CookShelfDid you know there are over 4,300 video recipes in the EYB Library? They are from a variety of sources including blogs like 101 Cookbooks and Serious Eats, newspapers and magazines like The New York Times, Bon Appetit,…
Billions of people the world over are ringing in the Chinese New Year with celebrations, fireworks, and of course, food. Many of us will opt for takeaway, but others of us will likely make our own meals to ring in the…
One of the most frequently clicked recipe subcategory for many food websites is the "5 ingredients or fewer" section. Cooks looking for simple meals flock to those minimalist recipes. Bonnie Berwick investigates this…
Rye is one of the ancient grains that is receiving renewed interest from chefs and home bakers alike. Recent cookbooks like The Rye Baker: Classic Breads from Europe and America by Stanley Ginsberg explore the world of…
Many of us are approaching the New Year with resolve to eat a healthier diet, which includes cutting down on sugar. That makes Saveur Magazine's new series seem a bit cruel. Saveur has just announced The Sugar Files, an…
Few culinary products are as disparaged as soft white bread. Food lovers frequently gush about the charms of multigrain, sprouted, rustic, and artisan loaves but look down upon unadorned basic white bread. Nutritionists…
If you have ever wondered how poutine, the Canadian dish that combines French fries, gravy, and cheese curds, was created, you're not alone. Like most iconic foods, however, the origin story is murky and disputed. You…
Most people know tahini for its role in hummus, but the sesame seed paste delivers flavor and texture to a multitude of foods. Indexed magazine Saveur takes a closer look at tahini, including which brands are best and…
If you ask three different people in the food industry what's going to be popular in the coming year, you are likely to get a variety of responses. That's what I discovered when looking through my Twitter feed recently.…
Many of us own a punch bowl but only dig it out of the cupboard a couple of times per year. The end-of-year holidays is one such time, and that means the hunt is on to find an impressive punch recipe that will satisfy…
Gruyère lovers, this post is for you. Saveur Magazine has just published a lovely article on a rare Swiss cheese that is produced using only very traditional Gruyere methods that date back centuries. Known as L'Etivaz,…
In his book Sweet Simplicity, Jacques Pépin praises pears, noting that in his native France, "pears are the king of fruits." There are thousands of varieties of pears, although supermarkets usually only stock a handful…
