5. – The Dallas Morning News How Popular Cake Recipes Stack Up Curious as to who makes the best cake, they tested recipes from The Joy of Cooking, The Cake Bible and Cook’s Illustrated to determine the perfect pound cake recipe… read on to see who won and what was important in the process.
4. – LA Times Prosecco Shows its Serious Side The rise of small producers making prosecco has helped move the bubbly beverage from cocktail ingredient to glass of wine flying solo. “Prosecco, a sparkling wine from north of Venice, Italy, is a wine of obvious charms. It is light and fizzy, delicate and fruity. When you taste it, you think of almonds, apples and pears and sometimes hints of grapefruit or lemon, followed by a pleasingly bitter floral finish. It adapts well to all sorts of foods, including spicy Asian fare and salty dry salame (and, of course, the classic melon and prosciutto).”
3. – The Star Tribune Good for you… and your budget With the rising cost of groceries, many are looking for cheaper ways to eat… This article takes a look at some of the options… Legumes anyone?
2. – Cape Cod Times Parchment is a paper tiger that slashes kitchen costs “Parchment paper is a cook’s hide-in-plain-sight secret. It’s one of those things so innocuous, so low-tech (it’s just a sheet of silicone-treated paper) that usually it’s overlooked as a kitchen tool. Yet with a simple roll of parchment, you can accomplish wonders. Think how often you use a blank sheet of paper…”
1. – NY Times Yes, MSG, the Secret Behind the Savor “If you live in the United States and like spicy tuna rolls, Puerto Rican roast pork or Thai noodles, there is a good chance you are eating, and enjoying, MSG.”