NEW YORK — What makes Impossible burgers possible? An engineered ingredient that makes the veggie patty look bloody — and one of many new concoctions food regulators expect...
Here’s a sentence that might come as a surprise: Cabbage is cool. That taken-for-granted vegetable, that sturdy, dense staple of many a poor, ancestral homeland, is...
LONDON — Lance Forman’s family has been producing traditional smoked salmon in London for four generations, and he says the smoking process hasn’t changed much since those...
NEW YORK — It’s that time of year again, when fresh apples are piled high at farmer’s markets. If you are lucky enough to live near an...
JACKSON, Miss. — Mississippi is considering new rules that let companies continue to use food-labeling terms such as “veggie burger” and “vegan bacon,” as long as the terms are...
BUFFALO, N.Y. — The warnings come at you as soon as you step into the low-slung building that is Duff’s Tavern. Advisories are posted on the walls....
Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, or even vegetables or soy products, submerge them...
Named for the hotel where it was invented in Sweden, Hasselbacking is a technique where a vegetable (traditionally potatoes) is partially sliced, accordion style, brushed with...
A summer tomato gratin should burst with concentrated, bright tomato flavour and contrasting firm texture from the bread, but most recipes lead to mushy results. Not...
A good shrimp burger should be first and foremost about the shrimp. Unfortunately, many shrimp burgers are more reminiscent of fish-flavoured rubber patties or over-seasoned bread...