Patagonia's jerky a wild idea  more...

The first thing that occurs to you upon entering the annual Sweets & Snacks Expo at McCormick Place, the annual international gathering of manufacturers of stuff that makes you look fat in those...  more...

The late Craig Claiborne introduced many things to North Americans as food editor of The New York Times. The list, according to the jacket flap of a just-published biography, includes: "creme fraiche,...  more...

The ruby-red sour cherry, the fruit of choice for a classic lattice-topped summer cherry pie, suffered from an all-too-early growth spurt in March followed by plunging April temperatures that...  more...

If you're a sausage aficionado, you'll want to get your hands on "Sausage." If you don't have an appetite for sausage, this book might give you one.  more...

So sweet, so fancy  more...

Time to concentrate, not on recipes with lots of ingredients, but on reductions.  more...

Vegetable eaters take heart; lots of wines taste great with foods cooked outside the animal protein corral. Stick to lighter reds, fuller-flavored whites and even, as suggested here, wines with a...  more...