CookShelfSerious Eats has been publishing a series of interviews with Alton Brown that are each, in their own way, quite interesting. We wrote about one of them, Will recipes become living things?, in December, and we've been…
Holidays & Celebrations Recipes
This coming Sunday begins the Chinese New Year. The Chinese calendar is a lunar/solar calendar and other names for this festival - by far the biggest in the Chinese calendar - are the Lunar New Year and the Spring…
We assume since our members are avid cooks that many of you are also avid gardeners - the two often go hand-in-hand. And, at least up here in the cold environs, it's now the perfect time to plan a garden. So here's an…
Last month The L.A. Times published an article that delved into a thorny problem in food editing - who actually owns a recipe? When can you claim a recipe as your own? In The complicated case of the simple cookie The…
The classic time guide for cooking fish is to cook it for ten minutes for every one inch of thickness. But this really isn't a satisfactory method as it leaves too many questions open - At what oven or stove top…
As we already wrote the only Superbowl blog you'll need (Margaritas and guacamole), we thought that, while we'd get in the Superbowl spirit today, we'd take an off-beat path. So we're noting two recent articles on…
We like to stay current with food terminology, so the word "flexitarian" caught our eye. The Guardian has been concerned recently with defining vegetarianism and, in two recent articles, they do a good job of summing up…
Culinary News What's New on EYB
Today we'd like to take a time out and brag just a little. We're especially proud that The Times (London) has included EYB as one of the top 50 best global food websites. If you have a Times subscription, you can view…
We've recently celebrated Australia Day and Burns Night so it is only fitting that we acknowledge that great U.S. holiday - Super Bowl. And who better to do it with than Rick Bayless? And what better to do it with than…
There is a growing dispute engulfing the food world - should taking food photos in restaurants be banned (such photos are now known as "foodstagrams")? There are now multitudes of way to post photos immediately online,…
Susie wrote an interesting blog today on the problem of having too many Italian cookbooks (see Magic number) so we thought this recent article from Serious Eats, On Developing Garlic Flavor, might make a nice companion…
We imagine many of our members post on Chowhound - one of the largest discussion boards on food. Recently, one of the discussions concerned a rather interesting question, "Can you describe your cooking style in three…
