I have some reservations about this whole issue. Starting with the claim that Szechuan Pepper is capsaicin-free. But there’s a subtle distinction that must be observed if you’re to get the real gist of the source post which inspired today’s FFB rant…Read More →
We recently headlined a post ‘Contradiction In Terms?’. The issue was a manufacturer trying to make an unhealthy UPF product appear healthier… Today we feature another such example: PepsiCo is trying to make its new Jerky Sticks appear healthier…Read More →
It’s more than just a snippet of food trivia. It gets one thinking. About how many times a day we think about food. Specifically, how many food-related decisions we make every day. Now new science claims conventional wisdom has it all wrong…Read More →
Today we study the unique rise of a Mediter-ranean classic to dominate the street food scene in a most unlikely locale: Halifax, Nova Scotia. The Halifax Donair is, in fact, the city’s Official Food! And it’s on just about every list of classic Canadian Foods!Read More →
While writing a recent recipe post, I was put in mind of Ritz Cracker Apple Pie – a Depression Era favourite my Mom used to make when I was very little. And it reminded me of another. Born of hard times, Flapper Pie seems elegant by today’s standards…Read More →
You’d think the manufacturers would have to stop using artificial food colourings to get them off the market. But Target stores are taking a lead from the retailer side, banishing cereals that use artificial dyes. It’s a bold move, indeed…Read More →
It’s not a new idea, but it’s the most aggres-sive implementation yet. Heinz’s kitschy new REMIX sauce machine is recruiting ‘players’ at a Washington State casino. Looks kind of like a slot machine – but pays off every time with new condiment collaborations…Read More →
Not so much a recipe, as a rescue… Today’s in-the-kitchen tip addresses the ages-old prob-lem of reheating leftover pizza. Someone has finally developed a method that ensures re-heated pizza comes out crispy on the bottom, and cheesy on the top…Read More →