Bring on the pumpkin
Labor Day is nearly over here in the US, and that can only mean one thing: pumpkin season has officially begun. Pumpkin spice-flavored items have sprung up on menus everywhere (pro tip - there is no pumpkin in pumpkin…
Darcie
When life hands you lemons (and cucumbers and tomatoes and herbs and...)
After a trip to a particularly bountiful farmers' market last week, I stood before my open refrigerator in wonderment at the heaps of luscious fruit, vegetables, and herbs I had just purchased. Just as I was basking in…
James Beard on the importance of salt
Discovering a new seasoning is one of the greatest pleasures a food lover can have. The first time you taste it, you immediately start imagining all of the dishes in which you could use the flavor. It gets tucked away…
The latest tattoo fad is inspired by kitchenware
Tattoos of whisks, animals, cupcakes, and more adorn various body parts of chefs and dedicated cooks all over the world. Now we can add a new category to the annals of kitchen-inspired tattoo art: Pyrex bowls and…
José Andrés releases a new memoir next month
Chef and restaurateur José Andrés added another job description - humanitarian - several years ago when he started the nonprofit organization World Central Kitchen. Andrés founded WCK following the devasting earthquake…
Bong Appetit? Chefs take an interest in marijuana
With the expansion of recreational marijuana in several US states, entrepreneurs have looked for new ways to market their product. One popular concept is marijuana edibles, usually sold in the form of chocolates or…
Mayo is good for more than sandwiches
Most of us have a jar of mayonnaise in the refrigerator, just waiting to be slathered on a sandwich. That's far from the only use for the condiment, however, as Food & Wine explains. They have five chef-recommended ways…
The rise of the donut peach
In 1993, Florence Fabricant reported on a new type of peach that was "juicy and luscious" but looked rather odd. It was much more squat than the typical golden red orb that everyone loved. First called a Saturn peach,…
Cookbook Lovers Food Biz People
Mark Hix adores this classic cookbook
Mark Hix is a celebrated food writer and renowned restaurateur. He has five acclaimed restaurants, pens a weekly column in the Independent on Saturday magazine, and has written several award-winning cookbooks. Hix has…
The biggest food trends of the past 40 years
We spend a fair amount of time researching and reporting on food trends here at EYB. No matter how frivolous, they are reflected through the subject matter of new cookbooks. However popular they may be at the time, the…
Madeleine Kamman's lasting influence
A few weeks ago we reported the news of Madeleine Kamman's passing, and how her teaching techniques had a profound influence on her students. One didn't have to take a cooking class from her to be influenced by Kamman,…
State fair season is here
The cicadas are buzzing, signaling the wind-down of summer in the US. Another sign that summer is drawing to a close is the opening of state fair season. Across the country, each state celebrates with a combination of…