FoodBlogroll

“Iron Chef” fails to impress.

Plenty of pepper spices up rich salmon fillets. Horseradish sauce ups the ante. Salmon has such a rich flavor, it often is best to keep it simple when cooking it.

Garlic’s new hue signals entirely different taste Black garlic? Yes, indeed.

Eatright.org offers the latest findings, discussions and tips on everything from food safety to shaving calories off your restaurant order On the heels of a recent survey showing 60 percent of people have trouble finding accurate food and nutrition information online, the American Dietetic Association has revamped its Web site, hoping to help the public make healthful choices about what we eat and drink.

Risotto is endlessly accommodating.

Chicago chef dishes on everything from his 50th birthday to his new cookbook to being in the hall of fame Art Smith is having quite a winter.

We rate six models to find which ones work In Mom’s kitchen, I often had the job of peeling carrots or potatoes. The only utensil to turn to (besides the treacherous paring knife) was a stainless steel, vertical swivel peeler from the supermarket (also known as the Lancashire peeler).

Can America build a better hot dog?

Mac Snack Wrap, other items dreamed up in McDonald’s test kitchen Ever wonder where new McDonald’s products like the Mac Snack Wrap come from?

The needy need sustenance.