BLNZ: Food & Beverages

Food & Beverages

Tips to have a flu-free party this holiday season Fri, 23 Oct 2009 12:07 EDT

Is it safe to party when swine flu threatens to crash your bash?

Marshmallows not just plain vanilla any more Fri, 02 Oct 2009 11:06 EDT

Puff n' stuff: Jelly, chocolate-filled marshmallows make the snack scene. If you're still using plain old vanilla marshmallows at your campfire or in your cocoa, you're out of touch.

As local food gains, local planners face decisions Fri, 02 Oct 2009 10:46 EDT

Chickens, fresh apples and other local foods can give indigestion to local officials. Chickens finally can roost legally in Bozeman, Mont.

HEALTHY PLATE: Start young to teach healthy eating Fri, 25 Sep 2009 09:22 EDT

Television and peers can trump parents when it comes to influencing what children eat, but that doesn't mean families can't fight back.

Chef Rocco cooks with a little help from his fans Fri, 11 Sep 2009 14:53 EDT

The Twittering Gourmet: Rocco DiSpirito cookbook relies on feedback from Twitter and Facebook. Twitter and Facebook are helping Rocco DiSpirito write his new cookbook.

Fast food gets haute makeover on FancyFastFood.com Fri, 28 Aug 2009 13:53 EDT

Looks gourmet, tastes like burger: Fast food gets haute makeover on FancyFastFood.com. At FancyFastFood.com, dashboard dining gets a serious ? and seriously upscale ? makeover.

Carnivorous cocktails put meat in your glass Fri, 21 Aug 2009 14:44 EDT

Meat in your drink? Carnivorous cocktails mean a nice cold glass of bacon. First you cook the bacon, remove the fat and tear it into pieces. It sounds like the start of a nice breakfast, but it's actually the first part of mixologist Adam Seger's Baconcello recipe. The next step is steeping the bacon in vodka for 72 hours.

Julia Child's legacy, beyond tools and techniques Tue, 28 Jul 2009 15:55 EDT

Beyond tools, techniques, Julia Child's legacy may be spirit, humor. From the timesaving tools and French techniques she loved to a famously dropped dinner, Julia Child left a lasting impression on a generation of cooks.

THE HEALTHY PLATE: A healthy way to have red meat Fri, 24 Jul 2009 10:42 EDT

Want to be health conscious and a red meat lover? Try bison.

MSG hangs on after decades of demonization Thu, 02 Jul 2009 16:46 EDT

Complaints about headaches and heart palpitations persist. But so does monosodium glutamate.

The Four Seasons: NY 'power lunch' mecca turns 50 Wed, 06 May 2009 16:16 EDT

The Four Seasons: NY 'power lunch' mecca turns 50, with guests from Dalai Lama to Madonna. The Dalai Lama. Madonna. Bill Clinton. Mary J. Blige. And a 13-year-old celebrating his bar mitzvah, complete with scantily clad dancers his father hired to usher the teen into manhood.

Amid flu fears, USDA says pork is safe to eat Mon, 27 Apr 2009 13:04 EDT

Fear of swine flu is a good reason to wash your hands, but not to take pork off the menu.

The Piven principle: You can eat too much fish Fri, 10 Apr 2009 12:41 EDT

Cookbook author up to her old sneaky tricks again Fri, 13 Mar 2009 12:29 EDT

Missy Chase Lapine's newest cookbook includes a chapter on holiday recipes, but in her kitchen, every day is April Fool's Day.

Syrup's rising cost spurs Vermont gold rush Fri, 27 Feb 2009 13:29 EST

Gold in them thar' hills: High syrup prices spur run on maple sugar. For years, Errol Tabacco was a maple sugar hobbyist. Each February, he'd tap about 100 trees on his property, haul buckets of sap to his garage and boil it into syrup for his family and friends.

What's the rush? Americans carve out time to eat Wed, 25 Feb 2009 16:57 EST

Americans. Always rushing, skipping meals, grabbing food on the go. Right?

In salmonella scare, look closely for hidden nuts Fri, 30 Jan 2009 15:50 EST

A massive salmonella-triggered recall of foods that might contain contaminated peanuts has the whole nation looking askance at foods once noshed with abandon.