The proper way to eat a cupcake
Cupcakes have been an intensely popular food item for several years now, so it is not surprising that one of the key questions tormenting the food world has been how to avoid that dreaded modern problem - the frosted…
Lindsay
Perfect 2-ingredient sandwiches
Sandwiches are certainly the ultimate in convenience food. Indeed, the very story of their invention - the Earl of Sandwich wanting to have a convenient way to eat his bread and meat so he wouldn't have to leave the…
Quick tip: Turn white sugar into brown sugar
Recipes calling for brown sugar are surprisingly ubiquitous. Cookie season is fast approaching in the Northern hemisphere (of course, for many of us, it's always here), and so many great cookie recipes seem to call for…
Revel in lemons
Slate recently published a wonderful article called "When Life Gives You Lemons, Put Them in Everything." And what's not to love about a lemon? It's a beautiful fruit which adds zest to both sweet and savory dishes,…
Calling all bacon fans - Bittman's 25 ways to serve bacon
Of all the many recent food fads, bacon seems to be hanging around longer than most. We'll admit there have been some extremes (Jack in the Box's Bacon Milkshake certainly qualifies), but that still doesn't eliminate…
The newest over-the-top foods at the state fairs
As this article from Endless Simmer* warns, "Steel your arteries." They've compiled a list of the top 10 new foods from the state fairs. The intro states it all, "Well, in regards to ridiculous overloads of novelty…
Is Nordic cuisine the new “hot” trend?
Local, healthy ingredients are a world-wide craze. But what do you do when your growing season is only two-months long? This is one of the challenges that modern Nordic chefs face as they try to expand beyond "Ikea…
Kale as the latest aphrodisiac?
We admit to reading a lot of food blogs, so a catchy title does make an impression. And Jennifer Iserloh's article in Epicurious certainly caught our attention with her article, " Kale and Sex Drive?" She actually…
Is Paula Deen's restaurant really that trashy?
Food Republic's Joshua Stein recently took a trip to Savannah to visit Paul Deen's iconic restaurant, The Lady and Sons, and reported in full in A Voice From Within the Paula Deen Wilderness. His report has created a…
For maximum flavor, stop seeding tomatoes
NPR's The Salt recently interviewed Chris Kimball from Cook's Illustrated and America's Test Kitchen. CI has just published a new book, The Science of Good Cooking, where they instruct you how to "Master 50 Simple…
Now readily accessible: 3 much-loved recipe and food collections
Great cookbooks don't age (isn't that one excuse many of us use to justify our large cookbook collections?). And at EYB we're proud not only of making our members' cookbooks more readily accessible, but helping cooks…
The Rachael Ray garbage bowl
Adam Roberts over at The Amateur Gourmet reminded us recently of one of the best tips we ever learned in culinary school - the garbage bowl. He calls it the Rachael Ray garbage bowl, as he first learned the tip from her…