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Brewing back through time: Colonial Williamsburg lets visitors dive into the murky world of 18th-century beer 

DAILY PRESS; NEWPORT NEWS, VA

WILLIAMSBURG, Va. _ In 18th-century Virginia, beer for breakfast wasn't a matter of college boys on a binge. It was everyday life for working people.

But before you imagine folks in knee britches and tricorn hats having drunken fun in the morning sun, let Frank Clark set the record straight.

"Water was often unsafe, because it was contaminated," said Clark, historic foodways supervisor for Colonial Williamsburg. "So... Read more

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American growers hope to lure buyers with their take on wines from Iberian grapes
CHICAGO TRIBUNE
Move over Rhone Rangers, ZAP-ers (Zinfandel Advocates and Producers) and RAP-ers, (Rose Avengers and Producers), there's a new grape advocacy group out there. It's called TAPAS (Tempranillo Advocates, Producers and Amigos Society), and it aims to... Read more
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Guinness infuses beef stew with deep, satisfying flavor 

CHICAGO TRIBUNE

The first meal in Dublin forever transformed our family's favorite cold-weather comfort fare: beef stew. While we battled jet lag at Madigan's Pub just off O'Connell Street, the waiter suggested we... Read more

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A Bit of Paris in Downtown L.A.

LOS ANGELES TIMES

STEVEN ARROYO has a remarkable track record of picking the right spot for his string of restaurants, including three Cobras & Matadors. He's also a quick study when it comes to creating a look for... Read more

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Shop Around the Block

CHICAGO TRIBUNE

Kendra Morrice isn't about to pay $4.53 for a box of cereal at the grocery store, not when she can order a dozen at $3.75 a pop through her food-buying club. "In the long run, you're saving... Read more

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Kathy's Chicken Florentine 
THE WICHITA EAGL; WICHITA, KS
Visitors to the Food Network Web site can't seem to get enough of Paula Deen's Chicken Florentine.It's one of the most popular recipes there, but even though that meal contains a generous amount of spinach, it's far from healthy.Just one serving... Read more
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Can a home cook make it in a restaurant kitchen? Our reporter finds out 

THE MIAMI HERALD

MIAMI _ Home cooks like me fantasize about working in a restaurant kitchen. The gadgets, the walk-in fridge, the double-time chopping, the pressure-cooker atmosphere _ what a rush.I wouldn't last... Read more

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The wacky world of fake food 

CHICAGO TRIBUNE

Bac-Os, Quorn Dogs, Cool Whip, near beer, sea legs, fish balls, Tang and Vienna sausage.That's a pretty vile menu. But it's great food for thought for anyone who wishes to consider the existence of... Read more

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Can a home cook make it in a restaurant kitchen? Our reporter finds out 

THE MIAMI HERALD

MIAMI _ Home cooks like me fantasize about working in a restaurant kitchen. The gadgets, the walk-in fridge, the double-time chopping, the pressure-cooker atmosphere _ what a rush.I wouldn't last... Read more

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Heritage pork: Not so lean cuisine 

THE KANSAS CITY STAR

KANSAS CITY, Mo. _ Nate Appleman stands in the abattoir at Paradise Locker Meats in Trimble, Mo., just inches away from the hanging carcass of a 300-pound Berkshire hog.Abattoir is an elegant... Read more

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Off the shelf

CHICAGO TRIBUNE

LUNCH A GO-GOFit & Fresh's Smart Portion Chill Containers will fit into small lunch bags or purses, and the measures are easy to read. Best of all are the super-thin ice packs that snap into the... Read more

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Growth Market for Death

THE BALTIMORE SUN

In 1964, when the U.S. surgeon general's office published the famed report that officially confirmed the link between smoking and cancer, nearly half of American adults smoked. To understand just... Read more

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The Chef's Table: Prime Rib Vs. Rib-Eye

THE PHILADELPHIA DAILY NEWS

Question: Is prime rib the same thing as a rib-eye steak? If so (or if not), would I prepare them the same way? Your expertise is greatly appreciated _ Thomas C. Answer: Thomas, you have brought... Read more

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