FOOD

Americans increasingly hungry for hipster foods

P is for pretzel buns: Get on the pretzel bun bandwagon by making your own

Unless you've been under a rock, it would be hard to have missed the recent pretzel bun craze on the culinary landscape. The "hottest new food trend" has made headlines in publications from USA Today to Time.com.

Healthy baked apple treat for the pastry-impaired

Hispanic and Asian flavors combine for quick chili

Village north of NYC has deal for the right chef

Freezer pleaser: A yummy raffle, free assessments and block party highlight National Recovery Month

As fundraisers go, it's a delicious one. Picture a new 15-cubic-foot chest freezer. Imagine it filled with steaks, lasagna, casseroles and ice cream. With ground beef, pork tenderloin, pecans and French bread. Don't forget pizzas, cheesecake and ribs. The mouth-watering list of food donated by local restaurants and others goes on. Then imagine yourself winning the freezer and food, and helping someone -- maybe someone you love -- on the path to recovery.

Pulled pork makes friends with soba noodle soup

A flexible, healthy soup that packs porky flavor

An easy grilled chicken you'll go bananas over

Amateur bakers try extreme caking

Beer-can chicken: Perfect this classic that's actually based on science

You may not find too many restaurant chefs plopping their poultry on cans of PBR, but all those tailgaters and beachside grillers are on to something. There are solid scientific reasons that chicken really does roast better in a more upright, lifelike pose than when it is flat on its soggy back.

A baked apple that is healthy, fast and festive

Nine ways to great flavor -- marinades made easy

Prosciutto and melon pairing inspire a pasta salad

Whole health: Local integrative health coach reminds us 'you are what you eat'

Remember when your grandmother passed on that wise adage, "You are what you eat?" No one believes that more than Lacretia Scarboro.

You don't need to be vegan to appreciate tofu

On the rise: A sea-faring stint was the starter for this bread-maker

Troy DeRego of Starkville had never given much serious thought to how bread ends up on the table -- until he was responsible for getting it there. Oddly enough, the story begins at sea, during the New Hampshire native's college years.

Taking a BLT from sandwich to pizza via the grill

Holiday Shopping Guide 2013

Best of the Triangle 2013

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