A taste of ‘Top Chef’
The debut of the new season of Bravo TV's "Top Chef" is just a week away (Nov. 12), but fans who cannot wait can get a taste of the popular...
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The well-traveled orb’s adventures around the world
Ah, the poor tomato. Though long eaten by pre-Columbian Peruvians, it was greeted by fear and suspicion upon its arrival in the Old World. Recognizing it as a relation of...
A triumph after a mistaken identity
When European explorers made their way to the New World, they were delighted to find, amid the unknown foods, forbidding forests and sometimes hostile native people, a familiar food growing...
Sopes
Try it: We love Mexican sopes (SOH-pehs), those little masa dough discs filled with all kinds of savory ingredients at area restaurants. They also make a great change from tortillas...
Spreading the facts about mayonnaise
You might think that a simple vinaigrette is tops, but actually mayonnaise is the most popular emulsified sauce, according to "The New Kitchen Science," by Howard Hillman. Here are more...
Gelato + espresso = affogato
Ice cream goes with summer like no other food, at least in our minds. Lately, though, we've had a taste for a variation: ice cream with a shot of espresso....
A taste of what’s been simmering in The Stew
A few recent entries from our food and dining blog, The Stew, chicagotribune.com/stew: -- Renee Enna Learning to cook at Taste of Chicago Sell a man food and he eats...
Pettole abruzzesi
Try it: Finding a new pasta shape is like finding a new toy. Pettole abruzzesi, 2-inch square sheets of thin hard durum flour dried pasta, are new, at least to...
In the aisles
Masa You've got to have a lot of dough in the world of Mexican cookery, and by that we don't mean money. Without masa (which is Spanish for "dough") it's...
Help! What went wrong?
Everyone does it sometime. You're following a recipe to the letter. And yet ... SOMETHING GOES WRONG. The fudge fails. The roast is tough. The sauce breaks. "What did I...