Cheese, cheaper
For many of us cheese lovers, buying a hunk of our favorite fromage can put a pinch on our pocketbook. That's why it's great to find a less expensive substitute that will satisfy our flavor craving without breaking the…
2015
Me and my cookbooks - Helen Rosner
Helen Rosner is Features Editor at Eater, but she is also an avid cookbook collector, at one point having close to 450 cookbooks on her shelves. Serious Eats asked Rosner, also a former cookbook editor, to discuss her…
The "champagne of tea"
An advance reading copy of Jeff Koehler's Darjeeling (due to publish in May) arrived this week. Sometimes publishers send me food books that aren't cookbooks, even those most everybody knows I almost never review them.…
Creme egg controversy
Fans of Cadbury Creme Eggs in the United Kingdom are in an uproar after finding out that the maker of the beloved treat recently changed the recipe. The popular Easter candies, filled with a "yolk" of yellow and white…
Ginger beer's popularity soars
The new year has barely started, but beverage trends already are taking shape, and one beverage is exploding on drink menus everywhere: ginger beer. It's popping up in classic and contemporary cocktails, and in drinks…
Pick a pizza
Italian immigrants to the United States brought their foods with them, including various styles of pizza. To say that pizza became popular is an understatement: it is now a $30 billion dollar industry worldwide, and the…
Stock vs. broth
Stock is a fundamental culinary building block. While it's been around for ages, there's been renewed interest in stock and its close relative broth, partly due to the Paleo trend, which relies on something called "bone…
How lifting the embargo might affect Cuban cuisine
For over 50 years, the United States has imposed a fairly strict embargo on its close neighbor, Cuba. U.S. citizens are not able to easily travel to the country, and there are barriers to importing Cuban goods,…
Inside the kitchen of Persiana's author
Sabrina Ghayour is a chef, food writer and host of regular London supper clubs specialising in Persian and Middle Eastern flavours. After losing her restaurant marketing job during the economic downturn, Ghayour turned…
Deciphering antique recipes
Reading old recipes (or "receipts" as they are often called) is a fascinating glimpse into history. Sometimes the directions or terms are cryptic and leave you wondering what the writer was trying to say. Enter Alyssa…
New leaves turning all around
For the last few days the thud of packages on the porch has subsided. The fall cookbook surge is over, and the last Christmas stragglers have arrived (a bit too late for their intended recipients). The publishing…
How to store leafy herbs
There are many different tips on the best way to store leafy herbs like basil, parsley, and cilantro. Julia Bainbridge of Yahoo! Food claims to have tried them all and found that the "bouquet" method is the best around.…