Get ready for Super Bowl Sunday
According to the United States Department of Agriculture, food consumed on Super Bowl Sunday is second only to food eaten on Thanksgiving for US consumers. Over 1.3 billion chicken wings will be devoured, along with…
Darcie
Food52 creates a cookbook club
Just a couple of weeks ago we discussed the rise of cookbook clubs here on the EYB blog. Today indexed blog Food52 added to the trend by announcing its inaugural community cookbook club. Those who were paying close…
Enhance your cooking with video recipes
Did you know there are over 4,300 video recipes in the EYB Library? They are from a variety of sources including blogs like 101 Cookbooks and Serious Eats, newspapers and magazines like The New York Times, Bon Appetit,…
The intersection of food and politics
In order to find interesting food news to share with EYB Members, I spend considerable time on social media (tough job, I know). I follow hundreds of food writers, publications, chefs, and bloggers on Facebook, Twitter,…
The Year of the Rooster
Billions of people the world over are ringing in the Chinese New Year with celebrations, fireworks, and of course, food. Many of us will opt for takeaway, but others of us will likely make our own meals to ring in the…
Food serves as a bridge to cultures
Food has served as a bridge between cultures dating back to ancient times. Emissaries carrying gifts always brought some type of food from their homeland like fruits, vegetables or baked goods that were novel to the…
The trouble with minimal-ingredient recipes
One of the most frequently clicked recipe subcategory for many food websites is the "5 ingredients or fewer" section. Cooks looking for simple meals flock to those minimalist recipes. Bonnie Berwick investigates this…
Food in fiction
We've reviewed books in which food plays a major part on this blog before, writing about which great meals in literature, and the top kitchens in literature, among others. Over at the website bookriot.com, writer Sarah…
Vancouver cookbook store to close
I'm afraid we have some sad news to report in the world of cookbook stores. After a 20 year run, Barbara Jo's Books to Cooks, based in Vancouver, British Columbia, is shutting its doors. In her letter, owner Barbara Jo…
Are James Beard's six essential herbs right for today's cooks?
In 1974, James Beard published his iconic Beard on Food. In that tome, he listed the six herbs that he couldn't cook without (actually seven because he felt parsley was so universal that it didn't need to be named). The…
Ruby Tandoh takes on the clean eating phenomenon
It seems that every food website you see has a feature or two on 'clean eating'. Bloggers who promote the tenets of the movement (few or no carbs- especially sugar, few processed foods, and a focus on vegetables) have…
Recipe hoarders
Have you ever had a dish that you wanted to recreate, so you asked for the recipe - only to be denied by the person who made the dish? It might be understandable for a chef to keep a recipe trademarked, but what about…