Become a cheese whiz
Parmagiano Reggiano. Emmenthaler Swiss. Aged sharp cheddar. All of these delicious treats are hard cheeses, yet they all taste very different from one another. Why is that? Serious Eats has the answers in an article…
Darcie
Cookbook giveaway - The Great New Zealand Cookbook
Eighty of New Zealand's finest cooks, chefs and bakers have contributed over 200 recipes to The Great New Zealand Cookbook, a wonderful celebration of New Zealand's ethnic diversity and fresh local produce. Peter…
Cookbook giveaway - Eating with the Chefs
Per-Anders Jorgensen is a photographer, and Co-Editor in Chief (and founder, together with his wife Lotta Jorgensen, who also is the Art Director) of Fool Magazine, a culinary publication that is billed as "food,…
Healthy food porn?
It seems that only yesterday Jamie Oliver was scooting around London on The Naked Chef. But now he's not just a TV chef or cookbook author (incidentally, at the top of the EYB Library), but sits at the heart of an…
Everything's better with butter
Butter is back. From gracing the cover of Time Magazine to starting new crazes (getting whipped into coffee), butter has returned to glory, overcoming its former reputation as one of the "bad fats." Now indexed magazine…
The best place to store every type of flour
Once upon a time, flour wasn't fancy. Maybe two or three types graced the shelves of small, neighborhood grocery stores. But now, you can find flours from every grain, nut, and legume imaginable. It's great to have this…
There's a cure for that
The recent trends of pickling and home curing have revived interest in old methods and recipes. One of these everything-old-is-new-again methods is a favorite of Sydney chef Ben Sears: curing egg yolks. "It's salty, a…
A blank canvas
Spaetzle, the German dish that falls somewhere between noodle and dumpling, is a blank canvas upon which you can add layers of texture and flavor. Portland, Oregon chef Dominique Geulin is a huge fan of this versatile…
What's always in a food blogger's fridge?
Everyone has their own refrigerator staples - the items always on hand for a quick meal or snack when they're in a time squeeze. But did you ever wonder what people who write about food for a living always keep in their…
Hold the lettuce
How many times have you packed a salad full of leafy greens in your lunchbox only to discover a soggy mess at lunchtime, or decide that you needed something more substantial to satisfy your hunger? Indexed blog Food52…
Sunday dinners
As another Sunday comes to a close following a meal shared with friends, it reminds me of the importance of Sunday dinners to me and my family. I'm sure that I am not alone in this; Sunday has traditionally been an…
Apricot appreciation
Sometimes fruit can be quite a tease. It looks so beautiful sitting on the grocer's shelf, but when you get it home the taste doesn't live up to the good looks. If you feel this way about apricots, you'll want to read…