Harold McGee, on cans
Canned foods are a modern convenience that most of us use frequently. Whether it's canned tuna, tomatoes, or beans, we find it handy to have the pantry stocked with staples. Although we sometimes also keep cans as…
2014
Root-ing for the underdog
Tonight is the longest night in the Northern Hemisphere. Now that we are in the throes of winter, many of us long for the sunshine and vibrant colors of spring and summer vegetables. But even if we're dreaming of…
Book News Cookbook Lovers What's New on EYB
The best cookbooks of 2014 by the experts
Who knows cookbooks better than the owners of specialist cookbook stores? They stock and sell thousands of cookbooks and because their stores are focused on food and drink books, they are true experts. They read the…
Hold the mayo
You may have seen the news article a few months ago that multinational giant Unilever, maker of Hellman's Mayonnaise, was suing the (very small) producer of Just Mayo, a vegan "mayonnaise." Unilever brought the lawsuit…
The only recipe box you need
Quaint recipe boxes like the one pictured above used to be commonplace, but these days your recipe box is just as likely to be virtual. Many recipe websites include a "recipe box" feature, but you may not be able to…
Featured Cookbooks & Recipes
Do you find other people's comments on recipes helpful? Have you written your own recipe Notes? It's a great way to remind yourself how a dish turned out and share your experience with the EYB community. On each Recipe…
A stellar year for women in food
In 2013, TIME Magazine published an article titled The Gods of Food, which attracted notice for its glaring omission of women. Time took some heat for the article and 2014 began with low expectations for the treatment…
Fermented foods continue upward trend
Restaurant discovery service Urbanspoon compiles restaurant reviews from various sources including bloggers, food critics, and local diners. After sorting through the data from their app's Popular Dish feature, reviews,…
Gil Marks, Jewish food historian, dies at 62
Gil Marks, a culinary historian who wrote about Jewish food and culture, has died at the age of 62. Marks authored several books on Jewish food and in 2005 won a James Beard Award for his book Olive Trees and Honey: A…
The Cookie Countdown
I am, and always have been, a cookie person. I'm happiest when there's a nearly-full cookie box or jar somewhere in the kitchen, just waiting for me to have an excuse: a story filed, a disagreeable chore completed, or…
Tips for perfect sugar cookies
If you haven't started your holiday baking yet, there is still time to make plenty of treats. Iced sugar cookies are a classic holiday treat, and they are tons of fun to make and decorate. However, they can be a little…
Returning the star
A Michelin star rating can put a restaurant on the map. It can also put it in a straitjacket, which is why a number of chefs are giving back their stars, says Fortune magazine. Another issue plaguing starred restaurants…