Cast party

June 30, 2014 by
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Those of us who have a well-seasoned cast iron skillet likely use it frequently. There are many reasons to love a cast iron pan, which is good news for Lodge, the Tennessee company which is the last American cast iron cookware company. They've outlasted their U.S. competitors and have seen an increase in demand for their cookware that they can't… read more

Spuds slump

June 29, 2014 by
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Potatoes are losing popularity as other starches, such as rice, become more favored (and presumably as many people cut out carbs from their diets). The Guardian reports that potato sales in England are down "by more than 8% during the past year as shoppers opted for alternatives." It's interesting to note that this doesn't seem to reflect a conscious decision… read more

The trick to making great sorbet

June 28, 2014 by
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Sorbets are wonderful: they are simple to make, can meet almost everyone's dietary requirements, and there are hundreds of flavor options available. They can be fickle, however: too much sugar and they become a soupy mess, too little sugar and they will turn out icy and hard. So how can you tell if a recipe has the right amount of… read more

Featured Cookbooks & Recipes

June 27, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! But the recipes shown here are just the beginning. The EYB Library has over 142,000 online recipes to choose from including over 21,000… read more

The science of food has never looked this good

June 27, 2014 by
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Have you ever wondered why chocolate is bad for dogs or how grapefruit interacts with drugs? Perhaps you thought the science behind these answers would be boring and complex. Andy Brunning, a chemistry teacher from the U.K., plans to change your mind. He has developed simple visual charts that provide these answers and more, as reported today by NPR. As you… read more

Become a cheese whiz

June 26, 2014 by
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Parmagiano Reggiano. Emmenthaler Swiss. Aged sharp cheddar. All of these delicious treats are hard cheeses, yet they all taste very different from one another. Why is that? Serious Eats has the answers in an article that explains the mysteries of hard cheese flavors. Different processing methods combined with unique aging procedures and times are the keys to each cheese's flavor. There are different… read more

Cookbook giveaway – The Great New Zealand Cookbook

June 25, 2014 by
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Eighty of New Zealand's finest cooks, chefs and bakers have contributed over 200 recipes to The Great New Zealand Cookbook, a wonderful celebration of New Zealand's ethnic diversity and fresh local produce. Peter Gordon, Josh Emett and Lauraine Jacobs let us into their homes and their hearts as they share their favourite recipes they make for people they love. Each… read more

Enter to win a free Lifetime Membership!

June 25, 2014 by
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Eat Your Books is a unique way to search for recipes across your entire collection all in one place -- cookbooks, magazines, blogs, online recipes, & personal recipes can all be added to your Bookshelf. Thousands of EYB members are discovering new recipes they didn't know they owned. Help spread the word and win a Lifetime Membership by entering our… read more

June 2014 cookbook roundup

June 24, 2014 by
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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 Canada, U.K., Australia, and New Zealand releases. US Continuing the indulgent trend we saw in last month's list, June's… read more

To market, to market!

June 24, 2014 by
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Shopping at the farmers' market isn't like shopping anywhere else.  You have a sense of what will be there, but you can't be sure that what you want will still be available.  Or you might make an impulse purchase.  You could arrive with a list that says rhubarb, fingerlings and baby beets and you'll leave with none of those -… read more

Cookbook giveaway – Eating with the Chefs

June 23, 2014 by
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Per-Anders Jorgensen is a photographer, and Co-Editor in Chief (and founder, together with his wife Lotta Jorgensen, who also is the Art Director) of Fool Magazine, a culinary publication that is billed as "food, insanity, brilliance, and love." The inspiration for the magazine's name is a combination of the words food and foolishness. As Jorgensen says, "You realize working in this world that… read more

Healthy food porn?

June 22, 2014 by
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It seems that only yesterday Jamie Oliver was scooting around London on The Naked Chef. But now he's not just a TV chef or cookbook author (incidentally, at the top of the EYB Library), but sits at the heart of an empire with over 8,000 employees. His latest focus is on his YouTube channel, FoodTube. The Observer explores Oliver's ambitious… read more

Everything’s better with butter

June 21, 2014 by
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Butter is back. From gracing the cover of Time Magazine to starting new crazes (getting whipped into coffee), butter has returned to glory, overcoming its former reputation as one of the "bad fats." Now indexed magazine Food & Wine sings the praises of butter with five unexpected foods we should be buttering. The first item on Food & Wine's list… read more

The best place to store every type of flour

June 20, 2014 by
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Once upon a time, flour wasn't fancy. Maybe two or three types graced the shelves of small, neighborhood grocery stores. But now, you can find flours from every grain, nut, and legume imaginable. It's great to have this kind of variety, but it rasies the question: do different flours require different storage solutions? The answer is yes, and indexed blog… read more

There’s a cure for that

June 19, 2014 by
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The recent trends of pickling and home curing have revived interest in old methods and recipes. One of these everything-old-is-new-again methods is a favorite of Sydney chef Ben Sears: curing egg yolks. "It's salty, a little bit sweet, a little bit more complex," he says. Sears shaves cured egg yolks over his bibimbap. "You get a different depth of flavour… read more

Featured Cookbooks & Recipes

June 19, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! But the recipes shown here are just the beginning. The EYB Library has over 141,000 online recipes to choose from including over 20,000… read more

A blank canvas

June 18, 2014 by
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Spaetzle, the German dish that falls somewhere between noodle and dumpling, is a blank canvas upon which you can add layers of texture and flavor. Portland, Oregon chef Dominique Geulin is a huge fan of this versatile dish. "It's like pizza, you just have to figure out what toppings you want," he says. The Alsatian recipe Guelin uses tilts more… read more

What’s always in a food blogger’s fridge?

June 17, 2014 by
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Everyone has their own refrigerator staples - the items always on hand for a quick meal or snack when they're in a time squeeze. But did you ever wonder what people who write about food for a living always keep in their refrigerators? Wonder no more, because Good Housekeeping asked several popular food bloggers what they considered to be essential… read more

The Mohinga Quiz

June 17, 2014 by
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This morning, my son asked me an interesting question.  "When you think of Vietnamese food, what do you think of?"  We both like Vietnamese food, so it seemed like it would be easy to reel off a list. "Pho." "Bun." "Spring roll." "Banh mi." A long pause followed.  It seemed we were not as ethnically food-savvy as we thought.  With… read more

Hold the lettuce

June 16, 2014 by
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How many times have you packed a salad full of leafy greens in your lunchbox only to discover a soggy mess at lunchtime, or decide that you needed something more substantial to satisfy your hunger? Indexed blog Food52 reminds us that there is a "whole world of lettuce-less salads out there, and they're particularly exciting in spring. Crunchy, spear-able vegetables… read more

Sunday dinners

June 15, 2014 by
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As another Sunday comes to a close following a meal shared with friends, it reminds me of the importance of Sunday dinners to me and my family. I'm sure that I am not alone in this; Sunday has traditionally been an important day for family meals. Even in occupations like farming, where days of the week don't determine when the… read more

Apricot appreciation

June 14, 2014 by
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Sometimes fruit can be quite a tease. It looks so beautiful sitting on the grocer's shelf, but when you get it home the taste doesn't live up to the good looks. If you feel this way about apricots, you'll want to read what Russ Parsons has to say about this stone fruit. As with many other foods in the supermarket,… read more

A hot topic

June 13, 2014 by
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The warmer weather has everyone's thoughts turned to grilling, and with this weekend being Father's Day, a lot of the grilling is going to involve steak. It's no surprise that steak is popping up everywhere online. Even though cooking meat over a fire is a simple and ancient method, that doesn't mean we can't make improvements. Food Network provides Alton… read more

Featured Cookbooks & Recipes

June 12, 2014 by
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Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! But the recipes shown here are just the tip of the iceberg. The EYB Library has over 141,000 online recipes to choose from… read more

Cook your way through the World Cup

June 12, 2014 by
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Football fans across the world are celebrating the 2014 World Cup, which begins today in Brazil. Although the games are exciting on their own, many people are amping up the celebration by cooking meals inspired both by the location of the games and by World Cup competitors. Epicurious features a Brazilian-themed World Cup menu, and the site also recommends this black-eyed pea… read more
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