The Boston Globe
Gifts that keep on giving
Gifts that keep on giving In the right hands, cookware makes for happy returns By Debra Samuels, Globe Correspondent December 22, 2008 If you’re still looking for a holiday gift, think outside the mall. In fact, think outside all your usual places. The Institute of Contemporary Art’s museum shop offers many ultra-hip selections (including an …
Read moreBap till you drop
Bap till you drop By Debra Samuels, Globe Correspondent November 5, 2008 In Korea, some foods trickled down from the Imperial palace and others have humbler origins. Bibimbap seems to be somewhere in the middle – a dish thought to have been introduced to Korean monarchy by the court of China, but also served to …
Read moreBowled Over
TASTE KITCHEN: TOASTED O’S CEREAL Bowled over By Debra Samuels Globe Correspondent / January 7, 2009 In a supermarket, the breakfast cereal aisle is a football field-long corridor. Some of have morphed into many other brands. Recently, nine members of a food and nutrition-oriented 4-H club, ranging in age from 6 to 17, tasted five …
Read moreJELLY BEANS
Don’t put all of these chewy, colorful sweets in one basket The Easter bunny would have a very heavy basket if he filled it with all the brands of jelly beans out there. We tested beans from companies such as Life Savers, Starburst, and Jolly Rancher that tasted like their other-time-of-the-year products, and shockingly bright …
Read moreDijon Mustard
Pardon me, do you have any good French condiments? The area around the French region of Dijon is famous for its mustard bushes. But unlike Bordeaux and other wine growing regions, Dijon doesn’t regulate use of the name. Now the word Dijon is all over the famous yellow condiment, on jars that are made in …
Read moreCANNED CHICKEN NOODLE SOUP
Even Wolfgang Puck can’t get the taste perfect How many Jewish grandmothers does it take to dismiss canned chicken soup? Probably only one. But we had five, and one grandfather. These mavens tasted seven brands of ready-to-heat chicken noodle soup (no added water) and decided they all left a lot to be desired. It’s not …
Read moreCRINKLE-CUT FROZEN FRENCH FRIESFAST FOOD, THE HOME VERSION
Even the late Julia Child liked french fries. That would be the kind you got at McDonald’s. Thin crisp strips emerged from a deep fryer and were blanketed in a storm of salt. All this, of course, before trans fats became dirty words. You hardly have to wonder what Child would have thought of french …
Read moreMacaroni and Cheese
A childhood staple, from disappointing to delectable “This,” said one of the tasters, “is going to be so easy. It was the only thing my mother could cook.” Along with hot dogs and peanut butter, macaroni and cheese from a box is a childhood favorite and a staple in many households. Often, it’s the first …
Read morePackaged cooked turkey breast
Any way you slice it, it comes down to flavor, color, and texture Most turkey breast, both from the deli case and in packages, is made from chopped turkey breast muscle that has been pressed together, shaped into a round or oval, then steamed or roasted. When you buy turkey in sealed packages, it stays …
Read moreLEMON ICED TEA
Cold Newman’s Own is the pucker of the litter It may be the end of August, but there are still plenty of hot days and long drinks ahead. Americans love cold, icy drinks. Among the most popular are commercially made iced teas. Today they’re manufactured in a variety of flavors, and few are just tea, …
Read moreBento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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