I love lamb, in every way and every cut. But I don’t eat it very often because of the same thing that tends to make it so very delicious — its fattiness.Still, all bets are off during … more

If you remember when kosher wine meant mostly cheap and sweet, you probably also know that the second part is no longer true. Today, there are plenty of quality kosher wines being made around the … more

Throughout the world, the symbol of Easter is lamb. It’s a symbol of rebirth and a new spring. It is referenced numerous times in the Bible. more

An ’80s hair band once sang, “Don’t know what you’ve got til it’s gone.” It’s true, isn’t it? We’ve all lost something or another only to realize later how great that one thing or person was. It’s usually love or death, but not always. more

Bring your appetites to Gillette College on April 6 for the Saturday University spring term. Three professors from the University of Wyoming will be in town from 8:30 a.m. to 1:15 p.m. to lecture about food-related topics. more

Most of us don’t think about the history and culture that shapes our dining habits, recipes, menus, taste preferences and etiquette. We just know what foods we like and how we like them prepared. … more

SAN FRANCISCO— When PepsiCo Inc. announced it would stop putting an obscure vegetable oil in its Gatorade right before the Super Bowl, one of the loudest cheers came from a high school student who … more

WASHINGTON — Diners will have to wait a little longer to find calorie counts on most restaurant chain menus, in supermarkets and on vending machines. Writing a new menu labeling law “has … more

The sun is starting to peek out more each day and temperatures are starting to rise. Gardeners’ thumbs are beginning to turn shades of green. And tastebuds are yearning for a juicy, homegrown tomato. more

My earliest memory of food is as a kindergartner going to a creamery in northern California. more