There are few things I love more than a sausage biscuit, but I also love a nice Spanish fried egg served on a piece of toasted Italian bread sprinkled with a little salt, pepper and parmesan cheese.

I grew up eating whole wheat pasta, so I really don't notice a difference. It also means that, on the rare occasions I eat white pasta, I think it's overcooked and squishy.

I hate the term foodie. It seems overly pretentious. I usually just call myself "hungry" and, at times, "adventurous," "curious" and "enthusiastic" about what I eat. That usually gets the point acr...

I have this immersion blender and I love it! It's great for pureeing soups and making milkshakes, which is why I bought it. Never used it to make a slushie drink, though, since I hardl...

I've always tasted when I cooked because my parents and grandmother did. But I have to admit, the person who really drove home the point: Chef Tom on Top Chef! I can't believe how many people go ho...

I make a yummy sauce with peanut butter and tomato paste (and coconut milk) but I wouldn't EVER serve it over couscous. But I do think that a good chef can cook anything well, not just...

I'm pretty vocal about my food preferences when I know someone else is going to be cooking for me. I figure, we all have things we'd prefer not to eat, and it's not hard to leave out cilantro or fe...

I have a friend who works at Kitchenaid's HQ and apparently they have stand mixers in every color imaginable on display in the lobby. Most of my kitchen accessories are orange or turqu...

I was afraid of spelt for a long time after a bad experience with spelt-and-carob cookies (I learned what they were AFTER eating them), but spelt pancakes renewed my interest in the grain. I'm goin...

I'm not a huge fan of pomelos, but I could see how their almost muted taste could appeal to people. I won't turn down one if it's picked fresh off a tree, though.

Thanks for all the advice, y'all (and any advice that might be given later). This link is definitely bookmarked and I'll probably try some of these suggestions next week. And tonight's...

I'm a little worried...I have reservations for Repast, where Nimma works (or worked, I hope). I liked the head-to-head competition, but I'll be happy when we have 10 or fewer chefs. It...