CookShelfSharpen your pencils - for the first time ever, it is back to school week in the tent. Signature Challenge: Twelve identical flapjacks with an extra filling or topping in two hours. A flapjack (also known as a cereal…
The easiest way to start an argument among food lovers are the questions about food categories or definitions. Is a taco a sandwich? Are ravioli dumplings? Let the fight commence. Over at Food Republic, they are…
Jaya Saxena, former correspondent at Eater, has had her last byline on the website and boy, is it a doozy. Saxena dives into the formation of "foodies," how the term has transformed in the past quarter century, and what…
Reducing food waste just got fashionable - as in items to wear and/or to hold. At the fashion website Dauphinette, you can find Toast Bags, Croissant Minaudière, a Bag-uette, and more items made from real, surplus…
Each month we allow posting in our Eat Your Books Cookbook Club from any cookbook, magazine or blog and we also offer one featured cookbook -most months. We hope that sharing our favorite recipes will help our Members…
We start out this week's review with the passing of two very different culinary figures. The first is Marian Burros, cookbook author, food columnist for The New York Times from 1981 to 2014, and former Washington Post…
I dread bread week for two reasons. One, there is never enough time to proof the dough. Secondly, I envision Paul as he violates a loaf of bread as the giant finger who would poke the Pillsbury dough boy's belly back in…
If you love to cook, you are applying scientific concepts every time you make a meal - even if you hated science classes in school. I happened to love chemistry, which may explain why I geek out over the science of…
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…
While there is a large variety of vegetables to be found at farmers' markets and grocery stores, some veg that were once staples in diets around the world have faded into obscurity. The Takeout looks into fifteen of…
A deep frying technique that has been used for centuries in Asia is gaining a new fan base in the West, and it uses a surprising ingredient: salt. Salt (or, more commonly, sand) frying "is a process with historical…
Love avocados but struggle to get them out of their skins? You may want to try the viral method that relies on a whisk. It is just as easy as it sounds - cut the avocado in half, remove the pit, and "insert your whisk…
