Have you tried tofu noodles yet? Increasingly popular because they look like regular pasta and are almost as versatile, tofu noodles have far fewer carbohydrates than their flour-based cousins. They are made from soy and are usually ready to eat straight out of the package. To warm them up, up you can simply run them under a hot tap or give them a quick dip in a pot of boiling water. They hold sauces quite nicely and are fantastic in cold salads. Chicago’s own Phoenix Bean is one of the premier producers of tofu noodles. Owner Jenny Yang and her crew can be found at farmers’ markets all over the city selling their noodles and tofu and their products can be found in both local stores and restaurants. You can even visit their factory in Edgewater to buy fresh at great prices. more ›

On the cover of today’s Chicago Tribune is the story of Patrick Pridemore, 4, of Kentucky, who has a severe wheat allergy. Patrick’s mom bought him foods specifically labeled “gluten free” to cater to those with allergies to wheat, barley and rye. Patrick had a severe reaction, though, because the foods still contained a life-threatening level of wheat, despite the label. more ›