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 Ridgewood, NJ Bakery Tries To Build A Better Bagel
by Joseph R. Perone, The Star-Ledger
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Wide World of Bagels hand rolls bagels for every occasion. The Ridgewood store’s shamrock-shaped bagels, which they make throughout the month of March, are its best sellers.

 Nostalgic Cupcake Craze Is Prepared For Long Stay
by Karen Dybis, The Detroit News
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Tiny, tasty and seductive, the gourmet cupcake is strengthening its hold over dessert lovers with specialty bakeries spreading over the region's real estate -- and waistlines.

 Recipes To Transform Day-Old Bread
by Staff Reporter, MSNBC
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Wondering how to best utilize your day-old bread? Chef Jose Andres shares his quick and flavorful recipes for a deliciously easy dinner. Learn how to make bread and garlic soup as well as bread with oyster mushrooms and Spanish ham.

 BSU Grads Finding Success With New Baking Pan
by Staff Reporter, Indianapolis Star
Posted: Tuesday, March 16, 2010 at 4:25PM EDT

Matt Griffin was a young bachelor just trying to figure out how to bake some brownies when he hit on an idea that has really cooked. Griffin's idea was a better baking pan for brownies. His goal was to cook every piece of the popular comfort food so that none of it is left undercooked or gooey in the center.

 Vermont White Flour Adds Localvore Flavor
by Candace Page, Burlington Free Press
Posted: Monday, March 15, 2010 at 4:21PM EDT

At the 6th Annual Grain Growing Conference in Burlington last week it was announced that Vermont-grown white flour soon will be available at City Market and perhaps elsewhere.Until now, localvores have had to make do with Vermont whole-wheat flour, which, no matter its quality, has limited uses in cakes, cookies, pasta and breads.

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