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Judge Orders Pom Wonderful To Stop Making Health Claims Food News

Cambria Bold — Wed, 23 May 2012 10:30:00 -0400

Pomegranate juice may be tasty, but you probably shouldn't rely on it for significant health benefits. On Monday a judge issued a cease-and-desist order to the makers of Pom Wonderful stating the company had engaged in "false and misleading" advertising for claiming its juice reduces the risks of heart disease, prostate cancer and impotence. More

How to Cope with a Big Loaf of Bread When Dining Alone Cooking for One

Dana Velden — Wed, 23 May 2012 10:00:00 -0400

One of the challenges for a single diner is what to do with an entire loaf of bread. I'm not talking about the pre-sliced, sandwich-style bread that lends itself to being divided up and frozen and then defrosted when needed. That's a simple problem with an obvious solution. What I'm talking about here is a nice crusty loaf, the kind that you go out of your way to purchase from the bakery with the wood-fired oven. More

What Should I Buy for the Kitchen on My Trip to Thailand?Good Questions

Faith Durand — Wed, 23 May 2012 09:30:00 -0400

Q: I will be traveling to Thailand next week. Can you recommend any Thai ingredients and cookware that I should buy?

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Light and Bright: 10 Sorbet Recipes and Other Non-Dairy Frozen Treats Kitchn Recipe Roundup

Cambria Bold — Wed, 23 May 2012 09:00:00 -0400

Sorbet is an all-season treat, but my love for it really doesn't hit its peak until the languid months of mid-summer, when ice cream starts to feel a bit too rich, too heavy for my torpid existence. I need something light, cool, and juicy, and sorbet is exactly it. However, this makes it a lovely treat for late spring, too. Here are a few favorite sorbet recipes from our archives, along with a few other special non-dairy frozen treats. (Sweet wine slushies, anyone?) More

For Pies, Salads & Snacks: Sweet CherriesIngredient Spotlight

Emma Christensen — Wed, 23 May 2012 08:30:00 -0400

Bet you can't eat just one! Plunk a bowl of cherries down on the coffee table and they'll be gone by dinner time, guaranteed. Cherries are still a super-seasonal fruit that you can really only find in that small window between late-spring and high-summer. What are you making with cherries this year? More

Kitchen Inspiration from Restaurants

Carrie McBride — Wed, 23 May 2012 08:15:00 -0400

Restaurants know that an enjoyable meal starts with the atmosphere. If you're looking to bring a bit of that philosophy into your kitchen, check out some inspiring ideas from restaurants...

• Inspiration from Restaurants
Apartment Therapy

Pike Place Market Recipes by Jess ThomsonNew Cookbook

Emma Christensen — Wed, 23 May 2012 08:00:00 -0400

Even after visiting Seattle for years, Pike Place Market is still one of my first stops when I get into town. I'm convinced that you can find anything there if you look hard enough: dried mushrooms for risotto tonight, that weird spice no one else has heard of, a cookie to revive your weary soul. It's a magical place. In this new book of recipes, tips, and stories, Jess Thomson has perfectly captured both this magic and the very spirit of Pike Place Market. What's your story of Pike Place Market? More

Way Beyond Grape: 10 Fun & Fresh Popsicle Flavors

Stephanie Barlow — Wed, 23 May 2012 07:30:00 -0400

It's been a humid and rainy week in New York City, and it's left everything feeling a bit soggy. As summer approaches, there's nothing better to cut the humid air than a burst of frozen popsicle flavor. But why settle with basic flavors when you can make your own unique pops in a flash? Read on for 10 fresh and flavorful ideas, from creamy avocado green tea to sour cream and cherry, to iced coffee pops. More

How To Make Ice Cream Cones

Liz Vidyarthi — Wed, 23 May 2012 07:00:00 -0400

Is there anything better than the smell of a fresh ice cream cone? I always thought you needed a fancy press and shaping tools. Turns out all you need is a baking sheet and a $3 prop from the crafts store! More

Recipe: Salted Coffee Caramel Sauce Recipes from The Kitchn

Megan Gordon — Tue, 22 May 2012 21:30:00 -0400

I've come to an important realization: While hot fudge is fine and good, an ice cream sundae just isn't complete until it has thick, salty caramel drizzled on top. With summer right around the corner, I think it's time for us all to practice our 'quick, make a batch of caramel!' skills. It's easier than you may think. More