At a gathering a few years ago, a friend's child playfully stuck some of his plastic action figures around the buffet table when his mum wasn...
The Huffington Post knows not all butter is created equal. That's why they had their tasters do a blind test, comparing butters from various manufacturers to find the best, regardless of brand.
Everyone here has a favorite brand for different tasks -- the butter they use at home on bread, the butter they bake with, the butter they cook with. We got to wondering if our brand allegiance was based on fact or gut feeling. Could we really taste the difference...
We've all heard about BYOB-but how about BYOC? The Kitchn's resident cheesemonger Nora Singley was hosting a party at the last minute, and had a brilliant idea. Instead of cooking, why not everyone bring their own cheese and make a party out of that?
The idea came to me organically: everyone bring a wedge of cheese, the more unique, the better. The only odd thing about the plan was that I'd never thought of it before. I was expecting about 20 people....
Often times, fine cheeses don't get past a cheeseplate. It's a shame, because they can easily transform a boring dish into a gourmet feast. Stephanie Stiavetti, blogger and author of the new "Melt: The Art of Macaroni & Cheese” gives tips and tricks on how to cook with fine cheese.
Some cheeses simply will not melt, and that's because they're not supposed to. Cheeses such as fresh...
Unlike processed foods, wine is not required to have its ingredients listed on the label...
Charred peppers, fresh corn, creamy goat cheese...this pizza just screams summer.
For this pizza, I replaced one of the cups of flour with a whole grain cornmeal. The corn taste is pretty mild, but it makes for little crunchy nibs in the dough. You could use your favorite recipe or purchase dough from your local pizza shop. Because corn is gluten free, don't swap out any more than 1/3 of the flour quantity to ensure elasticity.
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Think homemade lemon curd is simply delectable? Wait until you make frozen yogurt with it.
Topped with fresh berries, I dipped my spoon into the cup of Lemon Curd Frozen Yogurt. It greeted me with a sunshiny zing, just the perfect tartness. I dipped again. And again. I guess I’m still a slow eater, but if you had a bowl of this, you would be too. You wouldn’t want to rush it at all.
Thanks to the craft beer boom, creative labels have been popping up everywhere. One artist on Tumblr has taken to animating them -- or is that just the beer talking?
See the GIFs
Photo by Beer Labels in Motion
As you're all aware, American artisan cheese has seen quite the boom in the past decade. So, what do you need to eat right now? Let the cheesemongers do the talking.
Because we count the search for and consumption of fantastic cheese among life's greatest pleasures--and because we're pretty sure many of you do, too--we asked five top cheesemongers and cheese pros from different pockets of the country to each recommend two American artisanal cheeses they are particularly...
Jeanne Carpenter has been a cheese geek for many years, but has just recently started her journey as an official cheesemonger. She now works 3 days a week at a local specialty foods store, in order to gain enough work experience to qualify for the Certified Cheese Professional Exam. Read all about her experience below.
The upside: I get to open, cut, wrap and talk about 500 different cheeses with hundreds of customers a day, giving me WAY more respect...
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