All about eggplants

Some foods get an undeserved bad reputation because it is all too common to encounter them in badly prepared dishes. Eggplant (aka aubergine) is one such food, and its very mention can conjure images of a soggy, slimy, tasteless vegetable. Perhaps eggplant haters could be converted to lovers if they experienced it expertly made, and to that end, Becky Krystal… read more

How to clean up a floury mess

The coronavirus pandemic might have made bakers out of us all, but once the bread is in the oven, the hard part of baking begins: clean up. As Margaret Eby of Food and Wine explains, combining flour and water is necessary to make bread, but the other byproduct of combining the two is glue. She provides several tips on how… read more

Spice support: green garlic

Perhaps I'm stretching the definition of spice a bit by including garlic, but it is generally treated more like a spice than a huge part of the meal (chicken with 40 cloves of garlic notwithstanding). Anyway, this post is not about regular garlic cloves, but about green garlic, which is part of the garlic plant that may already be growing… read more

Flouting conventional fungi wisdom

Just when you think you can't be surprised by a new cooking technique, someone comes along to shake things up. The debate about whether to wash mushrooms before cooking has raged for decades, but how you should cook them was never in doubt - you saute them with butter or oil, right? Maybe not: according to Jim Fuller, co-founder of… read more

How seasonal differences can affect your baking

My kitchen has a large window with a southern exposure. During the winter months, I enjoy the sunlight that floods the space with light, but in July...not so much. The kitchen becomes stifling hot and humid to boot. Over the years I've discovered that with the transition from one season to the next, changes in temperature and humidity can result… read more

Spice support: capers

I'm stretching the definition of spice a bit to include capers, but since they add a flavor dimension similar to adding spice, I found it appropriate. To learn more about capers I turned to an interview of David Rosengarten by Sally Swift of The Splendid Table. Rosengarten visited the famous caper-growing island of Pantelleria, Italy - a place he calls… read more

Weighing the options, is this recipe egg worthy?

As we shared in our weekly roundup, many folks are looking to bake during this pandemic. In that article, we shared ideas for cultivating your own yeast, sourdough and other ideas for bread. I am fortunate and have a larder filled with flours, sugars, yeast and every baking ingredient known to man. I have been able to find eggs and… read more

Where there’s smoke…

Plenty of recipe writers will tell you to make sure you don't heat an oil past its smoke point, or dire consequences will occur. This raises the dual questions of what kind of consequences and how bad are they? The answers are complex, says Becky Krystal at The Washington Post. She explains the ins and outs of smoke points in… read more

Improve your baking in ten weeks

I love to bake and usually have a baking project going at any given time. To keep this habit from further expanding my waistline, I give away most of the cakes, cookies, pastries, pies and tarts that I make. My friends and coworkers gratefully receive these goodies, with many of them saying that they do not themselves bake because they… read more

Over 25 years of quick tips

Cook's Illustrated Magazine has been helping people understand the whys of cooking since 1993. Ever since the publication first appeared, a column called "Quick Tips" has been showcasing readers' tips for the ultimate kitchen hacks. Daniel Souza, Editor-in-chief of Cook's Ilustrated, sat down with The Splendid Table's Sally Swift to talk about the history these reader-provided tips. In case you… read more

How to pick the perfect melting cheese

While most recipes in the EYB Library that call for cheese specify a particular variety, sometimes you will come across one that tells you to use your favorite "melting cheese". You might wonder which cheese is best suited for the purpose. The varieties that immediately come to mind are mozzarella and American cheese, both considered to be a "melting" cheese… read more

First pancake problems

Breakfast for dinner is one of my favorite meals, and if I'm making it then chances are good that pancakes will appear on the menu. Both decadent and comforting, pancakes make any day feel like a special occasion. I have a favorite recipe, developed over the years, that always gets rave reviews. There is just one problem: the first pancake… read more

Something fishy going on

You may have read an article or two of late that discusses fish fraud - it seems that a frighteningly large percentage of the fish you see on display in supermarkets is mislabeled. This makes cooking with fish a dicey proposition, especially so if your recipe calls for a specific variety with which you are not familiar. Finding a reputable… read more

Is it really necessary to preheat the oven?

Whether you are baking a cake, making a stew, or roasting vegetables, almost every recipe you find will begin with a simple instruction: preheat the oven to xxx degrees. But is this step really necessary? That's the question recently tackled by The Guardian's Kitchen Aide column. Some would argue that it is a waste of time and energy, but the… read more

Cookie Time – recipes and holiday baking tips

This is the year! Mark my words. 2019 will be the year that I will make dozens of cookies for the holidays just like I did when we lived back in New York. To fulfill my prophecy, I am compiling a checklist of helpful tips and links that will help me and hopefully our members as well! To get in… read more

The ultimate Thanksgiving recipe finder

About this time each year I come across several posts for a food site's new and/or improved holiday recipe finder. Each is organized a little differently, but the premise is the same: use your preferences, whether ingredient or nutrition or type of dish, and the magic of the "finder" will return the perfect recipe to you. This year is no… read more

Spice support: curry leaves

The first time I encountered curry leaves as an ingredient in a recipe, I wondered how they were different than the curry powder that I purchased at a spice store. I assumed that curry leaves must be one of the components of curry powder, but I later discovered that they had nothing to do with the spice blend as I… read more

The difference between shallots and onions

At first glance, a shallot seems like a slimmer, smaller version of its cousin the onion, but they have different flavor profiles and are not equal substitutes for another. As Palisa Anderson writes in The Guardian, each of these wonderful members of the allium family has uses that will best highlight its unique characteristics. While shallots resemble onions in outward… read more

Learn the difference between seltzer, club soda, and sparkling mineral water

What is fizzy, non-alcoholic, and can be found in any manner of drinks and foods? If you answered any of the three items listed above, you are correct. Despite their similarities, each of them has its own best use, and Eater is here to explain the differences between them. The most basic of the three is seltzer, which is nothing… read more

Break free from black pepper

I've always been a big fan of black pepper - it's warmth and earthiness are comforting to me. Perhaps I like it so much because almost everything I ate as a kid was liberally sprinkled with this spice. Strange as I might find it, there are plenty of people who don't like pepper or are allergic to it. So what's… read more

The whey you like it

If you have ever made homemade cheese - whether fresh cheese like ricotta or a firm cheese like cheddar - you have probably been faced with the dilemma of what to do with the whey that remains after straining the curds. Zoe Williams recently confronted this issue after she took a cheesemaking course, and she found several uses for this… read more

A guide to squash varieties

When I browse the farmers' market stands come fall, the number and variety of squash always amazes me. The colors, shapes, and textures are so varied and beautiful that I sometimes buy several types just so I can display them in my kitchen. Some of the time I don't even know what varieties I have, which can make it challenging… read more

Why you always need to scrape your bowl

For my birthday I gave myself the gift of a new stand mixer, and my mom purchased a flexible-edge beater to go along with it (thanks, Mom!). I figured that the beater's rubber edge would completely eliminate the annoying and sometimes cumbersome step of scraping the mixing bowl while making doughs and batters. I was wrong. The first cake I… read more

How to convert pan sizes in baking

It's inevitable: after searching for just the right recipe, you come to the instructions and find out that it calls for a 9-inch square tin and all you have is an 8-inch pan. Do you a) do the math to change the recipe, b) press your luck and use the smaller pan, or c) scroll down to the next recipe?… read more

The thrill of discovery

Last week I wrote about how I failed my fresh produce. You may have wondered what ever became of those two sad, tired ears of corn. The notion of making elotes had swirled around in my head, but these cobs were too far gone for that to happen. My next thought was soup. For ages, cooks have been throwing past-their-prime… read more
Seen anything interesting? Let us know & we'll share it!