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Spring 2012


May 26, 2012 Marisa Moore

Synopsis of the App  DishPal is an image driven social network that allows users around the world to share photos of what they cook and eat.    Pros  Simple and easy navigation. Easy sign up

Spring 2012

Kitchen Comeback: Cast-Iron Cookware

May 9, 2012 Sara Haas

Flea markets, garage sales, your great-aunt’s kitchen and pricey culinary stores have something in common: They are all selling cast-iron cookware. From the very old to brand-new designs, cast-iron pans are experiencing a renaissance—and for

Spring 2012

The Culinary Culture of Greece

May 7, 2012 Elena Paravantes

Known for one of the healthiest culinary cultures in the world, Greece once served as a model for the Mediterranean diet.  Traditional breakfast was a simple meal, such as herbal tea with dried bread (paximadi)

Spring 2012

Tea Time

May 5, 2012 Joanna Pruess

Across the country, restaurants, cultural venues and retail shops serve premium teas, while supermarkets, convenience stores and vending machines are stocking bottled tea. According to the Tea Association of the USA, the number of Americans

Spring 2012

Six Ways You Can Waste Less Food

May 5, 2012 Garrett Berdan

Vegetable trimmings, buffet leftovers, accidental spoilage, cooking mishaps—food waste is a fact of life in commercial kitchens, supermarkets, restaurants and at home. Food waste accounted for 14 percent—or 35 million tons—of total municipal solid waste

Spring 2012

The Mind of the Male Shopper

May 5, 2012 Kim Kirchherr

When it comes to purchasing and preparing foods, men are a prime target for nutrition education. The U.S. Bureau of Labor Statistics reports that 41 percent of meals made at home are prepared by men—while

Summer 2012

Savor: Vital Wheat Gluten

Nutritional Benefits of Vital Wheat Gluten By Kenneth I. Burke, PhD, RD Vital wheat gluten (also called gluten flour and vital gluten) is the isolated protein of wheat. Because it is a highly refined product,

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Spring 2012

Where There’s Smoke, There’s Flavor

May 5, 2012 Sara Haas

In restaurants, gourmet shops and local supermarkets, smoke seasonings are appearing everywhere and in every food—from salts, olive oils and cheeses to chocolates, caramels and even cocktails. In addition to pre-smoked foods, other sources of