Food & Drink

grain varieties

Why does pasta get so much of the culinary glory? Granted, it transforms dishes, comes in shapes galore and has “comfort food” written all over it.

Ice cream—it’s the staple of summer. Whether you’re savoring the refreshing flavors of an ice cream sandwich straight out of the freezer, or two scoops of double-chocolate-chunk in a homemade waffle cone, it’s the perfect warm-weather treat.

Not too big and not too small, sliders are the perfect nosh for game day, a casual night out on the town or perhaps even an alternative to the kids’ meal. And these days, the bite-size sandwiches run the gamut when it comes to ingredients and flavors.

The Maillard reaction: This simple process is responsible for making grilled food taste delicious. When our food browns and caramelizes, it undergoes an amazing change—perhaps best conceived when we grill meat over the crackle of a hot fire.

Often dismissed as a mere snack food, nuts are nature’s little miracle workers.

Molly Burke of Plymouth didn’t plan on becoming a national award-winning baker.  As a food scientist at Cargill, Burke is surrounded by food and baking, and she’s continually researching new trends and recipes.

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