Competitive appetites

February 7, 2014 by
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Today the Olympics begin in Sochi, Russia. While there has been controversy about dilapidated hotels, strange toilet configurations, and cameras in the showers, food hadn't been part of the hullabaloo. But now that, too, has become an issue. It seems that a trade dispute involving dairy foods will keep U.S. Olympians from enjoying their Chobani Yogurt (Chobani is a sponsor of… read more

Chef’s cookbooks that actually help us cook

December 13, 2013 by
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Today we're presenting our final holiday list (apart of course from our Best of the Best which will go up early next week) - which hopefully still leaves some time to actually find and buy the item. And, of course, we had to have a list of cookbooks. Of the various lists we've seen, this one from the Los Angeles… read more

The worst food gifts to give – or to get

December 11, 2013 by
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It's about time for another list, and this time the nod goes to Bon Appétit for their "The 50 Worst Food Gifts in the World." Some of them are at least attempts to help the cook out, but others you truly have to wonder, "What were they thinking?" Here are some that struck me as falling in that latter category:… read more

The Thanksgivvukah face-off: The two final recipes

November 5, 2013 by
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Last month, we announced that two of our favorite online food sites were entering into a culinary joust to create recipes for the unique holiday of Thanksgivvukah (see our blog description if you're in the dark about this holiday). Food52 challenged Serious Eats  to come up with the ultimate Thanksgivvukah recipe. Both sides responded and the two final recipes have just been announced - they're creative… read more

The Thanksgivvukah face-off: Food 52 vs. Serious Eats

October 28, 2013 by
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  Two of our favorite online food sites are potentially entering into quite a culinary joust. To create recipes for the unique holiday of Thanksgivvukah (see our blog description if you're in the dark about this holiday), Food52 has challenged Serious Eats  to come up with the ultimate Thanksgivvukah recipe. The Food 52 campaign: In asking their members to help, Food… read more

The apple mystery story gets a little less mysterious

October 13, 2013 by
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With  apple season in full flower (at least in the U.S. and Canada), we wanted to bring attention to a great story that Mother Jones ran earlier this year. But, first, we wanted to wish all our Canadian brethren a very happy Thanksgiving. The article, Why Your Supermarket Only Sells 5 Kinds of Apples, profiles a modern-day apple detective. As… read more

Cooking for a holiday that comes once every 70,000 years

October 3, 2013 by
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While Thanksgivukkah is still a bit off, given its rarity, it may be necessary to do a little more planning than usual to honor this unique holiday. Thanksgivukkah occurs this year as the first day of Hanukkah falls on the U.S. Thanksgiving holiday (which, if we just changed  to coincide with the Canadian Thanksgiving in October, would  stand on its own… read more

Four good reasons to eat chocolate

May 9, 2013 by
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Discussing chocolate is always appropriate, but never more so than approaching Mother's Day. So here's a shout out to The Daily Meal's article, Truth Behind 4 Chocolate Myths. By busting these myths, they produce even more reasons than you may already have for eating chocolate. Check out the article for the full details, here is a synopsis: "Myth #1: Chocolate… read more

Our five favorite April Fool’s Day sites

April 1, 2013 by
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We'll admit to being a little jealous at some of the great April Fool's Day sites that have gone up today - we applaud both the cleverness and the humor in the companies that have surrendered their sites to whimsy.  Alas, we can't emulate them, but at least we can honor them. So here are our favorite five food-related April… read more

Thomas Keller loves Peeps!

March 29, 2013 by
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Thomas Keller is certainly one of the top 5 most respected chefs in the world, so it wasn't surprising that NPR visited him to talk about his favorite Easter recipes, as reported in Homemade Peeps, And More Easter Treats, A La Thomas Keller. Keller's  new book, Bouchon Bakery,  is up for numerous awards, so a lot of the conversation had to do… read more

How colors affect taste

March 14, 2013 by
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Two recent articles struck us as working together in a somewhat ironic fashion. FoodBuzz has 24 Foods That Shouldn't Celebrate St. Patrick's Day while The Guardian reports on How we taste different colours. The former is a compilation of foods that have been dyed green - and definitely never should have been.  Their photos of bacon, steak, eggs, grilled cheese, mashed potatoes,… read more

Jell-O never ceases to amaze

February 14, 2013 by
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What's not to love about Jell-O? Well, awhile ago we wrote a blog about the ways people have abused Jell-O over the years (see Abusing Jell-O vs. respecting it) but this week (International Jell-O week) we wanted to join with BuzzFeed in celebrating all the ways - many unexpected - that Jell-O have contributed to our lives. Here are a… read more

Tips for easy cake icing

February 12, 2013 by
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If you're an experienced cake froster (icer), this blog probably isn't for you. But for those of us who ice cakes only on special occasions (Valentine's Day, birthdays, etc.) it doesn't hurt to be reminded of some basic frosting rules that will truly make a difference. After all, our EYB members have over 600 cake cookbooks in their collections (750 of… read more

How not to impress a food lover

February 10, 2013 by
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Thanks to BuzzFeed, and just in time for Valentine' Day, here are several no-no's if you're going on a first date with a food lover. Check out the post for the rationale behind each item: Don't choose a super-fancy restaurant Don't choose a concept restaurant Don't make someone you ask out choose a restaurant Don't be rude to anyone who… read more

Celebrating the year of the snake

February 7, 2013 by
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This coming Sunday begins the Chinese New Year. The Chinese calendar is a lunar/solar calendar and other names for this festival - by far the biggest in the Chinese calendar - are the Lunar New Year and the Spring Festival. The celebration begins on the new moon on the first day of the new year (Feb. 10 this year) and ends… read more

Celebrating Australia Day with some of our favorite bloggers

January 25, 2013 by
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It's Australia Day and this gives us a chance to say "hi" to some of our most avid (and friendly) EYB community members. We also thought we'd give a shout out to the work of food bloggers down under. Here are some of our favorites - all indexed here at EYB - that will give you an idea of the… read more

Celebrating Burns Night with haggis, neeps & tatties, and raspberry & drambuie trifle

January 24, 2013 by
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If we noted all the holidays and celebratory food days and months we wouldn't have time to write about anything else, but some occasions do truly merit attention. And Burns Night - honoring the Jan. 25 birthday of celebrated Scottish poet Robert Burns - has to be one of them. After all, everyone in the English-speaking world shares a common… read more

Why drinking tea was once considered to be sinful

January 2, 2013 by
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Now that the egg nog, champagne cocktails, wassail cups, and other holiday potables are being put aside for awhile, we thought it only appropriate to note that this is national hot tea month. At least it is in the United States - we imagine that in other English-speaking countries they have the intelligence to realize that every month is hot… read more

Many thanks to all our members

December 31, 2012 by
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We just wanted to take some time out to thank all of our wonderful members from around the world. We're blessed by your  contributions, enthusiasm, and, perhaps most of all, your shared conviction that cookbooks and sharing food provide a center around which home, family, friends, and the entire global community can joyfully revolve. Happy New Year everyone and bring… read more

Good luck meals for the new year

December 28, 2012 by
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One of our favorite blogs, Sandy's Chatter, has a fun entry today. She takes a global survey of good luck meals that people cook to start the new year. We were aware of the classic Southern good luck dish with black-eyed peas (Hoppin' John), but we didn't know that one reason for this choice - and a common theme shared… read more

The best food books, but not cookbooks, of the year

December 17, 2012 by
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There are numerous lists this time of the year - best gifts, best cookbooks, best holiday recipes but nothing like the EYB master list - Best Cookbooks of the Year - which we'll be publishing imminently. In the meantime, we thought we'd tease you a little bit with a short version - a compilation of some of the most interesting… read more

Determining if baking soda and baking powder are dead

December 13, 2012 by
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During this heavy baking season, here are ways to tell if the baking powder and baking soda you're using are still healthy and active: For baking powder, stir 1/4 teaspoon into 1/2 cup of very hot water. The powder will immediately bubble if it's still usable. For baking soda, do the same thing as for baking powder,  but add 1/4 teaspoon of… read more

The Gift that Keeps on Giving!

December 9, 2012 by
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It's that time of year when the gift lists are prepared and the inevitable "What do you want…?" questions start. If you have friends or family members who love to cook from great recipes - consider giving them an Eat Your Books gift voucher to help them organize their recipe collection.  Here are a few suggestions for the perfect gift… read more

Mint confusion: spearmint vs. peppermint

December 6, 2012 by
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Peppermint is a popular holiday flavor - where would we be without candy canes? And spearmint can also be a popular candy flavor  - think gum. Most of us would  regard these two flavors as quite different, yet most recipes just call for "mint." So which type should you use? And which flavor do you get when you buy undifferentiated… read more

Fixing over-softened butter

December 3, 2012 by
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Here's a quick tip from America's Test Kitchen, via the Kitchn, that should come in particularly useful during this period of intense cookie baking. When a recipe calls for softened butter, and we've forgotten to leave it at room temperature, most of us go to our microwave to do a quick fix. But it's hard to calculate exactly how much to… read more
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