MARQUETTE — Currently 1 out of 3 adults and over 50 percent of seniors have pre-diabetes, a condition that often leads to type 2 diabetes if not treated, according to the Centers for Disease Control and Prevention. The Mayo Clinic reports that type 2 diabetes develops when the body ...
By AMERICA’S TEST KITCHEN White chicken chili is a fresher, lighter cousin of the thick red chili most of us know and love. Its appeal is not surprising because it is a healthier alternative and, when made well, packed with vibrant flavors and spiciness. All too often, however, this ...
By AMERICA'S TEST KITCHEN Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture_just like pizza crust. This recipe can be doubled. ...
By CANDICE CHOI AP Food & Health Writer NEW YORK — Many companies including McDonald’s and Kellogg are purging artificial colors from their foods, but don’t expect your cheeseburgers or cereal to look much different. Colors send important signals about food, and companies ...
By AMERICA’S TEST KITCHEN Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It’s served with pieces of crisp skin on a crusty roll. Seeing as ...
MARQUETTE — Irish Whitetail Distillery, founded by Marquette native Nickolas Boyle and his wife, Violetta, made its debut last month at Ireland’s premier whiskey tasting event. Whiskey Live Dublin attendees had the opportunity over the course of two days to sample the distillery’s 12 ...
MARQUETTE — Now in its seventh year, Ore Dock Brewing Company’s annual community fundraiser continues to grow. Each year the brewery, with help from local bars and restaurants, offers patrons the opportunity to spread goodwill within their community by donating one dollar from every pint ...
By AMERICA’S TEST KITCHEN It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long ...
MARQUETTE — For the second time, home cook Brenda Washnock of Negaunee made the top 10 of her category in the World Food Championships last month. Every year, thousands of chefs and home cooks from all over the world compete for more than $350,000 in cash and prizes. The November ...
By AMERICA’S TEST KITCHEN Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following these recipes actually turns up a host of ...
By AMERICA’S TEST KITCHEN Also known as posole, this fragrant and spicy New Mexican stew combines toothsome hominy and tender chunks of pork in a mildly spicy, verdant base. We wanted to use the multicooker to make a streamlined version that would maintain the stew’s characteristically ...
MARQUETTE — The Michigan Commission of Agriculture and Rural Development recently voted to approve Food and Agriculture Investment Fund grants for a project in the Upper Peninsula. “When the Food and Agriculture Investment Fund was established, we knew it could be used to have an impact ...
MARQUETTE — The Northern Center for Lifelong Learning will present “A Proper Wine for the Occasion” from 4-6 p.m. Dec. 5 at Zephyr Wine Bar, 215 S. Front St., Marquette. The registration deadline is Friday. Participants will learn to identify wine characteristics and determine ...
MARQUETTE — Several organizations in Marquette County will provide Thanksgiving meals free of charge to anyone in need of a hot plate of food during the holiday. Aubree’s Pizzeria & Grill in Marquette will serve a full Thanksgiving meal to anyone that comes to the restaurant Thursday ...
By AMERICA’S TEST KITCHEN Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit flavors and making sure that the filling ...
By AMERICA’S TEST KITCHEN Green bean casserole is a holiday staple, so we set out to develop a version that could be assembled in advance to make our holiday cooking easier. To ensure that the flavor of the casserole didn’t become dull in the freezer, we boosted flavor by using ...
MARQUETTE — Between 30 to 40 percent of the food supply is uneaten and discarded in the United States. Although it’s challenging to gauge the absolute total of food loss, the U.S. Department of Agriculture Economic Research Service estimates that there’s around 133 billion pounds of ...
By AMERICA’S TEST KITCHEN Panini, sandwiches traditionally cooked in a ridged press, are hard to get wrong_but also surprisingly hard to get just right. To turn a crowd-pleasing combination of smoked turkey and melty cheddar cheese into an inspired lunch, we needed a condiment with ...
By AMERICA’S TEST KITCHEN Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly ...
By AMERICA’S TEST KITCHEN Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from ...