Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:
Not all caviar will scare off the squeamish: a fish roe-free Black-Eyed Pea "Caviar," a Deep South delicacy, is perfect for the egg-averse.
Booze is a wedding budget breaker. Luckily there are ways to bring down the costs without spoiling the shindig.
YumSugar asks: How do you make garlic bread?
A preview of National Geographic's special report on the global food crisis.
Bring out the zip of a tomatillo by blanching it, roasting it or throwing it in a sauce or salsa.
Could you match chefs to their restaurants? Take this quiz and find out.
Absinthe's Jeff Hollinger and Nopa's Neyah White share nine handy tips for making your own cocktail ingredients.
Watch out, carnivores! Ghent, a city in Belgium, strives to go meatless.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
