Are cupcakes dead?
"The cupcake is dead." So says the tweet from Russ Parsons, food writer with the L.A. Times, with a link to an article that announces five foods that "could be the next cupcake." The post was in response to the news…
Darcie
Unripe and ready
Everyone awaits the first tomato of summer with eager anticipation. The same holds true for most fruits and vegetables, but toward the end of the season one often encounters a glut of produce that must be harvested…
Andy Ricker's top 10
Pok Pok by Andy Ricker is a popular and highly-rated book among EYB members. Now Ricker's fans can learn more about the dishes that inspired his career in this First We Feast interview. A native of Vermont, Ricker…
The power of three
What flavors define a cuisine? Given the nearly endless array of possible herbs, spices and other flavoring agents, one might think it impossible to distill the essentials of a cuisine to only a handful of ingredients.…
How sweet it is
While hot tea may be associated with English tradition, iced tea is closely linked to Southern hospitality. In restaurants across the Southern U.S., iced tea (almost always served sweetened) is revered. The importance…
Cookbook giveaway - The Banh Mi Handbook
Andrea Nguyen, cookbook author and contributing editor at Saveur, has penned a new book celebrating banh mi, the Vietnamese sandwich that owes its unique combination of flavors and textures to the influences of several…
Buckle, Betty, and boy bait: learn all about cobbler-like desserts
What do grunts, slumps, pandowdys, buckles, and Bettys all have in common? They are all colorful regional names for baked fruit and dough creations, sometimes put in the category of "cobbler-like" desserts. (Not to be…
Summer on a stick
Something about summer just calls for food on a stick. Maybe it's all of the fairs and festivals that try to outdo each other in novelty foods: deep fried butter on a stick and hot dish on a stick. Or perhaps it's…
Cast party
Those of us who have a well-seasoned cast iron skillet likely use it frequently. There are many reasons to love a cast iron pan, which is good news for Lodge, the Tennessee company which is the last American cast iron…
Spuds slump
Potatoes are losing popularity as other starches, such as rice, become more favored (and presumably as many people cut out carbs from their diets). The Guardian reports that potato sales in England are down "by more…
The trick to making great sorbet
Sorbets are wonderful: they are simple to make, can meet almost everyone's dietary requirements, and there are hundreds of flavor options available. They can be fickle, however: too much sugar and they become a soupy…
The science of food has never looked this good
Have you ever wondered why chocolate is bad for dogs or how grapefruit interacts with drugs? Perhaps you thought the science behind these answers would be boring and complex. Andy Brunning, a chemistry teacher from the…