CookShelfEducator and culinary historian Jessica B. Harris is the author of twelve cookbooks documenting the foods and foodways of the African Diaspora, including 2011's groundbreaking High on the Hog. Now the James Beard…
We all know that gluten formation is needed to make bread, but how much do we understand about its formation or what conditions are needed for it to thrive? While having a rudimentary grasp of gluten allows us to bake…
The phrase "you're in hot water" usually implies a negative circumstance, but there are occasions when hot water is just the ticket. We are not talking spas and hot tubs, either: water just off the boil comes in handy…
You can get whiplash from reading various articles about whether certain foods are healthy - one day eggs are going to kill you, the next day they are the best thing ever - so we rarely post about food and nutrition.…
I used to cringe whenever I saw a recipe that called for toasted nuts, having flashbacks to all of the blackened-beyond-hope nuts I had to throw in the trash. Too many times I forgot about the nuts in the oven or I…
Author Articles Food Biz People
The list of food celebrities who are commonly referred to by a single name is relatively short: think Ottolenghi, Ina, Jamie, and Nigella. All of these are beloved authors as their numbers in the EYB Library can attest.…
Update: Rick has revised his conversion charts. Head over to Rick's site to download the new version. Rick has also scheduled his first set of classes which we have added to our calendar. Be sure to check out all the…
Tonight marks the start of Ramadan, which runs through May 12 this year. During this month of spiritual reflection and self-improvement, Muslims will abstain from both food and drink from dawn to sunset. As with most…
For the past few months, Jay Rayner has been focusing on classic cookbooks that have had a significant and lasting impact on the way he cooks. For his last column in the series, instead of focusing on a cookbook, he…
If offered a tray of bars and cookies with one choice being a brownie, it's a safe bet to assume that is what I will choose to eat. My preference is for a fudgy brownie as opposed to a cakey one, but I am not a snob and…
Craig Claiborne's legacy will not soon be forgotten: he has earned a spot in the food writer hall of fame. The long-time NYT food editor is perhaps best known for 1961's The New York Times Cook Book. No one writes a…
You might expect that the intersection of contactless delivery, cutting-edge technology, and food occurred in the age of COVID-19, but instead this combination dates all the way back to 1895 when the automat concept was…
