Anne Braly

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If you’ve not yet pulled your tomato plants from the ground, it won’t be long before winter’s cold temps take over and force your hand. But before that happens, you may have lots of green tomatoes still clinging to the vines.

America loves its apples.

What is it about bananas and vanilla wafers -- two of the most-common foods on the market -- that, when paired, make one of America's favorite desserts? Banana pudding. And it's amazing how many different ways there are to make it.

My newest son-in-law is Jewish and, as such, I'm committed to learning more about the cuisine associated with Jewish holidays. The next one on the calendar, Rosh Hashana, starts Thursday and beef brisket, a cut of meat from a cow's breast or lower chest, is a popular entree.

Several months ago, I overheard a conversation between friends and my ears perked up. Sandy Zitkus was talking about tomato gravy. I'd heard of it before but, even as a born-and-raised Southerner, I'd never had it.

This is the time of year when tailgates come down and cheers rise throughout stadiums across the country.

Earlier this summer, I had the opportunity to attend a Pick Tennessee Products trade show in Nashville where dozens of booths were filled with food products made in Tennessee, from popcorn to granola, chocolates, jams, jellies, sauces and more.

Bourbon is so steeped in Kentucky history, distilleries dot highways across the state.

If you've heard it once, you've heard it half a million times ... before you buy a new food product, look at the label and read the ingredients. Unless you're a food scientist, though, it's hard to know what's what. Do you have any idea what butylated hydroxytolune is? And what about Blue Dye 1? It's not for Easter eggs, that's for sure.

This is always a hectic time of year for busy families trying to get back into the swing of things.

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