MARQUETTE — Ever wonder how kombucha is made, what it tastes like or what it even is? A group of young professionals had the opportunity to see what the fermented beverage is all about Wednesday night by attending a social gathering at Superior Culture where they were given a tour from ...

Unless you’ve had your nose too deep in a good book, by now you’ve likely heard that March is recognized as National Reading Month. While a little late in the month, I thought this would be a good opportunity to share a few of my favorite food-related books. “Salt Fat Acid Heat” by ...

By AMERICA’S TEST KITCHEN Starting salmon with the skin side down in a pan is a neat way to cook fish. The skin protects the fish from drying out. The skin also releases fat into the pan, which is then used to cook the second side until it is golden brown, no extra oil needed. To help ...

MARQUETTE — Step right up! Step right in! The Main Event is about to begin! The circus is coming to Marquette, but not the way one might think. Students enrolled in Northern Michigan University’s banquets and catering course through the Hospitality and Tourism Management Program ...

By AMERICA’S TEST KITCHEN This beautiful tart takes just minutes to assemble and makes for an impressive brunch dish, appetizer, or even a simple light lunch or dinner. We experimented with several different crusts, trying a pie shell, a tart shell, and par-baked puff pastry. The ...

By AMERICA’S TEST KITCHEN A spiralizer turns carrots, beets, and squash into noodles (or “zoodles” when using zucchini). The steps below the recipe work with all these vegetables. For best results, use smaller zucchini, which have thinner skins and fewer seeds. The blade on a ...