Kale as the latest aphrodisiac?
We admit to reading a lot of food blogs, so a catchy title does make an impression. And Jennifer Iserloh's article in Epicurious certainly caught our attention with her article, " Kale and Sex Drive?" She actually…
2012
Is Paula Deen's restaurant really that trashy?
Food Republic's Joshua Stein recently took a trip to Savannah to visit Paul Deen's iconic restaurant, The Lady and Sons, and reported in full in A Voice From Within the Paula Deen Wilderness. His report has created a…
For maximum flavor, stop seeding tomatoes
NPR's The Salt recently interviewed Chris Kimball from Cook's Illustrated and America's Test Kitchen. CI has just published a new book, The Science of Good Cooking, where they instruct you how to "Master 50 Simple…
"New" vs. "All in One Place" cookbooks
Fall cookbooks have been streaming in over the threshold, and over the weekend I got the call for cookbook roundup. So, this morning I sat on the kitchen floor, where stacks of books have been piling up, and started…
Now readily accessible: 3 much-loved recipe and food collections
Great cookbooks don't age (isn't that one excuse many of us use to justify our large cookbook collections?). And at EYB we're proud not only of making our members' cookbooks more readily accessible, but helping cooks…
The Rachael Ray garbage bowl
Adam Roberts over at The Amateur Gourmet reminded us recently of one of the best tips we ever learned in culinary school - the garbage bowl. He calls it the Rachael Ray garbage bowl, as he first learned the tip from her…
Quick tip: Easily peel garlic - no sticky skin!
Tired of having thin garlic skin stick to your fingers when you're peeling garlic? It's easy to prevent - in fact, there are two methods: (i) just put the garlic cloves in the microwave for a few seconds or (ii) blanch…
What’s the most important invention in the history of food?
The Guardian recently reported that the Fellows of the Royal Society posted its list of the 20 most important food inventions. The list is below, but as equally as much fun are the comments that the Guardian received…
Caramelizing onions in just 15 minutes
Kenji Alt over at Serious Eats writes an always-intriguing science food blog - and we pay special attention when he has cooking tips. His latest is how to caramelize onions in just 15 minutes - without adding either…
Why were we so confused about authentic Chinese food?
David Chan on the Menuism blog has an illuminating article on how American Chinese food came to be - and why it took us so long to appreciate diverse and authentic Chinese food. It turns out to be a combination of…
Money is no object! (and neither is time.)
Ah, the restaurants of the 1%. I haven't been inside one since the 1% were more like the 20%, over a decade ago. And though I wasn't part of the 20% even then, I could once in a while visit their culinary haunts. The…
New Features on EYB
At EYB we're always tweaking things to make members' experiences more enjoyable. We've just released a new version that includes a few changes: Improved pagination - search results are now shown in pages - a feature…