Cookbooks
Emphasis on fresh, whole ingredients, embrace of delicious items helps new cookbook, "Cook This, Not That!" stand out from pack
By Jennifer LaRue Huget
The Washington Post 2010-01-25
Review: Top Chefs, seared
Barnes & Noble
If the reality TV show is built around gimmicky challenges, just what can one expect from a cookbook touting the winning recipes - maybe organization around those recipes, for starters? But the new book has provided enough information for non-viewers to hold their own at a cocktail party - until they can make a dash for the canapes.
By Betty Hallock
Los Angeles Times 2008-04-09
Baking globally
Barnes & Noble
In 'A Baker's Odyssey,' author Greg Patent cooks with immigrants, children of immigrants and their grandchildren to learn and record secrets of ethnic baking from more than 30 nations, including Italy, Nigeria, Austria and India.
By Daniel Zwerdling
National Public Radio 2008-01-27
Cooking with Children
Substitute teacher uses grant to teach children healthy cooking habits
By Charity Brown
The Washington Post 2010-01-26
Moving away from the vegetable-free 'kids' meal' model
Children's tastes have become more sophisticated, yet at most restaurants, kids' menus are the same, plus they're often high in fat, sodium, and sugar - with no vegetable. Then there's lack of shared experience, what eating is all about. Two most important predictors after innate sweets preference are exposure and role modeling, says expert. Then there's reinforcement of giving children the same menu items over and over, with toys, crayons, games, which forms foundation of what they come to expect when going out for meals.
By Devra First
The Boston Globe 2009-11-04
Japanese comics cook - and bake
Wikipedia
Oishinbo Vol. 102
Sub-genre of Japanese comics, or manga, revolve around cooking, culture. Among offerings in English: 'Best of' long-running series called Oishinbo (or, loosely, 'the gourmet') about adventures of food expert and journalist; manga featuring a teen with superhuman baking abilities; cookbooks written in graphic novel format.
By Lynne Char Bennett
The San Francisco Chronicle 2009-03-22
Foods & Ingredients
Coming soon to the Texas State Fair: Deep-fried beer, wrapped in ravioli
By Steve Inskeep
National Public Radio/Morning Edition 2010-09-02
Science has yet to find a magical food that sends us right to slumberland, but researchers have found some that can keep us awake: fat, spicy food, alcohol, caffeine
By Jennifer LaRue Huget
The Washington Post 2010-07-29
Homemade backyard oven fuels baker, keeps neighbors in bread
By Bonnie S. Benwick
The Washington Post 2010-07-27
"Potash, for all intents and purposes, is food."
Grocery Bill
Distribution network gives Wal-Mart price edge in Chicago
By Mike Hughlett
Chicago Tribune 2009-12-11
'Food basket' prices up for fourth consecutive month, UN warns
By Jess Halliday
nutraingredients.com/Decision News Media 2009-12-09
Cutting food bill means reading labels, buying in bulk
Average American family of four spends about $5,000 a year on food prepared at home; 20 percent savings could yield $1,000. A few tips: Don't pay for water - whether in plumped, or 'enhanced' chicken and turkey, or in iced tea, orange juice or even household cleaners you can make yourself. Remember, the more plastic and wrapping, the higher the bill.
By Greg Karp
The Morning Call/Chicago Tribune 2009-07-05
How To
Sourdough starter, overnight rising time and spare toppings are secrets to pizzeria-style pies
By Oliver Strand
The New York Times 2010-05-20
Real American pie is mincemeat, intrepid baker learns after making traditional versions from scratch
By Cliff Doerksen
Chicago Reader 2009-12-17
Chefs share secrets of low-cost cooking for crowds
As ranks of poor grow, demand at soup kitchens increases. Menu planning, cooking from scratch, using every shred of food and stocking up on produce at low-cost Asian markets - plus flexibility - among tips from seasoned chefs on low-cost cooking for a crowd. For recipes, click 'See also.'
By Beth D'Addono
Philadelphia Daily News 2009-10-08
Recipes
Growing kale for a two-season crop along the East Coast, plus recipe
By Adrian Higgins
The Washington Post 2010-03-29
Seasonal produce, well-stocked pantry are linchpins of a good diet - and base of foods that are vibrant, light and a pleasure to eat: Recipes
Martha Rose Shulman
The New York TImes 2010-02-08
For salad seekers, a collection of 101 combinations
For summer, among the best times to eat but not to cook, a collection of 101 salads. Not everything needs to be farmers' market quality, but fruit needs to be ripe, herbs need to be fragrant, and greens need to be juicy. And: Dressings video (click 'See also')
By Mark Bittman
The New York Times 2009-07-22
Travel
For a truly green vacation, Wales is the place
By Pamela Petro
The Washington Post 2010-03-21
In Vancouver, Japanese food from sublime to silly, but way past sushi
By Remy Scalza
The Washington Post 2010-01-24
Playing out an obsession with pork via a visit to Spain
By Paola Singer
The New York Times 2010-01-17