I am tempted to be glib and just say I’m sick of food, but of course I’m not. I’m sure you know what I mean. The never-ending rearrangements of book titles with the words, “Salt,” “Sugar,” “Fat,” “Heat,” “Bread,” and/or the dreaded “Cake,” make me dizzy ...and I almost never cook.
HAMMOND | A relationship between one of Northwest Indiana's best-known steakhouses and a celebrity chef ended on the eve of Valentine's Day, after 11 weeks.
Biathlete Tracy Barnes and her twin sister went from virtual anonymity to quasi-celebrities almost overnight and all because of one noble gesture.
Chef Tammy Pham is the executive chef/owner of Asparagus in Merrillville.
Rebecca Stankowski of Purdue Calumet Displays the Onion Tart Winner at the 2013 Hammond Pie Baking Contest
The 2011 Purdue Calumet Pie Bake-Off Winner Rebecca Stankowski, who served as a celebrity judge at last month's 2013 Hammond Pie Baking Contest displays the winning "savory" category onion tart. Fellow judge Chef Terry Zych of Ivy Tech is seen in background.
Phil Potempa's daily entertainment news column.
Celebrity judge Terry Zych, the Program Chair of the Hospitality Program at Ivy Tech in Michigan City, gets ready to take a bite for chili critique.
Travis Strickland, executive chef of The Local Chicago, stands in the dining room of the American-themed restaurant.
Among Strickland's specialties at The Local Chicago are the Shellfish Bouquet, Jalapeno Cornbread and Burrata and Vine-Ripened Tomatoes.
Chef Travis Strickland prepares a salad of Burrata and Vine-ripened Tomatoes at The Local Chicago.
Chef Emeril Lagasse at the 2013 International Home and Housewares Show in Chicago at McCormick Place
Chef Emeril Lagasse discussed proper food storage while appearing at the 2013 International Home and Housewares Show at McCormick Place in Chicago on Monday, March 4, 2013.
Heart disease is the leading cause of death in women in the United States; yet, it is largely preventable with the help of a heart-healthy diet.
After a long day on the slopes, nothing quite eases the aches and pains like a good drink.
You probably won't hear the word "gross" from kids who attend the Southlake YMCA's no-bake cooking class.
As guests descend on your holiday party, are you prepared for the growing list of food allergies, dietary demands and menu requirements?
There's a delicious movement taking hold: food lovers everywhere are demanding layers of flavor.
Profiling 25 Midwestern farms in her book Locally Grown: Portraits of Artisanal Farms from America’s Heartland, Anna Blessing tells us the story of each.
NEW YORK (AP) — With a little planning, a little help and a lot of resolve, holiday entertaining doesn't have to mean you're too stressed out to enjoy your own party.
It's that time of year again, when retailers deck their halls, radio stations relentlessly jingle and cookbooks go forth and multiply.
Everyone knows (or at least every Jew knows) the story of Hanukkah's origins, the story of how just a tiny amount of oil miraculously burned for eight days.
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Should all units of local government join the Shared Ethics Advisory Commission?