Chesnok by Polina Chesnakova – Cookbook Giveaway

November 10, 2025 by
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Enter our worldwide giveaway to win one of two copies of Chesnok: Cooking from My Corner of the Diaspora: Recipes from Eastern Europe, the Caucasus, and Central Asia by Polina Chesnakova. Please note the author's remaining event on our Calendar. Polina’s cookbooks are special and all are favorites in my collection. I was thrilled to learn of this title. The world chesnok… read more

IACP Cookbook Award winners 2025

November 9, 2025 by
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The International Association of Culinary Professionals announced the winners of its 2025 Cookbook Awards (along with other food media and writing awards) at its 2025 Summit held in Brooklyn, New York on November 5. The IACP presented Lifetime Achievement Awards to Pati Jinich, Susan Magrino and legendary cookbook editor Rux Martin. The Trailblazers honored this evening included Fany Gerson and Ayesha Nurdjaja. Turning to… read more

The Great British Bake Off/Baking Show – The Final – 2025

November 8, 2025 by
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It seems as if the Bake Off just started and now it is over. Signature challenge: British iced finger bun. There are 11 online recipes for iced finger buns in our Library. Darcie: Time, as always, was a factor -for the bakers, but it was not the biggest obstacle that Tom faced. He accidentally put citric acid into his dough… read more

From basic to bougie

November 6, 2025 by
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One aspect of food history that fascinates me is how certain items can be considered trash food in one era only to be exhorted as gourmet in the next. This holds true for many items: lobster, ribs, chicken wings, pork belly, and even caviar. Why do these items climb from peasant food to high dining fare? Sometimes the driving force… read more

What’s really in that can of pumpkin

November 5, 2025 by
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Unlike the pumpkin in Disney's classic tale Cinderella, the contents of the cans of pumpkins in your pantry will not transform into a coach to carry you to the ball. Some people even claim that what's in the can isn't pumpkin at all, it's squash. Food writer Kimberly Holland wants to set the record straight, and says that the substance… read more

Will one of these be the next “it” ingredient?

November 5, 2025 by
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Like any fashion, ingredient fads come and go. For a while, tajín could be found on everything, and before that, miso had its moment. Flavor and the Menu takes a look at six ingredients that might just be the next breakout star. Noor’s black lime tofu from Ottolenghi by Yotam Ottolenghi and Ixta Belfrage and Noor Murad The article breaks… read more

Food news antipasto

November 3, 2025 by
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The Michelin Guide Great Britain and Ireland updates its online guide monthly, adding recommendation based on its inspectors' travels. It recently added 24 new restaurants to its listings, including locations run by Aiden Byrne, Adam Handling, and Tom Kerridge. In 2026, Michelin plans to host the live launch of its updated guide in Ireland for the first time. Speaking of… read more

The Great British Bake Off/Baking Show – Patisserie Week – 2025

November 1, 2025 by
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We are near the finish line. Week nine is all about patisserie. Again, Darcie has been sharing the "comments" here. I have been setting them up - and adding online links etc. I have a lot to catch up on! Signature Challenge: Cream horns. How to make cream horns Cream horn are also called cannoncini (the Italian name) or Schaumrollen… read more

Baking across borders

October 31, 2025 by
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As an avid baker and cookbook aficionado, I frequently purchase the UK version of baking books because the covers are always better than the US edition (something I have written about before). This has led to me learning - sometimes the hard way - about the differences between UK and US ingredients and measurements. Helen Goh recently explained many of… read more

CRUMB – A Baking Magazine

October 30, 2025 by
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Recently, I shared on Social Media about a new baking magazine, CRUMB - A Baking Magazine - Issue 1. I just received the first issue which I ordered and indexed for our Members. CRUMB is a print magazine highlighting chefs, recipes, bakeries, brands & people in pastry; created by Emily Kim of The Pastry Project. The Pastry Project is a Seattle-based… read more

Apples, apples, everywhere

October 29, 2025 by
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In my neck of the woods, autumn has fully arrived (after a lingering warm spell), with crisp morning air and blazing color on the trees. This time of year - between the oppressive summer heat and the blistering cold of winter - has a lot going for it, including the flavors of autumn, especially apples. If you live near an… read more

Why you either love or hate candy corn

October 28, 2025 by
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It's the time of year when one of most polarizing foods is either proudly displayed or avoided like a creepy uncle. The food, of course, is candy corn. Whether you are a fan or think it is disgusting, Serious Eats explains that there is a scientific reason for the extreme opinions people hold about the candy. Invented over a century… read more

Food news antipasto

October 26, 2025 by
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Lay's brand potato chips (crisps) recently launched a bold new look for its packaging, but it wasn't a flashy new font or logo. Instead, the new bags prominently feature an image of a potato. Lay's did this because, according to research the company conducted, more than 50% of people did not know that Lay's potato chips were made from actual… read more

October 2025 New Cookbook Review

October 26, 2025 by
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Our 2026 Cookbook Preview Post has been published and will be updated with additions and revisions as the months go by - and go by quickly they do. A link to the 2025 post is available in this new preview as well, so you will be able to follow November and December books. Don’t forget that you can create a wishlist and… read more

The Great British Bake Off/Baking Show – Dessert Week 8 – 2025

October 25, 2025 by
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Week 8 is dessert week and the quarter final. As Jasmine said in the last episode, the margin for error is so small with only five bakers remaining. Signature challenge: Highly decorated Basque cheesecake The bakers were tasked with making a burnt Basque cheesecake with decorative elements - they needed to have something to do while the cheesecake baked and… read more

Food banks brace for increased demand

October 23, 2025 by
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Demand for food bank services has been increasing in the past several months while contributions have decreased, putting a strain on organizations across the United States. Food insecurity affects nearly 1 in 7 US households and 1 in 5 US children. With grocery prices high and continuing to rise, prospects for a decline in those numbers is not likely. Making… read more

When homemade isn’t good enough

October 22, 2025 by
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There are so many things I can make at home that are better than even a top-shelf brand - mayonnaise, chicken stock, sandwich bread, salad dressing, all sorts of cakes, cookies, and desserts. Yet there remains a white whale that I seemed doomed to chase for eternity, never finding a way to make it better at home: pistachio spread. Homemade… read more

Recipes ‘to die for’

October 21, 2025 by
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Cherished family recipes are often handed down from one generation to the next. Occasionally someone takes a recipe to the grave with them, but others do the opposite - quite literally. There is a phenomenon of people remembering their loved ones through their special or favorite recipes by inscribing the same on their gravestones. Rosie Grant, the creator behind @GhostlyArchive,… read more

October 2025 EYB Cookbook Club Summary

October 20, 2025 by
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Each month we allow posting in our Eat Your Books Cookbook Club from any cookbook, magazine or blog and we also offer one featured cookbook -most months. We hope that sharing our favorite recipes will help our Members discover new cookbooks and recipes to try. Also please see our November 2025 Great Big Cookbook Club Summary which is now organized by location and includes… read more

Rice – 80 Easy Rice Recipes, Cookbook Giveaway, Quick Bites with Makiko Sano

October 20, 2025 by
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Enter our US/UK giveaway to win one of two copies of Rice - 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake by Makiko Sano. Makiko Sano is the author of several cookbooks on Japanese cooking including her most recent book: Rice - 80 Easy Rice Recipes, from Mochi to Miso and Sushi to Sake. Please note:… read more

Food news antipasto

October 19, 2025 by
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This week's edition of food news is heavy on culinary giants and kitchen appliances with a bonus at the end. We begin with a podcast from BBC Food featuring the always charming Diana Henry (episode available only to subscribers to the Good Food app). Talking with Samuel Goldsmith, Diana discusses her new book Around the Table - 52 Essays on… read more

November 2025 Great Big Cookbook Club Summary

October 18, 2025 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

The Great British Bake Off/Baking Show – Meringue Week 7 – 2025

October 18, 2025 by
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Another week in the tent - and another brand new theme: meringue. I have been setting up the posts and link to the technical recipe but Darcie has been working hard on completing the details the last few weeks as I have been buried in the 2026 Preview Post. Thank you Darcie! Signature challenge: 12 meringue pies The bakers were… read more

The top 25 cocktails of the past 25 years

October 16, 2025 by
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You can find well-crafted cocktails in nearly every corner of the world these days, but the state of cocktails prior to their renaissance at the beginning of the century was fairly dismal. Sickly sweet concoctions meant for getting you drunk were the norm; finely crafted drinks that offered layers of flavor were rare. Things changed starting in the 2000s, with… read more

2026 Cookbook Preview Post

October 16, 2025 by
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Here we go again…another year and a slew of cookbooks already in the pre-order stage. A few authors have mentioned that the amount of pre-orders weigh into how much money the publishing companies put into publicity for a particular cookbook, so preorder your favorites. Using our Buy Book button earns EYB an affiliate commission but also please remember your local bookshops. There… read more
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