Risk low from radiation in food in Japan

Radiation-tainted spinach from Japan’s damaged nuclear reactors may sound scary, but here’s a reality check: Even if any made it to stores there, you’d have to be Popeye to eat enough to worry....

DATE: March 29, 2011 | CATEGORY: Food

Taste of Italy

When it comes to pairing wines with food, Italian cuisine arguably reigns as the gold standard. Last week’s “An Italian Trattoria Wine Dinner” at Guido’s Favorite Foods, 1201 Main Ave., showcased...

DATE: March 29, 2011 | CATEGORY: Food

Austrian says music improves wine

If one Austrian’s quirky idea catches on, wine tastings could soon sound like this: Is that some Mozart in my glass? A hint of Haydn, maybe?Convinced that music is a key ingredient for a good...

DATE: March 22, 2011 | CATEGORY: Food

Dark meat is healthy option

Most health-conscious cooks focus on boneless, skinless chicken breasts.It makes sense. This ubiquitous piece of the bird is convenient, versatile and virtually fat-free. But there are other – and...

DATE: March 22, 2011 | CATEGORY: Food

Artisan Breads

Barb Mills’ recipe for becoming proficient at bread baking has no short cuts. If you want to make good bread, start practicing, she says.Known for her all-occasion cakes and special-order items,...

DATE: March 22, 2011 | CATEGORY: Food

How bacon sizzled and people got sweet on cupcakes

Bacon. It’s everywhere. Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that...

DATE: March 22, 2011 | CATEGORY: Food

Leaping from cocoa to tofu

In a jolt of culinary cognitive dissonance, John Scharffenberger is charting an unlikely course from cocoa to tofu.The cofounder of the premium Scharffen Berger Chocolate Maker initially wasn’t...

DATE: March 15, 2011 | CATEGORY: Food

New beer cocktails inspire bartenders

Something new is on tap on the bar scene as adventurous mixologists brew up beer cocktails. “Beer as an ingredient can offer such a wide variety of flavors,” says Jacob Grier, a drinks blogger who...

DATE: March 15, 2011 | CATEGORY: Food

Chefs have some grape ideas for recycling wine

You’ve heard of turning water into wine. But what can you turn wine into once the bottle is past its prime?Plenty, say a trio of thrifty chefs who’ve been turning dregs into delicious vinegars,...

DATE: March 15, 2011 | CATEGORY: Food

Chains take bite out of mini-desserts

Small is big when it comes to dessert trends.From Mini-Blizzards at Dairy Queen to the new line of Petites launched by Starbucks last week, sweets are shrinking to fit a craving for snack-sized...

DATE: March 15, 2011 | CATEGORY: Food

Schooled on fish

The ancient Romans talked about letting your hook “be always cast” because “where you least expect it, will be fish.” That saying also rings true for popular fishmonger Nancy Vogel and a school of...

DATE: March 15, 2011 | CATEGORY: Food

Former restaurant-goers learn to love their ovens

Eating at home may be one of the few behavioral changes from the recession that stick. Forced to eat more meals at home when money was tight, people learned new habits. Some discovered they enjoy...

DATE: March 8, 2011 | CATEGORY: Food

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