By AMERICA’S TEST KITCHEN The quintessential American sandwich loaf_tall and domed, with a fine, snowy-white crumb and a light brown crust_is a supermarket staple. Since it’s eaten so often, we wanted to develop a recipe that wasn’t just better than bouncy plastic-wrapped bread, ...

By CHRISTIE BLECK Journal Staff Writer NEGAUNEE — Can baking be competitive? Just look at the plethora of baking- and cooking-related shows on television nowadays. They can be as addictive as the dishes created on these programs. The Negaunee Public Library’s Junior Teen Advisory ...

Wikipedia. It’s a name almost all of America knows by this point. As a massive storage space for as much of human knowledge as can fit, Wikipedia is a deeply important—if not one of the most important—websites out there. However, it is also the subject of quite a few misconceptions. For ...

By AMERICA’S TEST KITCHEN To apply some modern tricks to old-school chicken salad, we turned to our spice rack. Most spices boast an impressive portfolio of phytonutrients_often the very same compounds that give them such potent flavor. Mild, creamy chicken salad was an ideal canvas. ...

Eating local food isn’t just about eating more nutritiously. Choosing local means improving food security in the Upper Peninsula, by supporting the farmers who make their livelihoods from growing the food and the businesses who choose to support those farmers. The Superior Entertainment ...

MARQUETTE — The growing season in the Upper Peninsula is short, but that doesn’t mean there’s a lack of nutritious and tasty locally grown and raised food. To celebrate U.P. farmers and the local restaurant representatives and chefs who cook with their ingredients daily, Farm ...