CookShelfJust a few years ago, cookbook industry professionals predicted a doom and gloom scenario for the genre. Lorena Jones, vice president and imprint publisher at Ten Speed Press, called it "a prevailing sense of doom."…
As we get close to the end of the year, predictions about what will be the "next big thing" are being formulated. The Waitrose grocery chain has just weighed in on what to expect in 2017 by providing the results of its…
The art of curing and pickling foods is more popular now than any time since prior to the advent of refrigeration. Finding good sources to begin either of the two processes can be confusing, but luckily Food Republic…
Sous-vide cooking. Internet-connected refrigerators. Remote thermometers that send text messages about your food. All of these innovations promise new ways to work in the kitchen. Some are more revolutionary than…
Who could have predicted that a boxed cake mix gimmick would endure for decades? That's exactly what happened to rainbow sprinkles, or 'Funfetti' as it was called by Pillsbury in the late 1980s. While sprinkles had been…
When you hear the phrase "Eastern European cuisine", what images come to mind? For many people, the first thoughts they conjure include meaty stews, doughy dumplings, and overcooked vegetables. Recently a new generation…
Most of us want to add more vegetables to our diet, but it's easy to fall into a rut and end up bored by the same old recipes. Peter Meehan sets out to change that paradigm in his latest cookbook, Lucky Peach Presents…
Fans of Alton Brown have mourned his departure from the Food Network, but now they have something to cheer them up. In a live chat on Facebook on Saturday, Brown delighted his audience by revealing that he will be soon…
If the EYB Forum and Facebook posts are any indication, plenty of our members recently received the charter issue of Milk Street, Christopher Kimball's new publication. The magazine may have seemed familiar to Cook's…
Properly storing cheese in a home refrigerator can be a confounding task. Placing it in plastic and sticking it in the deli drawer leads to mold. Keeping cheese unwrapped is no better, as it desiccates and hardens. You…
When my husband and I were traveling through England on our anniversary trip last month, we enjoyed a few meat pies. My husband remarked that the crust was interesting and very different from the flaky pot pie crusts…
Fifty years ago last February, the first edition of what would become Australian Gourmet Traveller magazine appeared on newsstands. To celebrate a half century of celebrating Australian food culture, the magazine has…
