Monthly Archives: September 2012

Health News: The Truth is Out There... Somewhere

Posted on October 1, 2012

How do you distinguish a good media story on food, nutrition or health from a not-so-great one? The issue cropped up this past month when the news crowd clamored to cover research that said organic...

Improve Your Grocery Store Vocabulary

Posted on October 1, 2012

We see you looking at those labels and we like it! In addition to nutrition info and ingredient lists, there's a lot of information on food packaging these days. It can be hard to know what it all...

The Ultimate Ham and Cheese

Posted on October 1, 2012

They share more than just a hometown. The cheese we call Parmigiano-Reggiano and the air-cured ham Prosciutto di Parma are both carefully controlled and regulated specialty foods. As sparkling wine...

Ask Chef Rachael - October 2012

Posted on October 1, 2012

Q. What does "parboil" mean?A. Parboil isn'ta technically accurate word, because the prefix par means partially – and you can't partially boil something. You can par cook anything – and boiling is a...

November is National Peanut Butter Lovers' Month

Posted on October 1, 2012

It's been said there are two kinds of people in this world – those that love peanut butter and those that don't. If you're one of those who can't get enough, then this month is for you. We're...
Posted in Kowalski's News

October is National Chili Month

Posted on October 1, 2012

You may associate Texas with cowboys, the Alamo, cattle ranches or oil, but one of the state's most significant contributions to our country's culinary heritage is chili. Many people credit the...
Posted in Kowalski's News

Spice of the Month - October

Posted on October 1, 2012

This month, Kowalski's is featuring cumin, a plant closely related to parsley, caraway and dill. In ancient Greece and modern Morocco, ground cumin is found at the serving table, a la salt or pepper...
Posted in Kowalski's News

Pantry Storage Guidelines

Posted on October 1, 2012

You've no doubt passed over a random can of tomatoes or tuna while rooting through your cupboards and wondered, "How long has that been in there?" followed closely by, "I wonder if this is still good...
Posted in Kowalski's News

Kitchen Tips - October 2012

Posted on October 1, 2012

In recipes calling for pumpkin pie spice, you can substitute 1/2 as much cinnamon plus 1/4 as much each nutmeg and ground ginger and a dash of cloves (if desired).Swap frozen edamame for frozen peas...
Posted in Kitchen Tips

The Use of Sulfites in Organic Wines

Posted on October 1, 2012

In a few viticultural areas around the world, organic grape farming has been practiced as matter of tradition for centuries. However, organic winemaking didn't become mainstream until roughly 30...

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