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Dinner's Secret Weapon: The Make-Ahead Marinade If you long to be one of those people with a freezer full of easy weeknight meals, master the art of pre-made marinades and then fire up the grill. But don't be surprised if your family starts clamoring daily for the magic of grilled meat. Wal-Mart Pares Costs By Selling Local Produce The retail giant defines produce grown in the same state as "locally grown." But advocates of locally grown food say only produce with short traveling times deserve the label. Iconic Noodle Celebrates 50th Anniversary On Aug. 25, 1958, the first package of Chicken Ramen was sold in Japan, making today the 50th anniversary of the iconic instant meal. Momofuku Ando was much more than just a noodle inventor — he was a philosopher, too. Shell-Shacked: Woodman's Draws Fried Clam Fans In July 1916, Lawrence "Chubby" Woodman's roadside potato chip stand wasn't doing so well. So Chubby tried tossing some battered clams into boiling oil and, as the restaurant says, "made culinary history." Chubby opened a clam shack in Essex, Mass., which is still there. The Phelps Of Food Canning Master canner Barbara Schaller preserves everything from tomatoes to "pickled boiled dirt chunks." She explains how this nasty sounding concoction — pickled beets, for the uninitiated — has turned her into one of the greatest champions of the Minnesota State Fair. Family Traditions: Hard Work And Italian Food When he opened a restaurant nearly 30 years ago, Joe Spano Sr. used the cooking skills he had learned from his mother. The lessons he passed on to his own son have kept the restaurant in business. Paella Perfect: Rediscover True Flavors Of Spain Paella prepared on a kettle grill and served with a glass of cool sangria made for a magical party for food writer Bonny Wolf. But first she gathered a few tips on the proper equipment and ingredients for this traditional Spanish meal. Moms Discuss Teaching Sportsmanship Despite Loss The Olympic Games are throwing a spotlight on how elite athletes respond to winning and losing. However, the challenge of good sportsmanship in the face of loss is something that many parents have to confront regularly, whether their children are playing sports, or competing in spelling bees. This week's Mocha Moms discuss teaching kids good sportsmanship, even when they lose. A More Tasteful Side To The Axis Of Evil When you hear Iran, Iraq and North Korea you probably think Axis of Evil, but to Chris Fair, this trio just screams dinner party. Fair, author of the book, Cuisines of the Axis of Evil, talks with Robert Smith about digestive diplomacy. What Made Chili Peppers So Spicy? New research indicates chili pepper plants may have developed their signature heat as a way to fight off fungal infections caused by insects. Beef Prices Likely To Spike In Coming Months The latest inflation numbers from the government show that consumer prices are rising at their fastest rate in 17 years. High gas and grain prices are hitting food producers hard, and prices are expected to rise sharply this fall and winter. Sniffing Out Snacks At Beijing's Olympic Venues Tripp Mickle, a Sports Business Journal reporter covering the Olympics, had hoped to get a hot dog at the basketball stadium, but all he found was pre-packaged foods. For a good hot meal, he had to hit the streets of Beijing. You Can't Judge A Corn By Its Color Corn may vary in color by region, but it's all equally sweet — especially during peak season. The summertime staple shines on its own — seasoned and grilled to perfection — or in side dishes from homey to fancy. Bringing Artisanal Cheeses To Beijing When Sharon Ruwart moved from California to Beijing in 2004, she thought she'd have to give up her beloved artisanal cheeses in China's largely cheeseless society. But the group she started, Beijing Cheese Society, is spreading a taste for fancy cheese in her adopted home country. Ruwart talks with Liane Hansen. Chef Adds Special Ingredient To D.C. Soup Kitchen In an era of celebrity chefs, one young chef on the rise walked out of the trendy restaurant world and decided instead to oversee the menu at a soup kitchen. Now Steve Badt and scores of volunteers make and serve breakfast to hundreds of homeless people in the basement of a church a mile from the White House.