CookShelfFor three years, René Redzepi's Noma topped the rankings of the world's best restaurants. But 2013 was "an avalanche of disaster," according to Redzepi. Sixty Noma diners contracted norovirus from tainted mussels, Noma…
Gabrielle Hamilton is celebrating the 15th anniversary of her NYC restaurant Prune. Coinciding with this milestone is a cookbook named after the eatery. Prune goes against the trend of lavishly photographed,…
In an age where nearly every cooking show focuses on conflict and outsized personality, Jacques Pépin stands out. For nearly 25 years, Pépin has starred in low-key, straightforward cooking shows through the public…
Restaurant dessert menus have been on the decline for some time. Perhaps we can blame the trend on people cutting back on carbs or the demonizing of sugar. Or perhaps it is a by-product of the growing practice of…
Jason Atherton's pedigree is impressive: Gordon Ramsay's Maze, El Bulli, his own London restaurants, and outposts in Hong Kong and Singapore. While these establishments feature complex foods, the Michelin-starred chef…
Daniel Boulud's new Washington, DC restaurant, DBGB Kitchen and Bar, represents a homecoming of sorts. Boulud worked in DC when he first arrived in the U.S. thirty years ago. When it came time to decorate his new…
Food Biz People What's New on EYB
Attention Diana Henry fans - we're excited to announce that we've just completed indexing all of her recipes, 2,851 in total! This includes all of Diana's cookbooks from Crazy Water, Pickled Lemons to A Change of…
Cookbook Lovers Food Biz People
Have you ever come across a cookbook that made you think "wow, someone was brave to take a chance on this book"? Then you'll love reading about cookbook editor Rux Martin of Houghton Mifflin Harcourt. She specializes in…
Food lovers are eager to learn about their favorite chefs' opinions, techniques, and paths to culinary success. Even if we don't have the opportunity to eat at their restaurants, for some chefs we can catch a glimpse of…
The number of women helming food-related companies and otherwise influencing the food industry has been growing steadily over the past few decades. Fortune magazine (in partnership with Food & Wine) takes a fascinating…
This week brings another shakeup in food journalism as longtime Saveur editor-in-chief James Oseland announced he is leaving the magazine to start a new publication with publisher Rodale. There Oseland "will start a new…
While some cooking programs have turned to high drama to attract bigger ratings, one show has remained rock steady for 20 years: NPR's The Splendid Table. Host Lynne Rossetto Kasper reminisces with Eater about the show,…
