McDonald’s warned us that they would be trying out new versions of their flagship products as part of a push to freshen up their menu with regional favourites. McChocolate Potatoes were test marketed this past January in Japan. Now, there’s something new for selected North Americans…Read More →
Subway sandwich shops are in a slump. More than that; they seem to be in a dangerous decline. The chain is the largest in the world, but it can’t seem to come up with new ways to met ever-stronger pressure from both traditional and new competitors in its overcrowded niche…Read More →
Only a couple of hours after my post about Gnocchi went up, I got a call from a friend. My friend always checks my Blog at work, when her boss thinks she’s clearing important overnight e-mail from other time zones. Silly boss! Anyway, she asked how Baked Gnocchi ties in with Baked Ziti…Read More →
Upscale Coffee Giant Starbucks is being sued by a customer for allegedly failing to deliver the full volume of beverage advertised in its ‘iced’ specialty drinks and misleading millions of is patrons. The claim could grow into one of the biggest class actions the food service industry has ever seen…Read More →
Just a small post about a big problem for many folks who love to make Breakfast treats like Pancakes, Waffles and French Toast, but can’t seem to get the ingredients to combine smoothly. There is a way to ensure that the spices don’t all end up in the first unit off the grill…Read More →
I’ve referred before to my early education in Italian cookery under the tutelage of Mrs. Indovina. She lived across the street in a little white stucco house with green trim and taught me how to make Marinara, Pasta and a other Italian classics when I was still living at home, with my folks…Read More →
I got inspired by a post on a recipe site I subscribe to and took an idea of theirs a step further. Just about everybody knows and loves good old Mac & Cheese. But this food-forward site, is noted for thinking outside The Joy of Cooking and making unusual ingredient matches…Read More →
‘Alternative proteins’ are coming. Are you ready? Two researchers at the University of Guelph Food Institute published an open letter in the Ottawa Citizen this morning, predicting that way-out protein sources such as algae and insects could become mainstream in as little as ten years…Read More →