Make your "like" go farther
Thousands of EYB Members have liked us on Facebook (thank you!). But even if you clicked "Like," you might not be seeing all of our fabulous giveaways, online recipes from new cookbooks (so you can "try before you…
Antipasto
How to care for your vintage cookbooks
We've talked about collecting secondhand, vintage, and hand-me-down cookbooks before. But once we have acquired the precious tomes, how do we protect them and keep them in the best possible condition? Indexed blog The…
Clear fruit brandies make a comeback
Have you ever seen a bottle of pear brandy where an entire pear rests serenely at the bottom, and wondered how the heck they get the pear in there? Wonder no more, as NPR's The Salt explains the process of making fruit…
Mayonnaise mania
Almost no food inspires brand loyalty as much as the simple condiment mayonnaise. In the US, there is a cultural divide in fans of the two major brands of mayo: Duke's, which reigns supreme in the southern part of the…
Where did cocktails get their name?
It's hard to believe that just a few years ago it was difficult to find cocktail ingredients like genever gin or absinthe. Today the options for drink enthusiasts are overwhelming, and much of the credit for this…
Sound and flavor
The saying that "we eat first with our eyes" may be only part of the food enjoyment equation. The sounds of food, whether the crunch of a potato chip or the sizzle when a steak hits a hot pan, can also be important…
Ham or lamb? How about lamb ham?
Many tables will feature a gorgeous rack of lamb or a platter of succulent ham this weekend. What you probably won't find is lamb ham, although it used to be quite popular, according to NPR's The Salt. Ham made from…
Best April Fools' Day food pranks
If you weren't aware of the date, you may have fallen for an April Fools' Day prank today. Social media was full of fake stories, some tongue-in-cheek like one from The Kitchn, which announced that editors had just…
Special deals on baking eBooks from Workman - expires tomorrow!
Who doesn't love a special? It's always welcome when something you love is offered at a savings, but when the special is on cookbooks, it's even better. That's what you can get each month through Workman Publishing's…
How to get the most from your baking books
Does the following scenario sound familiar? You've just received a new baking book full of glossy photos that make your mouth water. You want to dive right into that gorgeous cake or pie on the cover so you quickly turn…
Is the internet making food homogeneous?
Many home cooks rely on the internet for inspiration and guidance in their cooking. So do many restaurant chefs, and that's a big problem, says David Chang. "Everything tastes the same," he says, "and it's the…
Salt of the earth (and sea and mountains)
If you spend any time perusing old recipe books, you'll be hard pressed to find any other description for salt other than "salt." In contrast, today's cookbooks might make reference to a dozen types of salt. Maria…