CookShelfIf you ask home cooks, weeknight meals can be their Achilles' heel. Homework, late nights at the office and shuttling kids back and forth can crush our best intentions to provide a nutritious dinner for our families and…
In 1854 in Montreal, John Redpath began crafting sugar on the bank of the Lachine Canal. His company was the first of its kind in Canada, using sugar cane imported from the British West Indies. In 1857, Peter Redpath…
I just discovered my dream job, and baker and cookbook author Valerie Gordon has it: dessert anthropologist. Gordon's enviable position involves researching and recreating popular items from bakeries, stores, and other…
The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley is a title unlike any other that I have been fortunate to review. Chef Sherman was born in 1974 on the Pine Ridge Reservation in South Dakota. He…
Each fall, Waitrose publishes an annual report on food and drink. In it, they predict what the next year's big trends will be. Often, they are right on the mark - last year, they correctly predicted trends like gourmet…
Some spices so much resemble another spice that the more common of the two is usually substituted for the lesser known one. Such is the case for galangal, a tropical plant in the ginger family. There are two main types…
If cookbook lovers aren't devouring the latest offering from Yotam Ottolenghi, Ina Garten, or their favorite blogger, they are probably reading another food-related book such as a food memoir. That genre has exploded in…
Elizabeth Street Cafe by Tom Moorman and Larry McGuire with Julia Turshen shares recipes from the French-inspired Vietnamese restaurant located in the cultural hub of Austin, Texas. This must visit cafe is recommended…
Yesterday we posted about six people who changed an entire country's (and perhaps even beyond its borders) cuisine. In addition to people, meals themselves have shaped the course of world affairs for centuries. Whether…
The majority of Diana Henry's work can be classified as good, uncomplicated food with subtle nuances of sophistication and beauty. In Plenty: Good, Uncomplicated Food, the subject of today's Friday Flashback, the…
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…
Prior to the middle of the 20th century, the American food scene was stagnant. A post-war boom led to increased availability of canned and processed foods, and less and less food was made at home, from scratch. That…
