IACP Nominees and Winners 2025
American Baking Savory or Sweet, Confections and Desserts Book Design Chefs and Restaurants First Book: The Julia Child Award Food Issues & Matters General Health & Wellness International Literary or Historical Food…
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Tomato, tomahto
Most cooks use cherry tomatoes and grape tomatoes interchangeably and likely many people believe they are essentially the same. However, they actually have different flavor profiles and textures, says Serious Eat's…
Licorice: love it or loathe it?
In her Substack newsletter, Dorie Greenspan just posted about licorice, which as she notes is a divisive flavor. Just like cilantro, it seems to be a love it or hate it item. For some the taste aversion stems from…
Food news antipasto
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and…
Former Food52 exec stole a fortune from the company
A former media executive for Food52 who managed production of the brand's partnership deals stole a whopping $270,000 USD from the company, according to an exposé published in The Cut. (That article is paywalled but you…
Dianne Jacob talks cookbooks on CookShelf
The latest installment in the CookShelf Substack features award-winning writer Dianne Jacob. (In case you missed the announcement, Katie has launched a free Substack newsletter in connection with the forthcoming…
Meat-free no more
In 2024, Daniel Humm released Eleven Madison Park - The Plant-Based Chapter, which celebrated the transformation of the former World's Best Restaurant, Eleven Madison Park, into the first plant-based kitchen to earn…
Kewpie celebrates a century
Kewpie mayonnaise, the Japanese mayonnaise with devotees around the globe, celebrates its 100th birthday this year. Its creator, Toichiro Nakashima, was inspired to create the condiment after visiting the United States…
Food news antipasto
Less than a week after Vox Media CEO Jim Bankoff told a reporter that he did not anticipate further layoffs in the company, 15 Eater staff members were laid off, according to Vox Media union. In a post on Bluesky, one…
In defense of 'ugly' cakes
A recent opinion piece in The Cut has rankled the baking community, especially those who have small cottage baking businesses they run out of their homes. In the article, the author disparaged trendy Instagram and…
Foraging: trendy or timeless?
Foraging seems to be having a moment, as evidenced by the growing number of books about foraging and the fact that online foragers have built huge audiences. Is this a passing trend or is foraging becoming a standard…
Is this really the best way to cook rice?
Cooking rice is something that intimidated me for years. I did not grow up eating rice very often and when we did have rice, it was often included in a dish and not cooked separately. So when I was a young cook timidly…