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Review by Debbie Mazo


Great American Food Festival OnlineIt used to be that you had to be European to experience diverse taste experiences. Over the last few decades, North Americans have taken steps to discover the pleasures that quality food has to offer. For people with a great passion for food and all its variations, is worth a visit.

Billed as the Great American Food Festival Online, the mission of is to provide a playful place for people serious about food. What's a foodie, anyway? According to the site, a foodie is a person who lives to eat, rather than eats to live. A true foodie loves all things culinary. From soup to nuts, foodies look for the fun element in serious food, along with the absurd, the academic, and the latest. If you fit this profile, then you'll love the assortment of delicacies at

There's no age limit when it comes to being a foodie, so why not treat your children to smart food choices that can set them on the right path. Now that it's school season, you can fill their lunchboxes with creative meals that strike a balance between convenience, nutrition, and cost. If you're the designated lunchbox fairy, then try some of the house suggestions like using pumpernickel bread for sandwiches. Not only does pumpernickel make flavorful sandwich bread, it also stays fresh and moist longer than other bread varieties.

Foodies.comFoodies are always searching for a better way to cook and eat. Click on Tips and How Tos for best kept secrets when it comes to baking bread, properly blending brownies, and making flaky pie crusts. Out of ingredients like baking chocolate? comes to the rescue with substitution suggestions like using 3/4-cup cocoa (unsweetened) and 1/4-cup shortening for four squares (ounces) of chocolate.

For a taste of something different, try the recipe collection at Stir up soup selections like Avgolemono Soup, the Greek version of good health in a bowl, or Squash Bisque with Pecans. For an elegant and rich dessert that can satisfy even the most discriminating sweet tooth, sample the Caramelized Fennel Tart served with raspberry sauce. For your convenience, printing recipes are as easy as clicking and holding your mouse.

If you'd like to take a stand against bad food, sign the guest book at In return, you'll receive occasional tips, recipes, and invitations guaranteed to keep you well informed when it comes to classic dishes and quality ingredients.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She's been writing the NetFood Digest column for FoodWine since 1997. You can contact her at djmbc@[email-address-removed].

Copyright © 2000, Debbie Mazo. All rights reserved.


    September 2000



This page created September 2000