By Scott Mechura EBS FOOD COLUMNIST It’s perpetually interesting to me how inventions, behaviors, beliefs and social practices can come from the most unlikely circumstances. For...
By Scott Mechura EBS FOOD COLUMNIST One day, butter is good for us. Then it isn’t. But wait, then it is again. I guess it just...
By Michael Somerby EBS STAFF For the chef that detests cleaning a soapy mass of pots and pans once a meal is finished cooking, the humble...
By Michael Somerby EBS STAFF Long gone are the days when I’d pilfer coins from from between the couch cushions in my childhood home and beeline...
Whether it’s a splash of pickle juice in my Bloody Mary, a squeeze of lime over stir fry, or a drizzle of vinegar to round out...
By Scott Mechura EBS Food Columnist Two weeks ago, I gave you some simple tips on entertaining, hosting friends or just expanding your options. This time,...
By Scott Mechura EBS Food Columnist From poaching an egg, to skilled knife handling, I believe everyone should have a basic working knowledge and unintimidated view...
By Carie Birkmeier EBS STAFF Who doesn’t love a great cheese board? They often become the centerpiece of gatherings, offering a little something to satisfy everyone’s...
By Carie Birkmeier EBS STAFF Have you ever wondered if it would be best to use olive oil, vegetable oil or coconut oil when baking, sautéing...
Carie Birkmeier EBS Staff Sous vide (SOO’-veed) is a French term that means “under vacuum.” It is a cooking technique in which vacuum-sealed foods are cooked...
