Always Foodie

Good news for the obese is that they can a have a generous bite of chocolate, oops! Artificial chocolate erases those exclamations, as ‘Thin Mints’ and ‘Samoas’ continue to do away with trans-fats and real chocolate while making cookies. Chocolate is…

Sarah Gilbert bursts into similar poetry, like the old woman in the film ‘Chocolat’, as she sips in spoonfuls of chocolate drink that was sprinkled with red hot cayenne. But, Sarah had got the idea from a friend, who had tasted dark chocolate with…

Sarah finds it tough to cook after returning home from work. Well, that’s the tale of every working woman. So, the solution is to cook something fast, really very simple and definitely healthy.
Sarah J. Gim opts for a pot-pourri, which she has picked…

One can be flexible enough while choosing wine to go with turkey. Choices can be made catering to the bitter, sweet and acidic taste of wine. It can be Pinot Noir – red wine with a very insignificant amount of tannin. So one can be sure that it doesn’t…

Food and wine pairing are aimed to balance tastes and not to consume the taste of the other. The fundamental of tasting wine lies that when you sip in red wine after biting into the poultry bit, you should feel the taste of the wine and not that of the…

Though the Spittoon blogger took it from Slater’s diaries, roasted Partridge looked tempting and the seasoning that went into it, made it worth indulging. Crushed juniper berries added flavor to the butter-smeared birds when it smoldered in the…

Call it ‘Pasta’ or ‘Noodles’, both Italian and Chinese identify themselves with this long, elastic fibrous strand of flour and water. This food-stuff is as old as the Italian civilization itself – now that we are taking into account the Italian…

The fast food joints are more into serving coffee, to cater to the demands of 80 percent of the Americans, who line up at gas stations and coffee houses for a cup of instant coffee. Coffee joints are all twitched up for King Burger’s new coffee line – BK.

Luc Boivin of the Fromagerie Boivin in La Baie, Quebec, hasn’t given any explanation to the Canadian Food Inspection Agency about submerging the cheese under water. The changes that takes place in the phase of aging cheese is not backed by any…

Food blogger Kiplog didn’t plan it out…she only had a bit of information about the longevity and the taste of Mutsu apples from Evanston farmer’s market. The best part of her discovery is that she is going to work it out again with tenderloin pork…