Monday, September 01 2014

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Food

The Quest for the Best Scalloped Potatoes By Dennis Weaver

We wanted to know everything we could about making scalloped and au gratin potato casseroles. We read what we could in our textbooks and began studying recipes. We tried lots of different things and here's what we discovered.

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Most Current Articles in Food

The Ancient Art of the Asian Salad

When it comes to Asian dishes (especially the non-authentic), much of it is deep fried. So these salads are a way of getting that Asian zest to your meal without the onslaught of calories.

By Dennis Weaver
The “Cupshakes” Discovery

Original or not, our “cupshakes” turned out scrumptious. Here are a few tips to getting the perfect combination and the ideal texture.

By Casey Archibald
Scones: Baked to Perfection

There’s a fine line between biscuits and scones. It’s true that your English scones look different than your Southern Buttermilk Biscuits, but there is a difference between the two.

By Casey Archibald
Meat is What’s for Dinner

Grilling is a great way to cook meals for your family and friends, and the following recipes are to help you make every person a happy one.

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Recipe for the Perfect Picnic

Here are some tips for putting together the perfect picnic for Pioneer Day or any other summer day.

By Dennis Weaver
Ice Cream Sandwiches

I fell in love with ice cream sandwiches as a kid. They are the perfect summer sandwich and these are a few ways to make them yourself.

By Dennis Weaver
Multi-Toned Frosting

You can make cupcakes and cakes that look professional.

By Dennis Weaver
Gourmet S’mores: Not Just for the Campfire

Did you know that s’mores can be a delightful treat in settings other than a fire side?

By Casey Archibald
Green Jell-o and Fry Sauce: The Folklore of Utah Foods

As a folklorist, BYU English professor Eric Eliason studies the cultures, traditions, stories and customs of everyday people. Where's the prime place to see all of those things come together? The state fair, of course.

By BYU Media Relations