Let’s Talk About Pumpkin Cheesecake

Pumpkins are everywhere at this time of year. Pumpkin spice drinks, pumpkin soups, pumpkin pies – or you can simply stick to your jack-o-lantern pumpkin. If none of those autumnal treats thrill you, why not consider putting two favorite foods together... Read More

Let’s Talk About Limes

Lovely limes have their own distinct citrus taste, and they truly stand out among the grapefruits, oranges, mandarins, tangerines, and lemons of the world. They are the most prominent citrus fruits in tropical climates and have one and a half times as... Read More

Let’s Talk About Tex Mex

Tex Mex cuisine is a little bit Texan, a little bit Mexican, and it makes for a kind of cross-breed of wonderful, salivating flavors.   The nickname Tex Mex first initiated from the Texas Mexican railway in the late 1800s. It was the Tejanos, Texans... Read More

Let’s Talk About Chicken

Chickens are such a universal food source that we often forget they were once wild creatures. The main ancestor of today’s chicken is called the Red Jungle Fowl, belonging to the genus “Gallus.” Originating in the southeastern part of Asia, the... Read More

Let’s Talk About Hazelnuts

June 1 is National Hazelnut Cake Day. Although we don’t give hazelnuts or hazelnut cake a lot of thought, the nuts that are the basis of this delicious cake have an interesting “nutty” history. A fascinating discovery was made in 1995 on an island... Read More

Let’s Talk About Crepes

A fancy way to say “pancakes,” crepes are the French word for a delicate, thin pancake that can be served as a tempting breakfast, an interesting appetizer, a tasty entrée, a vegetable-filled side dish, or sweetened as a luscious dessert. The word... Read More

Let’s Talk About April Fool’s Day

April Fools’ Day is a custom that is almost as old as mankind.  Why do we keep it? It is nobody’s birthday; it has no meaning at all. And yet, for centuries it has been observed in nearly every country in the world at just about the same date. It... Read More

Let’s Talk About Celery

What’s crunchy and fibrous, prepared chopped, minced, or diced, can be eaten cooked or raw, and is green all over? If you guessed “Apium graveolens” or you thought of “celinum,” you’d be absolutely correct and well-versed in the botanical... Read More

Let’s Talk About Fettucine Alfredo

Comforting, creamy, satisfying, cheesy, and warm may or may not describe your perfect comfort food, but in the dead of winter, it’s pretty close to perfection in most people’s book. We are talking about none other than Fettuccine Alfredo, a dish so... Read More

Let’s Talk About Sorghum

September 13 has been dubbed “National Celiac Disease Awareness Day” in honor of the doctor who identified a link between celiac disease and diet. Dr. Samuel Gee, a leader in celiac disease research, was born on September 13, 1839. One of his famous... Read More