazines (Gourmet blamed the internet… read more

Finally – a realistic way to determine what’s good for you to eat

July 29, 2013 by
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Because the amount of nutritional information out there is humongous, often contradictory, and may or may not have any scientific validity, we've tended not to post much on the issue. However, it is a body of knowledge that anyone who likes to eat should try to stay on top of - or at least try to be rational about. To… read more
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