Stalking the celery: More-obscure types offer great flavor

I don't love soup and trench celery because they are great platforms for peanut butter.

Budget Thanksgiving: Tips for keeping Turkey Day expenses under control

With the ups and downs of the stock market and other associated economic turmoil this fall, it's OK if you have lost your appetite for the lavish Thanksgiving feast of yore.

Gross Out: Arugula on the Floor at The Phoenician

One of my gripes with The Phoenician -- the tony resort with the Phoenix name, the Scottsdale address and the dangerous past -- is that the place feels too clean.

Culinary School Diary: Week Seven

We finally put our learning to the test when we had to prepare a full meal by ourselves -- a classic French/American meal consisting of a airline chicken breast covered in pan au jous, mashed potatoes and ...

Blanching

A method for partially cooking usually vegetables and improving color and appearance.

The parallels between the climate and credit crises

The credit crisis in the United States has been building for years. I can remember having lunchtime conversations in years gone by marvelling at the reckless amounts of debt that Americans seemed prepared to ...

COLUMN: Tips can make preserving foods quick, safe

This is the time of the year when I receive many calls about preserving foods. People are busy drying, freezing and canning their extra produce to be enjoyed throughout the year.

Produce Storage for Winter

As gardening season comes to a close, many people are left wondering what to do with a bushel of tomatoes in October.

Mr. Food

Turning now to Mr. Food:He's unraveling a simple cooking term that'll make you look like a kitchen whiz...The word? Blanching...Caption text not available for this story.

What's Blanching?: Air Date:

Have you ever come across a recipe that calls for blanching food but didn't know how to go about doing it? Blanching is a quick method of removing the skin from certain foods like almonds, tomatoes, peaches, ...