When mold on food is OK
We all have had that disconcerting moment - there's a bit of mold on a food item that, ordinarily, we'd be reluctant to toss. What to do...? In this article on the HuffPost, 4 Moldy Foods You Can Eat (Plus Which Foods…
Culinary News
The latest food crazes
One of the joys of being part of the EYB community is the ability to stay on top of the latest food crazes and making a game of guessing just how lasting they may be. After all (at the risk of showing our age) we…
New healthy food app for kids gets over 1 million downloads
As anyone with an iPhone or iPad knows, the number of available apps is staggering. So when one breaks through, it receives a lot of publicity. And recently we noticed one app that's creating quite a stir and earning…
Don't feel bad about hating cilantro
Do you really dislike cilantro, or know of someone who does? Cilantro seems to be increasingly popular in today's recipes, not only in Tex-Mex food, but expanding across all cultural boundaries. In fact, many people…
Does drinking more coffee really make you live longer?
Atlantic Magazine reports that "According to research published in the New England Journal of Medicine, people who drank four or five cups of coffee a day tended to live longer than those who drank only a cup or less.…
Two chefs ignore lofty food goals in favor of brilliant food
The New York Times has a thought-provoking article interviewing two famous chefs - Thomas Keller and Andoni Luis Aduriz of Spain. In the article, For Them a Great Meal Tops Good Intentions, both push aside the social…
Antipasto Culinary News Food Biz People Food Online
Food Blogger Controversy: A Follow-up
We recently took notice of a blog on the IACP site attacking food bloggers, (see our blog, Should amateur food bloggers be paid to develop recipes?) and the web has energetically picked up the argument. We wanted to…
Should "amateur" food bloggers be paid to develop recipes?
In an opinion column called "Faking It" at the IACP* site, Amy Reiley has stirred up quite a hornet's nest. Apparently she was unaware until the last IACP conference that, "major as well as small, well-respected…
Two cutting-edge culinary items: Cooking with cannibis & 15 weird lollipops
Here at EYB we like to bring our community cutting-edge news from the culinary world. In that spirit, here are a couple of items that caught our attention. In Oregon, the first restaurant specializing in marijuana-baked…
Basic cooking plus foods of the future
We've recently run across two insightful, but quite different interviews about cooking and food. In the first, Mark Bittman discusses his new book, How to Cook Everything: The Basics. And, per usual, he doesn't sugar…
Best jarred pasta sauces, food porn, Food Blogging for Dummies
It's either Sunday or Monday morning, depending on where you're reading this, and either way we've gathered a variety of serious - and not so serious - articles for some fun reading. We're presenting a recent taste test…
Steak scam - that isn't Kobe beef you're eating
Forbes Magazine is running a two-part expose on the latest food scam - selling high-priced steaks and meat for even higher prices by labeling them "Kobe." The label "Kobe" became synonymous with high quality beef after…