wednesdays

• How novices can put together a successful Thanksgiving. — Boston Globe
• This year, give your guests something to talk about: unusual wines. — The Oregonian
• At home with chef Tyler Florence in his new Mill Valley digs.— San Francisco Chronicle
• For last-minute holiday help, consider calling one of these hotlines. — Chicago Tribune
• What's the science to roasting a (nearly) perfect turkey? — Washington Post
• The supporting star of Thanksgiving is the gravy; how to get it right. — New York Times
• Pay a pretty penny for the newest wave of refrigerators, which claim to keep food fresh for longer. — Wall Street Journal
• The US Department of Agriculture is finalizing parameters for organic milk. — USA Today
• As a Thanksgiving guest, think of the host when considering which sides to bring. — Los Angeles Times

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• Deciphering squash: Which ones make a fluffy pie, and which ones do you put on the mantel? — San Francisco Chronicle
• Things you need to know before you get started making bagels at home. — Los Angeles Times
• Which cuts of meat are the most giving during tough economic times? — Boston Globe
• The perfect wine pairings for Turkey Day can be scored for under $25. — New York Times
• Make popovers foolproof with a few simple tips. — Chicago Tribune
• Food personality Mark Bittman discusses how the food world has changed over the past decade. — Wall Street Journal
• Oolong is the choice variety among tea aficionados, but has been slow to gain a mass-market following. — Washington Post

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• During times of economic hardship, familiar American desserts can be a sweet comfort. — San Francisco Chronicle
• What role do tannins play in wine? — Washington Post
• Food review site Yelp has become an online force to be recognized. — New York Times
• Cozy up to those many exotic varieties of Winter squash. — The Oregonian
• For a speedy and inexpensive crowd-pleaser, make dinner Eggplant Parmesan pie. — Boston Globe
• Select white wines to stand up to any chowder. — Chicago Tribune
• A devastating blight wiped out American chestnuts, but now they're making a comeback. — Los Angeles Times
• General Mills has issued a recall of Progresso Hearty Tomato Soup. — Food & Drug Administration

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• Celebrate the Day of the Dead with a vivacious feast. — Los Angeles Times
• One writer's campaign to create election-night food traditions. — Washington Post
• Opt for chicken thighs over breasts for a cost-effective, versatile alternative. — San Francisco Chronicle
• Mustard isn't just a condiment; it also makes for the ultimate flavor enhancer. — Chicago Tribune
• Forget the kitchen: The laboratory's the new testing ground for experimental food. — New York Times
• Italian cooking pioneer Marcella Hazan on her latest memoir. — Boston Globe
• Consider stocking up on wine during tough economic times. — Star Tribune
• Filming is complete on the movie Julie and Julia, about the late cooking star Julia Child. — New York Post

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• Making pasta at home is the perfect cooking project for kids. — Los Angeles Times
• A New York judge awarded $4.6 million to 36 underpaid delivery workers. — New York Times
• How are new restaurant projects preparing for hard times ahead? — Boston Globe
• Spike Mendelsohn of Top Chef offers a primer on cooking Vietnamese. — Washington Post
• The right tools and ingredients are the secret to making golden loaves at home. — Chicago Tribune
• Which store-bought turkey bacon brand tastes the best? — San Francisco Chronicle
• Ferment your own sauerkraut with this basic recipe.— The Oregonian
• In response to overfishing, several conservation groups have worked together to produce sustainable sushi guides. Get your pocket sushi selector today. — Associated Press

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• A panel of wine experts puts $12 and under wine to the test. — Boston Globe
• Try one of these taste-tested cornbread mixes to go with your chili. — San Francisco Chronicle
• What kitchen essentials are worth investing in, and which ones you should pass up. — Los Angeles Times
• Time-strapped? Here are some tips for conjuring up homemade soup flavor. — Chicago Tribune
• Lots of doors open for producers who sell to the exclusive French Laundry. — Washington Post
• Famed rancher Bill Niman is back with a new venture: raising goats. — New York Times
• If you've got 15 minutes, then you've got time to throw together Jamaican chicken. — StarTribune

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• Ten multipurpose pantry items that will come in handy for the home cook. — San Francisco Chronicle
• Why we have food cravings and what they mean. — Boston Globe
• This Columbus Day, learn how the historical voyage changed the way the world eats. — Chicago Tribune
• The economic downtown is changing the dynamics of the fine dining industry. — Los Angeles Times
• What role does gender play when dining at restaurants? — New York Times
• Why onions make us cry, and the best way to stay dry-eyed. — Washington Post
• A home cook gets put to the test in a restaurant kitchen. — Miami Herald

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• Early autumn is a perfect time to try some of Italy's most charming reds. — Boston Globe
Satisfy the football fans with these three tasty sandwich options. — Los Angeles Times
• Why Tom Colicchio's newest restaurant concept is sure to be one of the toughest reservations in town. — Diner's Journal
• Top choices and worst picks for sustainable seafood found on sushi menus. — San Francisco Chronicle
• Enter the fascinating realm of faux food. — Chicago Tribune
• Meet Jen Lin-Liu, one of America's experts on Chinese cuisine. — Washington Post
• The time is ripe for enjoying green tomatoes. — The Oregonian
• Why a rice cooker ought to be standard equipment in your kitchen. — New York Times

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• With a new book and an LA restaurant, José Andrés is continuing the Spanish culinary revolution he brought to America. — Los Angeles Times
• Meet Michael Suas, consultant to the best breadbakers. — San Francisco Chronicle
• France is still the region with the best wine values. — New York Times
• Rosh Hashanah calls for both old traditions and new favorites. — Boston Globe
• One mother's campaign to change her kids' unhealthy eating habits. — Washington Post
• Roux 101: A primer on the adaptable white base. — Chicago Tribune
• Oenophiles protest state wine shipping laws. — Wall Street Journal
• Making cinnamon buns from scratch is worth the trouble. — Seattle Post-Intelligencer
• The top 10 towns with the best craft beer and college football. — St. Petersburg Times

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• Romesco sauce can transform any soup, seafood, or vegetable. — Miami Herald
• Here are the secret ingredients that'll turn your meal around. — Boston Globe
• Olive oil, beware: Lard is back. — San Francisco Chronicle
• The best (and worst) cookbooks for Fall. — Los Angeles Times
• How to decipher all those egg carton labels. — New York Times
• Russian wines make a quiet return. — Chicago Tribune
• Taste testing celebrity cognac and other spirits. — Washington Post
• Perfect paella means getting all of these elements right. — The Oregonian
• Transition into Fall with an Autumn picnic. — Cleveland Plain Dealer

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