So, now that I've been a blogger for almost two months (that's a lifetime in internet years -- right?), I thought I should check out the food blog scene to see where I fit in. Turns out, like most areas in my life, I don't fit in at all. Alas, once a misanthrope, always a misanthrope.

That said, I did find some really interesting food blogs out there that I thought you might like to check out over the weekend.


Hooked On Heat: Great pictures, easy on the eye layout and interesting content make this one of my new favorite blogs.

Once Upon a Feast: Love pasta? Drop by this blog every Friday for links to a visual directory of pasta recipes that are on other blogs. Other days visit to see what Ruth is cooking up in her own kitchen.

Candy Addict: From lists like the ‘10 Grossest Candies' to urban myths about candies, you can find a lot of sweet content on this site.

Kitchen Unplugged: Worth a click for the gorgeous photos; however, this Barcelona, Spain based blog has lots of depth and it's so well organized that you can find info about the foods you like very easily.

David Lebovitz: I like this guy. A lot. He sort of reminds me of me. The only differences are that he's talented, American, male and a pastry chef. Otherwise I'm exactly the same. So, if you need more than I can offer go visit him.

Cupcake Bakeshop: With recipes for every cupcake imaginable, Q&A sections on advanced techniques and step-by-step photos, you can learn a lot about baking at this site.

Cream Puffs In Venice: Although the name suggests this blog comes from Italy, it's written by a Canadian gal named Ivonne. I love her ‘Magazine Monday' feature but there are lots of other good reasons to read her blog, too.

Daily Tiffin: Got the brown bag blues? Check out this site devoted to filling lunch (and breakfast) boxes.

Married…with Dinner: Great layout and a nice chatty writing style make this blog a nice place to linger when you're having a coffee.

Deep End Dining: There bloggers introduce new and exotic foods that may would hesitate to try. Read about the experiences of these diners and you just might become an adventurer, too!



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Have you ever been to Pittsburgh? No, me neither. But, I recently learned that the Big Mac, one of the foods that will always remind my of my youth, was invented 40 years ago in North Huntingdon, a suburb of Pittsburgh.

After reading this info in a recent USA today article, I'm toying with the idea of taking a trip to Pittsburgh to visit the Big Mac Museum. Apparently they have the world's biggest big mac (it's 14 feet tall and 12 feet wide!). Does that mean that each sesame seed is the size of a loaf of bread?

Although today I eschew most fast food in favor of more gourmet fare, there was a time in my youth when a regular lunch order included two Big Macs, a large fries and a chocolate milk shake. At 2,230 calories (without ketchup) this meal is completely unacceptable by modern standards but was considered just fine 25 years ago. Amazingly in those days I was a super skinny kid who could eat such a lunch and then come home from school, eat a snack before doing my homework and then tuck into a full dinner. How I miss my 13-year-old metabolism!

Although I would never eat that combination of foods today, I do admit that I occasionally – say, once every three months – do crave and indulge in a Big Mac. There's something nostalgic and comforting about the soft sesame seed bun, tangy pickles and gooey special sauce that I really need once in a while.

So, in honour of the Big Mac's 40th birthday I dedicate this blog post to junk food and the special function it has in my life as a mental health food.


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I'm often surprised to hear new graduates expound how glad they are that school is behind them. How dull would life be if we weren't learning new things? I love the fact that my job as a food trend tracker and food writer requires constant research and learning. I'd surely wither up without such opportunities.

Before I landed in my happy little brownie-lined niche as a food writer and food trend tracker, I tried all kinds of other food industry jobs and learned as much then as I learned at university and chef school combined. One of the professions I sampled was food styling. An opportunity presented itself to me sixteen years ago when I met top food stylist Rosemarie Superville. At that time food styling was not a career title that many people knew about and I was fascinated by a job that made food look good enough to eat but that often ruined it in the process.

I worked as Rosemarie's occasional assistant and I have to say that the time I spent with her offered me some of my most dynamic learning experiences. At one week-long packaging shoot she taught me to build layer cakes using thin slices of cake fitted into a plastic form. Once filled into the form I was then shown how to fill in any holes in the baked cakes using Vaseline and spit. Sounds disgusting but the result was perfect looking cakes that were on the client's packages for years to come. After that shoot I thought that Rosemarie must be one of the most adept food stylists in the world and today I'm pretty sure I was right.

Although I meet many stylists each year, I still learn amazing things from Rosemarie every time I'm able to work with her (now not as her assistant but as the recipe developer whose food is being photographed). But despite her experience, Rosemarie never stops trying to improve her skills. Her secret to being one of Canada's top food stylists for more than 20 years is regularly attending workshops and seminars to keep her skills current and to prevent her art from stagnating.

So, I guess what I'm really trying to say today is that although the routine of school and the stress of exams is definitely nice to leave behind, no matter how old you are or how long since you left school, remember to snatch up every learning opportunity you get. It will make you happy –- just look at the smile on Rosemarie's face!


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Today I welcome guest blogger Amy Snider who is the V.P. of Sensory Excellence for my consulting company. As a certified home economist with a specialty in nutrition Amy is the ideal person to review two health-skewed cookbooks that are getting a lot of attention this fall.

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Dana asked me to look at a couple of the fall books that have recently arrived at the test kitchen. Because of my nutrition background, I usually take a closer look at any cookbook that has a health or nutrition theme. And as a food writer myself, it's always interesting to me to see what consumers may be reading.

Robin Asbell's The New Whole Grains Cookbook, distributed in Canada by Raincoast Books, features lots of well organized info on a variety of grains and a detailed section on cooking tips. I found it informative without being heavy. In fact, even I learned a few things from reading the front matter, which surprised me.

Robin's diverse recipe collection has many ethnic influences and may be too adventurous for those newly initiated into using whole grains. (This book doesn't take common recipes and just sub in a whole grain component.) However, if you're looking for some different ways to prepare whole grains, this cookbook would be an excellent place to start.

I also checked out Rose Reisman's latest, The Complete Light Kitchen. Rose is legendary for her uncomplicated approach to healthy eating and I enjoyed this “greatest hits” book. Reisman promises that this new one contains many simpler versions of her classic, tried-and-true recipes and she delivers on that promise while also supplying pages of nutrition information to help you make informed food purchases.

If you have many Reisman cookbooks already on your shelf, you'll likely be satisfied with your old, dog-eared copies. However, I would recommend this compilation as an excellent Christmas gift for any cook newly concerned with eating well.


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I've never understood the appeal of food fights. My love and respect for food and my Felix Unger-style tendencies toward neatness prevent me from enjoying throwing perfectly good groceries at the walls.

But, from watching movies such as Animal House and hearing about events such as La Tomatina, Bunol, Spain's famous food fight and tourist attraction, I know that food fights hold an exciting appeal for many people. Tapping into this interest, the folks at the American branch of General Mills (which, here in Canada sells Green Giant, Old El Paso, Pillsbury and Betty Crocker products to name only a few of their household brands) have launched a new web site game designed to introduce people to their easy, healthy recipes.

Although I didn't check out the recipes on the site, I did check out the food fight. Contrary to my expectation, I loved it! It seems that when the food is virtual and the mess can be cleaned up with a mouse click, that food fights can, in fact, be pretty fun! Limber up your mouse clicking finger and check it out yourself at TheGoodFoodFight.com.


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