People say never give away the whole thing, the whole story, but with Madison Eats Food Tours, the reveal is necessary. The tour guide met us at Garver Feed Mill and supplied e-bikes, those rentals one now sees in various urban areas. Then he mapped out our journey. It would take three hours, slowly riding through various neighborhoods, parks, greenery, bike trails and urban side-streets, with just a handful of stops in-between for food. An amazing concept, one that certainly existed in other cities, but Madison was a place characterized by miles and miles of bicycle trails.Outdoorsy vibes already seemed to occupy everyone’s psyche. So it was perfect.

In a 2021 interview with Stephen Colbert, Ringo Starr said that a plain, grilled cheese sandwich is the best version of the classic dish. The Beatles' drummer is a vegetarian and, as Colbert points out, is "a simple man." Starr offers only one specification for his ideal sandwich, clarifying that it must include goat cheese. Ringo follows a strict vegetarian diet and refuses to eat anything made from cow's milk, as thethe molecules are so big and that a goat is much smaller.

I grew up eating meatballs – but this was not due to having a grandmother hailing from Italy. On the contrary, it was the result of having a Danish/Swedish grandmother on my mother’s side of the family. My Grandmother Stave had a knack for making anything taste good. I’m sure this had something to do with raising six kids during the height of the Great Depression.

Despite the belief that coffee dehydrates you, experts say moderate coffee consumption can contribute to your daily water intake. This is because coffee is mostly water, and its mild diuretic effect typically doesn’t cancel out the fluid that it provides. Here’s what to know about coffee’s role in hydration and how much could be too much, according to registered dietitians.

No muss, no fuss. Just plain and simple pre-packaged, store-bought ingredients from my Italian supermarket thrown together like scattered landscape in the tornado's path, and, Voila! -- a mouth-watering, quick-and-easy dinner for the guy, or gal, who has absolutely no clue around the kitchen; or, like me, both clueless and, admittedly, just plain lazy. Sure, I could easily walk down the street, turn right at the corner and order a professionally prepared wood-fired pie to take back home, or simply pop a frozen one in the microwave. But what's the fun in that?

Since my visit to Asturias, Spain, last October, I’ve been dreaming about a rustic chicken dish I was served there. I was visiting for the natural paradise that is Asturias, with hiking, climbing, horseback riding, kayaking, even coal mining on my itinerary. But all that exercise led me to explore the fantastic kitchens of the region too.

Are we really what we eat? Not sure about that. But judging by the comments of our esteemed travel writers at Traveling Boy, we seem willing to try just about anything from reptiles, bugs and even some tasty surprises from the far corners of the globe. Please Note: Read at your own risk.

My friend and I really love hot food. It was 1987 and we were on assignment in Southern India with a group called The Bible League. We had visited remote villages in the interior and had returned to Andhra Pradesh and needed a rest. This particular region of India has the reputation of having the spiciest and most deadly cuisine on the continent. Dog and I (yes, his nickname is “Dog”) were looking forward to a good meal. We needed a break from the village food, especially the rancid Ghee we ate sitting on dirt floors with cats crawling on our food. By the way, Ghee, when it is fresh, is clarified butter but Indian Ghee that has aged in the heat for years sitting open on a shelf has the flavor and texture of dog vomit so we were ready for a change of diet. It was good to get back into a city.

Herb Garden kneidlach soup can be prepared and served on the same day — it's table-ready in about two and a half hours. If you'd like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. After shredding the chicken in Step 4, simply cover the soup, shredded chicken, and cooled matzo balls separately with plastic wrap (or place in airtight containers) and refrigerate until you're nearly ready to eat, then proceed with the recipe.

With your hands, mix dry ingredients into soft dough, kneading lightly to get correct consistency. Dough will be soft. Kneading too much will result in tough biscuits. Roll out to ½ inch thickness. Cut out biscuits with a cutter or glass (old sourdoughs just pinched hunks off). Dip each into butter. Place biscuits together (actually, squeeze them together) in a 9-inch square pan and set in a warm place to let rise for about ½ hour. Bake at 375º for about 30-35 minutes. Makes about 14 biscuits (2 ½ inch).