The Obama administration on Thursday will propose the first major revamp of nutrition labels in more than two decades, an update that would emphasize calorie information, include the amount of added sugars and revise serving sizes to reflect how people really consume food.
Taco Bell is moving in on the morning market, angling to compete with fast-food rivals such as McDonald's by launching a breakfast menu nationally on March 27.
Wine of the Week: 2012 Quintarelli Bianco Secco 'Ca' del Merlo'
If you're training for a spring marathon, no doubt you're putting in some pretty long training runs by now. You're probably also becoming slightly obsessed not just with getting in the required mileage - race day is coming up fast, people! - but also with what you're putting in your body to fuel those exhausting, extended workouts.
I've given up on this winter and decided to just pretend that it's spring.
On a trip to Malaysia, I was introduced to a dish called Chinese Steamboat. It is very much like a fondue or hot pot, with a large pot on a burner in the center of the table in which everyone cooks their own food.
Cooking is a creative endeavor - an art form all its own. Through the alchemy of the kitchen, heat and good intentions transform vegetables, meat and grains into nourishment for body and soul. That nourishment can then be used to fuel other creative endeavors. There's nothing like a delicious home-cooked meal to help a person dig into a writing, art, dance or film project.
We've always believed that baking should be fun, with the best recipes being both entertaining to prepare and delicious to eat.
You may not know Wendy Kromer-Schell's name, but if you've ever glanced through Martha Stewart's Weddings magazine, chances are you've seen her work.
Linda Lahey from East Baltimore was looking for the recipe for gooey butter cake that her father used to bring home every Sunday from the Marquad bakery when she was growing up. The bakery, located on Belnord Avenue near Fayette Street, is long gone, but the memory of that delicious cake still makes her mouth water.
Over a century ago, Switzerland's Dr. Maximilian Bircher-Benner mixed it up. He created muesli, which means mixture. It's a blend of oats and other whole grains, fruit and nuts, softened in apple juice or yogurt. He prescribed it to patients and had it served in hospitals.
Q: For many years, I used a recipe for Lynn Fontanne's Sunday Cake. I've lost it, and all I remember is that after baking in a cast-iron skillet, I would pour orange juice on top and then some powdered sugar. I clipped this from a newspaper or magazine long ago.
Have you ever had dinner guests ring the doorbell early and catch you frantically vacuuming the living room or furiously deboning anchovies at the sink? Or what about when half the party calls from the freeway, stuck in traffic, to confess that they're going to be very, very late?
I'm almost afraid to ask "How cold can it get?" for fear that Mother Nature will show me.
In this age of fresh and local, canned foods are so far out of fashion that it sometimes seems as if they hide their heads when you walk past them in the grocery store. In some cases, this is valid: Who still buys canned peas or asparagus? But in others, it's nothing but shortsighted snobbery on our part. What is more delicious than a really good canned sardine?
It was late in the afternoon yet I hadn't eaten lunch, and dinner seemed far off. A kitchen raid was in order. A quick look earlier had yielded nothing. Yet when the stomach demands, "nothing" can become something. A grapefruit, some jarred roasted red bell peppers, some leftover blue cheese - it was coming together into a light salad with bright flavors. How about some crunch? Aren't their pistachios in the freezer?
Q: Meyer lemons have such a short season. Can you freeze the juice and the zest?
Southern food is oh-so-good, but it can be oh-so-unhealthful as well.
It's a bit early in the season for a drive through Northern Italy's wine country - with nighttime temperatures still in the 30s.
Clarence Birdseye did not invent frozen food, but he is credited with creating the industry by developing a flash-freezing process that was commercially viable and produced frozen food people were willing to eat. Freezing gave consumers an important new choice; no longer did they have to choose between canned foods, salted foods or simply going without when fresh wasn't available.
Given the hours spent oozing along roads in L.A., you'd think my ideal vacation would not include driving. Zooming around the Arc de Triomphe in Paris? Dodging Fiats and Ferraris in Rome? Not for me.