Roberta Larson Duyff, Author at Food & Nutrition Magazine

Shake It Up, Buttercup

July 1, 2014 Roberta Larson Duyff

In commercial creameries, butter making follows a similar process: Heavy cream is separated from whole milk by centrifugal force and churned vigorously until the membrane around milkfat breaks down, letting it emulsify naturally into a

9 Better Butter Skills

June 30, 2014 Roberta Larson Duyff

To Store Keep unopened butter in its original wrapper in the coldest part of the refrigerator or in the freezer. After opening, store well-covered to protect it from absorbing odors and minimize exposure to oxygen.

Aging Tastefully

December 28, 2013 Roberta Larson Duyff

Have you ever heard a friend or family member say their once-favorite foods just don’t taste the same? It’s more likely that their sense of smell, not taste, may be changing. The average adult has

From Kitchen to Keyboard

October 28, 2013 Roberta Larson Duyff

Great recipes please the senses, come together with ease and yield consistent results. But a good dish always begins with good recipe writing. Most recipes are written in one of three forms: standard, narrative or

Celebrating Snout-to-Tail

January 2, 2013 Roberta Larson Duyff

Authenticity. It's one of today's hottest culinary trends. Many lesser known grains, vegetables and fruits are making their way into grocery stores around the U.S. — a fact celebrated by both ethnic consumers preparing cultural dishes

Flour Power: Learn about Different Kinds of Flours

August 1, 2012 Roberta Larson Duyff

Once upon a time, the typical American pantry included a single canister of flour. Today, supermarkets stock myriad milled options—reflecting increased consumer demand for diversity in the baking aisle. Whether exploring health trends, culinary interests or