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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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All the News That's Fit to Eat — Sept. 17, 2008

YumSugar — Wed, 17 Sep 2008 12:30:47 -0700

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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All the News That's Fit to Eat — Sept. 10, 2008

YumSugar — Wed, 10 Sep 2008 12:15:20 -0700

Oodles of noodles: Ramen is having its moment in the spotlight. — The Oregonian
Are the presidential candidates what they eat? — Boston Globe
French Laundry's Thomas Keller on culinary opportunities. — Los Angeles Times
The secret to cooking Asian lies in the right kitchen tools. — Chicago Tribune
Several compelling reasons to prepare squid at home. — San Francisco Chronicle
Meet Abe Schoener, California's most experimental winemaker. — New York Times
Is it possible to succeed with molecular gastronomy at home? — Washington Post
Try these no-bake, warm-weather recipes before it's too late. — Houston Chronicle
Everything you need to know about roasting red peppers yourself. — Tampa Bay Times

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All the News That's Fit to Eat — Sept. 3, 2008

YumSugar — Wed, 03 Sep 2008 12:15:20 -0700

For those long nights of casual entertaining, entrée-free dinners are the way to go. — Los Angeles Times
Tyler Florence: chef, author, restaurateur, dean? — San Francisco Chronicle
Restaurants, no strangers to the economic downturn, are editing their menus. — New York Times
Peanut butter: It's not just for white bread. — Chicago Tribune
Raise your glasses to sustainable spirits. — Washington Post
Out with the brown bag: Lunch boxes are getting more sophisticated. — Boston Globe
Tips for making the best possible home-cooked steak. — Dallas Morning News
Meet muscadine, the latest fruit to be heralded as a superfood. — Atlanta Journal-Constitution
Michael Chiarello will film a new Food Network series live from his Napa store. — North Bay Business Journal

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All the News That's Fit to Eat — August 27, 2008

YumSugar — Wed, 27 Aug 2008 12:15:18 -0700

Meet the blueberry's wild cousin, the huckleberry. — The Oregonian
Get the 411 on all of Slow Food Nation's events in a jiffy.— San Francisco Chronicle
Brought to light: A new string of restaurants from the underground. — New York Times
Croatia's vines prove to be resilient, much like the country itself. — Chicago Tribune
Politics and food have gone hand in hand throughout the Presidential campaigns. — Los Angeles Times
How to scale down a recipe when cooking for one. — Washington Post
Celebrity chef Ming Tsai dines like a champion on a tour through Beijing. — Boston Globe
These budget-wine picks get the seal of approval. — Houston Chronicle
Stretch your menu repertoire (and your budget) by using ground meat. — Miami Herald

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All the News That's Fit to Eat — August 20, 2008

YumSugar — Wed, 20 Aug 2008 12:15:16 -0700

For a taste of Summer in Europe, try these cocktails. — Seattle Times
Merlot lovers, still reeling from their Sideways snub, set the record straight with a movie of their own. — Chicago Tribune
A day in the sensory world of a professional coffee taster. — Los Angeles Times
Meet Food Studies, the crossroads where academia and food meet. — Washington Post
Which commercial vanilla ice cream tastes the best? — Boston Globe
Did you know these five items taste delicious right off the grill? — Dallas Morning News
Jessica Simpson has yet another professional title under her belt: beer spokeswoman. — Huffington Post
In case you don't have enough, here are fifteen more uses for homegrown tomatoes. — Atlanta Journal-Constitution
Applebee's female CEO gives the restaurant chain a much-needed menu makeover. — New York Times
Beat the heat with these summer cocktail party suggestions.— San Francisco Chronicle

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Do You Read the Food Section of Your Newspaper?

YumSugar — Tue, 19 Aug 2008 12:45:31 -0700

Every Wednesday, I look forward to my local paper's food section, so I can be inspired by innovative recipes, catch up on restaurant news, and learn about upcoming events. I even love to check out what's going on in the food sections around the country. How about you?Source

Do You Read the Food Section of Your Newspaper?

Yes, always!

Sometimes, when I have time.

Nah — I don't care enough.

Other — see my comments below.

All the News That's Fit to Eat — Aug. 13, 2008

YumSugar — Wed, 13 Aug 2008 12:15:00 -0700

Learn about the newest trend in charcuterie, rillettes. — Los Angeles Times
Some gourmet uses for leftover bread. — Boston Globe
Our first president's distillery is back and here to stay. — New York Times
For an unexpected taste, try making mousse with tomatoes. — Washington Post
Do you know how to pick the sweetest, ripest watermelon? — Chicago Tribune
Make purees with the fast-ripening surplus of fruit you've got at home. — The Oregonian
How to blend the best Blue Hawaiian. — Houston Chronicle
Get the 411 on regional Chinese cuisine. — Sun-Sentinel
A fascinating glimpse into the world of Napa's most radical winemaker. — San Francisco Chronicle

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All the News That's Fit to Eat — Aug. 6, 2008

YumSugar — Wed, 06 Aug 2008 12:15:38 -0700

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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