Is there a chip dip in the world that isn't wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.
After the deep freeze the Golden Triangle has weathered since Sunday night, today's forecast near 40 degrees sounds downright balmy, doesn't it? Thank goodness that's over. When Jack Frost blows in on a polar vortex, we tend to hunker down with warm soups, chili and stews.
It's the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year.
I know this will make me sound like some ultra-serious dieter -- which I'm not! -- but I love raw celery.
Not up to putting on a formal dinner party for New Year's Eve? Can't blame you. And who cares? Most people would prefer the more casual atmosphere of lots of appetizer-sized nibbles, anyway.
Five years ago, Seonkyoung Longest of South Korea sat in her new house in north Columbus, feeling the isolation inherent in leaving behind her homeland, her family and her native language. Before long, she discovered an outlet in the Food Network.
Admit it, some of us dread kitchen time and everything that goes with it -- the "what am I going to make?", the shopping list, check-out lines, the spills and dirty pans. And then, there's Fay Bell. The Columbus cook is the first to say there are days she wakes up and doesn't want to do a single thing except cook. And for a dessert specialist, what better time than the holidays to indulge in that pastime?
Chobani says it will air its first Super Bowl ad this February, a move intended to make the Greek yogurt company more of a household name.
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party -- or worse, the whole week -- in the kitchen prepping? We've got you covered.
Advanced baking students at Mississippi University for Women's Culinary Arts Institute have recently added some new skills to their resumes -- like architecture, engineering and construction. That is, if working in gingerbread counts.
Washoku, the traditional cuisine of Japan, is being considered for designation as part of the world's priceless cultural heritage by the U.N. this week. But even as sushi and sake booms worldwide, purists say its finer points are candidates for the endangered list at home. The younger generation is increasingly eating Krispy Kreme doughnuts and McDonald's, not rice.
Who doesn't love chocolate truffles? They are the essence of chocolate, and a sure-fire mood enhancer. Pop even one into your mouth and see if you don't get happy.
After you've stuffed yourself with turkey and taters and gravy and pie and -- of course -- stuffing, you might be ready to do penance before the next rush of holiday calories.
Three different types of stuffing will be offered on Stacy Fox's table this Thanksgiving: traditional, gluten-free and vegan.
It turns out there are some among us who love Thanksgiving almost as much for the leftovers as for the main meal. "I feel sorry for anyone who doesn't have leftovers," laughed Miranda Stewart of Starkville. "I wake up the Friday after already anticipating the chili I'll use that turkey for."
Ask the people around the table on Thursday about the history of Thanksgiving, and most will say something about the Pilgrims.