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MILWAUKEE - The federal government has launched a new livestock identification program to help agriculture officials to quickly track livestock in cases of disease. It is the U.S.

TORONTO - Barley is not just an ingredient for soup any more. The vitamin and mineral-rich cereal grain grown across sa¹ú¼Ê´«Ã½ is also used to lend a nutty flavour and chewy texture to salads, risottos, chilis, casseroles, cakes, squares and muffins.

Starchy, crunchy and flavourful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.

My relationship with my pressure cooker has been a rocky one. I blame the way we met.

The South's love affair with fried chicken, collard greens, gumbo and biscuits is being challenged — and changed — by an unlikely influence. The North.

GREENSBORO, Vt. - Everyone expects Vermonters to wow the world with their maple syrup and cheeses. But lately the buzz has been about the brews.

My trick to throwing a great party — and I love throwing a great party — is to keep my stress level as low as possible. Because an at-ease host makes for at-ease guests.

TORONTO - Not only can Connie DeSousa peel the skin from a pig's head in 49 seconds flat, but the Calgary restaurateur was the winner in the outstanding chef category at a Toronto food conference this week.

The curse of roasted chicken — especially when you are working with parts rather than a whole bird — is how easily is dries out. A few too many minutes in the oven can be all it takes to go from juicy to chewy.

The best-tasting veggie burger I've ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini.