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

A Knife With Chops

With its long, curved blade and double handles, the mezzaluna may look threatening, but it is actually a remarkably friendly kitchen tool. Built for efficient chopping and mincing, it makes tiresome tasks a breeze, saves

July-August 2014

In the Matter of Milk

From rumors of hormones in milk causing early puberty in girls to lurking residues of antibiotic and cancer-causing agents, milk's wholesome reputation has been rattled in recent years — giving rise to the organic milk

Chocolate brownie squares with walnuts on cutting board, top view, horizontal composition. Flat lay food
Stone Soup

5 Vegan Baking Swaps

In the spirit of National Baking Day today, many kitchens will be abuzz with the wafting aromas of freshly baked breads, cookies and the like. Many of these delicious recipes call for ingredients such as

May-June 2014

Berries: The Perfect Pick

Sweet-tart berries deliver fiber, vitamin C and a delightful taste of summer. Berries are an important source of phytochemicals including anthocyanins and ellagic acid, which may help defend against heart disease and cancer. Though berries

May-June 2014

Viva Sous Vide!

French for "under pressure," sous vide is a method of cooking in vacuum-sealed pouches at precise temperatures. While sous vide cooking has been around since the late 1960s, it has gained popularity over the last