Air popcorn poppers can do more than make a tasty snack.
They can be used to roast coffee beans too. Kendra Butler will be teaching a how-to class May 31.
Butler learned the roasting technique years ago while living in California.
She also will discuss coffee making, from production to roasting, and how climate and geographic location affects coffee flavor.
Participants also will learn the colors and characteristics of the six different roast stages and taste the differences between them.
The cost is $25 and will include a half-pound of coffee beans to roast and take home.
The coffee roasting class is from 2 to 4 p.m. at the Mid-Columbia Market at the Hub, 603 Goethals Drive, just south of Lee Boulevard, in Richland.
The Hub is a year-round co-op market that focuses on specialty foods created by small, independent producers.
Class size is limited. Advance registration and payment is required. Registration will be accepted from 11 a.m. to 6 p.m. Wednesday-Friday and from 11 a.m. to 5 p.m. Saturday.
For more information, email kendra firstname.lastname@example.org, coop@midcolumbia market.org or call 943-0220.
-- Enter to win
The Pillsbury Bake-Off is accepting recipes in two categories -- Amazing Doable Dinners and Weekend Breakfast Wows. Entries are due May 8.
If yours is chosen as top in its category, it could go on to win the grand prize of $1 million.
To enter and read the full contest rules, go to www.pillsbury.com/our- makers/bake-off-contest.
-- Grilling tips
A sauce can make the difference between a good rack of ribs and a great one, but not if it burns.
To prevent that from happening, follow this tip from Better Homes and Gardens: Wait until the last five to 10 minutes of cooking to apply any sauce containing a sweetener. Sugar -- including honey, molasses and corn syrup -- burns easily.
For best flavor, apply several layers of sauce to build up a glaze.
The book: Can I Make It Ahead? by Ina Garten, The Barefoot Contessa.
Best for: Whether throwing a party or just trying to get dinner on the table on a hectic weeknight, this is the cookbook you need. The author, who ran a specialty food store for 20 years and has written 15 cookbooks, explains which dishes you can prep, assemble and even cook in advance. Filled with full color photos and hundreds of tips.
-- Loretto J. Hulse: 582-1513; email@example.com. To receive a recipe via email each Tuesday, register at tricityherald.com and click on newsletters.