Earn your cooking pH-D

April 22, 2026 by
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Cooking is just as much a science as an art, if not more so. Practically speaking, there is no way to cook that doesn't involve science: physical and chemical changes to food affect its flavor, color, and texture. An important chemical reaction that occurs during cooking relates to changes to the pH (acidity / alkalinity) of the food. Serious Eats'… read more

Food news antipasto

April 19, 2026 by
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Have you heard about waterfall chicken? It's a Vietnamese street food that's gone viral, with millions of people watching videos of the chicken being made. Nick DiGiovanni, MasterChef finalist and cookbook author, explains how the process works. The name of the dish is a clue: hot oil cascades over chicken pieces like a waterfall, creating an ultra-crispy treat. Cucumber tonic… read more

Cookbooks highlight underrepresented cuisines

April 19, 2026 by
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As EYB Members know, one of the joys of cookbooks is discovering something new, whether it be an ingredient, technique, or cuisine. The best cookbooks allow us to get a glimpse into a region or culture that we may never get to visit in person, gaining an understanding of it through its food. Recently Saveur profiled five such cookbooks, each… read more

Nach Waxman Prize shortlist

April 16, 2026 by
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Earlier this week, Kitchen Arts & Letters announced the shortlist for the third annual Nach Waxman Prize. The prize was created following Waxman's death to honor his dedication to food and beverage scholarship through his NYC bookstore, and "highlights a book of scholarship which invites the general public to seriously consider issues in culinary and beverage history, anthropology, sociology, linguistics,… read more

Home distilling takes a step forward

April 16, 2026 by
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In the United States, home brewing of beer and wine have been popular hobbies ever since (and probably, before and during) Prohibition. However, home distilling has been illegal since 1868 when the U.S. Congress passed a law that banned the practice. The reason behind the ban was to prevent people from avoiding liquor taxes, and until now the ban has… read more

Where credit is due

April 14, 2026 by
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A few days ago, when I was making a batch of oatmeal chocolate chip cookies, my husband asked me who invented the recipe. I replied that Ruth Wakefield is credited with creating the first chocolate chip cookie, but that I was using the 'Neiman Marcus $250 cookie' recipe. We had a short discussion about the urban legend surrounding that recipe,… read more

May 2026 Great Big Cookbook Club Summary

April 13, 2026 by
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As our members know, each month we offer several cooking options in our Eat Your Books Cookbook Club. There are other fun cookbook clubs around world and we’d like to highlight those for those members who might want to cook or bake something other than our choices.  I will update this post as clubs make their additional choices. Something that has… read more

Food news antipasto

April 12, 2026 by
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It's hard to top a post about JELL-OMETERs, but here's what I dug up this week. We will start with a feel-good story about a fast food employee. Jaydon Cintron, a Chick-fil-A worker in Kinston, North Carolina, found $10,000 in two bank envelopes in the men's restroom. Instead of pocketing the cash, he turned it in to his human resources department,… read more

Watch it wiggle

April 11, 2026 by
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Once billed as the most popular dessert in the United States, Jell-O had lost its luster by the turn of the 21st century. Sales of the gelatin product slumped, and people shared - and mocked - images from garish and weird 1960s-era gelatin desserts. In an effort to regain fans, the makers of Jell-O have a new invention: the JELL-OMETER,… read more

Meet Ravenous, a new food website

April 9, 2026 by
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For too long, we have had to bring you stories of food magazines and websites that were laying off workers or shuttering altogether. However, today we're excited to report some good news: the debut of a new, worker-owned food culture site called Ravenous. The site was founded by respected food journalists and writers from across the US, many of whom… read more

The Cook’s Companion turns 30

April 8, 2026 by
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When chef and restaurateur Stephanie Alexander published her Cook's Companion in 1996, she could not have known that it would become Australia's kitchen bible. An A to Z guide to ingredients, from abalone to zucchini, the book includes detailed explanations of varieties and seasons, as well as selection and storage tips, alongside a glossary of techniques and tools — everything… read more

Fortnum & Mason Awards shortlist announced

April 7, 2026 by
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Fortnum & Mason has long been a resource for English cookery, providing quality ingredients to generations of cooks since its founding in 1707. The company’s annual food and drink awards celebrate the best publications and broadcasts in the UK and Republic of Ireland, and the shortlist for the Food and Drink Awards 2026 was just released. From the Fortnum &… read more

Food news antipasto

April 5, 2026 by
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Because of the Easter holiday, food news is on the light side this week, but there are a few tidbits to share. In the mashups you didn't see coming department: Anheuser-Busch, the maker of Natural Light beer, is selling a branded lawn fertilizer made from spent grains. This week, the company debuted Natural Light Lawn Brew, a "custom mix of… read more

Pizza chains are feeling the pinch

April 4, 2026 by
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Pizza is almost as iconic as hotdogs and apple pie in the American lexicon of food. From chains to local artisanal pie shops to the frozen food aisle, pizza is everywhere. Not everything is rosy in the land of pizza, however - two major chains are closing hundreds of restaurants, a large franchisee filed for bankruptcy, and this week a… read more

Sourdough science

April 2, 2026 by
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Do you still have the starter you created when everyone was making sourdough bread in the pandemic? I'm sad to report that my starter died an ignoble death at the back of our basement refrigerator. I'm a serial starter killer, but I might have to try again, because nothing you can buy can replicate the flavor of a true sourdough… read more

Give me a break: Thieves make off with tons of KitKats

April 2, 2026 by
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This story seemed appropriate for me to discover on April Fool's Day because it sounds made up. Food conglomerate Nestlé confirmed a report that thieves pilfered a truck carrying over 400,000 specially crafted KitKat candy bars. The candy bars were part of a special production to celebrate KitKat becoming the official candy bar of Formula One racing, and were molded… read more

New Le Creuset + Nigella’s Easter Egg hunt

March 31, 2026 by
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Today I discovered that Le Creuset dropped another color on us; this one is called Riviera, and it absolutely speaks to me. I thought Sea Salt was the perfect color to complement my kitchen cabinets, but this one would really pop against the more subdued blue-green paint. Damn you, Le Creuset! The company pairs Riveria with Sea Salt and Marseille… read more

Food news antipasto

March 29, 2026 by
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Recent years have been bad for wineries, especially in the US. A 56-year-old winery, Kenwood Vineyards, recently closed its doors with no plans to reopen. Other major wineries, including E. & J. Gallo and Jackson Family Wines, have also shuttered operations at some facilities and laid off workers. Industry experts are blaming Boomers for the decline, as they have reduced… read more

Food as medicine

March 28, 2026 by
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Chicken soup to treat a cold, ginger for nausea, tea with honey for a sore throat, a mustard poultice for muscle pain - these foods and more have been used to treat ailments for millenia. While these home remedies vary in their ability to cure illness, scientists have discovered compounds in foods that can have therapeutic effects. For certain conditions,… read more

How accurate are food labels?

March 27, 2026 by
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Before I buy any packaged food product that I haven't purchased before, I first look at the nutrition information and ingredient list. My husband gets exasperated when he accompanies me on shopping trips, grumbling about how much time I spend poring over the package before adding it to the cart. I ignore the grumbling because I want to know how… read more

Stand by Your Pan – Quick Bites, Giveaway

March 27, 2026 by
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Enter our US giveaway to win a copy of Stand By Your Pan: 100 Easy and Affordable Comfort Food Recipes So Good They'll Hurt People's Feelin’s by Hannah Dasher. Before going any further - warning: you may develop an ear worm of Tammy Wynette's song as I have. Hannah has events planned which we have on our Calendar. Country artist… read more

March 2026 New Cookbook Review

March 26, 2026 by
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Here we are again, the end of another month. My 2026 Cookbook Preview Post is growing every day with great titles to covet. Excited to see these additions recently:  Simply Ina: A Barefoot Contessa Cookbook by Ina Garten, Back to Green: Rediscovering a World of Delicious, Healthy Eating by Marcus Samuelsson, Jamie Oliver BBQ: Easy Grilling, Big Flavour by Jamie Oliver, Guesting: How to… read more

How much have food prices really gone up?

March 25, 2026 by
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You can't scroll through any news site without seeing at least one story about inflation, and often the focus is on food prices. One issue after another has hit different sectors of the food supply: cold weather, hot weather, drought, flood, war, bird flu - it seems the food sector just can't catch a break. So how much have all… read more

How thick is too thick?

March 24, 2026 by
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Visiting diners is one of my favorite things to do when traveling. I adore a stack of fluffy pancakes with a ball of whipped butter melting into the top as I pour thick syrup over the stack. One of my favorites was in a small diner in the heart of Philadelphia (I think it was Broad Street Diner, but it… read more

An amazing event for cookbook lovers is happening soon!

March 23, 2026 by
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Have you ever dreamed of a festival that focused on cookbooks, held in a city that's made for food lovers? Consider your wish granted: we're excited to share news about Cookbook Week, to be held April 21-25 in San Francisco, California. The festival brings together celebrated cookbook authors, passionate home cooks, and food lovers for a week of immersive events… read more
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