CookShelfMasterchef Australia fans will get a special treat the week of June 4, as Yotam Ottolenghi will be the guest judge. As you might expect from the vegetable-centric cookbooks he has penned, the challenges will feature…
You have to wonder how people discovered some foods that take quite a bit of processing or manipulation to render the final, delicious product. That is certainly the case for mahleb (aka mahlab or mahlepi), a spice with…
For the last month, I've been doing the unthinkable - I've been giving away cookbooks. I'll give you all a moment to collect yourselves before I go on. Right now, I've probably purged about 1,000 books. Six hundred were…
Vegetarians and vegans, avert your eyes. But those of you who enjoy throwing a steak onto the grill will want to watch an excellent video from Bon Appétit magazine that explains every cut of steak. The 18-minute-long…
Shanghai in 12 Dishes: How to Eat Like You Live There by Leanne Kitchen is not a cookbook but a guide to eating your way through this vibrant city. Aimed at travelling food lovers, this book assumes you're visiting…
Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can do this even if you have a free membership! Try it out now and see how easy it is. Browse…
Kim Evans started Little & Friday in 2007 in a small vacant butcher's shop in Auckland, making everything from scratch and open only on Fridays. A decade later, she now operates four busy stores open 7 days a week. And…
We use the leaves of many different plants in cooking on a daily basis, mostly herbs like parsley, basil, and mint. But there are larger leaves from trees, grasses, and flowering plants that are useful in the kitchen…
Kim Evans started Little & Friday in 2007 in a small vacant butcher's shop in Auckland, making everything from scratch and open only on Fridays. A decade later, she now operates four busy stores open 7 days a week. And…
Artisanal Burger: 50 Italian Twists on an All-American Favorite by Enzo De Angelis and Antonio Sorrentino offers recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries,…
Artisanal Burger: 50 Italian Twists on an All-American Favorite by Enzo De Angelis and Antonio Sorrentino offers recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries,…
Jacques Pépin remembers the first food that was more than sustenance for him: fresh milk from a cow. In an interview with the LA Times, Pépin recalls this and other gems as he recounts how the food world has changed…
