When good wine goes bad
Sometimes it's difficult to know if the wine you bought is really bad, or if it started out good but became flawed. This recently happened to me when I was celebrating with colleagues at an Italian restaurant. Because I…
2014
Scene stealers
The Oscars are tomorrow, which provides the perfect opportunity to wax nostalgic about our favorite movie scenes involving food. Leite's Culinaria solicited readers to share their favorite or most memorable movie food…
The core of the matter
Ben & Jerry's new ice cream flavors created a lot of buzz this week. Ever wanted two ice cream flavors and a swirl in one convenient container? Well, your dreams have now become a reality with Ben & Jerry's Cores. While…
Cooking Tips What's New on EYB
Improve your cooking skills with EYB's new feature
We've created a new feature that gives you access to 594 (and counting!) online how-to demonstrations, including how to carve a duck, how to make homemade ricotta, how to make marshmallow fluff, and how to prepare and…
Featured Cookbooks & Recipes
Today we're sharing our latest compilation of recipes and cookbooks we've featured on Facebook, Twitter, & Google+. Many of the recipes are samples from recently indexed cookbooks, so even if you don't have the book…
Me and my cookbooks
At a time when conventional wisdom insists that no one is interested in cooking at home anymore, there is great joy in realizing that there are many others (EYB members) who enjoy the creativity and pleasure of sharing…
And the nominees are...
It's the end of February, so it must be time for culinary award season to begin. We've already addressed Food52's The Piglet competition, which is in the quarterfinal round, the James Beard Foundation cookbook awards,…
Cookbook store profile: Featuring Cook the Books in Auckland
Recently we began to offer an EYB feature highlighting independent cookbook stores. Now you can discover (or get reacquainted with) a store near your home - or plan a new target destination when you travel. And to make…
February 2014 Cookbook Roundup
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…
Cookbook Giveaway: Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything
We're delighted to be able to offer three copies of New Orleans chef Donald Link's latest cookbook, Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything. Chef Link, a James Beard Award winner, sat down…
E-cookbooks: Love 'em or hate 'em?
I hear that every year, more e-cookbooks are published and sold. Yet few people I know seem to use them (even though everyone seems to use online recipes at some point or another). It occurred to me that maybe I just…
New Orleans chef Donald Link shares his love of Southern cooking
Chef Donald Link is a very busy man. Not only does he operate some of New Orleans' most highly-acclaimed restaurants (Herbsaint, Cochon, and Pêche Seafood Grill), the James Beard Award-winning chef is actively involved…