FOOD Archives - Page 7 of 12

Make Fat-Free Pototo Chips In 3 Minutes

April 24, 2012/2 Comments/in BUY THIS. MAKE THAT., Easy + Quick = Delicious, FOOD, Food & Drink, Tools & Techniques, View All Food Stories /by Editor

Potato chip lovers rejoice—TopChips makes fresh, yummy, fatfree crisps at home.

EASY & DELISH | I’m a complete potato chip queen, though most people who know me don’t know it. I seldom buy this yummy could-there-be-anything-unhealthier-with-more-empty-calories snack because I have a tendency to overindulge. Now, thankfully, with my new TopChips chips maker I never have to think about the quantity of crisps I consume or whether or not they’re good for me because chips made using this inexpensive, inventive microwave tray are 100 percent fat free—really. Read more

A Tasty Gluten-Free Sub For Wheat Pasta

April 9, 2012/0 Comments/in BUY THIS. MAKE THAT., CANADIAN CONTENT, Diet, FOOD, Food & Drink, HEALTH, Nutrition, View All Food Stories, View All Health Stories /by Editor

Yes, there is a guilt-free, gluten-free substitute for high-cal, high-carb wheat-based pasta.

EASY & DELISH | For anyone on a low-cal, low-carb or gluten-free diet, pasta can be a problem—at least the traditional wheat-based kind. But there is an alternative: shirataki noodles, used in Asian cuisine. Read more

How To Paint Cookies Without A Pastry Bag

April 4, 2012/3 Comments/in FOOD, Food & Drink, HOLIDAY, Tools & Techniques, View All Food Stories /by Editor

For decorating cookies, there is an alternative to both tricky pastry bags and pricey tubes of store-bought frosting.

SHOPPING AROUND | Nothing says spring (and Easter) like hand-painted sugar cookies. My kids are begging me to make some, but since I didn’t inherit Cake Boss genes, I decided to YouTube for decorating advice where I ran across Iron Chef America’s Cat Cora channelling her inner Martha by cranking out these adorable designs on holiday cookies. Hopeless at using a pastry bag, I was about to settle for uneconomical grocery-store tubes of icing with clip-off tips when a girlfriend suggested a cool alternative: squeezable frosting bottles with interchangeable decorating tips. Read more

kombucha-Kathy Patalsky- Happy Healthy Life

Need A Quick Energy Boost? Try Kombucha

March 28, 2012/3 Comments/in Diet, FITNESS, Fitness & Health, FOOD, HEALTH, Nutrition, View All Fitness Stories, View All Food Stories, View All Health Stories /by Editor

This newly mainstream fizzy health drink can make you sparkle.

CULT PRODUCT ALERT | Kombucha is a centuries-old fermented-tea beverage consumed for its presumed health benefits. While there’s no hard scientific evidence that kombucha stimulates the immune system, improves digestion and liver function or boosts physical and mental energy in humans, growing legions of kombucha devotees will tell you otherwise, including such celebrities as Gwyneth Paltrow, who pitches GT’s Raw Organic Kombucha as part of her dietary regimen. Read more

You Need A Pizza Stone

March 22, 2012/3 Comments/in BUY THIS. MAKE THAT., FOOD, Food & Drink, Tools & Techniques, View All Food Stories /by Editor

The secret to cooking perfect pizza really is a pizza stone. Here’s how Jim Lahey uses one.

WHAT THE PROS KNOW | No matter how you do pizza at home—from scratch, from half-scratch with premade dough and store-bought sauce or from take-and-bake (doctored Dr. Oetker anyone?)—the taste and consistency of your pie will be infinitely improved if you bake it on an pizza stone.

I was seriously shocked at how much better my frozen pie tasted a few months back when I baked it on an inexpensive no-name ceramic pizza stone ($13 from HomeSense) rather than on my Cuisinart non-stick pizza pan. And I was shocked again this week at how much better the crust performed when I used the stone precisely as described in no-knead bread guru Jim Lahey’s new cookbook My Pizza: The Easy No-knead Way to Make Spectacular Pizza at Home. Read more

Banana Ice Cream - In A Pinch -Amid Hattie

You’ll Scream For This: 5-Minute Ice Cream

March 9, 2012/2 Comments/in Easy + Quick = Delicious, FOOD, Food & Drink, Recipes, View All Food Stories /by Editor

Caren McSherry whips up the yummiest ice cream ever in under 5 minutes—flat!

EASY & DELISH | Talk about fingers in pies. Celebrity chef Caren McSherry is one of the hardest-working (and most upbeat) women in the food business in Vancouver. Not only is she hands-on at her cooking school, the longest-running private school of its type in the country, but she also runs the Gourmet Warehouse, her large specialty store on East Hastings Street that sells thousands of competitively priced gourmet food items and housewares to appreciative local foodies. Then there are her media gigs: weekly columnist for TV Guide magazine, twice monthly appearances on Global TV’s Saturday morning news and once a month on Bill Good’s radio talkfest. Oh, and there are the cookbooks. Read more

Toasted coconut marshmallows - Laura Flowers

Marshmallows Are Super Easy To Make

February 24, 2012/0 Comments/in Easy + Quick = Delicious, FOOD, Food & Drink, Recipes, View All Food Stories /by Editor

Gourmet marshmallows are sooo easy to make and sooo damn addictive.

EASY & DELISH | Made-from-scratch marshmallows are having a moment. That’s the headline that jumped out at me last month in T, the New York Times style magazine. This may be what T’s editors think, but actually, among foodies, fresh-made marshmallows have been enjoying a moment since 2008, which is around the time Vancouver’s Butter Baked Goods began making and marketing its delectable gourmet marshmallows ($7.99 for 10) to an appreciative audience—and famous food bloggers like Deb Perelman of smittenkitchen.com could be found whipping up marshmallows and visually documenting the process on their websites. Read more

Make Artisan Bread In Under 10 Minutes

January 30, 2012/4 Comments/in Easy + Quick = Delicious, FOOD, Food & Drink, Recipes, View All Food Stories /by Editor

You, your partner, your six-year-old kid: anyone can make sensational artisan bread with under 10 minutes of labour.

EASY BAKE | I’m not an accomplished cook. I can produce a nice meal and make complicated dishes when I need to, though I prefer to leave the culinary wizardry to my friends born with chef’s knifes in their mouths. Quick and easy are my things (along with tasty and attractive), so I was shocked when a good friend suggested I make my own bread. I’d been going on about how my family was plowing through Terra Breads’ pain de campagne to the tune of $10 to $15 dollars a week when she popped the suggestion.

“You’ve got to be joking,” I said. “Making bread is an art that takes years to perfect. I thought you knew me.” Read more

Are These The Best Fire Roasted Tomatoes?

January 26, 2012/2 Comments/in FOOD, Food & Drink, View All Food Stories /by Editor

How to make pasta simply amazing by just opening a can of tomatoes.

DINNER IN A MINUTE | When I really don’t want to spend time making dinner but can’t be bothered to go out or even order in, I love to boil up a big pot of water, throw in dry pasta and open a can of tomatoes. Oookay, you say, making nice but imagining I’m nuts to think plain spaghetti and canned tomatoes “straight up” could be anything but spectacularly boring. And maybe it would be if I opened your Hunt’s garden-variety dice, but the canned tomatoes I’m talking about taste nothing like that. Read more

The One Meal Fits All Way To Entertain

January 17, 2012/1 Comment/in BUY THIS. MAKE THAT., Easy + Quick = Delicious, Entertaining, FOOD, Food & Drink, View All Food Stories /by Editor

Time crunched but wanting to entertain, here’s the creative way one woman takes care of business.

SAVE TIME & ENERGY | If in-home entertaining is something you’d like to do more of but you don’t have the extra time or energy to put into an elaborate production, consider adopting the game plan Janie Collier uses to host twice-monthly Saturday night suppers.

Collier has developed one wonderful meal that she can serve to carnivores, vegetarians and vegans—and she repeats it—with slight variations and tweaks—in perpetuity. “If I had to come up with a new menu and source new ingredients every time I wanted to have people over, I just wouldn’t get around to it much.”