We’ve been bombarded over the past few years with reasons why the vaunted Mediter-ranean Diet is just about the best thing you can do for your body. But recently, challengers have surfaced. Now, it’s something called the AHEI…Read More →
For years, I’ve been seeking the answer to a question that just wouldn’t leave me alone… And at the same time eluded me at every turn. What’s the secret to preparing Rice noodles – particularly delicate Vermicelli – without ‘mushing’ it?Read More →
McDonald’s two most recent menu item an-nouncements appear to be linked by a frail but beautiful reality: plump, juicy Chicken Strips… No sooner had McD’s revealed it was launching Strips, than it further narrowed the window for the return of Snack Wraps…Read More →
The culinary universe focuses, traditionally, on juggling ingredients, flavours and present-ations to achieve variety and keep diners ‘interested’. But what about a more adven-turous tack? Olymel is re-imagining Pork with a whole new array of creative cuts…Read More →
Caffeine has been more and more-top-of-mind with consumers over the past couple of years. But there remains an overall significant level of confusion among average North Am-ericans about, “How much caffeine is ‘right’ for you?”Read More →
I tripped over this obscure-sounding topic while researching something completely different. Pairing fruits with herbs is not an everyday concern… But this particular object of cogitation becomes more entrancing the more you think about it…Read More →
Who came up with the crossover term ‘swicy’? I agree, it has a sort of jaunty, hip-swinging linguistic ‘feel’ to it. Brings to mind the rhyth-mic gait of a kilted bagpiper in mid-tune! But I contend there are still other ‘swuture’ flavour crosses to be delineated…Read More →
Back when I was first married, virtually every bride could count on being showered, liter-ally, with Pyrex or Corning Ware as wedding gifts. The stuff is still popular today. And Corning Ware is making a comeback after a lull in popularity.Read More →