Julie Kendrick

Rose McGee bakes sweet potato pies to give comfort: "It's a delicious way of nurturing and fortifying the human spirit."

In a project that highlighted noteworthy cuisine in each state, my contribution was an appreciation of Minnesota's stellar Hmong cuisine scene.

If you're getting tired of the taste of your own cooking, here's how to organize a virtual soup swap so you and your friends can share and enjoy homemade soups from each other's kitchens, even if no one's getting together in person.

There's no shame in giving up on cooking and heading to the drive-thru, but you can be smarter about your order. I interviewed nutritionists about their favorite fast-food hacks.

Yes, there is good in this world, and sometimes it comes smothered under a layer of Funfetti frosting, with a few birthday candles on top. Some of the sweeter moments happening in the Twin Cities are courtesy of For Goodness Cakes, an organization of volunteers who bake birthday cakes for foster children and at-risk youth.

In an era when the Instant Pot is the hottest kitchen gadget, a food dehydrator seems like the humble tortoise to the pot's rapid, hare-like qualities. But, just like in Aesop's fable, the humble dehydrator takes its time and gets the job done — often coaxing more depth of flavor and complexity from ingredients that super-fast prep might allow.

Three seasons have passed since COVID-19 first broke out, and now the Northern Hemisphere is facing a long, masked winter.

It’s estimated that around half of COVID-19 patients experience changes to their sense of taste and smell. Most will recover within two to three weeks, but many thousands are still working towards recovery many months later.

Along with handshakes and pants, bras have begun to seem like quaint relics of a pre-coronavirus world. Will we still be perky when this is all over?

Puttering in her kitchen and selling her products at farmers markets, Lisa Price built a successful hair care business.

Imagine you’re rolling a grocery cart down the aisle of your local Kowalski’s Market, searching for that one rare ingredient you need to complete a dish – Maldon salt, organic rosemary or perhaps one perfect persimmon. As you hunt, an attractive, white-haired woman appears at your side. “I’m Mary Anne Kowalski,” she says. “Can I help you find what you’re looking for?”

College creameries are the source of some terrific local cheeses, including the University of Minnesota's all white bleu cheese, Mississippi State University's Edam cannonballs or Washington State University's Cougar Gold, sold only in 30-ounce cans.

I spoke to nutrition experts to find out what they’re downing at daybreak, and why you should follow their lead.

Chris Pallister founded the nonprofit Gulf of Alaska Keeper, which has removed more than 3 million pounds of trash from over 1,500 miles of the state's coastline.

If you haven't heard of Chermpumple, Pumpecapple or Piecaken, brace yourself. Here's a slice-by-slice timeline of how the world's weirdest dessert came to be.