CookShelfPlanning a dinner party - or even a family meal - can become quite complicated when your guests and relative have different dietary requirements. Screenwriter, producer, and cookbook author Anna Thomas offers solutions…
We've highlighted a few Kickstarter projects here at EYB, including the Paula Wolfert memoir/cookbook, the vegan butcher shop, and the recent Field cast-iron skillet. Several Members have likely backed these or another…
Have you ever followed a recipe to the letter only to have the dish turn out terribly? It might not be the recipe's fault, says veteran chef and television host Jacques Pépin. He recently spoke to Judy Woodruff of the…
Sara Moulton has been involved in cooking shows for three decades. A protégé of Julia Child, she appeared on Food Network beginning in the 1990s and culminating with six years of the highly-rated "Cooking Live". She was…
Have you ever started a baking project only to be stymied when you realize that the recipe calls for sour cream and you don't have any? You do have buttermilk or yogurt, and you wonder if you can substitute either of…
In recent years innovative chefs have experimented with new tools and techniques like sous vide and anti-griddles to up their game. Now they're returning to a more basic - some would call primitive - method in…
Thanks to Jules Aron's new book, Zen and Tonic: Savory and Fresh Cocktails for the Enlightened Drinker, you don't have to a master mixologist to enjoy delicious, inventive cocktails. Aron shows you how to make your own…
You may have seen a very strange "cake" passing through your social media news feeds. It's not a cake in the traditional sense, it's more like Jell-O than any baked good. Known as The Raindrop Cake, it" is inspired by…
Once upon a time the biggest changes in a restaurant menu involved swapping out one seasonal fruit for another. But now menus - and even the chefs - can differ from day to day. When the latter happens, diners can…
When Prune by Gabrielle Hamilton emerged in late 2014, people quickly noticed that this was no ordinary cookbook. Hamilton, a James Beard Award-winning chef, decided that she wasn't going to write the usual recipe…
Black pepper is one of the world's most used spices, especially in Western food cultures including the United States and Europe. But long before this spice was on every cook's shelf, a different type of pepper - long…
If the cast iron skillet we discussed yesterday is the workhorse tool of the kitchen, you could argue that the title of workhorse vegetable belongs to the allium family. Whether you're using onions, leeks, shallots,…
