How does a food go viral?

May 30, 2017 by
 |  Leave Comment
  It seems that every other week a food video or Instagram post captivates the world (or at least significant portions of it). Whether it's unicorn frappucinos, rainbow bagels, or another kitschy concoction, people across the globe get swept up in the latest craze. But just how do these creations gather such momentum? Tasting Table explores the many factors that… read more

Have you tried these leaves in your cooking?

May 25, 2017 by
 |  Leave Comment
  We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen says Saveur Magazine, which provides a list of 10 flavor-packed leaves you can use in your cooking.  More than just a… read more

Your guide to the many types of chili paste

May 21, 2017 by
 |  Leave Comment
  Not sure what type of chili paste to use in a recipe? Indexed blog Food52 can help. They have put together an excellent primer on the many varieties of chili paste. It turns out that there are dozens to choose from; you just need to know the general type to make the right selection. Chili paste can be simply… read more

Exploring Sicily’s culinary traditions

May 8, 2017 by
 |  Leave Comment
  While today Sicily is part of Italy, its traditions, architecture, and more have been influenced over the centuries by various North African and Middle Eastern cultures just as much as that of the Italian mainland. In an article that will make you want to book  the next available flight to Sicily, Marisa Raniolo Wilkins (writing for indexed blog Great British Chefs)… read more

Pale foods can be nutritious too

April 14, 2017 by
 |  Leave Comment
  We've all heard the mantra from health professionals: for optimal nutrition, eat brightly colored foods. Dark green, vivid orange, deep purple - all of these rich colors are associated with foods high in vitamins and beneficial compounds. Despite this correlation, many pale foods are healthy, too. The Toronto Globe and Mail explains, discussing five colorless foods that are good for… read more

A tale of two briskets

April 8, 2017 by
 |  Leave Comment
  Brisket has long been a traditional Passover food, but its popularity in barbecue has surged in the last decade or so. If you've ever wondered how brisket came to be enjoyed both as a slow-cooked Jewish holiday staple and as the jewel of Texas barbecue, Max Bonem of Food & Wine has your answer.  The short answer to the… read more

Which pasta goes with which sauce?

April 3, 2017 by
 |  Leave Comment
  With hundreds of pasta shapes from which to choose, pairing the right pasta type to the most appropriate sauce can be confusing. Chowhound is making the process simple by giving us a handy chart that's the ultimate guide to pasta and sauce marriages.  Each pasta shape has its own backstory, with some variations tied to a specific region or… read more

A celebration of the Persian New Year – Nowruz with a Giveaway

March 19, 2017 by
 |  100 Comments  |  Leave Comment
Just shy of a month ago, I began researching Kolompeh, an Iranian pastry that has the appearance of a mini pie with a tantalizing mixture of minced dates, cardamom powder and spices. Kolompeh are works of art and I was taken by their detail and beauty. My research led me to the Zozo Baking site where I was lost in the admiration of… read more

The “umami bomb” for baked goods

March 11, 2017 by
 |  2 Comments  |  Leave Comment
  In the savory world, there are plenty of ways to amplify the flavor of foods with ingredients sometimes called "umami bombs" - things like Parmesan cheese, anchovies, and fish sauce. No one has ever really called any ingredient a "umami bomb" on the pastry side of things, at least not until now. Stella Parks, aka The Brave Tart, says… read more

A new name revives interest in an old kitchen staple

March 7, 2017 by
 |  One Comment  |  Leave Comment
One of the most popular food trends of late is bone broth. Chefs and bloggers tout it as a superfood with a long list of health benefits ranging from treating arthritis to healing dry skin. Ten cookbooks in the EYB Library contain the term "bone broth" in the title, and all are less than two years old save one, which… read more

Shortcuts that aren’t so short

March 2, 2017 by
 |  3 Comments  |  Leave Comment
  I will eat almost anything that is encased in puff pastry. Although the puff that is found in most supermarket freezers will suffice, nothing beats the homemade version. It is, however, fairly intensive to make at home and, between all of the rolling and resting, it takes a fair amount of time. So I would welcome a shortcut that… read more

Tips for baking better bread

February 26, 2017 by
 |  Leave Comment
  One of the most enticing aromas to come out of a kitchen is the scent of freshly baked bread. Even though few things beat a loaf of homemade bread, many people don't bake it frequently. They may be intimidated by the process or might feel like it involves far too much measuring or math. Over at Epicurious, famed baker… read more

Pitch-perfect posset

February 13, 2017 by
 |  Leave Comment
  A couple of months ago while on vacation, I enjoyed a creamy, indulgent dessert that perfectly straddled the lines between rich/heavy and sweet/tart. I had not heard of the dish prior to that meal and was excited about making a new food 'discovery'. Of course, just like many explorers before me, I hadn't 'discovered' anything at all, but rather became… read more

New website aims to get kids in the kitchen

February 6, 2017 by
 |  Leave Comment
  It can be a challenge to get kids to eat healthy food or even to get them interested in cooking. Parents employ any number of strategies, some of which include disguising vegetables (the premise behind Jessica Seinfeld's Deceptively Delicious, for example). Bristol (UK) cook Claire Thomson, author of the family cookbook The Five O'Clock Apron, along with actor Katy Carmichael, has a different approach. Thomson… read more

Enhance your cooking with video recipes

January 31, 2017 by
 |  Leave Comment
  Did you know there are over 4,300 video recipes in the EYB Library? They are from a variety of sources including blogs like 101 Cookbooks and Serious Eats, newspapers and magazines like The New York Times, Bon Appetit, and Food Network Magazine;  from favorite authors like Annabel Langbein and Yotam Ottolenghi. Some of these recipes are specific "how-to" instructions,… read more

The Year of the Rooster

January 29, 2017 by
 |  4 Comments  |  Leave Comment
  Billions of people the world over are ringing in the Chinese New Year with celebrations, fireworks, and of course, food. Many of us will opt for takeaway, but others of us will likely make our own meals to ring in the Year of the Rooster. If you're among the latter, TV chef Ching-He Huang has a few pointers to help… read more

The trouble with minimal-ingredient recipes

January 27, 2017 by
 |  7 Comments  |  Leave Comment
One of the most frequently clicked recipe subcategory for many food websites is the "5 ingredients or fewer" section. Cooks looking for simple meals flock to those minimalist recipes. Bonnie Berwick investigates this phenomenon in a recent Washington Post article, wondering why these recipes often leave out a few essential ingredients - and why they frequently disappoint.     Most of… read more

The resurgence of rye bread

January 14, 2017 by
 |  One Comment  |  Leave Comment
  Rye is one of the ancient grains that is receiving renewed interest from chefs and home bakers alike. Recent cookbooks like The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg explore the world of rye breads beyond the classic mild-flavored deli loaf. But that is just one example of rye's resurgence. You can learn more about its… read more

How sweet it is

January 11, 2017 by
 |  Leave Comment
Many of us are approaching the New Year with resolve to eat a healthier diet, which includes cutting down on sugar. That makes Saveur Magazine's new series seem a bit cruel. Saveur has just announced The Sugar Files, an "extended series where we'll poke and prod at just a few of the ways sugar runs the world. We'll dig into… read more

White bread gets some respect

January 8, 2017 by
 |  One Comment  |  Leave Comment
  Few culinary products are as disparaged as soft white bread. Food lovers frequently gush about the charms of multigrain, sprouted, rustic, and artisan loaves but look down upon unadorned basic white bread. Nutritionists tut-tut its abundance of simple carbohydrates and lack of fiber. Despite this disdain, white bread continues to be popular because it's both comforting and versatile. It… read more

The history of poutine

January 6, 2017 by
 |  Leave Comment
If you have ever wondered how poutine, the Canadian dish that combines French fries, gravy, and cheese curds, was created, you're not alone. Like most iconic foods, however, the origin story is murky and disputed. You can learn more about what is arguably Canada's second-most popular food export (after maple syrup) with Australian Gourmet Traveller's discussion of the history of… read more

Exploring tahini’s many uses

January 1, 2017 by
 |  Leave Comment
  Most people know tahini for its role in hummus, but the sesame seed paste delivers flavor and texture to a multitude of foods. Indexed magazine Saveur takes a closer look at tahini, including which brands are best and how you can use it in a variety of recipes.  Although the word 'tahini' can refer to a sauce made with… read more

Predicting 2017’s food trends

December 19, 2016 by
 |  Leave Comment
  If you ask three different people in the food industry what's going to be popular in the coming year, you are likely to get a variety of responses. That's what I discovered when looking through my Twitter feed recently. Whole Foods Market, the editors at the James Beard Foundation, and food writer Mimi Sheraton have all recently made predictions for the coming year,… read more

New ideas for your holiday punch

December 16, 2016 by
 |  Leave Comment
  Many of us own a punch bowl but only dig it out of the cupboard a couple of times per year. The end-of-year holidays is one such time, and that means the hunt is on to find an impressive punch recipe that will satisfy our guests. M. Carrie Allen, writing for The Washington Post, is here to help, sharing… read more

The Swiss cheese of your dreams

December 7, 2016 by
 |  2 Comments  |  Leave Comment
  Gruyère  lovers, this post is for you. Saveur Magazine has just published a lovely article on a rare Swiss cheese that is produced using only very traditional Gruyere methods that date back centuries. Known as L'Etivaz, it is such a special cheese that it has and A.O.P. (appellation d'origine protégée) status bestowed by the Swiss government. When you read the romantic… read more
« Older posts
Newer posts »
Seen anything interesting? Let us know & we'll share it!

Categories

Archives