Are these the 9 best global food magazines?

Everybody loves lists - if, for nothing else, than to disagree with them. So we wanted to present The Daily Meal's Ten Best Magazines From Around the World as a topic of discussion (the list is, actually, only of 9 magazines). Of course, many might argue that internet recipes are eliminating the need for food magazines (Gourmet blamed the internet… read more

Safe ways to defrost food

When it's hot out, the chances of food spoilage increase. So we thought a short primer on safe ways to defrost food would not go amiss. Most people understand that defrosting food in the refrigerator, which usually takes at least overnight but keeps the food at a safe temperature, is the best way to proceed. And we hope that most… read more

What’s your number?

Is it 5? 6? 8? 10? This summer's cookbooks are having a silent contest for the hearts of cooks who subscribe to the "quick and easy" school of cooking.  How many ingredients do we want to see in a recipe?  Salt and pepper don't count, by the way. America's Test Kitchen puts its bid right front and center with The… read more

Finally – a realistic way to determine what’s good for you to eat

Because the amount of nutritional information out there is humongous, often contradictory, and may or may not have any scientific validity, we've tended not to post much on the issue. However, it is a body of knowledge that anyone who likes to eat should try to stay on top of - or at least try to be rational about. To… read more

Steak Misconceptions

One of the biggest misconceptions about steaks (and other proteins) is that you need to sear them to seal the juices in. It's now pretty widely accepted that that is not true - searing makes little difference to the juiciness of a steak; it does, however, improve the flavor through the Maillard Reaction. But other misconceptions about grilling or searing… read more

Ice myths that aren’t true

It was very hot recently in our part of the world, so we spent more than the usual time breaking out the ice trays. With ice at the forefront of our kitchen, an article at SeriousEats by their food science columnist, Kevin Liu, hit the proverbial spot. In 5 Myths About Ice, Debunked, he explains why the following 5 preconceptions… read more

Learning from Raghavan Iyer

  Raghavan Iyer won widespread acclaim with his third book, 660 Curries, Plus Biryanis, Breads, Pilafs, Raitas, and More, rated as a "a must-have for lovers of Indian cuisine." He's back with a new book that is designed to help anyone, regardless of skill level or location, master the flavors of Indian cuisine. In Indian Cooking Unfolded: A Master Class… read more

Cookbook giveaway – Indian Cooking Unfolded

Here at EYB we're all for encouraging our members to indulge their passion for cookbooks. To that end, we've created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been published. To see all the contests, just look in the right-hand category column on any blog page and click on… read more

July 2013 cookbook roundup

Every month Susie Chang reviews new cookbook releases and notes trends in the United States. And she may also occasionally throw in a review of a "not-quite cookbook."   And for our non-U.S. members, Jane and Fiona provide similar reviews for new U.K., Australia, and New Zealand releases. ----------------------------------------------------------------------------------------------------------- United States  Cookbook pickings are always slim in mid-summer, but there's still… read more

Me and my cookbooks

At a time when the press relentlessly insists that no one is interested in cooking at home anymore, there is great joy in realizing that there are many others ( EYB members) who enjoy the creativity and pleasure of sharing good food. So we wanted to celebrate our members by regularly publishing vignettes about members and their cookbooks. We're starting… read more

Cookbook giveaway – The French Market Cookbook

Here at EYB we're all for encouraging our members to indulge their passion for cookbooks. To that end, we've created a program to give our members a chance to win a copy of new, exciting cookbooks that have just been published. To see all the contests, just look in the right-hand category column on any blog page and click on… read more

Meeting Clotilde Dusoulier

  Although a renowned cookbook author, Clotilde Dusoulier is probably more well-known for her very popular blog: Chocolate and Zucchini. Based in Paris, her blog has a French twist. And why the curious name? "It is a good metaphor for my cooking style: the zucchini illustrates my focus on healthy and natural eating: fresh produce, artisan goods, and a preference… read more

Food-forward picture books

A while ago, I did a feature on literary cookbooks for kids.  It wasn't that long ago, but in the months seen I've been seeing a special kind of book that doesn't even pretend to be a cookbook, really - the picture book that's all about food. Now, it's not as though kids' stories about food are anything new -… read more

Book-inspired Cakes

Recently, there was a fun BuzzFeed post that highlighted great cake decorations inspired by books. Since cooking and books are kinda what we're all about - we couldn't let this post go by without comment. Here are photos of five of our favorites - check out 24 Incredible Cakes Inspired by Books for 19 more: By By  Fancy That Cake… read more

Just what is Za’atar?

Recently, we were at a farmer's market and noticed that a vendor was selling homemade Mozzarella flavored with Za'atar. And it dawned on us that we were seeing that ingredient more and more, so we were inspired to do a little research. It turns out that Za'atar has a double personality. It is a name used for an herb in… read more

Sour may be the new hot and spicy

  Apparently, sour is the new spicy- i.e. the latest taste craze sweeping the U.S. (and other parts of the world). Recently we found two sources for this perception.    In Michael Pollan's new book, Cooked, he only presents four recipes backing up his intense discussions of cooking with fire (grilling), water (braising), air (bread), and dirt (fermentation). In the… read more

New cooking ideas to use up herbs

We've all had the problem of a) buying a bundle of fresh herbs when only a small amount is needed, or b) growing a pot of herbs and having to deal with a surplus. While drying and preserving them is always a good idea, we also like the idea of meeting the culinary challenge this problem poses. And, to help,… read more

Mislabeled fish fillets can fool chefs, along with consumers

Susie has an interesting blog today describing two trends in fish cookbooks (check out Coastal features.) So it seemed appropriate to call attention to this NPR features on fish fillets, "How Well Do You Know Your Fish Fillets? Even Chefs Can Be Fooled." They point to a study by Oceana: "Oceana, a conservation group, has been beating the drum about… read more

Coastal features

Summer's a slow time in cookbook publishing, but I notice one category of books has kept up a steady, diligent trickle: seafood books.  This isn't totally surprising, since summer's the time for beachgoers and weekend fishermen and fried shellfish.  We had a good crop of these books a couple of years ago, but last year was an off year.  Now… read more

Introducing herb crystals

The recent Fancy Food Show apparently had a number of interesting items, discussions of some of them have been popping up on blogs recently. We thought one of the most interesting were herb crystals. According to  Regina Schrambling at Epicurious, they're quite tasty. And she recommends several ways to use them, "I could imagine them dusted over shortbread, for instance,… read more

Efficiently blind-baking pie shells without weights

There's an excellent video on Bake, by a King Arthur Flour's baker, on efficiently blind-baking a pie shell without weights or shrinkage. When blind baking pie shells (essentially baking an empty pie shell so it either gets a head start or is totally baked before ingredients are added) there can be a tradeoff between a cumbersome technique (adding beans or… read more

Does it make sense to go to culinary school?

Amy McKeever over at Eater recently took a hard look at The Pros and Cons of Culinary Education.  As her introduction reads, " "The best known culinary schools in the country come with price tags that range anywhere from$35,000 to $54,000 for a two-year associate's degree or up to about$109,000 for a bachelor's degree. All this for a career path… read more

How to clean your coffee grinder

The Chow has some very practical advice for anyone that loves to grind their own coffee beans - 4 Ways to Clean Your Coffee Grinder. After all, you can't put the grinder in water. The answer is very practical: "...grind something in the grinder that will absorb the oils and odors without adding any of its own." Examples include instant… read more

Food quiz: Can you tell if these foods are fruits or vegetables?

The British press is doing a lot to entertain themselves waiting for the Royal baby, and a good example is this test from the Telegraph, Do you know your fruit from your vegetables?  Hint: This is based on a scientific definition rather than a culinary one. Go there now if you want to take the test without help. For those… read more

The new berry varieties and how to keep berries fresh longer

The Wall Street Journal just ran an interesting story on all the new berry varieties that are gaining market acceptance. Called America's Next Top Super Berry , the Journal notes that with blueberries gaining major kudos for health claims, all berries have benefited from the same claims: "In the past two years, weekly same-store supermarket sales of berries have risen 18%,… read more
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