Who would have ever thought that non-stick cookware would become controversial? It was approved for use in cookware in 1960, and gave cooks the option to cook with less fat. Even more exciting, the non-stick surface made cleanup a snap. And yet, for almost 20 years, there has been vigorous debate about its safety.

The culprit is a substance called perfluorooctanoic acid (PFOA), which is used in making Teflon. Manufacturers say it’s safe to use in cookware – as long as the cookware is used properly. When it’s not, the fumes from overheated non-stick skillets can kill birds and sicken humans with a malady called “polymer fume fever.”
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Tips for Decoding Egg Carton Labels

New York Times writer, Catherine Price, recently wrote an interesting article about one of the most common kitchen staples: the egg. As she says, in the past, “an egg was an egg.” Your only choice was size.

But now, consumers can choose from what some foodies call “designer eggs.” Some producers claim to treat their hens more humanely than other producers. Other cartons boast of extra health benefits from their eggs, such are more Omega-3 fatty acids.

Unfortunately, there’s not a lot of regulation of some of these terms; animal welfare groups warn consumers to pay careful attention when they buy.

Here’s a brief explanation of the controversy, a glossary of terms, and some tips for wading through the competing claims.

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How to make, use, and freeze fresh pesto

Basil pesto is delicious, but the price of prepared pesto is alarming: expect to pay $5 or more for as little as half a cup! It’s amazing how something so expensive is so easy to make.

Fresh basil is easy to grow in the garden or on your windowsill. Take a pile of leaves, add some garlic, olive oil, and turn a cup of homemade pesto into three delicious meals – some left over to freeze for later. If you grow your own basil, ingredients for all three meals won’t cost much more than that measly little jar of pesto from the supermarket.
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Thanksgiving, Christmas, and Hanukkah are all holidays associated with strong food traditions. We like to stuff things: turkeys, geese, stockings, even ourselves. This happy time for people is a dangerous time for dogs. Not because families regularly include the local taxidermist in their holiday plans; rather, many favorite holiday foods are just as tempting to your dog as to your guests.

Scavengers by nature, dogs will eat anything. Truly. Anything. We once had one dog who ate half a roll of fiberglass insulation; another consumed half a bag of fire ant bait. Although neither item is likely to be a feature of your holiday meal, other traditional foods can sicken – even kill your pet. A few precautions can save a lot of heartache.

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Cooking Classes for Kids Introduces a New Generation to the Culinary Arts

World renown cruise line, Holland America is launching a new program to introduce kids and teens to the joys of cooking. The cruise line and Food and Wine magazine now offer classes that teach kids and teens how to make dishes from breakfast to dinner.

“Learning about the culinary arts and cooking isn’t just for adults,” said Richard D. Meadows, executive vice president, marketing, sales and guest programs. “We’ve developed some fun recipes and classes so that kids, tweens and teens can discover more about cooking from our shipboard chefs.”

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If you’re in Dallas the end of April, take note. The Dallas Wine and Food Festival will take place from April 25th to the 29th, including a dinner honoring the Rising Star Chefs on Thursday April 26th at 7pm at the Nasher Sculpture Center at 2001 Flora St. Registration information is available at dallaswineandfoodfestival.com.

The IACP will open its Cookbook Expo as part of its Annual International Conference to the public for the first time in its’ 29-year history. So the Country’s Best Chefs Will Be in Chicago for Book Signing at this meeting.

The meeting is to be held in Chicago in 2007 from April 11 through the 14, the Conference will be at the Hilton at 720 South Michigan Avenue. The Cookbook Expo portion will be open to the public on Friday, April 13, from 5 to 6 p.m. in the hotel’s Northwest Hall, Lower Level. Admission is free: Email IACPCookbookExpo@hqtrs.com to reserve a free space or visit IACP.

Some of the country’s best chefs and cookbook authors will be on hand to sell — and autograph — their new cookbooks. More than 60 authors are expected to attend, including: Read the rest of this entry  

Celebrity Professional Chef to Cook Up Live Action on BlueStar Range at KBIS Show scheduled for May 8-10, 2007

BlueStar, a manufacturer of high end gas ranges and cooktops for the residential culinary markets, announced that the they have joined up with celebrity chef and star of Discovery’s “Inner Chef” TV show, Marcus Samuelsson, to promote BlueStar’s line of cooking products.

Chef Samuelsson will be attending the industry’s KBIS show in Las Vegas, May 8-10 and will be cooking live on a BlueStar range at the company’s booth. Read the rest of this entry