Food And Cooking
Bloomington church marks 100th birthday with tasty cookbook
Celebrations typically involve food, so it seems natural that Bloomington's Centennial Christian Church would celebrate its 100th birthday with a cookbook, "A Century of Good Cooking."
Oct 14, 2009 | 12:00 am | Loading…
Farm to fork: Chefs grow, prepare, serve own food
DOWNS -- Science teacher Brian Sparks used to look forward to having Ken Myszka in his chemistry class. It followed Myszka's home economics class, and the Tri-Valley High School student often brought something he'd cooked up in class.
Sep 30, 2009 | 12:05 am | Loading…
Recent menus at Epiphany
Recent menus at Epiphany Farms Enterprise:
Sep 30, 2009 | 12:00 am | Loading…
Researchers: Champagne's aroma comes from bubbles
WASHINGTON, D.C. -- Don Ho was right. It is the tiny bubbles. A team of researchers -- in Europe not surprisingly - found that Champagne's bursting bubbles not only tickle the nose, they create a mist that wafts the aroma to the drinker.
Sep 28, 2009 | 2:50 pm | Loading…
Crumble or crisp: Ripe peaches, apples and berries taste great
The season's ripe and luscious fruits have cooks everywhere asking themselves those all-too-familiar culinary queries:
Sep 16, 2009 | 7:55 am | Loading…
Better burgers: Creative twists turn plain into gourmet
It's the height of barbecue season, and you could just slap a slab on the grill. But why go that route when some prominent chefs have elevated the lowly burger to new and gourmet heights?
Sep 09, 2009 | 8:05 am | Loading…
Healthy options: Homemade lunch a chance for a real learning experience
Parents struggle, especially at back-to-school time.
Sep 02, 2009 | 8:20 am | Loading…
Not-so-deep-dish pizza makes inroads in Chicago
CHICAGO -- In the deep dish city, thin seems to be in.
Aug 30, 2009 | 3:00 pm | Loading…
Fast food gets fancy makeover on Web site
At FancyFastFood.com, dashboard dining gets a serious -- and seriously upscale -- makeover.
Aug 30, 2009 | 10:30 am | Loading…
Would you like some food with that salt?
MILWAUKEE -- It's a bold new concept in cooking. Instead of salting your food -- you "food" your salt.
Aug 26, 2009 | 7:30 am | Loading…
More shoppers thinking twice in the checkout line
NEW YORK -- Penny-pinching Americans are getting cold feet at the checkout - thinking twice about spending and ditching items before they're rung up.
Aug 22, 2009 | 1:30 pm | Loading…
Home grown: Tastiest of tomatoes are produced locally
A good tomato seems to hold the summer sun inside. The problem is finding a good one.
Aug 19, 2009 | 7:15 am | Loading…
Julia Child's legacy, beyond tools and techniques
CONCORD, N.H. -- From the timesaving tools and French techniques she loved to a famously dropped dinner, Julia Child left a lasting impression on a generation of cooks.
Aug 05, 2009 | 8:25 am | Loading…
Cheap eats: Grilling less-expensive cuts of meat won't break the bank
Beefsteaks are popular grill-fare for summer meals, from juicy rib-eyes to porterhouses to strip steaks. Great cuts of meat often come with great prices. If you're on a budget, we have the goods on two cuts of meat done in ways that won't blow the budget.
Jul 29, 2009 | 8:05 am | Loading…
Outside the box: For pizza topping ideas, go beyond pepperoni
Pizza is one of those chameleon foods: It can be whatever you want it to be.
Jul 15, 2009 | 8:35 am | Loading…
Cheerios among products targeted for health claims on labels
MINNEAPOLIS -- It seemed like a joke at first: Cheerios is a drug. Yet when the Food and Drug Administration warned General Mills recently that health claims on Cheerios packaging went too far, claims that essentially turned the nation's No. 1 breakfast cereal into a medicine, it was a tu…
Jul 09, 2009 | 11:00 am | Loading…
Agave syrup: Using the latest hot sweetener takes knowledge
A cactus-based sugary syrup has become the latest darling of the alternative sweetener world.
Jul 08, 2009 | 7:45 am | Loading…
Shake it up: Superb ingredients the key for this dairy treat
ST. LOUIS -- A great milkshake starts with great ingredients, says Mike Karandzieff, co-owner of Crown Candy Kitchen, which has been making ice cream and serving fountain treats since 1913 in St. Louis.
Jul 01, 2009 | 7:25 am | Loading…
Turning fruit into firework finish on July Fourth
With so many fruits in peak season by July Fourth, summery desserts almost make themselves. | Interactive: Grilling gastronomy
Jun 24, 2009 | 12:00 am | Loading…
Green kitchen: How cooks can do their part to help save the Earth
You've changed all of your light bulbs to those energy-saving twisty kind, you faithfully recycle your newspapers, glass and plastics, and you've even installed a low-flow toilet.
Jun 17, 2009 | 12:00 am | Loading…
Hooked on fresh fish: A swimming idea for summer menus
People who are learning to cook probably don't think of adding fish to their list of things to accomplish. Even experienced cooks shy away from most species, except maybe salmon and catfish.
Jun 10, 2009 | 12:00 am | Loading…
Dollar wise: Payoff of living on $100 food budget goes beyond money
How to make a low-budget margarita: Mix two shots of tequila, two lime Popsicles (minus the sticks) and some ginger ale. Blend. Pour. Skip the garnish.
Jun 03, 2009 | 12:00 am | Loading…
Pantry raid: When to try and when to trash age-old food finds
Most of us have ancient packages of food stowed away in our kitchen cabinets that we just won't eat - or throw out. Either we've forgotten these relics exist or, like Chicago's Elizabeth Castro, we can't reach the top shelf without a stool.
May 20, 2009 | 12:00 am | Loading…
Asparagus, from fiddlehead fern to white to green, are showing up in tasty dishes
Louisiana native Josh Galliano's culinary career has carried him to such fine restaurants as the Connaught in London and Restaurant Daniel in New York City. When he landed in St. Louis several years ago to work at An American Place, he discovered a local passion for asparagus.
May 13, 2009 | 12:00 am | Loading…
Beyond the bag: Toting a lunch is becoming a hip and healthy trend
Frugality is the new black. Throw in the terms "eco-friendly" and "healthier," and the result is a trifecta of hip. Who knew packing a lunch could symbolize so much?
May 06, 2009 | 12:00 am | Loading…
Do fondue: What dinner party could be more simple?
Back when fondue parties first were a fad, you may have been wearing bell bottoms and playing Bob Dylan and Joan Baez (on vinyl) on the stereo. Or maybe you were wearing rompers and playing on the swing set.
Apr 29, 2009 | 12:00 am | Loading…
Flavor favorite: Chicken and dumplings essence of home cooking
Some meals feel sacred. Sunday dinner, for example. Rarely do we forgo a home-cooked meal shared with loved ones. What's on the menu? Often the same simple, straightforward fare that has nourished us since childhood: spaghetti and meatballs, pot roasts, long-simmered stews and breaded por…
Apr 22, 2009 | 12:00 am | Loading…
10 foods to live by: Don't sacrifice taste to treat your heart good
We're tempted by high-calorie foods, but they should always be an occasional treat, not everyday fare. Eating too many foods high in fat and sodium can increase the risk of developing cardiovascular diseases. According to the Centers for Disease Control and Prevention, heart disease is th…
Apr 15, 2009 | 12:00 am | Loading…
Worth the wait: Fresh take on Easter ham means more prep but bigger results
An Easter ham is a tradition that dates to pre-Christian Europe, when the pig was considered a symbol of luck. But the Easter ham as we know it was more a creation of American marketing than a throwback to the old country. |
Apr 08, 2009 | 12:00 am | Loading…
