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

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

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

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

See also 

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

See also 

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