January weather is like a deep freeze. But our readers have warm hearts and are respondingwith favorite recipes, eagerto help other cookswhose requests were published in last week's column. We will ...

For 30 years, Liz Meegan has been helping readers exchange recipes through her Curious Cook column, which appears in The Dispatch, The Rock Island Argus and The Leader. Now she has compiled some of ...

April 15, Thursday -- Author and New York Times columnist Harold McGee, an authority on the chemistry of foods and cooking, will speak during the Robert Mondavi Institute for Wine and Food Science’s ...

Just as painters squeeze their tubes of pigmented paint onto their palettes to create colors, chefs can put various foods together to create an entirely unique recipe. In "The Curious Matter Cookbook: ...