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I enjoy reading about food history and learning how some dishes got their unusual names. I frequently learn something new about foods that have been around for a while.

Dear Eric: I read your recent article about butter with interest. That in turn caused me to send a note asking if you know where one can buy quality-tasting butter.

I鈥檓 not sure what exactly causes the craving. Perhaps it鈥檚 cooler weather, a rainy day or hearing Dean Martin on the radio (yes, you still can!).

Japanese staple an easy treat to try at home once you've sourced suitable fish. Here's how

Celebrity chef Paul Prudhomme died last week at the age of 75. He had a full life, and a big part of his legacy was inspiring cooks of all stripes to discover his beloved Louisiana cuisine.

Cowichan Valley chef and cookbook author Bill Jones is always on聽top of trends.

Dear Eric: Our family just recently discovered sweet-potato squash. We only have had it barbecued and enjoyed it immensely. We know it has more potential than this.

Thanksgiving dinner is just around the corner, and many of us around the Island will soon be mashing potatoes to serve as a side dish for that meal. How the dish turns out will vary, and the potato and technique used will be key reasons why.

This is part two of my answer to a reader鈥檚 question on roasting lean pork loin and sirloin roasts without them ending up dry and tough. In last week鈥檚 column, my focus was on preparing a roast that you only seasoned on the exterior.

Tomatoes are a fickle plant. If you plant them聽too late, put them in the wrong spot, don鈥檛聽prune them and/or get a spell of cool weather, all the fruit won鈥檛 ripen, especially late in the growing season.