Rocco DiSpirito changed his eating habits when he began training for a triathlon. The experience led him to create healthier fare for his latest book, "Now Eat This: Fried Chicken, Macaroni and Cheese, Brownies, and 147 Other Favorite Dishes You Thought You Could Never Eat -- All Under 400 Calories."
Farmers share thoughts about farming, reflections on the most recent harvest and recipes for Thanksgiving. Tracey Vowell, formerly a chef at Rick Bayless' Frontera Grill, now grows corn, squash and beans, and offers a recipe for a gratin of butternut squash.
Before you pour that leftover tea, wine or milk down the drain, consider using them to add flavor and moistness to your cooking. Ideas range from adding tea to a fruit cake to making cottage cheese with surplus milk.
Jamie Oliver, who will be visiting Toronto later in November, says red wine is a kitchen essential, his mom's roast chicken is "better than anyone's," and he never eats fast food because he can whip up something tastier in less time. In response to a reader question, he said he enjoys eating meat but pays attention to how animals are treated and slaughtered.
Shopper surveys show that people want to know where their food came from, sparking renewed interest in local butchers. Also look for a trend toward 1960s fare with ingredients and flavors changed to meet the nutrition needs and preferences of the boomer population.