philadelphia-inquirer | food-in-the-news

Thursday, 09 September 2010

Now 28 guests online

Get the latest from FoodCreate.com right to your desktop!

Home | News Feeds | Philadelphia Inquirer

Newsfeeds

The latest restaurant and dining news from around Philadelphia and the Burbs.

Hey, this is no yolk!
WHICH CAME first, eggless baking or the egg? Easy, right? After all, eggs have been part of cooking and baking traditions since antiquity, and with good reason, from a chef's perspective. Among the ingredients, they're handy multitaskers, contributing texture, structure and/or taste, depending on use.
Egg stand-ins are key to tasty dishes
Kate Jacoby vowed she would not try to recreate classic dairy treats such as cheesecake or crème brûlée when she became dessert chef at Horizons vegan restaurant in South Philly.
Spirits on the premises
If there's a commonality among restaurants due to open by the end of the year, you can see it on the front windows, in blaze orange: Liquor-license placards.
Almond milk is becoming an easy shell
Look out, soy, there's another milk in the refrigerated case. Soy milk has always been the most popular milk alternative - but its dominance may be challenged by milk that is not exactly new, but is being newly discovered: almond milk.
Lunch-box lesson: A bit of creativity keeps kids happy
You can almost hear the sighs of relief from parents as their children return to school and a normal schedule - and the moans of children, as they return to school and a normal schedule.