July-August 2014

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

July-August 2014

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.

January-February 2014

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

November-December 2013

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

January-February 2013

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