I am a daily-deal junkie. From Groupon to You Swoop, I welcome these e-mailed invitations to explore local businesses — in particular, ethnic cuisines that I never would have tried before. In my field, I also call it “market research.”
For all the hype that low-carb dieting received during the past decade, you would think that center-of-plate proteins would avoid carbohydrate ingredients in order to not tarnish their good name.
Spices have long been recognized as ingredients that provide flavor to foods, in particular, meat, poultry and fish. But some of them also possess hidden talents.
There’s a great deal of confusion about the term “natural” when it comes to food and beverage marketing, as product developers have been given very little guidance from federal authorities regarding its use. At best, the FDA disqualifies some ingredients from being called natural, as they have been deemed artificial or synthetic.
I live a few miles west of Wrigley Field, on Chicago’s North Side. I am near Hot Doug’s, the self-acclaimed “sausage superstore” that made international headlines a few
On a recent flight – admittedly it was international – I experienced one of those rare occasions when a complimentary hot meal was served in coach. And
It’s not just baby boomers trying to defy the aging process; it’s the fresh foods they purchase and prepare. Shopping for meat and poultry is nothing like it once was when boomers were just youngsters, fascinated by the in-store butcher who chopped, ground and filleted primal cuts and whole birds to customers’ specifications.
Kids expect their dinosaur-shaped chicken nuggets to consistently have the same tail length. Moms want their deli-sliced turkey to be juicy, while dads hope their tailgating brats taste like they
2010 Dietary Guidelines for Americans. Every five years since its debut in 1980, the guidelines get tweaked to better reflect newer knowledge of nutrition and how what we eat impacts our health.