Week’s Top Food Stories

By on Friday, August 27th, 2010

Why we love cooking with booze, and sometimes even put it in the food (or the cow):
Chefs Give Spirited Grilling Advice-Canadian Press

Canadian Cattle Enjoy Red Wine with Their Feed-AP

A Cook’s Ode to Burns and Cuts (or why a cold beer should be considered medicinal)-The Atlantic Food Channel

Only in Texas: Deep-Fried Beer and Margaritas-Eater

Beer and wine? So last year. Hard cider’s where the buzz is: Super Chef

Written by Erika Kotite

Erika Kotite is an editor, writer and owner of Toque.

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