The dujjonku (Dubai chewy cookie) trend is no coincidence. More stimulating and smaller desserts will dominate the food ...

We know about the four basic tastes: sweet, sour, bitter and salty. But a fifth one, umami, is on the tip of our tongues. CBC K-W's food columnist Jasmine Mangalaseril spoke with chefs and a taste ...

Rhubarb is great for making pies, cakes, and crisps. Its tart flavor adds a nice zing to jams and jellies, too, says ...

There’s a meme going around social media that says: “Give a man a fish, and he will eat for a day. Teach a man how to garden, and the whole neighborhood will be eating zucchini.” The same could be ...

New Canaan Library and Elm Street Books will present national food columnist and best-selling author Pam Anderson at 7:30 p.m. Tuesday, November 30, in the library’s Lamb Room. Anderson will talk ...

In my 35 years (and plus) writing about recipes, I’ve shared the same newspaper page as a number of various food columnists, some of whom were desk neighbors beside me in the newsroom. Barbara Rolek, ...

It’s currently eight degrees outside and I am thrilled. That temperature is an improvement from minus three degrees, which is what it was when I woke up this morning. It’s also a heck of a lot better ...

Any of a genus (Rheum) of Asian plants of the buckwheat family having large leaves with thick petioles often used as food The tart, succulent, usually pink or red petioles of rhubarb used especially ...