Red tide rising: Scientists find 30 percent more spores than in 2005 crisis
The algae are gathered in the flesh of filter-feeding bivalves — soft-shelled clams and their immediate cousins, but not lobsters, crabs or scallops — in concentrations that render the healthy shellfish toxic to humans, and can induce paralytic shellfish poisoning.

Old mansion plus new hotel = Cooking school recipe in Savannah
Visit to a cooking school housed in a Savannah, Ga., mansion.

Flowers aren’t just for picking
“One of the important reasons to eat flowers is the amount of absorbable base metals in them."

Flowers aren’t just for picking
Plant and food enthusiasts insist edible flowers are coming back in style and with good reason.

FOR BETTER OR FOR WORSE: Fast food nutrition is across the board

State pulls food pantry venison to check for lead
“Of course we’re all kind of disappointed because it is a good product. It’s done a lot of good.”

Smokin! Aficionado offers tips to novice barbecue fans
When Chris Orr’s not on duty at the fire department, you will likely find him toiling over the large custom-built smoker he uses for his barbecue catering company, Banned from the Ranch.

Make great gumbo
Food column: It's all in the roux.

Column: Food crisis demands local solution
We’re learning once again that the best way to get Americans to pay attention to an issue is to raise prices.

Rising food costs cause higher school lunch prices
The high price of oil on work markets and lower production of wheat in the Midwest are driving up the cost of bread, milk and other school lunch staples.

Frozen pizza by the slice — a taste test
We've got the stomachs and the loose screws to try them all so you don't have to.

Scammon church known for food
Column: I have some advice for the folks who run that Food Channel on TV, send a camera crew to St. Bridget’s Catholic Church in Scammon, Kan., this Sunday.

Feel the luck o’ the Irish with traditional dish
Food column: In America, corned beef and cabbage is one of the most popular dishes served in homes and pubs across the country on St. Patrick’s Day.

Not much has changed at Arthur Bryant’s
Column: The classic Kansas City restaurant remains much the same.

Tap the right beer for the right holiday
Column: I like to think that when it comes to beer, I’m a pretty smart guy. Algebra, geography and how to use a hyphen, maybe not so much, but beer - now there something I know a thing or two about.

Farm tries share program to survive
Community Supported Agriculture is a growing trend among farms that allows residents to buy a share of the farm and reap the benefits of its harvest.

For some produce, winter means peak freshness
Try fresh food for winter recipes

Gorton’s hires New England Aquarium for fish survey
The New England Aquarium will study the fish species used by the seafood company in its food products to see if they are sustainable.

Looking for a romantic dinner?
Chef Jose suggests a simple, inexpensive yet romantic dinner for two.

Heart healthy food: Easy recipes
The following are heart healthy recipes for women, as recommended by the American Heart Association. They are sample recipes from the AHA’s cookbook, Light and Easy Recipes. To find additional heart healthy recipes, visit the website at www.americanheart.org.

Cooking not a challenge for Margaree Maynard
Margaree Maynard started her early years of cooking by watching her mother, Marie Griffin Haynes.

Chinese New Year offers plenty to look forward to
Special events to look forward to in winter call for hot soups.

Go fish: Fresh options abound for Lent
Today, the choices available to folks observing the tradition of meatless Fridays during Lent (which spans the next 40 days) are as varied as they were limited 20 years or so ago.

Stimulating question: Do caffeine drinks, pills give an unhealthy buzz?
With dozens of varieties on the shelf and an advertising budget reaching into the billions, the energy supplement market is taking the teenage and young adult crowd for one wild and potentially dangerous ride.

Super Bowl XLII calls for Super nosh
Food and football go hand in hand for this diehard Patriots fan and chef.

A recipe for generosity
A woman spreads friendship and good will through her cooking.

Hunter shares cooking tips
“If it’s on the grill, I wouldn’t cook venison more than medium, and it’s the best at medium-rare."

Soup it up: 'Ultimate comfort food' can be good for the soul
On one level, French onion soup is not complicated. But on another level, the soup has all the complexities of a seven-course meal.

Now that’s Sicilian: Author shares family’s recipes and traditions
Jessica Linquata is sharing stories of her family traditions, along with old family recipes in her new cookbook, “Ennnjoyyyy ... Don’t Forget to Bend Your Elbows!”

Friends find a fun way to 'lighten up'
“Initially we pulled recipes from different books,” Osborne said. “But we also wanted to make things that our mother had made. We just tried to make it all healthy.”

Man honored for saving the Chilean sea bass
A Massachusetts resident has been recognized for his efforts to stop poaching of Chilean sea bass.

Mayor: Relax bake sale ban
The city health agent says the law requires all items sold at bake sales to be prepared in a kitchen with a Board of Health permit.

Singer brings mom's recipes to restaurant
Andy Williams' Moon River Grill in Branson, Mo., features old-family recipes, top-notch service and a pop-art collection.

Sales of company's peanut products soar
Local company develops oil-less peanut butter, roasted peanut oil

Company launches fried chicken fat blocker
“Popcorn chicken was taken off school menus because it can’t meet (nutrition) standards. We can do it.”

Author releases Oklahoma cookbook
Brief

Welcome to the world of gingerbread houses
Gingerbread houses are a confectioner's dream this time of year. Here's a how-to

Chef/author/educator to cook on national TV
Most likely drawing on her experience as a middle school language arts teacher, Katie Wilton has what educators refer to as a "hidden curriculum" in having the children prepare this recipe.

Consumers having a cow over latest beef recall
Shoppers are turning to specialty butcher shops for meats after Cargill announced a nationwide recall.

A recipe for change
A cook says life without gluten requires experimentation.

Sweet leftover candy ideas for your Halloween stash
Leftover candy? Who has leftover candy? Ok, so maybe you don’t have any leftover candy. But if you do — or if it’s just all the stuff you’re kids wouldn’t eat — here are some recipes you can make with the leftovers.

Health Matters: Check out Web site for candy carb counts
Is it almost time for Halloween already? Seems like it was summer just the other day. At any rate, you may have a couple of things on your mind, namely candy and costumes. We’ll take candy first.

Ghouls rule Halloween baking
Baker gives ideas for making and decorating Halloween treats.

Grain: The new gold
Local Bakers and brewers are being hit hard by skyrocketing flour and malted barley prices. The next target? Consumers.

Drink your vitamins?
Major soda producers have introduced vitamin enhanced diet sodas.

Sushi's raw deal
A local grocery store provides fresh, handmade sushi that is more than just uncooked fish.

Guanting Tang makes Oriental dishes in the Deep South
As she makes her way through her efficiency apartment, holding a colorful dish of chicken and vegetables, 21-year-old Guanting Tang is proud of her creation.

The big cheese: Southern Indiana farm is making world-class goat cheese
Thirty years ago Judy Schad packed up her young, city-dwelling family and headed to the country in hopes of fulfilling a life-long dream.

Man's had his fill of competitive eating
The 52-year-old father of three, husband, Army veteran and current book salesman can't stand eating contests. And right now, he's waging what has so far been a one-man quest to ban them, starting with the world's most popular one | the Nathan's Famous Fourth of July International Hot Dog Eating Contest.

Kitchen compositions: Man’s cooking takes a note from his musical career
“You want to add flavor, so it’s a little like, ‘What sort of instrument do I want to use?’” Arthur Sharp

Putting a stop to so much pop
Long gone are the days when a cold bottle of soda pop served as a rare treat; instead, it's is an abundant product of today's generation commonly linked with weight gain.

Savoring the traditions of Rosh Hashana
Food is a centerpiece for families’ celebrations.

Richelle Bivins ... master cake maker and decorator for former First Lady
Richelle Bivins, 36, moved to Americus from Missouri and was taught, at a very young age, by her mother to cook.

Good food can nourish a town
All proceeds from Ollie's — excluding salaries for staff and normal expenses, of course — help fund the Barton County Learning Center for Exceptional Children, the TLC Early Childhood Center, the Jabez Village and the Dogwood Hills Farm Therapeutic Riding Program; all four programs work with people who have autism.

Preserving memories in the kitchen
A North of Boston woman shares family recipes
in new cookbook.

Make a hunka hunka banana love
Warning: Made with bacon fat, these sandwiches have about 35 grams of fat each (legend says Elvis ate 10 to 15 at one time).

Sole is man with passion for cooking with zest
From the beginning of time, man was thought of as the hunter/gatherer, and the woman’s place was at home, preparing food. Well, according to Kent Sole, he found at an early age, men also cook.

A hunk, a hunk of gooey love
Lord almighty, you can feel your caloric intake rising. At more than 9,000 calories, the Fool’s Gold Loaf is a legendary sandwich that is truly fit for a king. Well, The King, at least.

My garden overfloweth with veggies — and rewards
Yard Dirt column: It’s a wonderful feeling to be, for the first time, a vegetable giver as well as a taker.

Bought milk?
Expenses, demand might push price of gallon above $4

Panel ponders frozen treats
If you want to find out what’s hot in the cool world of frozen fruit-flavored treats, you should seek out people under the age of 12.

Crack the code: Learn how to read food labels
One woman to whisper to her friend, with a laugh, that she wasn’t sure that there’s any food that is good to eat.
That feeling seemed to be mutual, even among these women who are so devoted to understanding food labels that they spent an hour touring the store with a dietitian.

Deen brothers cook with top chefs at Empty Bowls event
“It took a lot of hard work,” Jamie Deen said, “but it doesn’t hurt when your mama’s Paula Deen.”

Bison meat - don't be buffaloed
More and more Americans are discovering the health benefits of bison meat.

Recipes inspire creativity in the kitchen
This home cooks draws inspiration for her meals from the 1,000 cookbooks she has spread out through her house.

Brandy Elkins, a perfectionist when it comes to cooking
She was attending college to practice medicine, but soon found another practice. The practice of cooking.

Make cool summer drinks on your own
Classic recipes for summer drinks

Want to preserve summer’s bounty? You can

It tastes so gouda
There are a few things you should remember about storing and serving artisan cheeses.

Simple traditions: Cook carries on the flavors of her native Italy
Nina Groppo, whose finesse for cuisine got her invited on Food Network chef Sara Moulton’s show “Sara’s Secrets” in 2003, learned a lot about cooking and food while growing up in Sicily.

Chilis galore: A southwest taste come to the northeast
A woman has turned her love of southwestern food into a business and is bringing the flavors to the Northeast.

A taste of the wild: 'Florida Cookin’ Wild Style'
To many North Floridians, Tommy Greene is known as the Man in Green. He wears green shirts, green pants, green jackets. The Madison County, Fla., newspaper man’s clothing choices have spurred some folks to refer to him as something of a leprechaun.

Flavors come together at farmers’ market
Column

Where's the beef? No meat on this menu
“I can convert almost any recipe so it can be vegetarian."

Try some salsa with that pizza
Food column

New cookbook includes reflections on life
A new cookbook combines stories of life with recipes the author developed cooking for a north woods Michigan retreat over the years.

The thrill of the grill
The baby back rib, because of its location, is thought by most to be a higher quality of meat. It tends to be more tender and has less fat than the spare rib.

School: Teach children to grow food and they will eat
“If you put a radish on a kid’s plate, they’re not going to eat it. But if they pull it out of the ground, they will wash it off and try it.”

Beer takes smoked poultry to new level
Food column

Simple Ingredients made brilliant
Mexican food made from scratch is both elegant and accessible.

Pilcher: Food brings people and family together
As the aroma of tea cookies filled the kitchen, she recalled baking her favorite recipe for her children as they were growing up.

Family favorite: Woman inherited her mother's passion for cooking
Donna Ramirez of Methuen, Mass., who makes pizza, cookies and sausage, r shares her best recipes, ingredients and techniques.

Winery bottling sweet success

Preparation of grandmother’s biscuits a family tradition
This cook has found the baking of her grandmother’s biscuits to be a family tradition which she, hopefully, will carry through to another generation.

'Wine guy' samples world's best
“Every wine grown in regions around the world has its own nuances or taste characters."

Sheep and cheese go together

Class shows love for mom with cookbook
“The Kindergarten Gourmet” cookbook is a 22-year tradition in Sharon Schornick-Pyeatt’s classroom.

Milk prices melting ice cream profits
Last May, a gallon of milk cost those in the Boston region $2.98 per gallon on average, more than 30 cents less than what it costs now, according to the Agricultural Market Service of the U.S. Department of Agriculture. In the department's most recent numbers, a gallon of milk cost $3.33 in the region.

Financial adviser could be the next Food Network star
A cigar aficionado and father of two will be one of 11 contenders on the third season of "The Next Food Network Star" | a reality cooking show, which premieres June 3.

Rite of Passage
A quinciñeara is a coming of age event for Latina girls, who at age 15, pass into womanhood and take on a new role in the Catholic church. In northern Lower Michigan, a father honored his daughter by doing all of the cooking for her big day, putting on an authentic Mexican feast.

Restaurateur: Everyone can celebrate Cinco de Mayo

It's barbecue season!
The grills are out and the race is on for the perfect rack of barbecued ribs or a thick-cut T-bone steak. May is National Barbecue Month.

Brewery grows by hops and bounds
“The way it’s been going lately, we’ve been running out,” said Cape Ann Brewing Co. president Michael Beaton, 42, who, with his business partner, brother-in-law and brewmaster Jeremy Goldberg, 31, boiled up the first batches of Fisherman’s Brew just three years ago. "We might even have to open another brewery in another state."

Handmaiden’s the real deal at Punzel
Scandinavian culture expert enhances authenticity of shop.

When it comes to wings, don’t think, just eat
COLUMN: I don’t mean to overstate things, but I think chicken wings are a gift from on high.
“And ‘Yea,’ he said, ‘let there be chicken wings.’ And there were. And they were good. And they were spicy.”

Mom: Cooking doesn’t have to be complicated
“You don’t have to get fancy to put out a nice meal. Everybody thinks you have to be Martha Stewart.”

Grill of victory: A full-time barbecue competitor
“I am literally living my dream to be able to make a living doing this."

Demand for chocolate delicacies hopping
"I eat chocolate every day, and I never get tired of it. It’s a comfort food.”

Try you hand at Easter chocolates
If you’re a crafty mom or dad, take Easter's candy tradition a step further and make some of the candy yourself, or even mark the holiday by having older children help out.

Love of candy takes on a new life
Lisa and Sheri admit to having a sweet tooth. Living and working with chocolate regularly sounds idyllic to me. “I was a chocoholic even before we started this,” Lisa admitted, adding she could chow down on M&M’s with the best of them.