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The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
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Dad Daze: Rising above the drama from the trauma

While watching a father throw a snowball at his little boy after the last storm, I chuckled and asked my son Milo if he remembered when I greeted him with a snowball after leaving his elementary school.

How to make a wonderful BLT with out-of-season tomatoes

It's hard to imagine life without the plump perfection of tomatoes. "A world without tomatoes is like a string quartet without violins," Laurie Colwin wrote in her 1988 memoir "Home Cooking: A Writer in the Kitchen."

Water Cooler: Fried chicken’s surprising history

If someone asked you to give examples of U.S. cuisine, fried chicken would probably be one of the most popular. But how did fried chicken come to be such an iconic aspect of American cuisine?

How to boil water – yes, really

We have tried to encourage everyone to get into the kitchen no matter their skill level. No question was too basic, no task too insignificant to ignore. I’ve talked about how to scramble eggs, wash dishes and reheat leftovers.

Water Cooler: What does bay leaf actually do?

Bay leaves are somewhat of an enigma. Many Americans know them as something that gets thrown in a vat of boiling stock, then taken out of the final product before eating. They must be important to be such a huge part of cuisine from all around the globe, but why?

How to separate eggs without the stress or mess

Eggs are one of the kitchen’s greatest wonders – not only because of the myriad ways you can use them to whip up a quick and easy meal, but also because of their two distinct elements, the yolks and whites.