Here's what's cooking around town today...
Ruby Chinese Restaurant is gone for good. News outlets are reporting that the Scarborough restaurant will not reopen after their recent issues with salmonella. [ CityNews]
Chef Mark McEwan will publish a cookbook, entitled Great Food at Home, in the fall of 2010. [The Cookbook Store]
An "investment in health" - or at $349, an investment in T-Fal, who have come up with yet another small appliance to clutter the kitchen counter. This one makes low-fat fries. [Toronto Star]
There's a lot of confusion around farmed fish stocks and whether we should be supporting them. Dana McCauley checks with the folks at Ocean Wise to get to the bottom of things. [Dana McCauley]
The lines can be long, sometimes the staff can be cranky - but, oh... the Black Camel still whips up the best pulled pork sandwich in town. [Toronto Life Daily Dish]
The US Federal Trade Commission has recently announced laws (they're not new, they just were never well publicized) that pertain to media and bloggers accepting free products or services for review. One Toronto food blogger shares her opinion about disclosing freebies. [Toronto Vegetarian]
Taking stock - with all those carcasses left over from Thanksgiving, now's the time to make stock. [Foodie and the Everyman]
