CookShelfA recent tweet about a new food truck in my city made me do a double-take. Dozens of food trucks line up along several city blocks in the downtown area, but this one is serving something that none of the others have…
In the last decade or so, chefs have achieved rock-star status. We've profiled a fair number of these chefs (at least the ones who became cookbook authors) on the EYB blog, reporting on their new dining ventures like…
If spices were classified by Alton Brown as 'unitaskers' or multi-taskers', nigella sativa would definitely fall into the latter camp. Also known as black caraway, nigella seed, onion seed, kalonji, and charnuska,…
We have posted many stories about people who have written (or ghostwritten) cookbooks. The tales include sneak peeks into the worlds of recipe testing, design, the long back-and-forth of editing, finding a voice, and so…
Working with thin laminated doughs like phyllo can strike fear in the even the most confident cook. But even if your technique isn't perfect, you shouldn't be afraid to jump in and try making something with it, says…
Every spring as graduation looms near, lists of essentials every young person needs when starting out on their own start popping up on news feeds. The Washington Post recently addressed the issue, with their own catalog…
Many plants perform culinary double-duty: their leaves and their seeds are both used for various culinary purposes. That is the case with today's selection, fenugreek. The Latin name for the herb is quite a mouthful -…
James Beard Award-winning cookbook editor, Shaun Chavis, has developed an online solution for those writers who wish to grow their brand and write a cookbook. The Cookbook Course, through live lessons, one-on-one…
We've reported on changing food habits and food trends on the blog before, but most of the stgories have been about US consumers. Now we will turn our sights to Australia, and find out if the trends we've seen in other…
Today's installment of our weekly series on spices and herbs arrives via a Member request. After purchasing loomi (aka black limes or dried limes) for a recipe, she was curious as to other uses for this spice, so we hit…
Rice is not only a frequent companion to Indian food, it is also an integral part of Indian culture. It is used ceremonially, and is frequently the first solid food fed to infants. There are many different varieties of…
Why don't we eat more octopus? What about gurnard and other ugly fish? Cheeks, feet and offal are cheap and delicious, but people prefer steaks and chops. What about rabbits and squirrels? And what's wrong with ugly…
