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.
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother's oatmeal cookies.
McDonald's, which has been struggling to keep up with a raft of new menu items, says the McRib won't be available nationally this year.
Peek at the calendars of many a Thanksgiving hostess in Columbus and surrounds, and there's a good chance you'll see next Tuesday flagged in red. That's when the doors of the Stephen D. Lee Home open for two of the most anticipated hours of the year -- the Country Store Bake Sale.