Welcome to Feed Squeeze. Here you’ll find out everything you wanted to know about the culinary arts and how you can become a food expert in your own kitchen. We’ll feature your favorite foods and introduce you to new ones. We’ll talk about wine, how to store it, how to serve it, and what to serve it with. We’ll experiment with cooking with wine and spirits.  We’ll look into the history of specific foods and why we eat them the way we do. We’ll showcase specific herbs and spices and how to use them. We’ll look over the latest kitchen tools and gadgets as well as talk about the benefits of good knives and industry-trusted cookware.  We’ll even describe special techniques like how to mince properly or to julienne vegetables or how to make sauces. And, of course, we’ll share recipes. From time to time, there will be stories about regional chefs, small wineries, and craft breweries. There will also be food news highlights.

All of this culinary goodness is brought to you by our Food Squeeze editors, featuring Janie Franz, veteran writer and long-time from-scratch cook, with the expert help of her son, Chef Scott Franz, the executive chef at the Toasted Frog in Grand Forks, North Dakota.