Food and Drink Newsletter: Thursday October 20, 2011

Healthier chocolate chip cookie? Absolutely. And taste isn't compromised either We uncover the secrets to a healthier chocolate chip cookie that still tastes amazing and preserves the integrity of a rich, melt-in-your-mouth cookie. Make pumpkin spice twice as nice Continue reading » Yelp's bite Owners weigh the merits of debating commentators Restaurant owners shouldn't look to the people behind the online review system for any sympathy regarding snarky critiques. Categorizing yelpers Continue reading » Finessing wine in oak It's all about the barrel For more than 2,000 years, wine has been stored in wood barrels, mostly as a convenience. But it has only been in the past few hundred years that winemakers realized that aging wine in a barrel improved those wines. Get cooking » Recipe: Fingerling potatoes with tofu   Tofu and fingerlings team for an amazing high-protein dish that's flavorful and hearty. Quinoa: Tiny seeds bursting with nutrition More » The Stew A savory taste of food, beverage and dining from your Chicago Tribune writers From the Foodies Leah Eskin: Korean tacos Food for Thought Halloween candy
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