What dark beer is preferable when called for in a recipe?

On Friday, we discussed gingerbread made with ale, and that got us thinking: Does it make sense to use a dark beer like porter (e.g. Dark Russian) or stout (e.g. Guinness) in this recipe? And, if so, what is the difference? So it seemed like true serendipity that over at Serious Eats we found an article called "Beer Mythbusting: The… read more

Beatrix Potter’s recipe for gingerbread

The kitchn has a whimsical article about the sale today of Beatrix Potter's personal recipe book. Just recently found, it has recipes for for sponge cake, roast turkey, curry, and gingerbread (no rabbit, however). The book is expected to sell for £200-£400. The publicists are allowing sites to reprint Potters's gingerbread recipe. We found the list of ingredients particularly fascinating, both for… read more

Porkolypse could be a tragedy of epic proportions

Huff Post Food is reporting that, according to the U.K. National Pig Association, a global bacon shortage is unavoidable next year.  As the NPA website states: "New data shows the European Union pig herd is declining at a significant rate, and this is a trend that is being mirrored around the world. Pig farmers have been plunged into loss by… read more

The ugliest vegetable in the world

Having received a celeriac (aka "celery root" or "knob celery") recently from a farm delivery, the obvious question arose: What in the heck to do with it? We know that our members are a curious, knowledgeable group, so two thoughts came to mind: 1) Look up celeriac recipes in both our cookbooks and online  - both easy enough to do… read more

Michael Ruhlman mulls over whether food writing is important

Over at the HuffPost, Michael Ruhlman has a very thoughtful essay carrying on a discussion that should strike a chord with all our members. He simply asks "Is Food Writing Important?" We'll leave it to you to read his insightful comments, but couldn't help but reproduce the following - a mantra I believe we all can stand behind: "I dream… read more

Grains…taken as a whole

Remember how it used to be with whole grains?  You'd go to a natural-foods store asking for farro or spelt, and the assistant manager would say, "how do you spell that again?"  And then, if you were lucky, you'd score some of last year's wheatberries, which you would forget to label. and then they'd sit on the shelf until the… read more

Determining the best Pepperidge Farm cookie

We're sure that many of you (esp. those whose mothers didn't bake) regard Pepperidge Farm cookies with a certain nostalgia. While a daily store-bought cookie might have been Chips Ahoy or Oreos, Pepperidge Farm cookies were always just a cut above. More elegant names (Tahiti, Milanos), more elegant packaging, even more elegant looks. With Pepperidge Farm's 75th birthday, Serious Eats… read more

A dream kitchen where money is truly no object

The Guardian is profiling a new kitchen for the home that costs over 250,000 British pounds (over $350,000). So what do you get? "An arsenal of blast-chillers, sous-vide vacuum packers and ovens powered by computer hard drives."..."Cupboards, drawers and work surfaces are your own business, adding upwards of £100,000 for the best finishes, say designers." If you love molecular gastronomy,… read more

It’s Hobbit Day!

We have to admit we're devoted fans of all things Lord of the Rings, and the upcoming movie version of The Hobbit may be the most exciting thing of 2012. In that spirit, we can't forget that tomorrow is Bilbo and Frodo's birthday, known around the world as "Hobbit Day." To help everybody get prepared, we're linking to Buzz Feed's… read more

150 Cover Issues of Saveur

To celebrate its 150th birthday, Saveur has produced a gallery with every cover published since its beginning in 1994. Saveur has always celebrated food in its photography and we consider their images to represent the best food photography out there. So take a few minutes to enjoy this trip and luxuriate in their classic view of food. And then come… read more

Tasting whole chickens

Cook's Illustrated has a strong reputation for its taste tests and occasionally makes one available for the public at large. Recently, they conducted a national test on whole chickens, looking for "meat that was rich, clean-tasting, tender, and moist." They also took a hard look at labeling and production, determining that air-chilling (vs. water-chilling) can make a large (positive) difference.… read more

New Zealand has thrown down the cereal gauntlet

Somehow in the excitement of the Olympics last month, we didn't notice that 648 New Zealand school children honored their Olympic team by tackling a special challenge. 648 children, along with their teachers, ate more than 300 boxes of  Weet-Bix cereal, soaked with 106 gallons of milk, thereby earning the world record for most cold breakfast cereal consumed. (Weet-Bix, for those of you… read more

Catching Downton Fever

It's 111 days until the premiere of Downton Abbey's third season--not that anyone's counting!--and cookbook publishers are doing their best to milk the nostalgic, Downton-deprived masses. Adams Media, which brought us the Unofficial Hunger Games and Unofficial Game of Thrones Cookbooks, has come through again. The Unofficial Downton Abbey Cookbook has the usual blend of just plausible and just silly… read more

How to spot a fake restaurant or hotel review

  Yelp and other similar similar review sites are enormously popular with people looking to venture into the unknown. And most people are aware that some reviews are planted or, even worse, created by extortion. So how do we screen reviews to find out what genuine consumers really think? NPR's The Salt tackled the issue in their article "Five Ways… read more

Dorie Greenspan expands her cookie reach

Famed baker Dorie Greenspan, author of the wonderful book Baking: From My Home to Yours and the blog In the Kitchen and on the Road with Dorie (recipes indexed on EYB), had a pop-up cookie store in NYC for a while.  It would appear around celebrations such as Christmas and Valentine's Days.  Now she has teamed up with her son and a business… read more

Great cooks rate 5 new important cookbooks

Food & Wine asked 5 noted chefs with about-to-be published cookbooks about each others' cookbooks (for the most part) and why they regard them as both important and worthwhile. Specifically: Bruce Aidell talks about Burma: Rivers of Flavor  by Naomi Duguid ("simple home dishes from real families"); Adam Roberts reviews Bouchon Bakery  by Thomas Keller & Sebastien Rouxel ("both the recipes and… read more

Rhubarbgate & the great caviar heist

Well we've tried to stay above the political fray, but this story by Marian Burros Food Fight: Current And Former White House Chefs Dish On Their Presidential Service, was just too good to pass up. Burros writes about a panel presentation given by former White House chefs at the Association of Food Journalists. Some of the chefs were notably discrete and… read more

2-Ingredient (no yeast) pizza dough

Our friends in Australia have once again shown culinary innovation with this recipe for 2-ingredient pizza dough, which the kidspot kitchen site describes as: "This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast ." While it may never replace  great hearth-baked pizza, and Peter… read more

Abusing jello vs. respecting it

Sometimes nostalgia for home-baked goods, old-fashioned roast chicken, or home-canned tomato sauce can make us a bit guilty for not spending the requisite time in the kitchen. So it's good to remind ourselves of some old-fashioned foods that were once considered good homemade food and are not deserving of resurrection. This collection by BuzzFood of "39 Things That Should Never… read more

Cakes from the Dark Side

The other day I got a serious problem in the mail.  I was briskly opening up boxes and bags of new fall cookbooks when--blam!--there it was, staring up at me with an evil expression.  Twisted Cakes, it read, and beneath that was a Technicolor splurge of frosting which swiftly resolved into a hideous, grinning clown-face that didn't even pretend not… read more

The $1 million recipe

We have a sneaking suspicion that most of our members have a soft spot for the Pillsbury Bake Off contest. Certainly anyone who's ever made a bundt cake should be grateful to the 2nd place winner of the 1966 contest: The  "Tunnel-of-Fudge" cake inspired an explosion in popularity for bundt cakes. Ditto anyone who's ever unrolled crescent dough and added… read more

Two tips: Storing cut avocados and substituting parsleys

Here are two helpful tips for the kitchen. First up, what to do when you have leftover avocado. Avocados are double trouble - they're expensive to start with, and then are problematic to store as they brown so easily. The ideas of: a) keeping the pit in while storing, and b) sprinkling a little lemon juice over the cut portion… read more

A gastronome’s puzzle

Hugh Fearnley-Whittingstall has a new book just out Hugh's Three Good Things.  Hugh's premise is that there are combinations of three ingredients that create culinary magic.  And we will be indexing the book shortly so we will find out how well that works. The Guardian newspaper has revealed a puzzle that academics have been pondering for at least three decades.… read more

The absolutely best way to dry herbs

About this time of year (at least in the Northern Hemisphere) gardens are beginning to show wear and tear. And that's especially sad for those who love just plucking fresh herbs when you need them -  or buying them in bunches at the markets - and dread having to use store-bought dried herbs that are drab and may be musty.… read more

“Shades of Grey” inspired food

Huff Post Food has an article titled, "'Fifty Shades of Grey'-Themed Cooking Class Has Us Cringing" that also left us a bit disconcerted. In particular, it was the part about the mother-daughter duos that attended this class in a California strip mall. We appreciate that cooking and food should  bring families together, and we do see the humor in it… read more
Seen anything interesting? Let us know & we'll share it!