Learning to love a food
When I was growing up, I did not like apples. I didn't like them as a snack, nor in a pie, nor as applesauce. In my mind they were an inferior fruit. This dislike persisted for nearly five decades, until suddenly I…
Darcie
Food news antipasto
The first time I stepped into the Dean & Deluca store in Washington, DC's Georgetown neighborhood I was smitten. The dizzying array of imported cheese, quality olive oil, spices I hadn't heard of before, and so much…
James Beard Cookbook and Media Award winners
In a ceremony earlier this evening in Chicago, the James Beard Foundation has announced the winners of its media awards in Chicago. You may watch the awards which were live-streamed on YouTube here. Michelle Miller,…
World's 50 Best announces 2024 slate
On Wednesday evening, the World's 50 Best announced who was on its list of best restaurants in the world. The ceremony was held in Las Vegas, marking it as the culinary destination it has grown to be. In addition to the…
Revel in these images
We try to find interesting cookbook and food-related articles for our Members to read here on the EYB blog, but sometimes reading just seems like too much work. Therefore, today we're highlighting food photographs - no…
Get Prepared for National Doughnut Day
Once again a national (US) “food holiday” is on the horizon. Friday, June 7 is National Doughnut Day, but this one isn’t just another arbitrary food holiday cooked up by a commercial enterprise – this special day has…
Food news antipasto
Restaurant critics know a lot about food; it is an essential part of the job. That does not automatically mean they can cook, however. Knowing and doing are two different beasts, something that critic Ben McCormack well…
Have we seen the last of QR code menus?
A recent survey by the market research firm Technomic found that after a seismic shift to QR code menus that began during the pandemic, restaurants seem to reversing the practice and are moving back to paper menus. The…
Why you should rethink veal
Almost as long as there has been a dairy industry, veal has been a byproduct of it. Male calves are not useful to dairy farmers, and people realized that the immature males made a delicious, tender meat. However, for…
The vanishing lunch break
This is a post that will likely only resonate with our US Members as it discusses a lament that is less common in many other countries: our workers' diminished lunch breaks. According to Megan Elias, associate professor…
Food news antipasto
Although not a chef or cookbook author, Morgan Spurlock made a splash in the food world with his 2004 documentary "Supersize Me", which cast a critical eye on the fast food industry and the effects of its products on…
Great grilling tips
Monday's holiday in the US marks the unofficial start to grilling season, although plenty of people love to grill year-round. There is something about the long days and return to warmer temperatures that makes it extra…