By Associated Press
Alcohol beverages soon could have nutritional labels like those on food packaging, but only if the producers want to put them there — for now. Published June 1, 2013 Comments
By Jessica Chasmar - The Washington Times
Elementary school children who helped Michelle Obama plant her garden this year were rewarded for their labor on Tuesday with arugula salad and broccoli flatbread. Published May 30, 2013 Comments
By Sara Moulton - Associated Press
Love is always sweeter when expressed with chocolate — especially on Valentine’s Day. Published January 31, 2013 Comments
By J.M. Hirsch - Associated Press
If you think you have done nearly everything a cook can with boneless, skinless chicken breasts, it might be time to talk turkey. Published January 31, 2013 Comments
By Sara Moulton - Associated Press
The first time I had to test a recipe for steamed fish was back in the ’80s, when I was working in the test kitchen at Gourmet magazine. The very idea seemed preposterous. Published January 24, 2013 Comments
By J.M. Hirsch - Associated Press
My 7-year-old son has made me an expert at the Caesar salad. Though to be fair, some credit goes to April Bloomfield, too. Published September 6, 2012
By Michelle Locke - Associated Press
If ever there was an old-school comestible with a fat chance at trendiness, lard would seem to be it. The name alone is enough to conjure up a frisson of dismay. Nonetheless, lard appears poised to make a comeback. Published August 30, 2012
By Corinna Lothar - Special to The Washington Times
The wines of Germany's Mosel and Rhine regions have a fine international reputation, earned over decades, and even centuries. Now the wines of other German regions, old but obscure in recent years, are making their mark. Published August 9, 2012
By Alison Ladman - Associated Press
Most kids — and many adults who want to remember being kids — love peanut butter and jelly sandwiches. Problem is, this lunchbox staple is high in fat and sugar. So it's time for a remake of that beloved sandwich. Published July 26, 2012
By Elizabeth Karmel - Associated Press
Most people consider packing lunch a chore, but I've always thought there is something exciting about brown-bagging it. It's like getting to take a picnic to school, on an airplane or to work. Published July 26, 2012
By Clarke Canfield - Associated Press
When a 100-pound shipment of lobsters arrived at Bill Sarro's seafood shop and restaurant last month, it contained a surprise — six orange crustaceans that have been said to be a 1-in-10,000,000 oddity. Published July 22, 2012
By Alison Ladman - Associated Press
Gazpacho is the perfect healthy summer food. It's jammed with all manner of vegetables, including the tomatoes and zucchini that tend to overrun our gardens, and traditionally is served cool to help beat the summer heat. Published July 19, 2012
By Alison Ladman - The Washington Times
Few treats say — or perhaps scream — summer quite the way ice cream does. Frankly, it's hard to improve on a giant, creamy, chilly bowlful. Published July 19, 2012
By Alison Ladman - Associated Press
Who says sliders have to be burgers? We came up with a fresh take on the summer slider, this one packed with short ribs rather than a meaty patty. Published July 5, 2012
By J.M. Hirsch - Associated Press
The trouble with being a food editor is that you eat. A lot. It's fun and wonderful and satisfying — and sometimes incredibly fattening. Published July 5, 2012
By J.M. Hirsch - Associated Press
Everyone on the block is going to be doing burgers and dogs, and probably a few steaks and chops. Published June 28, 2012
By Alison Ladman - Associated Press
As all-American desserts go, it's hard to beat apple pie, especially for the Fourth of July. Published June 28, 2012
By David Hill - The Washington Times
Maryland wine connoisseurs will soon be able to bring their favorite bottle along when they dine at many restaurants. Published June 27, 2012
By Michele Kayal - Associated Press
You may not aspire to the culinary theatrics performed by the wizards of modernist cuisine — transparent ravioli? edible balloons? — but your cooking probably still could benefit from a few lessons from their labs. Published June 24, 2012
By Michele Kayal - Associated Press
You can build a bear, bottle your own wine, paint pottery — and now, decorate your own television-worthy cake. Published June 24, 2012
