The rapid rise and fall of Recipeasly

Both Jenny and I have written before about the constant criticism aimed at food bloggers who pen a lengthy introduction or indulge in a personal story before reciting their recipe. I wrote about 'How much story do you want with that recipe?' a couple of years ago, and recently Jenny returned to the subject with 'Order up: one recipe, hold… read more

Kindle Cookbook Deals

Check out this week’s cookbook deals! Please note these deals may expire at any time. If a seemingly high price comes up the sale is over and I will delete the entry when I update the post. I will be continuing to update this post throughout the week if you see a great deal please email me at and… read more

Food news antipasto

I am always delighted to learn new ways to use a kitchen tool I already own. This week's lesson in that regard involves the humble grapefruit spoon. Obviously it works well to section grapefruit (although I struggle with not squirting myself in the eye with the juice), but there are other tasks that it handles with ease as well, such… read more

Food, times are changing and the importance of our words

For me, and many others like me, food and cooking has been the great equalizer. Bringing folks of all ethnicities and beliefs around the table to share experiences and build a bridge to better understanding and acceptance of our differences. In doing so, we may learn that we aren't so very different after all. But it seems, especially in the… read more

The mystery of Canada’s hard butter

Canadian food writer and cookbook author Julie Van Rosendaal started a minor firestorm recently with a tweet about butter: "Have you noticed it's no longer soft at room temperature? Watery? Rubbery?" she asked. People chimed in with their own observations - yes, butter does seem different these days, more difficult to spread and remaining hard even when the kitchen is not… read more

Food news antipasto

We've all been there: gravy that is runny, sauces that lack gravitas, and watery stews. There are ways to fix these culinary mishaps, and The Washington Post shows us three different techniques for how to thicken gravies, sauces, and stews. You may be familiar with the terms 'soul food' and 'Southern food', but do you know the differences between them?… read more

DIY fine dining

With most restaurants either closed or operating at reduced capacity, the state of eating out remains in flux. While getting takeout from most places is a fairly easily achieved substitute, fine dining restaurants are another story. It is not easy to duplicate the elaborate serving vessels, complicated dishes, and precise plating. This has not stopped them from trying, however. The… read more

Food news antipasto

Food definitions can be tricky things. At what point does a flatbread become a pizza, is cheesecake a cake or a pie, and what is the difference between chowder and soup? For the last one, Taste of Home weighs in, providing their take on the differences between soups and chowders. Nadiya Hussain's series Nadiya Bakes is now available for streaming… read more

Food news antipasto

Arranging books by color is a common, although controversial, method of organizing one's library. It's one thing to choose that aesthetic for books you already own, but some people are taking the concept a step too far, says Arati Menon over at Food52. You can buy entire sets of books that are grouped only by color, not by subject or… read more

Understanding food grammar

Learning a new language can be a challenge, especially when the language's grammar differs significantly from your native tongue. When translated literally, idioms can sound absurd, but if you think about the overarching meaning the phrase will eventually make sense. Just like language, food has grammar, and learning the rules of another culture's eating etiquette can be nearly as confusing… read more

Food prices on the rise

In anticipation of the upcoming tax season, I recently sat down to look over our household spending for 2020. It was not a surprise to discover that we spent more on groceries and a lot less on eating out last year. Overall our restaurant expenses were down 75 percent, although our grocery bill only increased by about 20 percent, much… read more

The benefits of setting a cooking goal

For many of us, the one-year 'anniversary' of work from home is fast approaching. The suddenness with which this occurred (at least from my perspective) meant that there was not much time to plan for how staying home - and making almost every meal at home - should look. Along the way, we hit a lot of 'walls' with respect… read more

Valentine’s Gift Guide for the Cookbook Lover

I'm a bit of a practical person - if practical is defined as owning 5,000 cookbooks, never saying no to a piece of cookware and having more baking tins/gadgets than a full fledged bakery. Yes, my practicality runs in the form of enjoying practical things - I am not a flowers, chocolate or expensive dinner out type of person. Yes,… read more

Food news antipasto

Michelin suspended its star ratings in 2020 due to the pandemic, but it is back in the business of grading restaurants again this year. This week Michelin announced the latest restaurants in the UK and Ireland that earned the coveted three-star rating, and both restaurants are helmed by female chefs. Hélène Darroze at the Connaught and Core by Clare Smyth join existing… read more

How precise do you need to be when cooking?

I recently received a baking book in which the US cup measurements also included metric weights. I prefer using weight measures - and metric weights are so much easier to work with than ounces - so this was a welcome addition to the book. I did have to chuckle, however, when I saw the numbers: 1 cup of sugar was… read more

Flatirons Food Film Festival giveaway

The 8th Flatirons Food Film Festival starts today and goes through February 5, and like so many other programs, the festival has gone completely virtual. The festival features films about chefs, Black American/ indigenous peoples foodways, food waste, and more. Events include a food trivia game night with prizes, free children's puppet-making class, and if you live in the Denver/Boulder… read more

Food news antipasto

With restaurants remaining shuttered in London as the city deals with the another coronavirus surge, it's back to the kitchen - and into cookbooks - for restaurant critic Jay Rayner. He is planning a new weekly column in which he will explore a classic cookbook from his own collection. Says Rayner: "I’ll celebrate its recipes. I’ll explore its influence on… read more

The ‘moist’ controversy

If you have an aversion to the word 'moist' as a food descriptor (or just in general), you are far from alone. It comes with negative connotations that once learned are difficult to remove from one's mind. But have you considered the alternatives? Emily Heil has, and she says that we should all learn to love moist because the words… read more

What’s your favorite spice?

Normal people do not have two drawers chock full of herbs and spices - at least that is what my friends tell me. In this respect, if not several others, I am happily abnormal. Baking and cooking are my main hobbies and passions, things I do when I have time and think about doing when I don't have time. This… read more

The difference between raisins, sultanas, and currants

When it comes to dried fruit, raisins are king. Although humble in appearance, they are found in a variety of savory and sweet recipes in almost every food culture in the world. Have you ever wondered about the difference between raisins and sultanas (aka golden raisins)? And did you know there is another dried grape product that goes by another… read more

Food news antipasto

Over a year ago, we received news that a new scripted series about the life of Julia Child would be coming to HBO Max. At the time of the last announcement, Joan Cusack was slated to be in the starring role. We've finally received an update on this project. Filming has begun, but two-time BAFTA (British Academy of Film &… read more

When AI makes recipes

Artificial intelligence has been used to solve intractable mathematical problems, create eerie deep-fake videos, and make dancing robots. Now we can add recipe developer to the long list of AI achievements, thanks to Google. Researchers at Google Cloud, inspired by the surge in baking searches during the pandemic, "decided to dive a little deeper into the trend and try to… read more

Google’s top recipe searches of 2020

After cooking morning, noon, and night, who among us wasn't desperate to find new recipes last year? Most readers here likely opted to use the EYB Library to search for what to cook for the next meal, but of course worldwide, Google is the top English-language search engine. Naturally they have kept track of what people searched for in 2020,… read more

Sticking to a ‘dry January’ has never been easier

Following the indulgence and excess that can happen during the end-of-year holiday season, people frequently cut back on both food and drink when the new year rolls around. Some take a 'dry January' pledge, opting not to drink any alcoholic beverages during the entire month. In the past this meant a rather boring drink selection, but not these days. Increasing… read more

Food new antipasto

Tales of kitchen disasters never fail to entertain me, perhaps because I have had so many of them in my own kitchen. From charcoal caramel to accidentally pouring out long-simmering stock, messes and mix-ups are part of everyone's culinary journey. For your amusement, here's a small gallery of kitchen disasters to make you feel better about your own mishaps. Le… read more
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