Well, it’s happened again. Another year has gone by and it’s National Noodle Month once more (March). Slipped right up on you again, didn’t it? Take our Noodle Knowledge Quiz to test YOUR Noodle I.Q.
Reacting to increasing consumer demand, food and beverage makers in the U.S. are making the transition from high fructose corn syrup (HFCS) to cane sugar in many of their products. But most brands are making the switch quietly.
St. Patrick’s Day has acquired a reputation as a drinking holiday, but the funny thing about it is, many of the beverages associated with the holiday are of the novelty variety. But there’s nothing “novelty” about a good Irish whiskey.
Make your picks in The Food Channel’s Munch Madness Recipe Tournament. We’ve got our own Savory 16 to choose from—tasty recipes perfect for munching during the big hoops tourney TV watch parties. It’s the Big (Delicious) Dance and you pick the winners!
Ronald DeSantis, CMC®, AAC, CHE, of Staatsburg, N.Y., director for The Culinary Institute of America’s (CIA) Consulting, Hyde Park, N.Y., has been named chair-elect of the American Culinary Federation, Inc.
We salute St. Pat’s Day with an Irish flag of a menu that may have you speaking with a thick brogue before the night is through.
QUESTION: I’m looking for a recipe how to cook the trunk of a banana tree. I live in the jungle of Costa Rica and am ministering to the Indians.
The way you select a restaurant in an unknown town is fraught with peril. Relive our editor’s experience and how they ended up at The Stinking Rose in North Beach.
Chili’s Grill and Bar has introduced a new online option the chain is calling “Crave It, Click It, Come and Get It!” that enables hungry customers to send their food orders straight to the Chili’s kitchen computer.
Passion, especially for food, comes in all shapes and sizes. At Bluewater Grill, it is dressed as a rail-thin chef with a perpetual smile, endless knowledge, and energy so unflagging, it’s hard to keep up.
