Menu and Cuisine
Two-Bite Delights
They may be stacked, stuffed or skewered, wrapped, rolled, filled or folded. They may be spicy, salty or sweet. They may be tasty bites, mini-pieces or...
Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee
There's something just so universally unsettling about having eaten bad food. Food that's not what its label says. Food that's gone bad, but is disguised...
book review: The Lee Bros. Southern Cookbook
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-Be SouthernersMatt Lee and Ted LeeW.W. Norton & Company, October 2006 Most...
Bench Strength: A Sweet New Direction
Shamika Moody figured out what she wanted and went after it. Right after high school, the native Philadelphian was enrolled at Hampton University, studying...
Basics & Beyond: Just Stew It
Daria Blachowski-Dreyer, RD, LD Nutrition Initiatives ManagerBowling Green State UniversityDining ServicesBowling Green, OH When the corn is gone from...
Vitamin D: D-fense for Better Health
Long out of the nutrition spotlight, vitamin D recently has moved to center stage as a nutrient that may help prevent major diseases and improve our well-being....
Comfort Light
Healthful comfort foods allow diners to feel good in more ways than one....
Donuts Redefined
Get the 'hole' story. FM readers find that variations on an old favorite bring on smiles and up the fun quotient....
Guest Chef: A Hospital Chef in Words and Deeds
Chef Stephen Bello, executive chef at South Nassau Communities Hospital on Long Island, NY, is certainly a talented culinarian. He has received a slew...
Cooking with the Seasons at Rancho La Puerta
By Deborah Szekely and Deborah M. SchneiderStewart, Tabori & Chang, October 2008$35 U.S./$39 Canada Seasonality, to author and spa founder Deborah Szekely,...
Sweet Success
He has a drive for perfection, plenty of natural talent, a supportive family, a good group of friends, a fistful of cake recipes, and a dream. Meet Kyle...
The Natural
When the recent NACUFS Culinary challenge ended, one chef was left standing. His name: Anthony Jung of the University of Massachusetts-Amherst Dining...
Creating a Safe Space for Special Needs Students
WINNER: SODEXO CAMPUS SERVICES AT RENSSELAER POLYTECHNIC INSTITUTE ENTRY: MY ZONE THE BIG IDEA: Dealing with customers' severe food allergies is a particular...
Making Nutrition an Animal Proposition
WINNER: WHITSONS CULINARY GROUP ENTRY: NUTRITION SAFARI THE BIG IDEA: Getting kids to eat their veggies and buy into the whole adult nutrition thing has...
Great Food From Near Rather Than Far
WINNER: RESTAURANT ASSOCIATES AT HARVARD MEDICAL SCHOOL ENTRY: SUSTAINABLE DINING PROGRAM THE BIG IDEA: Talking local ingredients is one thing but actually...
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