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
Hydrolyzed vegetable protein, subject of recall over salmonella taint, is used in thousands of processed foods as flavor enhancer
By Monica Eng
Chicago Tribune 2010-03-06
Supply of winter tomatoes drops, prices rise after "crippling" loss of Florida tomato crop to cold snap
By Keith Morelli
The Tampa Tribune 2010-02-25
Demand for grits, cornmeal keep Georgia mill busy in winter months
By Deborah Geering
The Atlanta Journal-Constitution 2010-01-26
"Food-integrity and humane-handling whistleblowers should not have to rely on an undercover video investigation in order for USDA supervisors to take their disclosures seriously."
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
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
From city girl to sustainable empire builder
gardengirltv
Patti Moreno is Modern American Homemaker and Urban Homesteader (click 'See also') who's hardworking, media-savvy. Former city girl started kitchen garden to lose weight; will soon release DVD, garden goods line. Already host of PBS's Farmer's Almanac TV, she's now talking to Sundance Channel and Regis; also opens farm stand to neighbors.
By Carlene Hempel
The Boston Globe 2008-08-17
Perfect pig part
After research in Italy and New York that involved many meals, it's clear that the classic pasta all'amatriciana (with or without olive oil and onions, but that's another story) is just a spaghetti dish without the rich, sweet pork flavor and buttery texture of guanciale. Bacon is no substitute for cured, unsmoked pig jowl.
By Florence Fabricant
The New York Times 2008-01-16
Recipes
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
Books: In naan and tandoori chicken, bittersweet taste of home
In short stories, Jhumpa Lahiri delves into toll on human spirit of Indian immigrants as they try to warm to Western culture, which ignores them. Food is both comfort and pain, reminding them of home and of how far they are from it. Ingredients must be substituted with domestic products, cooking methods altered for Western appliances, dishes explained to baffled neighbors.
By Mary-Liz Shaw
Journal Sentinel (Milwaukee, WI) 2009-03-07
Travel
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
With McLocal offerings, eateries spice up competition
With its McArabia Tagine, a cumin- and coriander-spiced flatbread creation, McDonald's adds to its list of locally inspired foods. Other eateries' offerings: Domino's pizzas topped with squid in Taiwan, black beans in Guatemala and feta cheese in Greece. In China, Kentucky Fried Chicken sells rice congee, while Col. Sanders in India woos vegetarians with Chana Snacker, a chickpea burger topped with Thousand Island sauce. In survey of 4,500 meat recipes from 36 countries, scientists learn that cultures in hotter climates favor recipes with higher concentrations of anti-microbial spices like garlic, cumin and pepper.
By Erik German
GlobalPost 2009-08-26