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All the News That's Fit to Eat — Nov. 26, 2008

YumSugar — Wed, 26 Nov 2008 12:30:31 -0800

Put together the perfect cheese platter this Thanksgiving. — Los Angeles Times
Turkey hotline operators reveal the biggest trends in turkey over the past 20 years. — Washington Post
This holiday season, try these gluten-free desserts on for size. — The Oregonian
Stay calm during the holidays by running your kitchen like a business leader. — New York Times
Why demand for Beajolais nouveau has been on the decline. — Wall Street Journal
A new book by British food journalist Bee Wilson uncovers the history of food fraud. — Boston Globe
A shopping list guarantees you won't miss any ingredient. — Chicago Tribune
Master these 10 techniques, and you'll be set for a lifetime of Thanksgiving dinners.— San Francisco Chronicle

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All the News That's Fit to Eat — Nov. 19, 2008

YumSugar — Wed, 19 Nov 2008 12:30:37 -0800

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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All the News That's Fit to Eat — Nov. 12, 2008

YumSugar — Wed, 12 Nov 2008 12:30:02 -0800

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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All the News That's Fit to Eat — Nov. 5, 2008

YumSugar — Wed, 05 Nov 2008 12:30:39 -0800

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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All the News That's Fit to Eat — Oct. 29, 2008

YumSugar — Wed, 29 Oct 2008 12:30:00 -0700

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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All the News That's Fit to Eat — Oct. 22, 2008

YumSugar — Wed, 22 Oct 2008 13:00:08 -0700

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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All the News That's Fit to Eat — Oct. 15, 2008

YumSugar — Wed, 15 Oct 2008 12:30:19 -0700

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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All the News That's Fit to Eat — Oct. 8, 2008

YumSugar — Wed, 08 Oct 2008 12:30:05 -0700

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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All the News That's Fit to Eat — Oct. 1, 2008

YumSugar — Wed, 01 Oct 2008 12:30:00 -0700

Early autumn is a perfect time to try some of Italy's most charming reds. — Boston Globe

Satisfy the football fans

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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All the News That's Fit to Eat — Sept. 24, 2008

YumSugar — Wed, 24 Sep 2008 12:30:07 -0700

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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