september 2007

Master of BBQ  by Tamar Haspel

Cooking may not be rocket science, but there is one branch that gives out advanced degrees—barbecue.
first posted: 9/1/2007

Orient Express  by William I. Lengeman III

Ramen noodles are centuries old and are thought to have originated in China, but the instant ramen we know today was introduced in 1958 by Japan’s Nissin Foods.
first posted: 9/1/2007

Let's Take It Outside  by Jean Kressy

Tailgates on the backs of station wagons and pickup trucks were never meant to be a big deal, but when Americans discovered how handy they were as serving tables, tailgating was born.
first posted: 9/1/2007

Pearfection in a Cake  by Crescent Dragonwagon

To dessert-lovers, a good cake has no downside. Unless, of course, it happens to be an upside-down cake.
first posted: 9/1/2007

Fall Festival of Foods  by David Feder, Diane Welland and Jean Kressy

Glorious garlic, hot chiles and precious puddings—these are just three of the hundreds of foods celebrated with much fanfare at food festivals across the country.
first posted: 9/1/2007

Girl's Night In  by Jeanette Hurt

Every fall, my girlfriends and I get together for the weekend. We laugh, drink good wine and . . . can.
first posted: 9/1/2007

The New Lunch Lady's in Town  by Tamar Haspel

If school cafeteria conjures memories of steam tables, mystery meat and that smell, you haven’t eaten in Ann Cooper’s cafeterias.
first posted: 9/1/2007