How important are cookbook directives?
You see the directives in most modern (and even many older) cookbooks: use only unsalted butter, all eggs should be large, use X-brand kosher salt. Dire consequences are threatened if you do not follow these…
Darcie
Salt, fat add flavor to cocktails
You have probably heard the expression "fat equals flavor." This admonition holds true not only in the kitchen, but in the bar as well. The Washington Post reports on the technique known as "fat washing" that is used to…
Choosing the right yeast
Baking can be intimidating, especially when it comes to making foods with yeast. There are many different types of yeast available, and baking disaster stories abound concerning dense, misshapen loaves or out-of-control…
Cookbook store profile - Good Egg
Our latest installment in our profiles of great cookbook stores takes us to Good Egg located in Toronto, Canada. Good Egg is a shop dedicated to those who like to eat. Visit the store and you'll be immersed in books and…
Around the world in 193 meals
Talk about traveling the world via food. A husband-and-wife team blogging under the name United Noshes, is making one meal from each member state in the United Nations, alphabetically, as a series of dinner parties.…
The 2015 Piglet has begun
The Piglet cookbook tournament from Food52 is back in its sixth year. The contest pits 16 of the previous year's most notable cookbooks against each other in a head-to-head, bracket-style competition. We enjoy this…
'White Heat' turns 25
Anyone who's been paying attention to in the last few decades knows about the fiery Marco Pierre White. He came into the limelight over 25 years ago, when he became the youngest person at the time to win first two, and…
The first rule of Soup Club
What do you do when busy schedules prevent you from staying in touch with friends and making meaning contributions to each other's lives? If you are Courtney Allison, Tina Carr, Caroline Laskow, and Julie Peacock, you…
A toast to toast
When you hear about an event called the Winter Fancy Foods Show, you probably think of exotic foods and ingredients. But one of the stars of this year's show in San Francisco has very humble origins. Toast made a splash…
Good news for Bonnie Slotnick Cookbooks
In November, we chronicled the struggles of Bonnie Slotnick Cookbooks, a treasured NYC cookbook store. Slotnick lost the lease on her Greenwich Village storefront, and was searching to find a new space that would be…
Cheese, cheaper
For many of us cheese lovers, buying a hunk of our favorite fromage can put a pinch on our pocketbook. That's why it's great to find a less expensive substitute that will satisfy our flavor craving without breaking the…
Me and my cookbooks - Helen Rosner
Helen Rosner is Features Editor at Eater, but she is also an avid cookbook collector, at one point having close to 450 cookbooks on her shelves. Serious Eats asked Rosner, also a former cookbook editor, to discuss her…