July-August 2014

Shake It Up, Buttercup

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

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

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

January-February 2013

Celebrating Snout-to-Tail

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