food section

• Get the lowdown on how to enjoy those shelling beans. — San Franciso Chronicle
• Supermarket chains are forced to embrace the newest consumer trend: eating local. — New York Times
• Here's the perfect wine pairing for that hot dog you're eating. — Washington Post
• One crusading farmer explains the conditions needed to grow flavorful tomatoes. — Boston Globe
• For an alternate preservation method to canning, try freezing Summer's vegetable harvest. — The Oregonian
• In light of the premiere of Bottle Shock, original figures from the 1976 judgment of Paris set the record straight. — Chicago Tribune
• No-fail tips to ensure your chicken comes off the grill tender and juicy. — Star Tribune
• Conserving local tuna on your own is cheaper than buying Italian imports — and unbelievably simple. — Los Angeles Times
• Take a moment to appreciate our star-spangled sandwich, the PB&J. — Atlanta Journal-Constitution

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• Get a basic primer on Asian noodles, served cold. — San Franciso Chronicle
• In an economy that's driving most food costs up, the price of New England lobster is going down. — Boston Globe
• Meet semifreddo, ice cream's half-frozen Italian cousin. — Washington Post
• Rice gets the star treatment in a different course: salads. — New York Times
• Detectives are cracking down on food counterfeiters, one cheese wheel at a time. — Seattle Times
• Here are five basic tips for improving your home burger. — Chicago Tribune
• That's the spirit: West Coast beer brewers add distilling to their repertoire. — Los Angeles Times
• Two schools of thought at the bar: classicists and bar chefs. — Wall Street Journal
• Learn all about figs, their role in history and culture, and enjoying them. — Miami Herald

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• What to do with all that extra leftover takeout rice. — Washington Post
• The science of soft-serve, and how chefs are transforming the swirl into a gourmet dessert. — New York Times
• Will this summer's massive wildfires hurt California's wines? — Press Democrat
• Why Spain's albariño is the perfect white for summer sipping. — Houston Chronicle
• In France, renowned chef Paul Bocuse makes history elevating "le fast food"; can the US be far behind? — Los Angeles Times
• Cooking to enhance the produce you've just bought at the farmers market. — Boston Globe
• What is the significance of terroir? — St. Petersburg Times
• Whether you love it or hate it, mayonnaise is an American staple that's here to stay. — Chicago Tribune

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• Can America's newest wave of high-tech chocolate makers create a better chocolate? — Los Angeles Times
• How different regions of the country prefer their iced tea. — Boston Globe
• The beloved American classic, the hamburger, is popping up on menus all over Paris. — New York Times
• Do you know your hot dog etiquette? — Sacramento Bee
• Ben & Jerry's whips up a limited-edition flavor in honor of Elton John's first performance in Vermont. — Seattle Times
• Toss your s'mores aside and take camping cuisine to the next level. — The Oregonian
• Put together a gelatin dessert that's worlds away from Jell-O. — Chicago Tribune
• Get all the pie wisdom you need to make the perfect baked beauty. — Washington Post
• Constructing a savory tart is really a piece of cake. — San Francisco Chronicle

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• Taste test: Microbrews that match perfectly with Summer weather. — Chicago Tribune
• Can any chocolate chip cookie in New York best the good ol' Tollhouse? — New York Times
• Here are 10 kitchen essentials that every cook should know. — San Francisco Chronicle
• Can science build a better potato salad?— Washington Post
• Explore the bizarre world of lesser-known produce. — Seattle Post-Intelligencer
• Oprah Winfrey gets into the cookbook business; here's a look at her debut. — Houston Chronicle
• A Portland distillery becomes the second US business to bottle absinthe. — The Oregonian
• Greek white wines are growing in popularity; here's a primer for Summer picks. — Los Angeles Times
• South Asian tandoor is becoming a common sight under catering tents. — Boston Globe

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• Four festive and portable dishes for your Fourth of July celebration. — Boston Globe
• Top Chef's Richard Blais and others are turning deviled eggs into an art form. — Atlanta Journal-Constitution
• Rumor has it that Rachael Ray is releasing a memoir. — E! Online
• Prepare for picnic season with these 101 ideas for 20-minute dishes. — New York Times
• Beat the heat this Summer with cool aguas frescas. — Los Angeles Times
• Forget cold leftovers: Hot pizzas are showing up on breakfast menus. San Francisco Chronicle
• Three local chefs design outdoor-dining options to fit any budget. — Washington Post
• How the Bourdeaux wine region is adapting to modern times. —Chicago Tribune
• Try smoking meats on the grill as an alternative to burgers. — The Oregonian

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• Cask-conditioned ales are the new trend among beer aficionados. — Los Angeles Times
• Just in time for Summer, frozen blender drinks are back. — New York Times
• A set of go-to recipes makes cooking a snap for newlyweds. — Boston Globe
• Get ready for the Absinthe Museum of America, opening in July. — Times-Picayune
• Waxing nostalgic for Texas-style chicken-fried steak. — Washington Post
• Dried cherries are expanding the market for a tart and tasty fruit. —Chicago Tribune
• Savor Summer by whipping up a batch of herb butters — The Oregonian
• Use kebabs to kick up warm-weather grilling. — Orlando Sentinel
• A restaurant devoted to dining in the dark opens in SF. — San Francisco Chronicle

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• Happy goats make the most delicious goat cheese, which is perfect for making croquettes! — Boston Globe
• With a little planning you can make a gourmet meal even while camping. — Los Angeles Times
• Paletas are Mexico's refreshing fruity take on the Popsicle. — New York Times
• If Popsicles aren't your thing, cool down with horchata. — Washington Post
• Learn how to cook with whole-grain pastas. — The Press Democrat
• A Provencal-style feast is perfect for celebrating the Summer solstice. — San Francisco Chronicle
• Use global flavors to update classic chips and dip. —Chicago Tribune
• It's harder than it looks to be a good sever. — Sacramento Bee
• Make proper use of the season's best watermelon. — Dallas Morning News

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• Padma Lakshmi is the anti-Martha Stewart. Here's what she has cooking. — Los Angeles Times
• "Wine cooler" isn't a bad word. Reinvent the wine cocktail this Summer with these light recipes. — Washington Post
• Or, mix up a pitcher of sangria to cool off on hot days. — Sacramento Bee
• Meet Lee Brian Schrager, the celebrity chef wrangler of the food-festival world. — New York Times
• Caffeine fiends spill the beans about their favorite small-batch roasters. — San Francisco Chronicle
• Meanwhile, coffee lovers get into the home-roasting trend. — Boston Globe
• Get to know vanilla by going straight to the source. —Chicago Tribune
• The humble hot dog gets its due. — Atlanta Journal-Constitution
• Make the season's best produce last with these tips for freezing fruits and veggies. — Dallas Morning News

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• Meet the professor of beer, plus a review of Eva Longoria's restaurant, Beso. — Los Angeles Times
• Cooks discuss their recipe deal breakers, from deep-frying to wrangling pigs. — New York Times
• Speaking of deal breakers, would you eat Rocky Mountain Oysters at the Testicle Festival? — The Salt Lake Tribune
• Moonshine makers are distilling "boutique" hooch. — Washington Post
• Behind the boom in Mexican beer. — Dallas Morning News
• Are restaurants nowadays just too noisy? — San Francisco Chronicle
• Smart strategies for organizing those growing piles of recipes. —Chicago Tribune
• An upscale wedding cake designer shares her inspiration. — Houston Chronicle
• The "victory garden" is making a comeback thanks to rising food prices. — The Oregonian

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