CookShelfMany factors have spurred the renaissance of classic cocktails over the last few years. Recipes have gone viral on social media, hipsters have brought back fashions including cocktails, and distilleries have brushed the…
We are back with another installment of the "Me and my cookbooks" series. Many EYB members have told us they enjoy meeting members and special guests through this feature. We'd love to introduce more people, so if you'd…
Baskin-Robbins, the world's largest chain of ice cream specialty shops, is known for its famous "31" logo, which suggests a different flavor of ice cream available for each day of the month. However, the chain may want…
Some cookbooks become instant classics and profoundly influence generations of cooks. In the 1960s, Julia Child's Mastering the Art of French Cooking became a bestseller and improved the cooking skills of legions. More…
Indexed blog Food52 posted that we should "give up on clean hands and clean shirts" because it's cherry season. Contemplating the delicious mess of cherry pitting got us to thinking about other ingredients and foods…
Pok Pok by Andy Ricker is a popular and highly-rated book among EYB members. Now Ricker's fans can learn more about the dishes that inspired his career in this First We Feast interview. A native of Vermont, Ricker…
What flavors define a cuisine? Given the nearly endless array of possible herbs, spices and other flavoring agents, one might think it impossible to distill the essentials of a cuisine to only a handful of ingredients.…
Those of us who have a well-seasoned cast iron skillet likely use it frequently. There are many reasons to love a cast iron pan, which is good news for Lodge, the Tennessee company which is the last American cast iron…
Potatoes are losing popularity as other starches, such as rice, become more favored (and presumably as many people cut out carbs from their diets). The Guardian reports that potato sales in England are down "by more…
Have you ever wondered why chocolate is bad for dogs or how grapefruit interacts with drugs? Perhaps you thought the science behind these answers would be boring and complex. Andy Brunning, a chemistry teacher from the…
It seems that only yesterday Jamie Oliver was scooting around London on The Naked Chef. But now he's not just a TV chef or cookbook author (incidentally, at the top of the EYB Library), but sits at the heart of an…
Butter is back. From gracing the cover of Time Magazine to starting new crazes (getting whipped into coffee), butter has returned to glory, overcoming its former reputation as one of the "bad fats." Now indexed magazine…
