What we’re reading: 7/8
This week we're reading about the "Western diet," foodborne illness, vegetables you can find at the farmer's market and more.
European baking: Metric to standard conversion charts
If you’re not familiar with the metric system, making European confections can be confusing. These charts will help you measure out your ingredients correctly.
What we’re reading: 8/12
This week we're reading about pumpkin-flavored Peeps, delicious and sweet s'mores recipes and more.
How to make Kifle (Yugoslavian walnut cookies)
Several weeks ago, a lovely woman called our office hoping for a specific European cookie recipe, although she wasn’t sure of the ingredients, the name of the cookies or even what the cookies resembled.
Wild foods to try this summer
Local foods are hot right now, and it doesn’t get more local than foraging food in your backyard or at a nearby park.
Food news we’re reading this week: Jan. 6, 2016
This week we're reading about comfort foods, France's new law that cuts down on food waste, a new app that shows how much sugar you're consuming and more.
Hot Peppers an Example of Constrained Risk
Hot peppers give you the experiences and sensations of taking an extreme risk without any of the danger.
How to significantly improve the taste of pork
According to a University of Illinois study, cooking temperature is all that matters when it comes to the flavor, tenderness and juiciness of pork.
How to avoid ‘gamey’ venison in the kitchen
Learn more about processing and preparing venison to maximize its quality, get rid of undesirable flavors, reduce gamey taste and ensure it is safe to eat.
The personal farmer: Hawk Meats turns farm market model on its ear
Promoting the quality of a farm’s product, according to Sam Hawk, is every bit as important as the day-to-day production work. Hawk has no problem discussing his passion for farming.
