ROSEN: Rice is nice as sake

Sake offers centuries of history, a variety of grades, varied flavors and levels of sweetness ranging from very sweet to very dry.

Dried grapes earn a raise in profile

I heard something through the grapevine that might sweeten your diet: Raisins are good for you.

Supermarket sampler, May 14

While Bonnie dislikes the taste of all shelf-stable meals, including Hormel Compleats, Carolyn liked the Santa Fe Style Chicken, and both appreciated the line's nutrition.

Cooking on deadline: Souped-up strawberries

During a recent session of playtime in the kitchen with my 3-year- old son, we discovered that strawberry soup really can be incredibly delicious.

Table Talk, May 14

Tasty tidbits from the world of food

Marinade recipes

Fire up grilling season with John Lehndorff's marinades. Each is plenty for a pound of beef, pork, seafood or veggies.

MEITUS: Chef contests need a new iron in the fire

I think it's time to rethink the whole "Iron Chef" concept or come up with something new.

Healthy plate: Embellish scallops' appeal with a dry rub

Health experts recommend eating at least two seafood meals a week, and scallops are a good choice because their flavor has broad appeal even among those who aren't big fans of seafood.

Fired-up flavors

May is National Barbecue Month, according to the National Barbecue Association. The organization suggests that it's not until Mother's Day or so that any of us haul our Webers (and our pale carcasses) out into the backyard sun again after a long hibernation.

FOOD Q&A: May 14

Shrinking apples are the cause of most apple-pie "tunnels."

Sweet and savory: N is for Nasturtium

Our weekly alphabetical exploration of ingredients that can be used in recipes both sweet and savory features nasturtium flowers this week.

Sweet and savory: M is for Mace

WINE: Pinot grigio like breath of spring on your table

Pinot grigio, also known as pinot gris, is on a hot streak.

Cooking on deadline, May 7

Aside from overcooking, it's hard to go wrong with shrimp.

Expand your rice horizons

Stop! You've been making thesame old pilaf, comfy rice casserole and favorite chicken dressing forever,using the familiar long-grain white rice. Break the mold with one of these flavor-infused preparations that makegood use of the wider range of rice types.