Cooking & Food

Magazine articles on cooking, food, wine, and restaurants.

Old Articles: <Older 391-400 Newer>

DailyCandy December 23, 2004	Aw, Nuts! Handmade, delicious creations in brightly colored packages containing inventive mixtures -- citrus-curried cashews, spicy almonds, smoky pistachios, all made from hand-tossed spices.
The Motley Fool December 20, 2004 Alyce Lomax	Will Self-Heating Coffee Be Cool? Will Wolfgang Puck's new creation cut in on Starbucks? The well-known chef plans distribution of a single-serving, self-heating latte, which will be available in grocery stores, such as Kroger, by Jan. 2.
AskMen.com Gregory Cartier	7 Winter Wines Under $20 "Winter wines" are not so much about specific vintages being appropriate in the season, but which characteristics of certain wines match well with the season and with the foods we associate with the season.
AskMen.com Sabrina Rogers	The Truth About Low-Carb Beers Are low-carb beers really better for your waistline, or are they just a marketing sham? And, more importantly, do they taste as good as regular beer? Here's what a tasting panel thought of four popular low-carb brands.
DailyCandy December 14, 2004	Mother's Little Helpers These aprons are so charming, cute, and clever that you might "forget" to take yours off before sitting down to dinner.
AskMen.com Bernie Alexander	Absinthe: The Forbidden Drink The word absinthe comes from the Greek word apsinthion, which means "undrinkable." And that characteristic may be its strongest lure -- along with its exotic history.
DailyCandy December 9, 2004	Even Cowgirls Get the Blues The online outpost of the California cheese shop sells all its in-house organic varieties, as well as other top-quality Americans and imports.
Delicious Living December 2004 Bosley & Rouse	What's in Season: December Meyer lemons are probably an orange-lemon hybrid, with sweeter juice and a rounder shape than ordinary lemons. Green patches indicate underripeness... Recipe for Lemon Squares...
Science News December 4, 2004 Janet Raloff	How Carbs Can Make Burgers Safer Potato starch, inexpensive and readily available in grocery stores, added to ground meat before cooking dramatically limits the amount of carcinogens that forms while the meat cooks, scientists find. The additive also produces a juicer burger.
DailyCandy December 3, 2004	Object of My Confection With a computer, a printer and these sheets of edible ink, you can design your own dessert -- rated anyway you like it.
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