91Ô­´´

Whenever I have too little time and too few ingredients on hand — or when I've been eating too much meat — I cook up some broccoli pasta.

TORONTO - When veteran foodies Rose Murray and Elizabeth Baird invited 91Ô­´´s who are passionate about food to send in their best-loved recipe, they were amazed at the variety and touched by the stories that flooded in.

FRIANT, Calif. - Two cowboys on horses pushed cattle across an expanse of golden hills overgrown with tall grasses and oak trees, up an unpaved road toward another pasture.

MONTREAL - The National Hockey League lockout isn't just frustrating fans of Canada's national sport — it's also putting a pinch on some food banks.

This summer I had the misfortune to encounter the internet culinary sensation known as cookie dough dip. It was at a potluck party and folks were raving about this creation, which until then I'd been ignorant of.

When Cowgirl Creamery breaks out the raclette on weekends in San Francisco's Ferry Building Marketplace, people float into the store almost trancelike.

TORONTO - While ebooks have been exploding in popularity in recent years, scholars, chefs and those who just love to tool around in the kitchen say it's not time to stick a fork in the physical cookbook just yet.

Something new is bubbling up in the world of cocktails as canny mixologists skip the soda and turn to sparkling wine as their new go-to mixer. The practice stems from the added care being given to cocktail ingredients in general.

You want something rich and decadent for the holidays. Something chocolate. Something that will impress. Something that really screams celebration. But you don't want to spend hours making it. The answer? A flourless chocolate cake.

When it comes to food, "recooked" isn't generally a term met with much affection. The dairy world, however, gives us a fine exception in ricotta cheese.