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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 — 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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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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All the News That's Fit to Eat — July 30, 2008

YumSugar — Wed, 30 Jul 2008 12:15:43 -0700

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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All the News That's Fit to Eat — July 23, 2008

YumSugar — Wed, 23 Jul 2008 12:26:29 -0700

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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All the News That's Fit to Eat — July 16, 2008

YumSugar — Wed, 16 Jul 2008 12:15:39 -0700

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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