Food

We aren’t in the thick of summer yet, not by a long shot, but hopefully you’ve already managed to fire up the grill at least once or twice. As the days get longer, the weather commands us to find a way to cook and dine outdoors.

Molecules in blood and urine may reveal how much energy a person consumes from ultraprocessed foods , a key step to understanding the impact of the products that make up nearly 60% of the American diet, a new study finds.

When barbecue expert Steven Raichlen traveled the world searching for novel grilling traditions, he marveled at the commonalities across 60 countries. The way live fire brings people together. The universal embrace of smoky flavors.

I love to grill, and barbecue, and I have devoted my career to outdoor cooking for more than two decades. In that time, I’ve seen a lot of mistakes, and people tend to make them over and over.

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to produce “grains” with a rich, creamy consistency.

When Hugh Mangum was growing up in Los Angeles, his Texan father showed off his barbecue skills in their backyard nearly every weekend. It became a ritual for the family to patiently tend to the fire.

ST. JOHN'S — Summer is approaching and teachers in Newfoundland and Labrador are worried many of their students will spend their holiday months hungry without school lunch programs to offer a meal, says Trent Langdon.

CALGARY — The Calgary Stampede menu this year is set to include a heaping of pickle flavours and something for those with a cast-iron stomach.

DES MOINES, Iowa (AP) — A Brazilian scientist who pushed back against chemical fertilizers and researched biologically based approaches to more robust food production has been honored with this year’s World Food Prize, the organization announced Tues

NEW YORK (AP) — If you're intimidated by the idea of making ice cream at home, just think of it as making soup. That's advice from Tyler Malek of Salt & Straw, the innovative gourmet ice cream maker known for its ever-changing lick-able treats.