Articles by Malcolm Lowe

It's safe to say that we all attempt health, a healthy life. We make strides toward eating foods that are nutritious and loaded with all the goods things that make our bodies pulse with vitality. And then we eat pound cake and a cigarette for breakfast

My approach may seem obvious today. Batters, breading and coatings make good food great because many times when these techniques are employed it signals that frying is not far off. Frying! My goodness what a revelation! How sad the world would be without bubbling pots of fat!

I've said this before and I will say it again: I'm so happy cheese is in the world. And as for sauces and bases with cheese in them? All the better.

When I imagine food colorings I can't help but think of rows of bright candies and open cylinders of ice cream. Lime green sherbet, please.

Dietary fiber. We've been told time and again that it is essential to good health. I pledge to you now that I am not here to contradict that argument today.

I'll say it so that none of you have to: most food tastes like cardboard without emulsifiers, fats and oils. There, I said it. It's out there. Done. Finit-o.

Flavors, seasonings and spices make it all worthwhile, don't they?

Flours, grains and pasta. They are the basis of so much of what we consume. Especially, if you're a pasta eater. My goodness! Flour and grains galore!

Fruits, nuts and vegetables. They should be growing like wild after the rains we've had in the past few days. My goodness! To my canoe!

Gums and starches, keeping it together since 1871. I saw that on a billboard recently. Why 1871? I'll have to leave that to you expert readers out there.