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Food & Wine - Feed
Find the latest news stories from The Global and Mail on the topic Food & Wine. |
 New gadget will ensure rotten fruit doesn't fool you anymoreSome smartphones may soon be outfitted to detect produce that’s past its prime
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 The next big wine country? (Hint: It starts with 'c' and ends with 'a')Just across the Adriatic Sea from Venice, this Central European country began cultivating grapes before the Romans. And while you’re at it, Israel, Georgia and Moldova have some worthy offerings, too
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 A cheese that's like taking a bite of butter: pure BlissSoft, bloomy rind cheese is made of sheep milk and enriched with cow’s cream, making it extra luxurious
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 Victoria Day party menu: tacos and salted caramel barsA good rule of thumb: Everything must be handheld. No plates and forks - just lots of good-quality napkins
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 Would you try one of these outrageous burgers?The American classic has come a long way. Now you can get it shoved between doughnuts, topped with foie gras and smothered in cheese curds
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 Choose red zinfandel carefully - unless you want dessert in a glassTwo new releases - a lovely one that’s not quite sweet and another that is syrupy and high in alcohol - show how wide-ranging red zinfandel can be. The difference is a result of when the grapes were plucked
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 Impress mom with easy homemade croissantsEven little helpers can assist in making these delightful breakfast treats
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 How to clean shrimpHere’s a quick rundown on peeling and deveining
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 Lentils du PuyNutty flavoured and with very little starch, these lentils do not clump together or fall apart
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 Canadian whisky: our home and native hoochThe author of Canadian Whisky: The Portable Expert believes it’s time for a fresh look at a spirit that was once held in the highest esteem
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 Scrambled eggs in pancetta cupsAn impressive start to your day
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 Cheesy oatmeal sconesThese tasty morsels are sensational toasted with butter the next day
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 Avocado, orange and endive saladOranges can be swapped for grapefruit in this recipe
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 Date shortbread squaresTake your time baking these squares to protect the shortbread
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 Bro, this New York chef's cookbook rocksEat With Your Hands brilliantly mashes up South Asian, European and Southern U.S. cuisine (and yes, it tells you how to skin a frog)
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 How the right soil makes your vegetables tastierSustainable-food consultant David Cohlmeyer is testing how what’s in the earth boosts sweetness and flavour complexity
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 Recipes: a rich, grownup breakfast for Mother's DayThe best part? The only thing you’ll have to do come Sunday is hit ‘start’ on the microwave
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 Forget the shot glass! Try cooking with your tequila insteadSome (still) throw back the frat-boy favourite with lemon and salt. Others sip the good stuff. Culinary insiders and Mexican-cuisine aficionados, however, are pouring the spirit into everything from flamb
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 Mutant corn created to fend off Agent Orange chemicalDow AgroSciences has submitted for U.S. regulatory approval a new strain of corn that’s genetically engineered to be resistant to the herbicide 2,4-D, The New York Times reported
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 Want to be a better person? Try a glass of riesling, says one sommelierFive years after daring New Yorkers to be wooed by the underrated wine, the Toronto-born restaurateur expects the galvanizing grape to take over the world
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 Is this 'the most exciting white grape variety'?Chenin blanc has been around for hundreds of years. Perhaps it’s time for it to break out
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 Barolo: There are many reasons to love this misunderstood redThe perfume and flavour of this iconic Italian wine can be sublime, if you can get past the tannins, rusty-orange hue and often-hefty price tag
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 Montreal sandwich named one of the world's bestTravel and Leisure magazine gives kudos to the Wilensky's Special
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 No more bugs: Starbucks to stop using cochineal extract for red colourAfter outcry from consumers, the coffee chain is switching to a tomato-based product
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 12 simple (but essential) rules for buying and cooking fishEven some great cooks who grind their own burger can tremble when faced with a fillet of halibut. Here are 12 rules to help you cook today’s catch right
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