CookShelfWhen you buy fresh produce, especially items that are loose in bins, you don't know what (or who) it has been in contact with, so you wash it before using. There are new products on the market that claim to be able to…
May delivers a load of grilling/barbecue books, a new collection of vegan focused books from Workman (Make It Plant-Based!) and other titles such as a bakery cookbook from Canada and more. Our 2025 Cookbook Preview Post…
When you are in your 20s or 30s, a pub crawl is often a weekend activity, jaunting from bar to bar with friends to enjoy a pint or a cocktail. This doesn't always seem like fun when your 30s (or 40s) are in the rearview…
Each month we previously offered at least four cooking options in our Eat Your Books Cookbook Club. This summer we cooked our favorite recipe from any cookbook, magazine, blog or online option and had a huge increase in…
Before I started writing for Eat Your Books (over 11 years ago!), I had a bi-monthly food column at a medium sized newspaper for several years. In junior high, I competed at the state spelling bee and made it to the…
As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around world and we’d like to highlight those for those members who might want to…
Microplastics can be found everywhere, even inside our bodies. Researchers have raised concerns about this issue, noting that certain types of plastic shed more particles than others and warning about their use in…
Ginger is one of the most common spices, used around the world in a variety of cuisines. Humans have grown it for so long that it has become a cultigen, meaning it no longer exists in the wild. This fact, along with a…
It is time again to highlight a few more upcoming titles that I have recently added to our 2025 Cookbook Preview Post. Yann Couvreur's upcoming September release Yann Couvreur’s Pastry is one of many books that I am…
It's easy to run down a recipe rabbit hole on the internet. One click leads you to an article about a particular dish, then you follow tangents until you have forgotten the impetus for the original click. That just…
Chef Chris Young wanted to test a theory about basting steaks with butter, a common practice among chefs that is often shown during cooking shows. He wanted to know if basting meant the steak would cook faster, remain…
Do you remember the first time you tasted cardamom? Perhaps it occurred when you nibbled on Swedish meatballs or drank masala chai. Cardamom’s enchanting flavor has made a home for itself in cuisines across the globe.…
