Tips for better search results
The number of recipes in the EYB Library is impressive and continues to grow. The only thing better than having such a fantastic repository of recipes is the ability to find just the one you are looking for. To that…
Darcie
Even star chefs have things to learn
Working with thin laminated doughs like phyllo can strike fear in the even the most confident cook. But even if your technique isn't perfect, you shouldn't be afraid to jump in and try making something with it, says…
Essential tools for beginning cooks
Every spring as graduation looms near, lists of essentials every young person needs when starting out on their own start popping up on news feeds. The Washington Post recently addressed the issue, with their own catalog…
Exploring Sicily's culinary traditions
While today Sicily is part of Italy, its traditions, architecture, and more have been influenced over the centuries by various North African and Middle Eastern cultures just as much as that of the Italian mainland. In…
A sneak peek at Rose Levy Beranbaum's upcoming book
Fans of Rose Levy Beranbaum have become better bakers thanks to her exquisite and thorough baking books, starting with Romantic and Classic Cakes, the groundbreaking The Cake Bible, and 2014's The Baking Bible. Rose is…
Spice support: fenugreek
Many plants perform culinary double-duty: their leaves and their seeds are both used for various culinary purposes. That is the case with today's selection, fenugreek. The Latin name for the herb is quite a mouthful -…
The Splendid Table talks to Samin Nosrat
Samin Nosrat has taught cooking for many years. To give you insight as to how well she's done in that endeavor, know that Alice Waters has declared her "America's next great cooking teacher". Nosrat has distilled her…
A musically-inspired cookbook
It's not often that a hit Broadway show contains food as a main feature. However, the Tony-nominated musical The Waitress does, as pie plays a major role in the production. In the cult classic movie-turned-Broadway…
Grant Achatz is working on a new cookbook
Over 500 EYB Members have a copy of Alinea by Grant Achatz on their Bookshelves. Alinea was one of the first books to bring molecular gastronomy to the masses, written by a groundbreaking chef who continues to push…
James Beard chef and restaurant awards
Yesterday the James Beard Foundation announced the winners of its chef and restaurant awards. Previously they announced the nominees and semi-finalists, with many contenders from across the United States competing in…
Cookbook culling: easier said than done
People in the Northern Hemisphere must be doing a lot of spring cleaning. That is the best explanation I have for the recent rash of articles and posts about paring down cookbook collections; the latest is from San…
How eating habits are changing in Australia
We've reported on changing food habits and food trends on the blog before, but most of the stgories have been about US consumers. Now we will turn our sights to Australia, and find out if the trends we've seen in other…