Food news antipasto

September 7, 2025 by
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Gordon Ramsay announced he plans to revive his show Hell's Kitchen in the UK, possibly with a spin-off chain of restaurants. His show in the US has run for 24 seasons and spawned seven restaurants across the country. ITV has reportedly trademarked the Hell’s Kitchen name and insiders say the show could debut as early as 2026. Fried chicken, honey butter, and… read more

The Great British Bake Off/Baking Show – Week 1 – Cake Week 2025

September 6, 2025 by
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And we are back with cake week! I might hurt myself if I do not get this off my chest - the Jurassic Bake opening was tragic. At first blush, I thought Prue Leith was Martin Mull (resurrected) and each bad joke was predictable. That being said, I can forgive them the opening as I love the show. Update: Waitrose… read more

Dobre Dobre and other baking titles, events, EYBD Previews and more

September 5, 2025 by
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There are an embarrassment of riches in terms of baking releases this autumn including: Dorie’s Anytime Cakes by Dorie Greenspan (Preview), Baking and the Meaning of Life by Helen Goh (Preview), Sally's Baking 101 by Sally McKenney; Sure Thing Desserts by Matt Lewis; Lebanese Baking by Maureen Abood (we will have a promotion with a Quick Bites on this title); SCÉAL:… read more

Food52 goes to the farm

September 5, 2025 by
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Food52 is not the place I would think of when it comes to rural life. Based in NYC, it's filled with glam and a definite urban vibe. However, the site recently added a new weekly column from food writer and recipe developer Alexis deBoschnek titled From the Farm. Alexis has written two cookbooks, 2022's To the Last Bite: Recipes and… read more

Of ground cherries and gooseberries

September 3, 2025 by
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There are not many tropical fruit flavors to be found growing in gardens in the northern Midwest where I live. In fact, there is really only one garden stalwart with this attribute: ground cherries. After I posted a photo of a tomato and ground cherry tart on my Facebook page, some of my friends asked what a ground cherry was.… read more

The vegan restaurant dilemma

September 2, 2025 by
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A few weeks ago I wrote about how, after four years as a vegan-only establishment, Eleven Madison Park was adding meat back to the menu. The famed NYC restaurant is not the only vegan eatery to make changes in the current restaurant climate. Many once-beloved vegan restaurants have even closed permanently in recent months. Is this part of a trend… read more

Food news antipasto

August 31, 2025 by
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Want to experience something from Rene Redzepi's NOMA but can't afford to go to Copenhagen? You can try Noma Kaffe, a monthly subscription service that allows you to sample the coffee served at the award-winning restaurant. As you might expect, this service is not cheap: the cost is $65 USD per month for two 250-gram bags of coffee. Noma’s head… read more

TL;DR

August 30, 2025 by
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Remember food blogs? You know, the ones that had charming stories that ultimately led to a recipe that you wanted to try? It seems that in our increasingly fast-paced world, reading a few paragraphs takes too much time. In the last few years much ado has been made about food blogs being a waste of time and that bloggers should… read more

Seasonal shifts

August 29, 2025 by
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A few days ago, we had a brief taste of autumn when temperatures dipped to unseasonable highs and lows. While we are still weeks away from true autumn, this short spell of cool weather created a shift in how I thought about cooking and baking. I have written before about how changes in the weather can provoke anticipation for certain… read more

How do you like them pommes (de terre)?

August 28, 2025 by
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Please forgive me for the bad pun on the old saying "how do you like them apples?", but I just couldn't resist. But it is for a good reason - the ranking of 10 potato dishes from worst to best, by Andrea McGinniss of The Sydney Morning Herald's Good Food. This is bound to be controversial, because everyone is going… read more

August 2025 New Cookbook Review

August 27, 2025 by
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Are you ready for our favorite time of year Cookbooktober season? August ushers in the best time of the year. We have loads of new releases to ease us into the heavy months of September, October and November. Our 2025 Cookbook Preview Post is continually updated and I will soon begin our 2026 post! Don’t forget that you can create a wishlist and share… read more

When I dip, you dip, we dip

August 26, 2025 by
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French dip sandwiches, which like most things labeled "French" in the US, are not French, are currently having a moment, says Eater's Andrea Strong. She chronicles the current crop of offerings in New York City, which is not the birthplace of the revered 'wich that was allegedly cooked up first in Los Angeles. Strong says that New York's “roast beef… read more

Persiana Easy – Cookbook Giveaway

August 26, 2025 by
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Enter our US/CA giveaway to win one of three copies Persiana Easy by Sabrina Ghayour. Please note the author's EVENTS to see if she will be in your area. This title will be featured in our EYB Cookbook Club in November.  Sabrina Ghayour has written a total of eight cookbooks beginning with Persiana: Recipes from the Middle East & Beyond in 2014.… read more

New blog index: Ali Slagle’s 40 Ingredients Forever

August 25, 2025 by
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We have today added a new blog index, Ali Slagle's 40 Ingredients Forever. Ali Slagle is a Brooklyn-based recipe developer, the author of I Dream of Dinner (So You Don't Have To): Low-Effort, High-Reward Recipes, contributor to The New York Times, editor, food and prop stylist, and project manager. She cut her teeth on the editorial and creative teams at Food52… read more

Food news antipasto

August 25, 2025 by
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It's easy to get excited about cookbooks, so I never really thought about why so many titles included exclamation marks, like Dolci!, Galette!, and You Got This! Nina Moskowitz of Epicurious has thought about it and asked several authors and editors why they included exclamation marks in their titles. For Diane Morrisey, author of You Got This!, the exclamation point… read more

Food festivals

August 23, 2025 by
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One of the best things about living near farming areas is the abundance of festivals that revolve around a certain crop or food. My friend has made it his mission to seek out as many of these events as possible, and he has identified over a dozen festivals within a few hours' drive of the Twin Cities. There an Apple… read more

CookShelf app, GBBO returns, IACP 2025 Cookbook Award finalists, events and more

August 22, 2025 by
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A mobile app has been a top Eat Your Books member request for years, and it's finally here! We're calling the app CookShelf, and you can subscribe in the app, or access it as part of your Eat Your Books Premium membership. You can download the app on the Apple App Store here and on Google Play Store here. If you're… read more

IACP 2025 Cookbook Award finalists

August 21, 2025 by
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The IACP announced the finalists for its 2025 Awards, which includes cookbooks along with digital media, food writing, food photography & styling, and special recognition awards. The IACP Cookbook Awards honors "the authors, publishers, and other contributors behind the best cookbooks published each year." There are fourteen categories plus a cookbook of the year. The categories shifted slightly in 2025… read more

Tomato, tomahto

August 20, 2025 by
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Most cooks use cherry tomatoes and grape tomatoes interchangeably and likely many people believe they are essentially the same. However, they actually have different flavor profiles and textures, says Serious Eat's Brandon Summers-Miller. He breaks down the differences, noting which type is best suited to various dishes. Roast tomato and asparagus tart with rosemary from The Guardian Feast supplement by… read more

Licorice: love it or loathe it?

August 19, 2025 by
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In her Substack newsletter, Dorie Greenspan just posted about licorice, which as she notes is a divisive flavor. Just like cilantro, it seems to be a love it or hate it item. For some the taste aversion stems from having licorice flavored medicine as a child, but for others it seems to be built in, although scientists have not yet… read more

The Great British Bake Off/Baking Show – Season 16 Returns

August 19, 2025 by
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Mark your calendars and set your recording devices - the kick-off date for the next season of The Great British Bake Off is set - September 2nd at 8pm on Channel 4 in the UK. As in past years, the show is planned to be streamed on Netflix on the Friday following the Tuesday airing. Noel Fielding and Alison Hammond… read more

August 2025 EYB Cookbook Club Summary

August 18, 2025 by
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Each month we allow posting in our Eat Your Books Cookbook Club from any cookbook, magazine or blog and we also offer one featured cookbook -most months. We hope that sharing our favorite recipes will help our Members discover new cookbooks and recipes to try. Also please see our August 2025 Great Big Cookbook Club Summary which is now organized by location and includes… read more

Food news antipasto

August 17, 2025 by
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A white book opened to see the blank inside pages, on a white background
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and recognized his salty character. The last post Cornell made before he died illustrates this: “If I read once more that porter got its name because it was… read more

Dolci Italiani – Cookbook Giveaway

August 17, 2025 by
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Enter our US/CA/UK giveaway to win one of two copies of Dolci Italiani: Desserts, Cakes & Other Sweet Bakes from Italy by Ursula Ferrigno. Almost exactly a year ago, we featured a Quick Bites with Ursula and if you missed it - head over to that link to find our more about this prolific cookbook author. Ursula's latest cookbook is… read more

Former Food52 exec stole a fortune from the company

August 16, 2025 by
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A former media executive for Food52 who managed production of the brand's partnership deals stole a whopping $270,000 USD from the company, according to an exposé published in The Cut. (That article is paywalled but you can read a synopsis here.) When you read heartbreaking stories of food writers losing their jobs to layoffs and entire publications shuttering due to… read more
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