FoodBlogroll

“Iron Chef” fails to impress.

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.

The needy need sustenance.

Italy’s Alois Lageder talks about his latest project: Beta Delta wine Alois Lageder (pronounced “ah-loh-IS  lah-GAY-der”) is the fourth generation of his family to manage this eponymous winery in the northeastern Italian province of Alto Adige. The region belonged to Austria until after World War I, which explains why many of the wines don’t taste stereotypically Italian and why wine labels are written in German as well as Italian.

Is it blasphemy to give hallowed gumbo an Italian makeover?

Everyone knows that the hardest part about cooking dinner is figuring out what to make. (And reservations do not count!)

Sherry cocktails have come a long way from hot sack posset. A custardy Middle Ages concoction of sherry, milk and eggs, popular first in Britain and then the New World, sack posset eventually gave way to the likes of the 19th century bamboo, a combination of sherry, dry vermouth and orange bitters invented in Japan, and introduced to the U.S. by William Boothby’s book “World’s Drinks.”

Vegan comfort food, Stumptown Coffee, piping hot beignets and Japanese hot pots provide compelling new reasons to eat out this month.