Topic “Food”

By Susan M. Selasky (Detroit Free Press/MCT)

There are several reasons your cookies tend to spread when you cook them. One reason is not resting and chilling the cookie dough after mixing. Doing so, according to “Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies” by Alice Medrich (Artisan, $25.95), gives the gluten a chance to relax and allows moisture in the dough to be absorbed by...

By Mike Tharp (McClatchy Newspapers)

It’s all in the chilies.

To win first place in a national chili cook-off, Merced, Calif., resident John Jepson relied, as always, on the basic ingredient — the chili peppers that give the finished product its special taste.

He recently won the 2011 World’s Championship Chili Cook-Off in Manchester, N.H., beating more than 130...

By Linda Gassenheimer (McClatchy-Tribune News Service)

Jerk seasoning can be found on menus throughout the country, but there’s no place for it like Jamaica, its place of origin. Jerk chicken, jerk pork, jerk vegetables and even jerk pasta were on the large buffet table at the Grand Lido Resort in Negril, Jamaica where I attended a Food and Wine Magazine conference. For this quick dinner, I use it...

By Lee Svitak Dean (Star Tribune (Minneapolis)/MCT)

How can you have a Halloween party without Goblin Goo? Or Magic Potion? Or fake blood?

That’s the message from Liz Heinecke, aka the Kitchen Pantry Scientist of Edina, Minn., who creates her magical concoctions at home with her three children, ages 5, 9 and 10. A former medical researcher who has a master’s in bacteriology, she now...

By Jackie Burrell (San Jose Mercury News/MCT)

What is it about cooking for vegetarians that stumps so many carnivores? Even those who make a sublime split pea soup or divine dal curry suddenly feel compelled to reach for the safety of Boca burgers.

Truth is, vegetarians and omnivores can dine happily together, on the same glorious feast.

When planning a dinner party that...

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