CookShelfOver at Serious Eats, Kenji Alt - their Chief Creative Officer who writes The Food Lab column - has posted 24 Essential Kitchen Tricks and Tips. We were once colleagues at Cook's Illustrated, and, having watched Kenji…
Recently, NPR reported on a controversy regarding why rinsing a chicken ahead of cooking is inadvisable. In Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks, they point out that not only does rinsing raw…
While attending to the (never-ending) task of culling and organizing the cookbook library today, it struck me that publishing output in a number of categories is shifting. There seem to be fewer big-ticket restaurant…
Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook." And for our non-U.S. members, Jane and Fiona…
Here at EYB we're all for encouraging our members to indulge their passion for cookbooks. To that end, we've created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been…
Joe Yonan - a transplanted Texan - is the Food and Travel editor of The Washington Post, where he's been since 2006 after moving from Boston. At the Post he authors the "Cooking for One" column, which formed the basis…
Here at EYB we're all for encouraging our members to indulge their passion for cookbooks. To that end, we've created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been…
This may be one of the few occasions where an author's book subject matter needs more introduction than the author. Michael Ruhlman's first book was the ground-breaking "The Making of a Chef" about his experience as a…
Here at EYB we're all for encouraging our members to indulge their passion for cookbooks. To that end, we've created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been…
Not being noted as a great math scholar, as a child we often asked "why is math important?" Well, here's one answer for any parent that hears that question. Are you being duped when you buy a package of "Double Stuf"…
If we accept the New York Times as an authoritative source, their lead food article today, Flavor Is Only Skin Deep: Welcome to the Post-Marinade Era of Grilling serves as an obtituary for the concept of marinading food…
Actually, everything's hot in New York this week. It's in the upper 80's, and as usual the steaming sidewalks, midtown traffic, and ever-present faint smell of garbage makes it feel even hotter. Nevertheless, business…
