All in for alliums
If the cast iron skillet we discussed yesterday is the workhorse tool of the kitchen, you could argue that the title of workhorse vegetable belongs to the allium family. Whether you're using onions, leeks, shallots,…
2016
New Kickstarter promises lighter, smoother cast iron
Cooks love cast iron. The combination of durability, simplicity, and excellent heat retention makes cast iron skillets the workhorse of many kitchens. Well-seasoned vintage pans can fetch hundreds of dollars at flea…
2016 IACP Cookbook Award Winners
The IACP has just announced the winners of its 2016 Cookbook Awards at its annual conference, held this year in Los Angeles, California. There were no real upsets; most of the winners were solid contenders from the…
Not your father's ball game food
Tomorrow is opening day of baseball season in the US, and millions of fans will flock to stadiums across the country to see the first game. They'll also eat a lot of food, and they have many more options now than they…
Stop using these food words
In every industry, buzzwords and catchphrases come and go, and food is no exception. Sometimes these terms have sticking power, but usually they fall in and out of favor faster than you can say "Bam!". A few sayings are…
Featured Cookbooks & Recipes
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.…
Julia Child's lasting impact
In today's world of celebrity chefs, it can be difficult to imagine a time when chefs toiled anonymously in the kitchen. However, that was the norm until relatively recently, and one person who probably did more than…
Is this the next big US regional cuisine?
You will be forgiven if you have never thought of Appalachian cuisine in a favorable light - or at all. But many chefs are taking a look at what one person has called 'America's own cucina povera,' likening the state of…
Revisiting a cherished children's classic
Only a few cookbooks can stand the test of time. While many works fade away, there are a few that continue to inspire decades after they are published. One of these is Australian Women's Weekly's Children's Birthday…
From rule breaker to baker
Even the most experienced cooks can be intimidated by the thought of baking. Off-the-cuff improvisation and editing - essential in cooking - can be disastrous to baking endeavors. That was something that kept food…
Gluten free magazine gets nationwide distribution
Gluten Free Forever, aka GFF, a popular San Francisco magazine, is poised for nationwide distribution beginning with its spring 2016 issue. The magazine's founder, San Franciscan Erika Lenkert, wanted to expand the…
Easter egg history
It's not really a mystery why eggs were chosen to represent rebirth at springtime. Decorated eggs during the season are part of a tradition that predates the Christian religion. NPR's The Salt delves into the symbolism…