CookShelfThe Perfect Scoop and My Paris Kitchen by David Lebovitz grace many EYB member Bookshelves, and his indexed blog is also quite popular. If you're curious about which cookbooks he turns to for his cooking and baking,…
Nothing says summer like fresh tomatoes. And apparently nothing stirs up debate like how to store them. Alton Brown is adamant: never, ever store your fresh tomatoes in the refrigerator. Over at Serious Eats, Daniel…
The number of women helming food-related companies and otherwise influencing the food industry has been growing steadily over the past few decades. Fortune magazine (in partnership with Food & Wine) takes a fascinating…
U.S. butter supplies (known as "stock" in dairy economist parlance) are 40 percent lower this year than at the same time last year. This dip prompted some economists to speculate there might be a butter shortage for the…
We've all seen the horror stories on social media: a customer's rant that makes us cringe in embarrassment. So what should you do when a restaurant meal (or other service) doesn't meet one's expectations? The Guardian…
Purchasing a new cookbook makes some of us almost giddy. We open the book and pore over it like it's a novel, marking recipes that we can't wait to try. Sometimes those recipes are pure perfection, but other times we…
Erin Scott's Yummy Supper is filled with delicious, realistic recipes that happen to be gluten-free. You can read about Erin's motivation for her blog and cookbook, which began after her diagnosis of celiac disease…
When you think of France, cheese is probably near the top of food items that come to mind. (We'll understand if your first thought is wine.) The home of beloved cheeses like Camembert, Comte, and Oussau-Iraty is now…
Yesterday we looked at cult culinary items and Susie just discussed cultured foods, so in keeping the "cult" terminology, today we'll look at cultivation--more specifically, how even in this technological age, some…
People who are serious about cooking spend serious money on their cooking gadgets. Many folks believe that a $300 USD blender or a $600 USD mixer are worth the price for the performance they deliver. But how much are…
Courgettes (known as zucchini in the U.S.) are well into season now in the Northern Hemisphere. In fact, these prolific producers often far outpace our ideas on what to do with them. Mary-Ellen McTague, chef and owner…
Today is International Bacon Day, a relatively recent food "holiday" created by college students in 2000 in Boston or 2004 in Colorado, depending on which story you believe. Market research firm the NPD Group reported…
