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  1. Cookbook review: Discover alternative flours and grains with Alanna Taylor-Tobin's ‘Alternative Baker'


    The term "gluten-free" implies that something is missing, but spending some time in the kitchen working with alternative flours showed me that adding naturally gluten-free flours and grains to the pantry only makes cooking and eating a richer experience.

    Alternative Baker: Reinventing Dessert With Gluten-Free Grains and Flours 
By Alanna Taylor-Tobin
Page Street Publishing Co., 272 pages, $24.99
  2. For your Halloween party, try these Willy Wonka-inspired candy delights


    Last month, the world celebrated what would have been Roald Dahl's 100th birthday. Which led me to wonder: Would you want to visit Willy Wonka's factory?

    Charlie and the Chocolate Factory, a book by Roald Dahl, inspired the 1971 film classic Willy Wonka & the Chocolate Factory.
  3. From the food editor: an easy weeknight recipe for chicken, plus food ideas to get in the Halloween spirit


    In this week's Taste section, we take you inside a sausage factory in Tampa called Uncle John's Pride. They put out almost 8 million pounds of sausage a year. That's not a lot compared to giant national brands, but Uncle John's Pride has steadily expanded over the past four decades, all the while retaining …

    Celebrate the flavors of fall with Chicken Breast With Cider and Caramelized Apples
  4. Five ideas for how to use up leftover Halloween candy


    Well, you know what they say: If you're drowning in leftover Halloween candy, add more sugar and butter and turn it into even more fattening treats for you and your loved ones. Okay, maybe not, but if you're sick of eating Laffy Taffy from the wrapper and are looking for ways to either rid that candy from your pantry …

    Pumpkin Snickers Bars are soft and seasonally appropriate.
  5. Five candy and craft beer pairings


    Want to wash down that leftover Halloween candy with something spirited? Matthew Stock, a beer expert from the Brass Tap, says craft beer can complement our candy cravings. • "I always tell people pairing beer is easier than even pairing wine," he said, "because there is such a variety of natural flavors in beer, …

    Yes, there is a beer out there that will play well with candy.
  6. A peek inside Uncle John's Pride, where local artisanal sausage is made



    You're at a University of South Florida football game, or maybe attending the Kumquat Festival in Dade City, and you smell it, the come-hither waft of smoked country sausage. Possibly you're at a Lightning game tucking into a fat bratwurst or even one of the crazy 24-inch hot dogs sold during playoff games. …

    Marisol Ariza, a 14-year employee of Uncle John’s Pride, sorts sausage at the factory near Brandon. Uncle John’s Pride employs 72 people. Add the top 20 employees’ tenures together and they’ve spent 386 years working at Uncle John’s.
  7. Interview: Julia Child's great-nephew Alex Prud'homme on his new book, 'The French Chef in America'


    By Ileana Morales Valentine

    Times Correspondent

    Alex Prud'homme, a journalist and the great-nephew of Julia Child, co-wrote his great-aunt's 2007 memoir, My Life in France. Now, Prud'homme has written The French Chef in America, which is described as the story of Child's "second act."

    Alex Prud'homme
  8. South Tampa shared kitchen has become a springboard for bay area culinary businesses


    Every weekday morning, Debbie Nibbs gets to the South Tampa kitchen she shares with dozens of other people at 5:30 a.m.

    Kristin Witts, a 23-year catering veteran, runs the South Tampa location.
  9. From the food editor: Six things you need to know about Ina Garten


    Poised, composed and classy, she is a celebrity chef in a way many celebrity chefs are not. She doesn't do a ton of publicity, she doesn't have eight different shows on the Food Network — heck, she reportedly doesn't even watch her own show.

    And she cooks for the people.

    Ina Garten is coming to the David A. Straz Jr. Center for the Performing Arts in Tampa on Nov. 2.
  10. The Dish: Sea Salt owner and chef Fabrizio Aielli on Italian food in America, fresh ingredients and more


    Fabrizio Aielli wants people to know that Italian cooking is more than long pasta swimming in red sauce.

    Fabrizio Aielli and his wife, Ingrid, pose with a catch of the day at Sea Salt restaurant at Sundial in St. Petersburg.

New #CookClub recipe: White Chicken Chili

This is a hearty and warming stew for this time of year.