Content Archives

People are always asking me, “Theo, what should I do with all the Choux paste that’s sitting around my kitchen?” And I’m always like, “Can I just get my transfer, dude? I’m in a hurry...

In October, it will have been 20 years since I wrote my first Uncensored column. The subject of that column was sexual assault, a topic that I’ve covered again and again. The column was written in response to a series of ignorant letters to the editor written about ...

I read something the other day that began to the tune of: “The new fad is cheap cuts, slow-cooked and elegantly presented...

It’s time for Coloradans to take a hard look at hydraulic fracturing — fracking — and a critical view of those state lawmakers who are more interested in sucking up to the gas and oil lobby than protecting their constituents...

Yet another CU administrator has been “double-dipping,” we at Boulder Weekly have learned...

I love Thai food, but I don’t ever cook it. The primary reason is that I happen to live in a neighborhood chock-full of amazing Thai, Vietnamese and Chinese food. Those restaurants are all lightningfast. Plus, most of the sauces used in those dishes are pre-made and...

Americans may be bitterly divided on a range of hot button issues, but there’s one on which the vast majority of Americans agree — labeling genetically engineered (GE) foods...

For the past few weeks, I’ve been sharing some recipes that, in retrospect, haven’t been the healthiest options...

On Feb. 20, Rush Limbaugh said there was no such voting block as “birth control moms,” suburban married mothers for whom contraception is a key issue...

For those of you returning this week with a healthy starter, let’s talk pizza. For those who are like, “Why part 2?” I don’t know what to tell you. Call Doc Brown or Huey Lewis, whoever can get you back in time faster...

It’s 7 a.m. on a summer Saturday...

Wood-fired, brick oven Napoletana. Put this in front of the word pizza, and people will pay about $18 for a tiny 12-inch pie made with less than $4 of ingredients. The problem is, in my experience, the success rate for traditional ’za, good enough to bring a tear to ...