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All this month Foodstuffs is looking at baking – something many of us do around this time of year. And we’ll meet a range of people who bake at the…
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Kids Culinary Arts teaches kids cooking and nutrition during after school programs, vacations and summer camps. The organization works in school districts…
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Is Michael Pollan Sexist?Wander the aisles of your favorite grocery store and you’re likely to see produce marked as locally grown, meat that is trumpeted as grass fed and…
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About 200 people gathered Wednesday night in Plymouth for public hearing held by a state commission studying whether high-power electric lines such as…
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Maine Chef Kathy Gunst on what we should cook and eat to make us feel better about the waning summer season.Kathy's recipes:END-OF-THE-SEASON ROASTED…
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Jeff Potter is a software engineer and author of Cooking for Geeks, which breaks down the science of what happens to our food while it’s cooking. Jeff…
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In a new cookbook, food writer Elizabeth Andoh tells the story of the cuisine of Japan's Tohoku region, which was hard hit by last year's earthquake, tsunami and nuclear accident. Andoh says it's important to document the region's cuisine now, because traditional dishes often disappear during periods of upheaval.
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However you celebrate the holidays, we are now in deep. Hannukah begins at sundown tonight. There are five more shopping days and umpteen things to do…
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A Year In FoodHere’s one word for the food trends of 2011: bi-polar. In 2011, Domino’s introduced cheesy stuffed bread, while some districts removed sugary sodas from…