A warm winter means that, for apparently the first time in the history of German winemaking, the country’s fabled vineyards will produce no ice wine — a pricey, golden nectar made from grapes that have been left to freeze on the vine.

This time of year, boneless, skinless chicken breasts are my go-to protein. Poach your boneless, skinless chicken breasts and they will be juicy, flavorful, plump and tender. If you can boil water, you can poach chicken breasts.

AP

Blue Ridge Community and Technical College’s Culinary Arts program is hopping on cooking trends with the purchase of a new food truck. The truck will be used as a mobile laboratory where students will have line orders and cook for paying customers.

Grilled cheese is the ultimate comfort food, an adult treat that harkens back to childhood. Recently, I have mashed up the best grilled cheese sandwiches of my memory to come up with the ultimate grilled cheese recipe.

AP

If you’ve ever wondered why food made by your favorite restaurant chef tastes better than the food you make at home, chances are you are missing the crucial “finishing touch.” That’s the final seasoning that chefs sprinkle or drizzle on the food once it is cooked.

AP

Chef Tim Hollingsworth's mother, who sufffers memory loss, sits with him as he cooks her favorite recipes. Being present for the preparation helps bridge the distance that dementia can create.