Any way you slice it

We know that all the really serious chefs travel from kitchen to kitchen with their own set of knives, carefully rolled in a special bag. But you’re serious about cooking, too, right? And frankly, wouldn’t it be nice to have your favorite utensils handy, whether in a park, a campground, at your cabin or on the boat? That’s the idea behind Wusthof’s new seven-piece Traveler Set of knives, with a paring knife, 6-inch cook’s knife and serrated knife, plus corkscrew, kitchen shears and sharpener nestled in a zippered black travel case. These are the professional-level knives with a price tag of about $240. For anyone who’s suffered through trying to slice even salami with some of the knives at a vacation rental, this may be the greatest thing since — yep, we’re going there — sliced bread. For store locations, visit



The yolk’s on us

Here’s a rather fabulous tip for making deviled eggs with perfectly centered yolks, from the folks at King Arthur Flour, whose expertise goes far beyond baking: Prop a carton of eggs on its side in your refrigerator for at least 12 hours — even better, a whole day — before cooking them. (Also, use a rubber band to make sure the carton stays closed.) This sounds like one of the breakthroughs discovered by accident, which often are the best kind. And to those who think we fret too much over yolk positioning? Remember, we eat with our eyes. For the full story on the best deviled eggs, visit the King Arthur site at


How does your garden grow?

More Americans are growing at least some of their own food in home and community gardens, with a 17 percent increase in the past five years to almost one in three U.S. households. Younger households, those ages 18 to 34, are leading the trend to devote some of their yards to produce, and 2 million more households are using community gardens today than in 2008, when just 500,000 tilled a neighborhood plot. These stats are from a National Gardening Association report, which also found a particular bump in gardening if there are kids in the household. Households with incomes under $35,000 that planted food gardens grew to 11 million — up 38 percent from 2008. A complete copy of “Garden to Table: A 5-Year Look at Food Gardening in America” can be downloaded from the association’s website at


SavorMN serves up wine

Minnesota wineries take center stage April 26 for the fifth annual Savor Minnesota, sponsored by Minnesota Grown, Minnesota Farm Winery Association and Total Wine & More at Canterbury Park in Shakopee. Admission includes a four-hour tasting period, with wines from about 20 Minnesota vineyards, food from more than 20 producers and beer from several local breweries. Doors open at noon; wine and beer will be served from 1 to 5 p.m. Admission is $45 at the door, $40 in advance (plus tax), with a limit of 1,200 people (all over 21). Attendees receive a wine glass, other goods and discounts from participating exhibitors, and they may purchase up to six bottles of wine as they exit the show area. Proceeds are used to fund scholarships at the University of Minnesota and for the Minnesota Grape Growers’ annual Cold Climate Conference. For more details and tickets, visit


Aiding those with AIDS

The 20th year of the Dining Out for Life fundraiser is next Thursday, with 240 Minnesota restaurants donating part of that day’s proceeds to the Aliveness Project, which provides on-site meals, food-shelf options, vital services and more for those living with HIV/AIDS throughout Minnesota. The project’s new center at 3808 Nicollet Av. S. in Minneapolis has improved the service provided to more than 1,700 adults and children living with or affected by AIDS/HIV. Last year’s Dining Out for Life raised more than $255,000. For more information on participating restaurants, visit