Mascarpone (mahs-kar-POH-neh) is not actually a cheese (no starter or rennet is used to produce it), but it is always included in the cheese family when the subject of relatives come up. And in the Italian arsenal of cheeses it stands tall. A rich and lush cow’s...
Appetizers are sizzling. I have never seen appetizers getting so much attention. Some restaurants are referring to them as “small plates,” but what we are dealing with here are, in fact, appetizers using a pseudonym. Let’s take a look at what’s...
You can have the best coffee bar in the biz, but it doesn’t do you any good if no one knows about it. Here’s how to get the word out: Customer education. Coffee newbies may hesitate to order something because they can’t pronounce it, don’t know...
If we look at a pizza crust as a canvas on which the pizzaiola can create his art, then it follows that the sauce becomes the foundation for the work. Pizza sauce has come a long way. Not too many years ago (less than 40, in fact) it was tomato, and nothing but...
American Cheddar is generally made from pasteurized cow’s milk. Cheddar is often referred to as the “big cheese” of American cheeses. Its popularity is quite evident, since the average American consumes about 10 pounds of cheddar cheese each year....
