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Some of Ben & Jerry’s frozen yogurt flavors rank among the company’s Top 10 sellers. But with the current consumer love* for Greek yogurt—a style that is triple-strained into a thicker form—the new product line took form. The inspiration was a staff member who ate regular Greek yogurt every day for lunch. This week, the…
Continue reading “PRODUCT: Ben & Jerry’s Frozen Greek Yogurt”
A year ago we wrote about kitchen gadgets to avoid. Some, like the mango pitter, turned out to be a waste of space and money—they work only on perfectly-shaped mangoes. Others, like a garlic press, an egg separator, a mandoline, an egg slicer and a cherry- or olive-pitter make difficult jobs easy. With olives and…
Continue reading “TIP OF THE DAY: Get An Olive Pitter (And A Cherry Pitter As A Bonus)”
February is National Sweet Potato Month. Yet how many of us only think of sweet potatoes for Thanksgiving and Christmas dinner? We enjoy them year-round, baked or sliced and steamed in the microwave for a tasty side or snack. But there’s a lot more to enjoying sweet potatoes. Join Alton Brown as he demonstrates…
Continue reading “COOKING VIDEO: Chipotle Sweet Potatoes, A Healthy Mashed Sweet Potato Recipe”
Pizza has come a long way from what we think of as its origins: crust, tomato sauce and cheese. There are cheeseless pizzas, dessert pizzas, duck confit pizzas, tuna sashimi wasabi pizzas and just about anything you can put on a piece of flatbread. In fact, food historians agree that the origin of pizza was…
Continue reading “RECIPE: Pizza, The New Sandwich & Salad?”
Try striped bass for a change. Photo courtesy EuroUSA. Some fish get more respect than others. The media are filled with recipes for cod, halibut, trout, salmon, sea bass, snapper and tilapia. What about the striped bass*, a coastal water denizen that happens to be the state fish of Maryland, Rhode Island and South…
Continue reading “TIP OF THE DAY: Cook Some Wild Striped Bass”
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