5,000 cookbooks and counting
Drum roll, please: we are thrilled to announce that we have indexed book number 5,000 in the EYB Library! So which book is lucky number 5,000? It's Monday Morning Cooking Club: The Feast Goes On, an Australian book that…
Darcie
31 ways to enjoy your morning cuppa
Coffee is enjoyed (some might say required) by millions of people every day. It's interesting to see how different cultures have put their distinctive mark on this stimulating beverage. Food Republic shared an appealing…
Underappreciated summer vegetables
Summertime brings a plethora of vegetables. Many people eagerly await the first corn, tomatoes, and melons of the season. But as this articles explains, there are other great vegetables that get overlooked in the…
B-List cocktails make a comeback
Many factors have spurred the renaissance of classic cocktails over the last few years. Recipes have gone viral on social media, hipsters have brought back fashions including cocktails, and distilleries have brushed the…
Me and my cookbooks - Diana Henry
We are back with another installment of the "Me and my cookbooks" series. Many EYB members have told us they enjoy meeting members and special guests through this feature. We'd love to introduce more people, so if you'd…
Grain vs. grains
During the hot days of summer, cool salads feel just right and news feeds buzz with recipes for salads made with grains and grain products. The LA Times sings the praises of grain salads. Meanwhile, the NY Times is…
Five flavors to rule them all
Baskin-Robbins, the world's largest chain of ice cream specialty shops, is known for its famous "31" logo, which suggests a different flavor of ice cream available for each day of the month. However, the chain may want…
Little known treasures
Some cookbooks become instant classics and profoundly influence generations of cooks. In the 1960s, Julia Child's Mastering the Art of French Cooking became a bestseller and improved the cooking skills of legions. More…
The shape of things to come?
What happens when a rocket scientist applies his skills to cookware? You get a new saucepan that is up 40% more efficient than a conventional pan. The Flare cookware series, developed by Lakeland in conjunction with Dr.…
Life's delicious messes
Indexed blog Food52 posted that we should "give up on clean hands and clean shirts" because it's cherry season. Contemplating the delicious mess of cherry pitting got us to thinking about other ingredients and foods…
Make room in the pantry for ajvar
Sometimes an ingredient or food product that was once only locally or regionally popular sweeps across the culinary world, like pimentón did a few years back. The Telegraph reports that a British chef is aiming to…
Camera cuisine
We've all heard the phrase "we eat first with our eyes." That has never been more true than in the digital age, when if a meal isn't on Instagram, it didn't really happen. Digital photography not only allows us to share…