Cookbooks hit you where you live
This will be my last official blog for EYB so I'm going to indulge by sharing a few things. First, thanks to Jane and Fiona who gave me a venue to share my personal passion for all things food related - I've had a…
Lindsay
Clearing up sausage confusion
Unless you're a real sausage fan, it's likely that at some time you've faced a recipe quandary - sausage types. How do you tell a bratwurst from a kielbasa? Here's a handy guide from Eatocracy (check out the article for…
Cookbook giveaway - Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less
We're delighted to be able to offer two copies of Food Network Host Ellie Krieger's new cookbook: Weeknight Wonders: Delicious, Healthy Dinner in 30 Minutes or Less to our EYB members. The book includes 150 recipes for…
What to do when your garlic clove sprouts a green shoot
Thanks to David Lebovitz, we have a definitive answer to one of the kitchen's little questions: Should You Remove the Green Germ from Garlic? As he writes in his blog, conventional wisdom requires that, to avoid…
If you like Ottolenghi's books, you should learn about Persian food
By spending a fair amount of time wandering the internet reading about food (I know, it's a tough job, but somebody's got to do it), I've become aware of some themes that may not make the "what's trending" or "hot"…
Favorite breakfast cookbooks
There's a post over at BuzzFeed that asks "What Does Your Favorite Breakfast Food Say About You?" The answers are classic BuzzFeed, although not snarky as they can be - if you like bagels, you're basically like Beyoncé,…
Per Deborah Madison, the word "veggies" should be banned
There is a trend for certain food terms to become popular and then reviled. "Food porn" came in and went out pretty fast; "foodies" has lasted longer but there is now gradual consensus that it should be eliminated from…
Troubles with healthy food: Looking at kale, plus the Paleo Diet
There were a couple of interesting news items recently that once again drove home the point that too much of a good thing can be a bad thing. The first article, in the New York Times, Kale? Juicing? Trouble Ahead was…
Cookbook store profile: Featuring "the cookbook store" in Toronto
Recently we began to offer an EYB feature highlighting independent cookbook stores. Now you can discover (or get reacquainted with) a store near your home - or plan a new target destination when you travel. And to make…
Are Americans now too stupid to cook?
Michael Ruhlman had a particularly controversial blog entry recently. In America: Too Stupid to Cook, he presented the thesis that "Americans are being taught that we're too stupid to cook." To back up his argument, he…
The best way to protect that new iPad or Kindle in the kitchen
Cook's Illustrated just conducted a test on the best way to protect an iPad (or other tablet) in the kitchen, and is making the report available online through April 30. They looked at stands, covers, and a combination…
Aggravating mistakes in printed recipes
Given the number of cookbooks represented on this site, we thought an Epicurious article about The Biggest Mistakes Recipes Writers Make might hit a familiar note with our Members. So as assurance that you're not alone…