Avoid these mistakes when buying produce

June 2, 2026 by
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With the cost of groceries on an seemingly endless upward trend, everyone is keeping an eye on the budget. While meat may provide the biggest sticker shock, fruits and vegetables have also become more expensive. Food & Wine asked chefs for tips on saving money at the grocery store, and they provided sage advice with tips on how to avoid… read more

Food news antipasto

May 31, 2026 by
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Writing for Vittles, Fenja Akinde-Hummel tells an interesting story about how people from her native country have been slow to embrace microwave ovens. Along the way, she dives into a bit of microwave history and why there are conspiracy theories about microwaves that include allegorical imagery regarding the turntables. Basque burnt cheesecake from Delicious Magazine (Aus) by Matt Preston The inventor… read more

Why the refrigerator is bad for bread

May 30, 2026 by
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The refrigerator is probably in the top 10 of inventions that have postively affected humankind. Being able to keep items cool dramatically slows down spoilage, allowing people to keep a wider variety of food (and leftovers) safely stored for later consumption. However, there are a few items that don't belong in the refrigerator, one of the most important being bread,… read more

Bringing back flavorful food

May 28, 2026 by
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Wan, bland tomatoes. Large, hard strawberries that are almost flavorless. Carrots that have crunch but little else. All of these and more line the shelves in supermarket produce sections, bred for many traits (durability, size, mechanized harvest, disease-resistance) save for one: flavor. It's no wonder that people don't want to eat their vegetables. If your only exposure to tomatoes are… read more

May 2026 New Cookbook Review

May 28, 2026 by
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My 2026 Cookbook Preview Post is growing every day with great titles to covet. Excited to see these additions recently:  Family – Simple, Healthy Recipes for Everyone by Claudine Boulstridge (Recipe creator/tester for Ottolenghi); A House in the Lebanese Mountains: Recipes & Stories from Beit Trad by Sarah Trad, Pasta Grannies – Eat Everything! Pasta and Beyond for the Good Life by Vicky Bennison, Veg… read more

Tomato growing tips from an expert

May 27, 2026 by
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Tomatoes are almost certainly the most popular vegetable for home gardeners. I know plenty of people who plant only tomatoes, either in pots or in a small plot, because a sun-kissed tomato is divine compared to supermarket tomatoes, which are mealy and bland. Growing tomatoes requires some work, because there are insects and diseases lurking around every corner. There are… read more

Cookbook Deals

May 27, 2026 by
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I will update this post when time permits – new additions are always at the top of each bulleted list below. If no update is available, be sure to check the publisher links and "cookbook deals" links under each region as they are updated periodically. If you spot a deal that isn't in the links below (publishers and or separate entries)… read more

A cookware battle moves to the front burner

May 26, 2026 by
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There’s a battle going on between between a small cookware company named Caraway and two large conglomerates that own popular cookware brands. In a lawsuit filed in February, Groupe SEB USA and Meyer allege that claims made by Caraway in its advertising are impugning their reputation and that of the industry as a whole. The companies say that Caraway continues… read more

May 2026 EYB Cookbook Club Summary

May 25, 2026 by
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Each month we allow posting in our Eat Your Books Cookbook Club from any cookbook, magazine or blog and most months we also offer one featured cookbook. We hope that sharing our favorite recipes will help our Members discover new cookbooks and recipes to try. Also please see our June 2026 Great Big Cookbook Club Summary which is now organized by location and includes… read more

Food news antipasto

May 24, 2026 by
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This week we learned that Carlo Petrini, who founded the Slow Food movement in Italy in 1986, died at age 76. Petrini started Slow Food to promote quality food and sustainability and to act as a counterbalance to the growing role of fast food in contemporary diets. In the 40 years since its founding, the Slow Food movement has expanded… read more

The best method for separating eggs

May 23, 2026 by
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carton of eggs
Separating the yolks from the whites to make custards, meringues, or other dishes that use only one part of the egg is a kitchen task that can easily become annoying. Breaking the yolk before you get the whites into a bowl is frustrating and wasteful. There are many different tips, tricks, tools, and "hacks" for making this process easier. Chowhound's… read more

What are the best picnic side dishes?

May 21, 2026 by
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This weekend is a holiday in the US that marks the unofficial start to summer. People will be firing up their grills and enjoying the warm spring weather. Family reunions, ball games, and other outdoor activities mean potlucks and picnics are on tap. There are classic side dishes that are 'must haves' for every picnic or outdoor eating event, although… read more

We’re living in a bean renaissance

May 20, 2026 by
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With each year that passes, beans seem to be getting hotter. Back in 2024 I wrote about how beans were getting a glow-up, and their rise in popularity has continued unabated. As NPR explains, today bean cuisine reigns supreme. So what has driven this unprecedented interest in all things legume? As with anything these days, social media plays a role… read more

Chefs say it’s time to bring back the buffet

May 19, 2026 by
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When grocery prices are giving people sticker shock, it's hard to beat the allure of an all-you-can eat buffet. In the past, this type of restaurant usually aimed at providing quantity over quality, with an array of industrial-kitchen items straight out of a can or box. Food and Wine explains how today's chefs are breathing new life into the concept,… read more

June 2026 Great Big Cookbook Club Summary

May 18, 2026 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around world and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  I will update this post as clubs make their additional choices. Something that has… read more

Food news antipasto

May 17, 2026 by
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Farewell, room service? The growth of delivery services like Deliveroo have led to a decline in sales at hotel restaurants in the UK. People want what they want, not necessarily what the hotel chef has decided to serve, so they turn to something akin to room service, ordering food to be delivered. One hotel is trying to mitigate these losses… read more

Michelin Guide expands to include new locations

May 16, 2026 by
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Michelin just announced that its Michelin Guide would be coming to Australia for the first time ever. South Australia inked a deal with the French company to have a guide published in 2027, and Michelin said its anonymous teams were already in the state to begin their work. Michelin also recently announced that they would adding Minneapolis to its new… read more

Labors of love

May 15, 2026 by
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There are some things I do as a baker that I do not really enjoy, and am thankful that they are only infrequently required. One of those is the task I completed this evening, making candied violets. While I adore being able to garnish a cake or tart with gorgeous edible flowers, I do not love the effort it takes… read more

Don’t tell your nonna, but this is a better way to cook pasta

May 13, 2026 by
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True or false: to make pasta you need to have a large kettle of boiling water, about 6 quarts per pound of pasta. For decades most people would have said "true", but people are turning to a newer way of cooking pasta that uses much less water. There are several advantages to the low water method, as Serious Eats' Leah… read more

No shame in the grocery aisle

May 12, 2026 by
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NPR published a bewildering (to me) story today. It profiled shoppers who were seemingly ashamed to shop at Aldi and other low-priced grocery stores. The premise was that due to "economic pressures and frustrations" people have started to shop at "budget grocery stores and warehouse clubs" instead of supermarkets, "their priorities shifting in pursuit of a good deal." I'm not… read more

Food news antipasto

May 10, 2026 by
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We start out this week's news with a couple of gardening tips. First, there is a surefire companion plant that can help maximize your cucumber (and other curcurbit) harvest: nasturtiums. Because nasturtiums have trumpet-shaped flowers similar to cucumber blossoms, they attract the same types of pollinators. Also, nasturtiums are often more tempting to pests like cucumber beetles, distracting them from… read more

A surprising potential protein source

May 9, 2026 by
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Protein is everywhere these days, as every food product imaginable is touting a protein-enhanced version or providing its protein bonafides. This comes at a time when animal protein is becoming increasingly expensive, and as population growth means keeping up with protein demands will have to move beyond animals as that source is incredibly resource intensive. This has led to research… read more

James Beard Media Award nominees for 2026

May 7, 2026 by
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Yesterday the James Beard Foundation announced its 2026 Media Awards Nominees. “We’re honored to announce this year’s James Beard Media Awards nominees—exceptional storytellers who are shaping how we understand the world through food,” said Clare Reichenbach, CEO, James Beard Foundation. “Through their work, they bring meaning and perspective to the stories behind what we eat and drink, illuminating the people, places,… read more

There’s a new breed of chip in town

May 7, 2026 by
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Potato chips/crisps are a beloved snack the world over. While the concept of this mainstay item is simple - thinly slice potatoes and fry them in oil - there is a lot of science behind them. One aspect of this is in the potatoes themselves, and the scientists at the Michigan State University are hard at work developing new varieties… read more

A prescription for lobsters?

May 6, 2026 by
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For most home cooks, lobsters and other shellfish purchased live may be the only creatures we dispatch ourselves prior to cooking. There's been debate about the best, most humane way to kill lobsters, with many chefs believing a quick knife plunge straight down into the carapace is the best way to do it. Often, people will place the lobster in… read more
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