| Oct 7, 2011
As leaves flutter to the ground and the temperature begins to plummet, heating bills move in the opposite direction. Heat and oil prices continue to rise, which can cut a large chunk out of a home heating budget this winter.
While the weather is still...
| Jan 13, 2012
You may think I'm all wet, but I've decided to talk about condensation, only because I receive a lot of questions about foggy windows in the winter.
Apparently, I'm not the only one.
"We often get calls from homeowners who are concerned that their...
| May 4, 2012
I miss a lot of "special" weeks in this job, and the most recent victim was National Window Safety Week. While I doubt that the result was anything like the defenestration of Prague (the one in 1618, not 1419), I would be remiss if I did not mention at...
| Mar 21, 2012
| 6:46 PM
There are zillions of tips floating around about how to lose weight, boost your metabolism and stay healthy. We polled registered dietitians and nutritionists to find their top 10:
Eat breakfast: In order to gain weight, Japanese sumo wrestlers don't eat...
| Jun 17, 2011
| 3:37 PM
The sign in John Schneider's garage says "Schneider's Biker Bar — Bikes, Beers and Babes." Bikes and beers, yes, said the Shorewood electrician about his five-car castle.
"But no babes unless my wife or daughter come in, which they rarely do," he...
| Oct 15, 2010
Kitchens and bathrooms monopolize new-home and remodeling budgets, but for good reason: Each is a collage of lighting, cabinetry, electrical, plumbing, appliances, tiles and hardware that must be lovely but livable.
Composing these rooms is designer...
| Nov 18, 2011
| 1:00 PM
Deep-frying a turkey is the final frontier for a cook on turkey day. No wonder Star Trek’s William Shatner was so drawn to it. But when television’s beloved Captain Kirk got burned – literally – while deep-frying his bird, the...
| Dec 19, 2011
| 8:00 AM
Welcome to the Ten @ 10 - Holiday Food & Drink Safety Edition. There are, as you will see, far more than 10 tips for eating and drinking without fear at the holidays. That's because this post, like this season, is way, way, way overstuffed.
| Sep 23, 2010
Holding the business end of a centrifuge in one hand and a jar of pea solids and their liquid in the other, Nathan Myhrvold explains with a gleam in his eye how to separate pea purée at a force 40,000 times Earth's gravity. "It's a fun thing to do to food...
| Sep 30, 2010
Baking is my Zen state; my meditation aids include a cherry-red standing mixer, a big-bowl food processor, a blender and a hand mixer.
The kitchen is the best room in our Santa Monica house. It is also about the same size as the studio apartments I've...
| Dec 8, 2011
A book about ground meat. It might not seem that appealing at first, but as this cookbook points out, aren't many of the world's favorite comfort foods based on ground meats of some sort or another?
Author James Villas takes what most would consider a...