CookShelfTo the French, food is one of life's greatest pleasures, and in Béatrice Peltre's home, each meal is a small celebration. In her kitchen, bright, colorful ingredients are transformed into wholesome, delicious dishes and…
Every month Jane and Fiona wade through hundreds of cookbooks, selecting and reviewing all the best new releases of U.S., Canada, U.K., Ireland, Australia, and New Zealand cookbooks. The only thing left for you to do is…
Pati Jinich's first book, Pati's Mexican Table, received accolades including the Best in Books from the New York Times, listed in Best Cookbooks of the Year from the Washington Post, and Top 20 Best of the Year…
Joel MacCharles and Dana Harrison are the duo behind the popular website WellPreserved.ca. Dana's love of great food is only matched by her love for tasty design. She is the Creative Director at WellPreserved, where she…
Chef Curtis Stone calls Joel MacCharles and Dana Harrison masters in the world of preserving. Their journey into preserving began with an innocent lesson in making jam. Almost a decade later, their website…
Technology startups like Uber, Lyft, and Airbnb have disrupted the traditional taxi and hotel business models, and in some areas are proving to be stiff competition. Now several startups that operate in major cities…
Fermented foods are not a new discovery; cooks have been using microorganisms like yeast and bacteria to make tasty food and beverages for millenia. But recently interest in using beneficial bacteria to transform food's…
Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is.…
Are you a Francophile? Do you love French food? Think you know a lot about French cuisine? If the answer to any of these questions is 'yes', you might want to take the Epicurious quiz designed to test your knowledge of…
There are basically two kinds of eaters in this world: those who eat each item of food separately and those who combine items together with abandon. Amy Fleming of The Guardian explores these disparate personalities in…
A queue of eager patrons line the sidewalks that lead to the doors of Christine Moore's bakeries and cafés in Los Angeles. Moore, the pastry chef and mastermind behind the food and scrumptious baked goods served at both…
If you are wondering what's next after the rise in Nordic cuisine the past few years, the answer may lie just to the south of Scandinavia. Classic German dishes like spätzle , sauerkraut, and schnitzel are finding their…
