There’s been a sea change in how we think about fish.

Old: Fish is good for you.

New: Fish is good for you if it doesn’t have too much mercury. And if it’s not an overfished species. And if it’s…

With a gallon of milk and a gallon of gas each heading toward $4, how are you balancing your budget?

Are you eating out less and eating more leftovers? If so, you’re not alone. The Food Marking Institute reported this…

Fans of morels, take note. These elusive mushrooms are hard to find and their season is fleeting, but one lucky recipe writer has a treat in store.

Marx Foods, which sells morels foraged from the Pacific Northwest, has launched a…

To me, there’s no surer sign that spring is here than the opening of our local farmers markets. In the last six or eight years, they have grown in number and thrived, to the point that they now dot the…

Better Homes and Gardens has opened the floodgates for its 2008 recipe contest and is waiting for the entries to pour in. Grand prize is $25,000 plus a trip to California wine country. The winner also will be featured in…

If hearing about this week’s Pillsbury Bake-Off has you hungry for more tidbits about this ultimate recipe contest, this is the book for you. In “The Ungarnished Truth: A Cooking Contest Memoir” (Berkley, $23.95), Ellie Mathews writes about her $1…

Here’s a cookie worth a million bucks to its creator, Carolyn Gurtz of Gaithersburg, Md. She just bested 99 other contestants at this year’s Pillsbury Bake-Off. Her prize is $1 million.

She started with a roll of peanut butter cookie…

What did you have for lunch Saturday? Soup, sandwich, same old thing?

Not me. I was lucky enough to be one of 36 judges at the 2008 Barbeque Kick-Off Classic competition in Hazelwood. My lunch consisted of samplings of six…

Here’s an almost universal truth: Chefs cook with butter. Lots of butter.

I know this because over the years, I’ve edited a lot of chefs’ recipes, and most of the time I’m taken aback when we compute the nutrition information.…

I used to be awed by Public Radio host Lynne Rossetto Kasper’s encyclopedic knowledge. No matter what question a caller to “The Splendid Table” asks, no matter the cuisine, she has the answer.

Then I heard Kasper speak in person…