Potato, potahto
White, red, russet, gold, fingerling - while these are the types of potatoes you will find in most supermarkets, there are actually dozens of varieties. You might see some of the lesser known cultivars at farmers'…
Food Online
Eat Your Books Cookbook Club Monthly Roundup
Last month, we announced the Eat Your Books Cookbook Club - an online cooking group. More information is available on our introduction post. We have already scheduled out the rest of the year as follows: October -…
French butter shortage causes consternation
A perfect storm of various trends is causing a butter crisis in France. Increased demand for French baked goods in Asia and other locations, coupled with a reduced European milk supply, has caused a shortage of butter…
Now that's a sweet hamper
Sweet, the cookbook from Yotam Ottolenghi and Helen Goh, is already a sensation. If you have been on the fence about ordering the book, there is something that might push you over the edge: The SWEET Hamper, offered…
Singing the praises of vodka sauce
With all of the negative news that streams across our news feeds on a daily basis (the latest is a series of devastating fires in the Napa and Sonoma regions of California), some of us find comfort in cooking and…
Coconut sugar adds flavor to your baking
Coconut sugar's popularity is surging, thanks in part to its reputation as a healthier substitute to processed cane and beet sugars. While health claims for the product are mostly unsubstantiated, Gourmet Traveller…
Coffee flour can add a new dimension to your baking
In the past few years, we've seen a resurgence of flours made from ancient grains, as well as new flours made from a gamut of items including wine and insects. Now another product has hit the market: coffee flour. As…
Getting to know Comté
Did you know that Comté shares a history with Swiss Gruyère? Or that the cows that produce the milk for the cheese get to spend the winter inside a comfortable stone house? Will Studd knows these facts and more, and he…
Tips for making better stuffed pasta
Making filled pasta from scratch can be intimidating. Pasta dough can be finicky, and the finished pieces have a tendency to explode when cooked, leaving you with a soggy mess. But done right, they are wondrous: tender…
Introducing the Eat Your Books Cookbook Club
We are happy to announce the Eat Your Books Cookbook Club - an online cooking group where we will cook through one or more cookbooks every month, share our photos and thoughts on the recipes and have fun! Beginning in…
Cookbook podcast spotlight
Almost one year ago, we reported the exciting news that Susie Chang, who has written for EYB, The Washington Post, The Boston Globe, and many other publications, started a cookbook podcast. After 15 episodes, Susie put…
In a pickle
The fermentation trend shows no signs of slowing down. If you have been hesitant to jump on the bandwagon for making fermented foods like sauerkraut, kimchi, and pickles because you think it will take too much time or…