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September 16, 2007 | From Times Wire Reports
Venezuelan officials said they had topped Mexico by setting a world record for the largest pot of soup -- a giant caldron prepared by the government. The huge stainless steel cooking pot, set up outdoors in downtown Caracas, contained about 3,960 gallons of sancocho stew, Food Minister Rafael Oropeza said. He said it included 6,600 pounds of chicken, 4,400 pounds of beef and tons of vegetables, and would be enough to feed 60,000 to 70,000 people.
March 13, 1988 | JUDITH SIMS
There are cooking classes everywhere: Hardware stores, fancy cooking schools, cookware shops, colleges and universities, even private homes all have the sounds and smells of food preparation closely scrutinized by students. But the most fascinating classroom of all is the restaurant kitchen. It has a cachet all its own, like an artist's studio or a weaver's workshop: This is where professionals do it right, every day.
February 23, 1998 | EDWARD M. YOON
By day, Gail Singer is a successful Valley real estate agent. By night, she is even more successful as a gourmet cook. "I love cooking," said the Tarzana resident. "It's my passion." Singer's cooking prowess was good enough to earn her a berth in the finals of the 38th Pillsbury Quick and Easy Bake-Off Contest in Orlando, Fla. Today, she will compete for the $1-million top prize against 99 other contestants. "It's the most exciting thing that has happened in my life," she said.
Eleven students from the Foundations School Community, a private school in Van Nuys, prepared and served Thanksgiving dinner this week to women and children at a homeless shelter. "We wouldn't have had a turkey if not for them," said 17-year-old Nancy, who enjoyed the meal with her children--Juan, 2, Jasmine, 2 months--and her disabled mother and 14-year-old sister.
Our heroine is a tall lady with a familiar voice, and if you want to hear the ultimate European cooking school success story, hers is it. In 1948, the U.S. State Department assigned her husband to Paris. Encouraged by her gourmet mate, our heroine figured she'd make the most of her new location. So she signed up to study at the famous school for chefs, Le Cordon Bleu.
March 22, 1996 | KATE FOLMAR
In all her 11 years of life, Nahal Pirian had never eaten ravioli, let alone cooked it. "I've just made cookies and stuff," the dark-eyed youngster explained after she made the little spinach-stuffed dumplings that have been a staple of Italian cuisine for hundreds of years. The cooking lesson, held at Rosti, a Tuscan eatery in Encino, was part of Lanai Road Elementary School's Kids' Cooking Week, which also included visits to Chevy's restaurant and tours of nearby Ralphs and Mrs.
October 8, 2008 | Russ Parsons and Amy Scattergood, Times Staff Writers
VALUE IS a relative concept. Just ask the folks at Lehman Brothers. But when it comes to ingredients and kitchen tools that beckon to the enthusiastic home cook, it's important to the bottom line -- in this case, a great meal -- to take a look at what's really worth your hard-earned cash -- and what isn't. We scrutinized our kitchens and the merchandise. Our thumbs-up, thumbs-down verdicts on a couple of dozen popular or hyped cooking items follow. No apologies -- we're opinionated.
January 23, 1986 | MINNIE BERNARDINO, Times Staff Writer
Question: Which is the healthiest way to prepare hamburgers: broiled in a conventional oven or cooked on an appropriate rack in a microwave oven? My preference is to skip them entirely but my son doesn't agree with that. I tried microwaving one on a paper napkin on a paper plate, but it looked so greasy that I have not done that again. I do not like to fry them. Answer: Both broiling and microwaving methods, as well as barbecuing, work well as healthier alternatives to frying hamburgers.
October 6, 1990 | MARLA CONE
When Tony Higson throws another shrimp on his barby, he doesn't pollute the air. Charcoal lighter fluid was banned in Australia three years ago--because of safety concerns, not smog--and consumers don't seem to miss it, said Higson, who represents a company that manufactures Blazer, an alcohol-based gel that is squirted onto charcoal. "Products like this are completely safe, odor-free and pollution free. Everyone uses them in Australia," Higson said.
January 7, 1990 | BILL STEIGERWALD
On PBS, where, let's face it, most food shows have treated food preparation as a quasi-sacramental act, Mike Kalina is the culinary equivalent of a pie-throwing priest. Kalina is the host-cum-standup-comedian of "The Travelin' Gourmet," a new PBS food and travel show that peppers its 30 minutes of practical tips on cooking and back-kitchen visits to famous European eateries with a most untraditional PBS ingredient--fun.
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