You thought this spring was a little weird, weather-wise? Well, Quebec Maple Syrup Producers think it was just dandy, thank you. They’re reporting a record harvest. While I congratulate them on their productivity, I still have some major bones to pick about their marketing and business practices…Read More →
This week, our Fast Food Industry News Roundup waxes political with blurbs from Burger King and Ben & Gerry. We’ve got Burger news from McDonald’s and some just-for-fun launches from the Cookie and Fried Chicken spheres. Plus the confessions of some unhappy Starbucks employees…Read More →
This versatile dish is a great way to use up leftover Meat or Seafood. In fact it can be the basis of an amazing panorama of dishes reflecting different Asian flavours and traditions. And, if you let your imagination soar, you can invent your own ‘Fried Rice’ treatment for almost any Western dish…Read More →
It’s an issue that troubles many who have trouble controlling their weight. Binge eating can apparently be triggered by stress and any number of strong – usually negative – emotions. But, now, scientists have discovered a clue as to what’s actually happening in your brain during an attack…Read More →
I love Lasagna and make it a number of ways, depending on whether I’m in a White Sauce/Spinach mood or an all-Meat and Cheese mood. But this recipe is a classic and features all the classic ingredients. It takes a little time and effort but it’s worth it, and you’ll get at least two meals out of it…Read More →
Well, I’ve heard of a lot of different Pasta shapes and a lot of classic dishes they star in, but this is a new one on me. On everybody, really, because MIT just invented it. It’s flat pasta that changes shape during cooking. But my question is, ‘Why do we need this?” The answer is, WE don’t…Read More →