CookShelfIf you decide to write a cookbook, you'll need to know that the work isn't finished when you type the last page and hand the manuscript to the publisher. That's when the copy editor steps in, and her job can be quite a…
It's fair to say that country-style breads, enriched with whole grains, are a hot trend in bread baking. Today you can walk into almost any US grocery store and find a "craggy-edged bread with a custardy crumb tinged…
Coinciding with the trend toward less processed food, many bakers have switched from bleached flour to unbleached. Not so Stella Parks, also known as BraveTart. The pastry chef, writing for Serious Eats, tells us why…
Coconut cream, creamed coconut, cream of coconut, coconut milk and coconut water: this panoply of products can drive you coco-nuts. It's very easy to get them confused, especially if you are using a recipe from another…
Following Prince's death, the song Purple Rain again surged to the top of the US charts. Another item that is also at its highest point since the mid 1980s is the US cheese supply. Thanks to a surge in imports from the…
When Gourmet magazine folded in 2009, Christopher Kimball of America's Test Kitchen wrote about its demise, lamenting what he felt was the dumbing-down of cooking that happened because of the internet. "Google 'broccoli…
Love garlic, but hate garlic breath? There is some good news for you: a type of odorless garlic, thought to be extinct, has been rediscovered. The Guardian reports on the resurgence of aglione, also known as "kissing…
If you Google the phrase "chicken recipes" you'll get over 74 million results. The vast majority of those recipes - as well as a surprising amount of cookbook recipes - are published without any testing at all. That…
Buzzwords and phrases appear on restaurant menus and seem to spread faster than you can say farm-to-table. Chef Frank Bonanno poked a little fun at hipster-inspired marketing slogans and certain restaurant trends when…
A restaurant inspired by old-time soda fountain drugstores is not, in and of itself, a novel concept. But when the restaurant is a collaboration between controversial artist Damien Hirst and celebrated chef Mark Hix, it…
We've highlighted a few Kickstarter projects here at EYB, including the Paula Wolfert memoir/cookbook, the vegan butcher shop, and the recent Field cast-iron skillet. Several Members have likely backed these or another…
Have you ever started a baking project only to be stymied when you realize that the recipe calls for sour cream and you don't have any? You do have buttermilk or yogurt, and you wonder if you can substitute either of…
