Grey Poupon: Just as easy to eat as it is to rhyme with.
While some species are declining or going extinct as a result of climatic changes, others may be able to adapt. Understanding how they do so is important for conservation. Examining how climate change alters species gives us the opportunity to increase our understanding of evolution.
If you want to know New York, get to know its street cuisine. I learned it early. Growing up in Manhattan's Chelsea neighborhood, I would get a lunch of two hot dogs in steam-soft rolls from the guy who set up his stainless-steel pushcart on the corner of 17th Street every morning, rain or shine, Saturdays and holidays, summer-fall-winter-spring.
Muffin tins are the superheroes of our generation. You may just see a plain old cooking tin on the outside, but muffin tins have a secret identity. There's no kryptonite here, only the epic idea of flipping a tin upside down and making a bowl made of cookies. BAM.
When was the last time you gave any thought to a condiment? How often do you look at a bottle of ketchup and wonder how it came to be so popular? Not very often, most likely, but the fact of the matter is that these sauces are eaten all over the world, and many of them have global influences.
It's the July 4th weekend. My wife, Kathy, and I have a bag full of red, white and blue pinwheels, some Stars and Stripes-brand snack cakes and a packet of mini-flags. We're nearly set for a holiday blowout in the country. Strangely, none of the stores is stocked with hot dogs or chips. No one around us seems to be doing the same.
Those of you lucky enough to be invited to spend a day, weekend or longer at a friend's beach house had best have something special in hand when you arrive.
But that doesn't mean there's no war. It just means it's a cold war. Or perhaps a cold cut war? Either way: No one is safe
To break into the mustard market, Heinz has retooled the formula for its yellow mustard to include all-natural ingredients
We all love mustard on our hot dog and hamburgers. But have we possibly ignored the potential of this staple ingredient?
Since we've been loving the smoked pork tenderloin so much, I thought it would be interesting to try it in a sandwich.
Avoid those not-so-good-for-us, what-is-that-I-can't-read-that-is-that-even-English ingredients.
Unusual burger toppings are all the hype right now, but why should burgers get all the attention?