FOOD SLEUTH
Cherries have rich history and great health benefits
By MELINDA HEMMELGARN
Believe it or not, that tale about George Washington chopping down the cherry tree and confessing the act to his father because he "could not tell a lie" is, in fact, a fabrication. Biographer Parson Mason Weems crafted the story after Washington’s death to boost our first president’s image and play up his honesty. No matter the fable lends good reason to talk about cherry history, health benefits, folklore and celebration.

FOR THE LOVE OF FOOD
Spice is life for Barnes
By ROBIN LaBRUNERIE
If what she wants is unavailable, Tracy Barnes finds a way to get it. Especially when it comes to food. Resourceful and talented, Tracy has friends and family who rave about her cooking.

COOKIN' WITH HOSS
Making Italian sausage preserves taste, tradition
By TRISH and JIM KOETTING
Have you ever heard the phrase "he’s the salt of the earth" or "he’s not worth his salt"? They both seem to impart a great value on salt, a common crystal known chemically as sodium chloride that today is ridiculously inexpensive. Heck, we use it to thaw the snow and ice on our driveways in the winter.

HOMEMADE IN MINUTES
Hard work pays off in syrup production
By JULIA HELVEY
Across the nation, it is maple-sugaring time. Reports show that global warming is affecting the sugar production. Maple sap flows best when nighttime temperatures are in the 20s and daytime temperatures are in the 40s.This winter has had some strange warmings throughout the United States. Maple farmers are expecting less sap and a shorter season. But they will still tap trees and boil gallons of sap to make delicious maple syrup.

WOLFGANG'S KITCHEN
Get great grilled taste without going outside
By WOLFGANG PUCK
I know a few people who are grill-crazy enough that they’ll go outdoors in the middle of a snowstorm or hold up an umbrella in the pouring rain to cook on an outdoor grill. That’s how much they love the flavor and texture that intense heat and fragrant smoke give food.

Wok this way
By KATHLEEN PURVIS Knight Ridder Newspapers
How can you love a hunk of metal? • Metal is cold. Unyielding. • Metal is incapable of returning affection. • But in the kitchen, where metal takes so many forms, from the honed edge of a good knife to the buffed black of a seasoned skillet, metal can become something more. Ally, not alloy.

RECIPE OF THE WEEK
ASPARAGUS AND LAMB STIR-FRY

Louisiana chef offers tips on Creole classic
By TOMMY C. SIMMONS for AP Weekly Features
BATON ROUGE, La. - All would agree that gumbo is a slow-cooked dish served either as a soup course or as an entire meal. In Louisiana, a seafood gumbo is sometimes topped with a spoonful of potato salad as well as a scoop of cooked white rice.

Snacks you can bet on
By SHARON THOMPSON of Knight Ridder Newspapers
Cold winter weekends are great for having friends over for game night.

Healthy fat keeps diets on track
WASHINGTON, D.C. (AP) - Most of us can stick to strict diets and limited food choices for only short periods. But according to the American Institute for Cancer Research it’s a myth that eating for health and weight loss has to mean food with less flavor and variety.

Secrets to lighter waffles
HYDE PARK, N.Y. (AP) - A day that begins with a crisp, golden waffle is destined to be good. The aroma alone has the power to perk up the sleepiest of mornings.