Tips

Q & A with Lynne on a wide array of topics, plus kitchen methods and the best places to find tea, cheese, wine, and other edibles.

A Valentine's Day Feast for Lovers

Prepare this meal together with your valentine. These are simple dishes that feel like a feast but cook up so easily. Do the dessert and green beans, as well as seasoning the meat, a day ahead. Sample and season as...

Andy Ricker: The Key 3

Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish,...

Steamed Jasmine Rice (Khao Suay)

By Andy Ricker Rice, in general, is the basis of all Thai cuisine. Food is almost always eaten with rice, and it's more important than any other aspect of Thai cuisine. Jasmine rice is a variety that smells faintly of...

Boiled Eggs (Khai Tom)

By Andy Ricker To me, the egg is kind of the perfect food. You don't have to do much to it; it's very versatile. You can make it into a lot of different shapes and textures. A perfectly boiled egg...

Willpower: Rediscovering the Greatest Human Strength

John Tierney was on the show Jan. 21, 2012, to discuss his book Willpower: Rediscovering the Greatest Human Strength. The following excerpt is the introduction to the book. However you define success -- a happy family, good friends, a satisfying...

Not-So-New Books for Entertaining Ideas

by Lynne Rossetto Kasper Tom's Big Dinners: Big-Time Home Cooking for Family and Friends, by Tom Douglas (William Morrow 2003) For years, this has been one of my go-to books for ideas. Although Tom's a chef (with some 12 restaurants...

A Turkey Buying Guide

What to Know Before Buying that Thanksgiving Turkey by Lynne Rossetto Kasper Copyright© 2011, all right reserved. When you talk turkey, you're talking money and what is on the bird's label makes all the difference. Depending on what it says,...

Excerpt from: Peace Meals

Chapter Four -- Candy-Wrapped Kalashnikovs High on Valium and potent Afghan hashish, Najibullah balanced his Kalashnikov rifle on his left shoulder and reached for the jelebi: a pyramid of honey-colored, deep-fried rings of hot, syrupy dough stacked on a street...

Lynne's 2011 Top Tomato Picks

As I mentioned on the show, every year I taste tomatoes, especially ones I've never seen, and I keep a diary. That way, the following year I'll know what to plant or to look for at the market. Below are...

Favorite Blogs by Sally Schneider

A good blogger is like really a great editor who has selected things for you to view and think about. My favorite blogs run the gamut, but all go toward fueling interconnected ideas about lifestyle, work, home design, cooking and...

When to Buy Pears

Dear Lynne, When is the right time to buy pears for different uses, like for poaching, or eating or roasting? And which ones have real flavor? Lucas from Des Moines...

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Tapas Party Improv

Dear Lynne, We want to throw a tapas party. Flan and fruits will be dessert, and we have the sherries and wine. We need help with the tapas. Recipes are all over the place, but we would like your ideas....

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Jam Tarts

Dear Lynne, I received four jars of very classy jam for the holidays. There is only so much toast and PB&Js in anyone's life. What can I do with the jams that won't insult their status? Will, in Milwaukee...

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Baked Egg Recipe

Dear Lynne, Sunday brunch is new for me. Instead of doing last minute eggs, can you give me a leg up with a baked egg recipe that I could add cheese and veggies to that I already have on hand...

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Rookie Fireplace Cook

Dear Lynne, You once talked about a good book for rookie fireplace cooks, can you remind me what the name of it is? Macey in South Dakota...

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Caring for Cutting Boards

Dear Lynne, My new apartment has a couple of tables/movable kitchen islands with wooden butcher-block tops. I've never used wooden cutting boards before. Are they sanitary? How do you clean them? Peggy in New Haven...

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Lynne's Garlic Powder Tasting

1st Place: Frontier Natural Products Organic Garlic Powder (Norway, Iowa) bulk garlic powder from local co-op. This is the standout. Where all the other powders tasted toasted and/or metallic, or simply awful, this one tastes clearly of fresh garlic....

Chandelier Medallions

Dear Lynne, I'm an interior designer and last week a client mentioned that you once told a story on-air about the secrets behind chandelier medallions ... can you re- tell? Joan, Santa Clara...

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Cremini or Portobello?

Dear Lynne, What is the difference between cremini and portobello mushrooms? They look the same but are different sizes. And are you supposed to keep mushrooms in the refrigerator or on the counter? Kerry in Joliet...

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Frozen Olive Oil

Dear Lynne, HELP! I purchased a case of 17-ounce bottles of "Imported 100% Pure Olive Oil - Extra Light Taste - The Gourmet's Choice." Accidentally it got frozen for a week. The oil thawed 24 hours at room temperature to...

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Frozen Vegetables

Dear Lynne, If you had to pick one frozen vegetable, what would it be? Sarah in Baltimore...

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Returning Bad Wine

Dear Lynne: Can I return a bottle of wine to the liquor store if it tastes terrible, like spoiled? It would be opened; will the people believe me? Amy in Green Bay...

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Mike Colameco's Restaurant Picks in Queens, NY

Sripraphai 64-13 39th Ave., Queens, NY 11377 Near 64th St. 718-899-9599 "Best Thai in all NY. Take the 7 train from Grand Central 8 or 9 stops to 69 Street in Queens, then it's a short walk." Nixtamal Tortilleria 104-05...

The Whos and Whats of Crafting by Amy Sedaris

What is crafting? Crafting includes a whole host of activities associated with skillful attempts at making useful things with your hands and resulting in stocking stuffers, grab bag items, and painted rocks. Some crafts have been practiced for centuries....

Pressure Cookers

Those of us of a certain age remember those old fashioned pressure cookers that belched steam, rattled and sputtered, and were truly frightening when pressure overload propelled the pot's contents onto the kitchen ceiling. Today's generation of cookers have built-in...

Wood-Burning Pizza Ovens for Home Kitchens

Deborah Krasner suggests the following information sources and suppliers for wood-burning pizza and bread ovens for home kitchens: The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing and Alan Scott (Chelsea Green Publishers, 1999). Alan Scott Ovencrafters 5600...

Cooking Artichokes

Q: My mother gave me some fresh artichokes and I have no idea how to cook them....

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Lynne's Winter Cheese Picks

Here are Lynne's cheese recommendations for a good winter cheese. Wild Ripened Cheddar from Egg Farm Dairy (Note: As of June 2001, Egg Farm Dairy was no longer in business.) Jean Grogne - a soft-ripened triple crème from France, available...

Holiday Music to Entertain By

It happens every year. There comes a time during the holidays when one more fa-la-la-la-la will send you screaming from the room. The antidote lies in these holiday music picks from World Music master Bob Duskis: Artist: Mahalia Jackson Track:...

Bread Making

Q: I have never made bread. It intimidates me. I don't have a lot of time, but I would like to make bread. I wondered if you had suggestions for bread-making machines. I don't know much about them. What should...

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Dorie Greenspan's Tips for Buying a Kitchen Scale

Dorie Greenspan, who writes the monthly "Tools of the Trade" column for Bon Appétit magazine, says the home cook has three options when it comes to kitchen scales balance, spring, and electronic and each does the job differently. Here's the...

Kitchen Gadget Stocking Stuffers

When it comes to stocking stuffers for cooks, Dorie Greenspan says, "think kitchen gadgets." Her favorites include a Microplane zester, kitchen timer, Silpat baking mat, and an insulated French press travel mug....

How to Brine Turkey

I keep hearing about how brining is the best thing to do for a Thanksgiving turkey, but I have no idea where to start. Can I get a brining primer?...

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Mark Bittman's Minimalist Thanksgiving

The author of How to Cook Everything streamlines the holiday feast. Last Thanksgiving, I vowed to minimize everything: time, number of ingredients and, most of all, work. Heretical as it may seem, I thought it might be fun for the...

Cook's Illustrated Turkey Taste Test

Adapted from Cook's Illustrated, November & December 2000 issue Cook's Illustrated magazine staff members and Boston-area culinary students recently conducted a blind tasting of nine brands of turkeys. The panel of 21 tasters rated each sample for flavor, texture, tenderness,...

Tofurky Vegetarian Roast

Turtle Island Foods, Inc. is the creator of the popular Tofurky Vegetarian Roast, commonly sold at natural foods stores during the Thanksgiving and Christmas season. Also included in the company's product line is the soy-based, 100% vegan Tofurky Vegetarian Feast....

Brine Time Guide

Lynne Brine Time Guide © 2005 Lynne Rossetto Kasper. All rights reserved. Brining is a dynamite way to plump up lean or tough meats and poultry. It makes fish juicier. You cover the food with salted (and flavored, if you'd...

Roasting Pans

Dorie Greenspan, who writes Bon Appétit magazine's "Tools of the Trade" column, says when it comes to roasting pans four characteristics define quality: the pan's weight, its size, the good grip of its handles, and the metal it's made of....

Thanksgiving on Hot Plates?

Dear Lynne, We are organizing our annual Thanksgiving buffet. My cousin is being a pain. She says we have to have hot plates to keep the turkey and my sausage stuffing hot. I think they are safe at room temperature...

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Lynne's Turkey Tips

USDA Turkey Hot Line: 800-535-4555 Use hormone and antibiotic-free, free-range turkey if at all possible. For safety, defrost frozen birds in the refrigerator (never at room temperature), figuring 2 to 3 days. If speed is of the essence, defrost...

Thanksgiving Cooking Chat (circa 1998)

Host: Lynne Rossetto Kasper Hey, everyone, it's Lynne Rossetto Kasper and we're on the countdown for show time. Dorie -- are you there and how in heaven's name are you?! Dorie Greenspan I'm here and glad to be here. Rumor...

Bottled Water

Why do Americans spend nine billion dollars a year for what comes out of the tap for virtually free? New York Times reporter Julia Moskin took a look at the bottled water conundrum in her article, "Must be Something in...

Tisane by Bill Waddington

Herbal teas are not "teas" - they typically do not include any tea leaves or, for that matter, caffeine. Using either dried or fresh herbs, brew 1 heaping teaspoon per cup for 5-6 minutes. Rooibos is a new trend beginning...

Terroir™ Coffee

Terroir™, an elite brand targeted at connoisseurs of the bean, is grown on a single plot of land, sometimes an area within that plot. These coffees currently come from Costa Rica, Guatemala, Brazil, El Salvador, Kenya, and Ethiopia. Climatic conditions,...

Tea Source in St. Paul

If you stop by Tea Source, Bill Waddington's shop in St. Paul, Minnesota, and tell him you'd like to try a tea new to you but don't know what to select he'll probably ask you what kind of apples you...

Scented Teas

Tea merchant Bill Waddington brought some lovely scented teas to the studio for Lynne to taste. Included were Jasmine Dragon Phoenix Pearl, Rose Congou (a black tea with rose petals), Lapsang Souchong, and Earl Grey White Tip....

In Pursuit of Tea with Sebastian Beckwith

Tea purveyor Sebastian Beckwith, a cofounder of the tea vending Web site, In Pursuit of Tea, can't resist traveling the world to track down exotic teas where they grow. He goes places many of us haven't even heard of. A...

Puer Tea by Bill Waddington

Puer is an aged black tea from China prized for its medicinal properties and earthy flavors. The production of Puer teas is a state-guarded secret in China and until recently it was illegal to import it into the United States....

Oolong Teas

Tea can be divided into three basic categories: black, green, and oolong. During processing, tea is allowed to wither, which sets off oxidation. Black teas generally undergo full oxidation resulting in dark brown or black leaves, robust and pronounced flavor,...

New Old Tea

Bill Waddington, proprietor of the TeaSource (www.teasource.com) shops in St. Paul, Minnesota, says that teas with a long tradition in their country of origin but never before seen in the West are among his favorite discoveries. When he recently...

Mead

Some in imbibing circles claim mead was the first fermented beverage. The ancient drink is still around and, what's more, it's the of-the-moment thing to drink now in the Rocky Mountain state. Colorado's own Redstone Meadery in Boulder produces a...

Iced Tea by Bill Waddington

Tea merchant Bill Waddington says there are three ways to brew perfect iced tea: 1. Make a regular hot tea brew but increase the amount of tea by 10-15 percent. For example, in a 6-cup teapot use 7 teaspoons tea...

Home Fluid-Bed Coffee Roasters

Kenneth Davids, author of Home Coffee Roasting: Romance and Revival (St. Martin's Press, 1996) recommends two reasonably priced home fluid-bed coffee roasters: Original Fresh Roast: this roaster has a per-roast-batch capacity of 2.7 ounces by weight and sells for about...

Green Teas by Bill Waddington

Green teas are almost completely unoxidized so they have gentler flavors, a lighter color and, when properly brewed, less caffeine. To brew green tea leaves, steep for 1 to 3 minutes in water that has been heated to 170-185 degrees....

Faygo Pop

Faygo Beverages, Inc. recently celebrated their 100th anniversary. Started in 1907 by two brothers, the beloved and quirky Detroit company was the one that turned soda into "pop." Today, the company produces approximately 40 flavors of soda pop, Ohana non-carbonated...

Tips for Checking Out An Espresso Bar

Coffee expert Corby Kummer says it the small details that matter in a great cup of espresso. When you go into a coffee bar look around for these signs that the establishment knows what they're doing and care about serving...

Deaf Dog Coffee

For more information on the back-to-basics Deaf Dog Coffee shops telephone Ron Salisbury in Petaluma, California at 707-762-7848. If you're traveling in the Petaluma area you can get a coffee at these locations: Deaf Dog Coffee 134 Petaluma Blvd. North...

Tips for Great Coffee

From The Joy of Coffee: The Essential Guide to Buying, Brewing and Enjoying, by Corby Kummer The Stovetop Moka Brewer is a low-tech, simple-to-operate, inexpensive (about $20.00) brewing system that produces a superb brew. Corby says to purchase a stainless...

Display Teas of China

Our tea expert, Bill Waddington of TeaSource, introduced Lynne to Green Peony Rosettes, a Chinese display tea that, once it opens up in hot water and "blooms," resembles a beautiful sea anemone. The leaves can be brewed again and again...

Compass Box Whisky Company

Specialist whisky maker John Glaser has been dubbed a maverick by the trade for his new-style blends of Scotch whisky. Through artful blending his company is producing some of the finest hand-crafted, small-batch, premium whiskies on the market. www.compassboxwhisky.com ...

Vinegar Picks from Ari Weinzweig

Food forager Ari Weinzweig, founding partner of the renowned Zingerman's in Ann Arbor, Michigan and author of Zingerman's Guide to Good Eating, says there's a whole world of vinegars beyond balsamics. Consider these: Sherry Vinegar: The PX vinegar from Sanchez...

Tips for Vegetable Cookery: Cooking Time

Tips for Vegetable Cookery: Cooking Timefrom Shirley Corriher Cooking Time and Taste A short cooking time (under 7 minutes) is a must to keep green vegetables bright green. Lenth of cooking time is important to the taste of many...

Tips for Vegetable Cookery: Starch from Shirley Corriher

Tips for Vegetable Cookery: Starchfrom Shirley Corriher The Right Starch for the Job Natural starches contain a mix of two basic starches--a long, straight-chain starch, amylosa, and a short, brached-chain starch, amylopectin. A starch's characteristics change according to its...

Smell & Taste Treatment Research Foundation

Research conducted by Alan R. Hirsch, M.D., of the Smell & Taste Treatment Research Foundation reveals the following snack food personalities: Potato Chips: Potato-chip lovers are successful high achievers who enjoy the rewards and trimmings of their success, both in...

Tips for Vegetable Cookery: Potatoes

Chilling facts about potatoes A chef or caterer who has a busy day ahead may cut potatoes for French fries and place them in a large container of ice water in the walk-in overnight. The next day when these potatoes...

Tips for Vegetable Cookery: Greens

Keeping the green green Seven minutes is the magic time. When you cook green vegetables over 7 minutes, their chlorophyll loses its magnesium and they turn yucky army-drab green. Cut green vegetables into pieces small enough to cook in...

Genetically Engineered Food

Did you know that most of us are eating genetically engineered foods at one time or another? Are these foods a miracle for farmers and consumers or an uncontrollable monster? Should we be concerned? We'll learn some basic facts about...

Food Freshness Tips from Shirley Corriher

Food Scientist Shirley Corriher author of Cookwise, shares some tips from her most recent appearance on The Splendid Table. How to Pick the Best Fruit Certain fruits stop ripening the moment they are picked. Grapes, apricots, blueberries, figs, melon (with...

How to Keep Greens Fresh for Several Weeks from Shirley Corriher

Delicate produce like salad greens can remain fresh for several weeks with Shirley's storage method: Soak the greens in cold water for 10 to 30 minutes to ensure that the cells are fully hydrated. Spin the greens in a salad...

"Fat Content" Product Labels

Al Sicherman, food and humor columnist for the Minneapolis Star Tribune, shares the secrets of "low-fat" and "reduced fat" labelling. The definitions set out by the government are fairly clear: Fat-free: Less than 1/2 gram of fat per serving. Lowfat:...

Tips for Vegetable Cookery: Cabbage

Why Red Cabbage Turns Blue The Compounds that give fruits and vegetables their red color are very sensitive to acidity. As long as they are acidic they stay red, but when they become non-acidic they turn blue. When you saute...

Retail Outlets Selling Wines of Rosenthal Wine Merchant

Neal Rosenthal of Mad Rose Group Ltd. selects the wines he imports the way a curator hangs an art show: with expertise and assured taste. It just so happens his taste is nearly legendary in the wine world. Here are...

Southern Hemisphere Olive Oils

Around the holidays we start looking for great bottles of olive oil to give as gifts (or to treat ourselves). But the thing with olive oil is that it's in its prime during the first year after harvest and then...

Greenberg Smoked Turkeys

To order the special smoked turkeys discussed on the November 2, 1996 program, contact Greenberg Smoked Turkeys: Ph: 903/595-0725 Fax: 903/593-8129 P.O. Box 4818 Tyler, TX 75712...

Simply Sausage, Inc.

Simply Sausage, Inc. in Landover, Maryland makes a variety of high quality, unusual sausages that range from mild and savory to spicy. For a look at their product line log on to www.simply-sausage.com....

Gourmet Meats and Sausages from Aidells Sausage Company

Aidells Sausage Company offers 30 varieties of gourmet sausages and meats. Unlike most commercial sausage, Aidells sausages combine the finest cuts of meat and poultry with vegetables, herbs and freshly ground spices carefully blended for superior taste and quality -...

The Spanek Vertical Chicken Roaster

The Spanek Vertical Chicken Roaster is available from Williams-Sonoma Stores nationally (call 800-541-1262 for the store nearest you), and directly from the manufacturer: Spanek Inc. PO Box 2190 Saratoga, CA 95070 800-446-3060 www.spanek.com...

Steven Raichlen Answers Listener Questions

Steven Raichlen Answers Listener QuestionsJune 27, 2002 from Minnesota Public Radio's Midmorning Listen: Hour 1 | Hour 2 (RealAudio; how to listen) Backyard barbecuers—and who isn't this time of year—might find themselves drooling when America's foremost grilling guru talks...

Meat "Mythbusting"

Adapted from The Complete Meat Cookbook, by Bruce Aidells and Denis Kelly. 1. Salt meat before cooking. It will be much more flavorful and juicy. 2. Pork should end up slightly pink, not white. It is not necessary to overcook...

Country Ham Mail-Order Information

From The Great American Meat Book, by Merle Ellis A few words on "Country Ham": The hams found in most city supermarkets these days are the well-dressed, water-added, mild-mannered, debonair, but distant city cousin of the old-fashioned "country ham," common...

Lamb Sources from David Rosengarten

Lamb Sources from David RosengartenMarch 8, 2003 Listen to this feature (How to listen) David Rosengarten recently spent time sampling specialties from numerous lamb producers in the United States. Here are some of his top picks: Whole European Style...

Consumer Reports Looks at Hot Dogs

The folks at Consumer Reports evaluated some 620 full-fat and lower-fat hot dogs from 23 well-known brands and major retailers to determine if there were any we could eat without guilt. While no hot dog tested was deemed excellent, a...

The Perfect Country Ham

From The Great American Meat Book, by Merle Ellis A country ham should have a nice salty tang, but if you don't soak one long enough, it can be awfully salty! After you've soaked it, scrub it thoroughly to get...

Ten Commandments for Perfect Grilling

From The Barbecue! Bible, by Steven Raichlen. 1. BE ORGANIZED Have everything you need for grilling – the food, marinade, basting sauce, seasonings, and equipment – on hand and at grillside before you start grilling. 2. GAUGE YOUR FUEL There's...

Grass Fed Beef

New York Times columnist Marion Burros says these are currently the most reliable sources for grass fed beef. Visit the Web sites for where to buy and online ordering information: Tallgrass Beef Company www.tallgrassbeef.com Laurel Ridge Grass Fed Beef www.lrgfb.com...

Heirloom Livestock at Cabbage Hill Farm

For information on the heirloom animals at Annie Farrell's Cabbage Hill Farm, visit their Web site at cabbagehillfarm.org....

Merle Ellis

Merle Ellis, "The Nation's Best Known Butcher" Merle Ellis is considered one of the country's top authorities on meat selection and preparation. He is nationally known to the public through his own television series Cookin' USA on the Nashville Network,...

Woks

At the Wok Shop in San Francisco's Chinatown people say owner Tane Chan can match you to the right wok on sight. The place is jammed with iron woks, steel woks, hammered woks, Korean woks, and every piece of paraphernalia...

Wine Savers

When it comes to kitchen toys, gadget guru Dorie Greenspan knows all. She's always on the prowl for what's new and useful and reports her findings in her "Tools of the Trade" column for Bon Appétit magazine. When you're in...

Favorite Food Web Sites Deborah Krasner

Kitchen designer Deborah Krasner likes to keep up with interesting food resources on the Web. Here's some of her favorite finds: tavolo.com: A big, elegant site with hard-to-find food, equipment, cookbooks and recipes. A source for things like saba and...

Wake n' Bacon Alarm Clock

Believing that no one likes to be jolted awake every morning by the shrill blast of an alarm clock, NYU graduate student Matty Sallin has collaborated on the design of a kinder, gentler clock: one that wakes you to the...

Stocking Up Smarts

Here is Lynne's list of basic ingredients for every cook's cupboard: Note: Buy bulk and organic when you can. Buying bulk saves money because you can get the precise amount you need. Salt: You could have iodized salt, sea salt...

Stocking Stuffer Kitchen Gadgets

Cookbook author and gadget guru Dorie Greenspan is in her element when she has a batch of kitchen gadgets to test drive. Here are some of her picks perfect for holiday stocking stuffing. Oxo Good Grips Colander: metal with heavy,...

Steamers

Dorie Greenspan, author of Bon Appétit magazine's "Tools of the Trade" column and numerous cookbooks, loves to steam foods because the technique requires little equipment and the resulting flavors are pure and fat free. She recommends these options when selecting...

Salad Spinners

Kitchen gadget guru Dorie Greenspan put salad spinners to the test and found them to be an indispensable tool. Spinners come in three models: crank, pull-cord, and pump. She claims they have saved countless rotator cuffs as they quickly propel...

Lynne's Soy Sauce Picks

Lynne agrees with Bruce Cost, author of Bruce Cost's Asian Ingredients (out of print) when it comes to reliable brands of soy sauce. Look for: Japanese Kikkoman Chinese Pearl River Bridge or, better yet, Chinese Pearl River Bridge Gold Label....

Dorie Greenspan's Skillet Picks

When it comes to quality skillets, Bon Appétit magazine's "Tools of the Trade" columnist Dorie Greenspan recommends either All-Clad or Sitram from France. And keep in mind six things when shopping for a good skillet: shape, size, metal, finish, handles,...

Bob Duskis Suggests Music to Cook By

Listen to this feature (How to listen) Bob Duskis, co-founder of Six Degrees Records, wants us rockin' in the kitchen with music to cook by. Here are some tunes to get you going. Find others at his website www.sixdegreesrecords.com. Music...

Silicone Kitchen Gear

Equipment-obsessed Dorie Greenspan confesses to a love of silicone ... in the kitchen. It seems a silicone version of everything from muffin pans to rolling pins is available now. We asked Dorie to name some of her favorites: Spatulas in...

Saffron

Saffron, the crimson stigmas from the Crocus sativus, is the world's most expensive spice. That's because only three of the delicate stigmas are produced by each tiny flower, the hand harvesting required is labor intensive, and more than 14,000 stigmas...

Rolling Pins

Dorie Greenspan, author of Bon Appétit magazine's "Tools of the Trade" column, says the right rolling pin will give you a leg up when it comes to working with pastry dough. For her, that means a simple wooden French-style rolling...

Refrigerators

Kitchen design expert Deborah Krasner, author of Kitchens for Cooks, returns with tips and recommendations for selecting a refrigerator. Vest Frost: At 24 inches wide and 7 feet tall, this is "the poor man's Subzero." It comes with two compressors,...

The Basics of Reduction Sauces

Adapted from How to Cook Everything, by Mark Bittman The straightforward drill for reduction sauces can be described quickly, and executed almost as fast. 1. Remove the meat, chicken, fish, or vegetables from your roasting or sauté pan. 2. Add...

John Willoughby's Favorite Dried Red Peppers

Food writer John Willoughby writes for the New York Times and loves to hunt down new ingredients. He's found some ground red pepper so flavorful he's sworn off supermarket paprika. John says many of the best peppers come from Syria...

Commercial-Style Ranges for the Home Cook

Deborah Krasner, author of Kitchens for Cooks, offers the following basic points to consider when selecting a commercial-style range for home use: A major difference in commercial-style ranges is BTU's. The commercial-style range will be 2 to 3 times more...

MIT's Counter Intelligence Project

When a team of scientists at the Massachusetts Institute of Technology decided to rethink the kitchen, all sorts of intriguing ideas emerged from their drawing boards. How about a countertop that keeps track of your recipes, a light switch that...

Peppermills

Lynne spoke with Dorie Greenspan, author of the "Tools of the Trade" column in Bon Appétit magazine, to find out what's worth having when it comes to pepper mills. Like Lynne, Dorie loves the classic wooden hourglass-shaped Peugeot (hers is...

Peanut Butter Slices

Peanut Butter SlicesMarch 9, 2002 Listen to this feature (How to listen) Who knew we needed peanut butter slices before creator Stewart Kennedy, president of Kennedy Foods, came up with the idea? Individually wrapped like sliced cheese, P.B. Slices™...

The Not-So-Big-Kitchen (and House)

With a mortgage crunch, a weak housing market, environmental worries and downsizing Baby Boomers, trend forecasters say the demand for sprawling McMansions with designer everything and $100,000 kitchens is cooling off. Architect Sarah Susanka pioneered the not-so-big philosophy of housing...

Great Music to Cook By

Menu Plan for An Italian Buffet by Abigail Kirsch

From Invitation to Dinner: Elegant Entertaining and Delicious Dinners at Home, by Abigail Kirsch with David Nussbaum. The Main Events: Veal Scallops with the Bite of Lemon Rock Cornish Hens, Pancetta, and Mushrooms On the Side: Pasta Caprese Stewed Green...

Deborah Krasner Recommends the Mehu-Liisa

Kitchen designer Deborah Krasner has an eye for antique kitchen tools and equipment that still work well today. One of her favorites is her mehu-liisa, a steam juicer/steam cooker that also serves as a stainless steel cooking pot and colander!...

Must-Haves for the Low-Fat Pantry by Steven Raichlen

Award-winning author Steven Raichlen offers a short list of items to keep on hand guaranteed to add zing to low-fat cooking. Chicken or Vegetable Stock: Use to add flavor without fat. Try it in mashed potatoes instead of butter, milk...

Quick Fixes for Kitchen Lighting

Deborah says most kitchen lighting consists of one fluorescent fixture in the middle of the room and no task lighting at all. Here are some of her quick-fix tips: 1. Replace the fluorescent bulb with a full-spectrum bulb and put...

Juicers

Equipment expert Dorie Greenspan had an epiphany of sorts when she started checking out juicers. We now picture her happily juicing just about anything. When shopping for an electric juicer, there are two styles to check out: centrifugal and masticating....

Induction Cooktop

For information on induction cooktops check the article in the February 2006 issue of Gourmet magazine....

Ice Cream Makers

Christopher Kimball, founder and editor of Cook's Illustrated magazine, loves to make and eat homemade ice cream. Here is his evaluation of ice cream makers they tested at Cook's. Lussino Ice Cream Machine: Very deluxe (it has its own air...

Single-Flower Honeys

Listen to this feature (RealAudio 3.0; how to listen) John Willoughby is one of those food writers that you really want to read. He delves deep into a subject and has the rare ability to take readers along with him....

Using Fresh Herbs with Jerry Traunfeld

Seattle's chef Jerry Traunfeld, author of The Herbfarm Cookbook and the man behind the wildly popular Herbfarm Restaurant, unveils some new tricks for getting maximum flavor from herbs and flowers. Hear him talk about how to use fresh herbs, plus...

Music to Grill By - From Bob Duskis

Bob Duskis, co-founder of Six Degrees Records, is a music guy who cooks. Here are some tunes he plays when he's grilling, partying and cleaning up. Find others at his web site www.sixdegreesrecords.com. Bob's weekly Internet radio broadcast, Six Degrees...

Garlic Gear

If the kitchen gods haven't blessed you with the ability to perfectly mince garlic using a knife and at lightening speed, not to worry. There's garlic gizmos galore to aid slicing, dicing, mincing and pressing - and one that will...

Getting to Know Your Freezer

Your freezer can be much more than a repository crammed full of the odds and ends and leftovers from your kitchen. Knowing what to freeze and how to freeze it will save you time and money. Chris Kimball of Cook's...

Top Fish Sauce Picks

Fish sauce is an essential ingredient in Southeast Asian kitchens they aren't all the same. Bruce Cost, author of Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand, and Vietnam, recommends looking for two reliable brands: 3...

Cook's Illustrated Favorite Kitchen Gadgets

Cook's Illustrated Favorite Kitchen GadgetsDecember 18, 2004 Listen to this feature (How to listen) One of the things Cook's Illustrated magazine is known for is the merciless testing they do with everything from recipes and ingredients to appliances and...

Are Our Kitchens Making Us Fat?

Check the online archives of The Washington Post for Jeff Turrentine's article, "Are Our Kitchens Making Us Fat?" which appeared in the April 6, 2006 edition of the newspaper. www.washingtonpost.com...

Transforming Meal Preparation into Quality Time

Lynn Fredericks offers tips for families from her book Cooking Time is Family Time: Cooking Together, Eating Together, and Spending Time Together. Don't make time pressure an issue and sabotage the family part of the cooking experience by cutting children...

Kitchen Equipment on the Web

Deborah opened her online address book and shared some of her favorite sites for equipping a kitchen: restaurant-supply.com www.amer-rest-equip.com www.rmgstone.com/soapstone/ www.galleriacollection.com (copper sinks) www.tienda.com for tiles and food products from Spain and Dutch Delft. www.stoneagepltd.com for marble, granite and sandstone...

Eco-Pump Info

Preferred by discriminating cooks and chefs all over the world, the unique refillable Eco-Pump is great for misting fine oils or hydrating mineral water. The California Olive Oil Corporation 134 Canal Street Salem, MA 01970 508-745-7840 www.olive-oil.com (order online -...

Dishwashers

Before shopping for a dishwasher, Deb Krasner says to decide what features are most important to you. If "quiet" is foremost, plan to spend at least $800. If it's not so important, you can get by for much less. There...

Creative Cuisine for the "Dentally Challenged"

The International Institute of Cosmetic Dentistry located in Bellevue, Washington, offers a post-dental-procedure meal plan for patients who feel they have limited choices for food following a dental procedure. Institute founder and president Aalam Samsavar, D.D.S., created recipes for his...

Cutting Boards

Today's cutting boards are all about color and style. Throw resilient, hygienic and dishwasher-safe polyethylene into the mix and you've elevated slicing and dicing from mundane to fun. Dorie Greenspan, who writes the "Tools of the Trade" column for Bon...

A Great Cheese Grater

Dorie Greenspan writes the monthly "Tools of the Trade" column for Bon Appétit magazine and loves gadgets. But unlike most of us when it comes to cheese graters, Dorie's gadget drawer isn't littered with multiple varieties. She's a one-grater woman...

Charcoal

Naked Whiz, founded by Doug Hanthorn, is a web site that has done for charcoal what Consumer Reports does for cars. He tests and rates brands and so do his site visitors. Here are a few of his top picks:...

Bread Baking Gear

Gear up for bread baking season by checking out these tools cookbook author Dorie Greenspan reaches for when she's in the mood for some baking therapy. She claims all that kneading and punching is her preferred antidote to stress. Silpat...

Bread Tips from master baker Nancy Silverton of La Brea Bakery in San Francisco

On storing bread... "Bread is best stored at room temperature, either cut-side down on the counter or in a paper bag. Never store bread in plastic bags--you'll make the crust spongy and it will become moldy more quickly. And...

Butcher Blocks Deborah Krasner

Kitchen designer and author Deborah Krasner says butcher block is extremely practical when used in a limited way. It's her top choice for a food preparation counter because it's versatile, it's great for chopping and rolling out dough, and for...

Hand-Held Blenders

Gadget goddess Dorie Greenspan writes the monthly column Tools of the Trade for Bon Appétit magazine. Her article on hand-held blenders appeared in the January 2000 issue. Williams-Sonoma Stick Blender: a heavy-duty model hefty enough to crush ice but pricey...

Lynne's Favorite Music to Barbecue By

Food and conversation go together - conversation with family every night, conversation with friends at a dinner party. So, I'd just as soon do without music at the table, even though I almost always cook to music or talk on...

Luxury Canned Tuna

Professional taster David Rosengarten is excited about luxury canned tuna. This is not tuna for your everyday sandwich. This stuff is in a league with foie gras and caviar. David says canned tuna of this caliber can be divided into...

Tips for Buying and Cooking Shrimp

From Fish: The Complete Guide to Buying and Cooking, by Mark Bittman. BUYING SHRIMP: It's preferable to buy shrimp frozen - most are sold in five-pound blocks - as fresh is rare and thawed shrimp gives neither the flavor of...

Lynne's Favorite Guides to Buying Safe, Sustainable Fish and Seafood

It can be difficult these days keeping track of environmental and health concerns relating to fish and seafood so you can make wise choices at the seafood counter and in restaurants. Here are three websites Lynne keeps bookmarked for...

Octopus Demystified

As an ancient denizen of the deep - its ancestors lived at least 200 million years ago -- octopus has long been mysterious, thanks to its appearance, intelligence, habits, and remarkable defense mechanisms. (Not only can it shoot a confusing...

Mark Bittman on Frozen Fish

Fish specialist Mark Bittman shares his insights on fresh as compared to frozen from his book Fish. Recent technological advances have allowed modern fishing fleets to clean and flash-freeze fish - at -60 degrees F, or even colder - within...

Mark Bittman on Caviar

Mark Bittman says the best caviar comes from the Caspian Sea and, especially, Iran. However, Mark also says "caviar is to Iran what cigars are to Cuba - we can't get it!" Thus, we need to look to Russia for...

Seafood Watch from the Monterey Bay Aquarium

California's Monterey Bay Aquarium is committed to supporting sustainable fisheries those operations managed in a way that supports a healthy marine environment and sustains seafood supplies for the future. To that end, they have developed a list of seafood products...

White-Fleshed Peaches and Nectarines

David Karp works for Dean & Deluca, the eminent New York City-based gourmet store, as a freelance fruit forager. He recently spent 10 days in California's San Joaquin Valley researching an article on white nectarines for the Wall Street Journal...

Heirloom Vegetable Seed Sources

William Woys Weaver, author of Heirloom Vegetable Gardening, recommends the following sources for heirloom vegetable seeds: Seeds of Change P.O. Box 15700 Santa Fe, NM 87506-5700 Phone: 505-438-8080 Fax: 505-438-7052 Seeds Blum 33 Idaho City Boise, ID 83706 Phone: 208-342-0858...

American Mycological Societies

Triangle Area Mushroom Club P.O. Box 61061 Durham, NC 27705-1061 New Jersey Mycological Association 20 Lorraine Terrace Boonton, NJ 07005-1240 New York Mycological Society 140 W. 13th Street, c/o Williams New York, NY 10011-7802 Ohio Mushroom Society 288 E....

Snow's Citrus Court

The folks at Snow's Citrus Court, a small family farm in Newcastle, California, specialize in the production of superb-quality Mandarin oranges and Meyer lemons. Snow's Citrus Court P. O. Box 1316 Newcastle, CA 95658 www.vfr.net/~snow Tel: 916-663-1884 E-mail: snow@vfr.net ...

Culinary Seeds

New York Times garden columnist Ann Raver wants you to consider new or unusual varieties of culinary seeds for your garden this season. Look in seed catalogs such as Johnny's or Cook's Garden and check your local botanical garden for...

David Karp on Sapote

Our Fruit Sleuth, David Karp, roams the world, writing about produce for The New York Times, the Los Angeles Times, and Saveur. He spoke with Lynne recently about the exotic sapote. The following is excerpted from their conversation: Tell us...

Quince

Listen to this feature (RealAudio 3.0; how to listen The quince rarely gets its due. Our fruit expert, David Karp, has the lowdown on this luscious, rosy fruit. Q: What is a quince? David: It's a pome fruit, related to...

Peaches and Nectarines with Real Old-Fashioned Flavor

Fruit authority David Karp spent five summers searching California for peaches and nectarines with that lush, old-fashioned flavor long gone from the sorry specimens found in supermarkets today. David eventually struck gold and reported his findings in an article titled...

David Karp on Peaches

Too often peaches that look perfectly ripe and flavorful in the supermarket end up being hard or mealy, and tasteless. Follow Specialty Fruit Expert David Karp's advice for buying and storing peaches to increase the odds of getting tender, fragrant...

International Pawpaw Foundation

We got a call from a listener telling us that around September the wild papaw is ripe in West Virginia. Lynne spoke with Kirk Pomper, a member of the Board of Directors of the International Pawpaw Foundation. For further information...

Blood Orange Sources

Agata & Valentina 1505 First Avenue, New York, NY 10021; 212-452-0690 Co-owner "Agatella" Musco is from a prominent Catanese family, and her store is the best place in New York to buy Sicilian Blood Oranges ($1.50 to $3 a pound)...

David Karp on Cavaillon Melons

It's not to be ignored when specialty produce expert David Karp makes the statement, "the best melon in the world." So spend some time tracking down the cavaillon melon - smaller than a cantalope with brilliant orange flesh and smooth...

Great Mail-Order Fruit by David Karp

David says for a moderate price you can send a gift that most people will enjoy, that they can't easily get, and that reflects your good taste - extraordinarily delicious fruit. For his picks of holiday mail order fruits, David...

David Karp on Loquats

David Karp has written about loquats for The New York Times and delivered a talk on this delicious fruit at a meeting of the American Institute of Wine and Food. He recently spoke with Lynne about loquats and the following...

Meyer Lemons by David Karp

Lynne spoke with David Karp about Meyer lemons, an intriguing hybrid that originated in China. The following is excerpted from that interview: Lynne: What exactly is the small, yellow-orange citrus called a Meyer lemon? David: Scientists believe the Meyer lemon...

The Fungus Federation of Santa Cruz

Every January the Fungus Federation puts on its Fungus Fair in Santa Cruz, California. It's all things mushrooms: hundreds of species of local fungi, cooking demonstrations, speakers, wild mushroom delicacies and more. For more information log on to www.cloudforest.com/ffsc/fungus_fair.html or...

A Fruit Zoo in Florida

Fruit sleuth David Karp was in southern Florida recently to photograph loquats and ran onto something else - a "fruit zoo!" He told Lynne about what he found: David: South of Miami in Homestead and Florida City (Everglades country) lies...

How to Pick the Best Nectarines and Apricots

Splendid Table contributor and fruit expert David Karp shares his ideas on how to pick the tastiest nectarines and apricots of the season. Q: How did you get interested in fruit varieties, and why is it important? DK: About five...

Produce That Should Not Be Refrigerated

Russ Parsons, food and wine columnist for the Los Angeles Times and author of How to Pick a Peach: The Search for Flavor from Farm to Table (Houghton Mifflin, 2007), says never refrigerate these fruits and vegetables: Bananas Basil Underripe...

Eggplant Tips

Jim Peterson, author of Vegetables, says the bitter taste frequently associated with eggplant really depends on the variety. He prefers either the white eggplant or the purple Chinese eggplant, which are long and thin in shape and a bit lighter...

David Karp on Dates

David Karp has written over 50 articles on fruit, food and travel for The New York Times, Saveur, and Travel & Leisure. He visited California's Coachella Valley, the country's main date-growing area, in early October 1997 to observe and photograph...

Citrus Sources

Thanks to David Karp for the following list of citrus sources: Satsumas - California Citrus Express: 800-592-1008 ($27 for a 5 lb. box) or, Raylene Snow: 916-885-0718 (12 for 10 lbs., $24 for 25 lbs.) Best through the end of...

Chile Peppers

Sam Arnold's Peanut Butter Stuffed Jalapeno Peppers Sam offers this simple way to enjoy an unlikely combination of hot and mild foods. Ingredients: Pickled whole jalapeno peppers Peanut butter Slice a pepper down one side. Remove the seeds and "stringers."...

Thoughts on Cherries

Cherry lovers are lucky. Two of the best cherry varieties, the Bing and the Ranier, are widely available in grocery stores and markets from mid-June through early August (fruit picked earlier than this tends to be small, medium red and...

David Karp on Cherimoyas

Cherimoyas are native to the Andean highlands but they grow in many areas of the world with warm days, cool nights, and dry, frost-free conditions. The appearance is a bit mysterious: "like a pre-columbian jade pinecone, or the finial for...

Garden Catalog Sources

THE NATURAL GARDENING COMPANY 217 San Anselmo Avenue San Anselmo, CA 94960 Phone: 707-766-9303 Fax: 707-766-9747 Web site: www.naturalgardening.com/ TOMATO GROWERS SUPPLY COMPANY P. O. Box 2237 Fort Myers, FL 33902 Phone: 941-768-1119 Fax: 941-768-3476 STOKES SEEDS, INC. Box...

Giacomo Castelvetro on the Preparation of Broad Beans

From The Fruit, Herbs and Vegetables of Italy, by Giacomo Castelvetro ...Fresh broad beans come next. We eat them at the end of the meal with a salty cheese from Crete or Sardinia, or failing that with Parmesan, and always...

Travel Guide to Australia

David Karp spent February and March in Australia (these are late summer and fall months there) writing articles about food, travel and, of course, fruit. Here are some of his culinary discoveries. Two of the great treasures I discovered are...

Apple Varieties

Q: I understand you just held an apple tasting in which you sampled 44 varieties. What were your favorites? A: Yes, I gathered 20 varieties of apples from recent trips to Minnesota, New Jersey and New York Greenmarket and ordered...

Lynne's Short Apple Cooking Guide

With old style apples making a major comeback, and apple breeders developing new fruit for its flavor, not just its looks and shipping capabilities, I think this brief guide may be helpful when you are faced with fruit you've not...

1999 Mail-Order Fruit Pick

Fruit detective David Karp writes about produce for the Los Angeles Times and Gourmet. He talked with Lynne about his picks for the best mail-order fruit for the 1999 holiday season. Lynne: What are your suggestions for mail-order fruit this...

Wisconsin Cheese Picks

Steve Jenkins favors several varieties produced by Wisconsin's smaller cheesemakers and recommends looking for the following examples at your local cheese store: Bel Gioso: Their Provolone, Gorgonzola, Parmesan, and Asiago are wonderful. Widmer: Look for their washed-rind cow's milk Brick...

Cheese Glossary

Steve Jenkins says cheese can be classified into the following varieties: Fresh: Uncooked and unripened cheeses such as Italian Mascarpone, cream cheese, and French fromage blanc made right after the milk has turned to curd. Fresh Ripened: The easiest cheeses...

Summer Cheeses

Listen to this feature (How to listen) Cheese monger Steve Jenkins says forget the girls of summer and go for the cheeses. In summer, animals are eating the highest quality grasses and foliage, and it's prime time for fresh cheeses....

Storing Cheese

From The Cheese Primer, by Steven Jenkins General Rules: Cheese is best stored in the refrigerator as close to the bottom of the appliance as possible - the vegetable compartment is ideal. Wrap it in aluminum foil or waxed paper...

Stinky Cheeses

Among Steve's favorite cheeses are the assertively flavored and highly odorous washed rind varieties. During the ripening process these cheeses are washed with or immersed in a brine solution, wine, brandy, beer, eau-de-vie, or cider. The liquid feeds bacteria and...

Eau de Stilton Perfume

In an effort to get consumers to eat more of their product, The Stilton Cheese Makers Association has commissioned Eau de Stilton. The perfume, billed as "eminently wearable," blends Yarrow, Angelica seed, Clary Sage and Valerian to recreate the earthy...

American Spring Cheese Picks, 1998

Steve Jenkins says now's the time of the year when dairy animals go crazy! It's also the best time for cheese. Following are Steve's picks of exceptional American spring cheeses: At Love Tree Farms in Grantsburg, Wisconsin, Mary Falk works...

Spanish Cheese Favorites by Steve Jenkins

Garrotxa: A stunning, mild-flavored Catalan goat cheese to serve with olives; sweet summer fruits; cured ham or coarse salami; rough, crusty multi-grain bread; and strong red wines. Torta del Casar: Steve's pick as "Cheese of the Decade." A buttery, nutty...

Sheep's-Milk Cheeses

Steve Jenkins, author of Steve Jenkins Cheese Primer, considers these sheep's-milk cheeses among the world's most important: From France's Western Pyrénées: Ossau-Iraty (unpasteurized, so availability in the U.S. is rare) and the excellent non-A.O.C. pasteurized version available in the United...

Steve's Favorite Cheeses from Savoie

Listen to this feature (RealAudio 3.0; how to listen Just south of Geneva where France and Switzerland meet lies the Savoie, an unspeakably beautiful region where three of the world's greatest cheeses are produced. Mention Reblochon and Beaufort to cheesemonger...

Cheese for Santa

Fairway Market's Steve Jenkins, author of Steve Jenkins' Cheese Primer, says forget the cookies and leave a plate of cheese for Santa this year. Here are some picks (and sips to pair with them) that Santa is sure to love:...

Get Out of A Cheese Rut

The always-opinionated Steve Jenkins thinks we get stuck in a cheese rut. He says dump the Velveeta, stash the Mozzarella, and break away with these alternatives: Roncal from Navarre, Spain is a very rich, superior sheep's cheese alternative to the...

Lynne's Picks for Quality Dairy

For top-quality butter and cheese Lynne likes to order from: The Vermont Butter and Cheese Company Pittman Road Box 95 Websterville, VT 05678 802-479-9371 Lynne likes the following sources for ricotta cheese: Mozzarella and Company 2944 Elm Street Dallas, TX...

Pyrenees Cheeses

Steve Jenkins, author of Steve Jenkins' Cheese Primer and cheesemonger at New York City's Fairway Markets, feels that cheeses from the Pyrenees Mountain region between France and Spain are vastly underrated. He urges us to get acquainted with them. Always...

Cheese Precepts

Steve claims that if he'd known these straightforward constants at the outset of his career his "cheese learning curve" might have been shorter. 1. Cheese is a living, breathing substance. It is the purest and most romantic link between...

Preparing Cheese Plates

From The Cheese Primer, by Steven Jenkins The path to cheese appreciation lies on the palate and on the table. Sampling a single cheese can be illuminating, but tasting two or three in a convivial social setting can be both...

Lynne's Sources for Parmigiano-Reggiano Cheese

Hands down, a wedge of Parmigiano-Reggiano cheese is one of the world's great eating cheeses. At it's best, you will keep going back for more and more and more. The true Parmigiano can be produced only in five provinces of...

Paris Cheese Shops

Listen to this feature (How to listen) When in Paris, Steve Jenkins, author of Steve Jenkins' Cheese Primer, heads directly to the 7th arrondissement and one of these shops where he finds some of the best fromage in the City...

Pairing Cheese with Simple Foods for Easy Entertaining

Cheese expert Steve Jenkins says the rules for pairing cheese with other foods are simple: There are no rules! Just use your imagination. Here are some tips from Steve to get you started: Don't be afraid of big flavors, and...

New England Cheesemaking upply Company

Listen to Ricki Carroll discuss cheesemaking (RealAudio 3.0; how to listen) The folks at the New England Cheesemaking Supply Company know all the tricks and have just what you need to turn ordinary milk into extraordinary fresh cheese right in...

Great "Melters"

Listen to this feature (RealAudio 3.0; how to listen) According to Steve Jenkins, the best cheeses in the world for melting are the mountain cheeses of Switzerland and France. He says you need look no further than Beaufort, Gruyère de...

Limburger Cheese

Listen to this feature (How to listen) The only remaining maker of the pungent limburger cheese in this country is Chalet Cheese Cooperative in Wisconsin. Chalet Cheese Cooperative N4858 Highway N. Monroe, WI 53566 608-325-4343...

Rent a Vermont Jersey Cow

On a picturesque Vermont hillside, complete with red barns, a 150-year-old farmhouse, and a herd of purebred Jersey cows, a small family organic farm makes the only farmstead Brie and Camembert cheeses in America. The cows are fed only fresh...

English Farmhouse Cheeses for the Holidays

Listen to this feature (RealAudio 3.0; how to listen Steve Jenkins favors English farmhouse cheeses for the holiday table. His top picks include: Stilton: This ivory-colored cow's milk cheese featuring generous greenish-blue veins and a natural (but inedible) brushed rind...

Steve Jenkins' Favorite Gooey Cheeses

Listen to this feature (How to listen) Cheese monger Steve Jenkins has introduced us to many fine cheeses over the years, but we wondered which ones are his absolute favorites, his "cheeses of a lifetime." Here are his picks. All...

Goat Cheese

When selecting goat's milk cheeses, Steve Jenkins says look for traditional cheeses from France and artisan cheeses from the United States. If at all possible, avoid those that are wrapped in plastic, and remember that goat's milk cheeses are wonderful...

French Gaperon by Steve Jenkins

This soft, pressed-curd cow's-milk cheese from France's Auvergne region is studded with chunks of garlic and cracked peppercorns. The flavor is tart when the cheese is young and underripe, but turns buttery and brie-like, with nearly overwhelming garlic and pepper...

France's Franche-Comte Region

Steve Jenkins says October is the month for cheeses from Franche-Comte, the mountainous (and coldest) region of France stretching from the eastern edge of Burgundy through the foothills of the Jura Alps to the Alps along the border with Switzerland....

Cheese from Auvergne

Cheesemonger Steve Jenkins considers the Auvergne region in the heart of France to be one of the world's most important cheese-producing areas. Exceptional cheese comes from the Auvergne and it is readily available. Three top picks to look for include:...

Steve Jenkins' Favorite Female Cheesemakers

Steve Jenkins thinks women make the best cheesemakers, especially when it comes to goat and sheep cheese. Here are some of his favorites: Liz Parnell Fromagerie Belle Chevre 26910 Bethel Road Elkmont, AL 35620 800-735-2238 Chèvre de Provence and fromage...

Steve Jenkins' All-Time Favorite Cheeses

from -->The Cheese Primer-->, by Steven Jenkins Afuega l'Pita from Asturias, Spain Appleby's Cheshire, Cheshire, England Beaufort, Savoie, France Brie de Meaux au lait cru, Île-de-France, France Brindamour, Corsica, France Cabrales, Asturias, Spain Coach Farm Green Peppercorn Pyramid, New York,...

Egg Farm Dairy

In 1993, chef Charlie Palmer and cheesemaker Johathan White founded Egg Farm Dairy, intent upon restoring butter and cheese to the pantheon of great foods. Once the well-kept secret of America's great chefs, their products are now available nationwide in...

Cheese and Dreams

That old saw, "don't eat cheese before bed because you'll have nightmares," didn't sit well with the British Cheese Board. So they financed a study with 200 people, each eating 20 grams (less than an ounce) of cheese before bed....

Biarritz: Steve's Cheese Discovery

Cheese authority Steve Jenkins says the area around Biarritz and extending into the Basque region in Southwest France is a fine spot to vacation and discover some fine handmade cheeses at the same time. Biarritz is one of Europe's great...

Steve's Winter Cheese Picks

Steve Jenkins says there are delights to be found in the cheese case during December. His picks of cheeses ready for holiday eating include selections from France, England, Spain, and America. France: Look for Reblochon and any of the handmade...

Chèvre

To our mind, a simple lunch doesn't get much better than fresh, creamy, goat-milk cheese (chèvre in French) spread on a chunk of crusty baguette, drizzled with a bit of fine extra-virgin olive oil, and served with a few nice...

American Cheddar by Steve Jenkins

Grafton Village Cheddar: "The greatest cheddar in North America," according to Steve Jenkins. This raw-milk Vermont Cheddar is made the old way, in small batches and aged the longest of all (4 years). It's flavor perfection. Shelburne Farmhouse Cheddar: A...

Cultured Butter

Butter is back and no one is happier than cheese monger Steve Jenkins. Steve loves good butter and is always searching and sampling to find the most interesting, flavorful cultured butter. Expect to pay dearly but know the flavor and...

Buffalo Milk Mozzarella

Steve Jenkins, author of Cheese Primer, recommends the buffalo milk mozzarella made by Star Hill Dairy. Visit their Web site for information. www.woodstockwaterbuffalo.com...

Brie Alternatives

Cheese expert Steve Jenkins, author of Cheese Primer, says it's just too difficult to find real Brie in the United States. His advice is to forget it entirely. Instead, consider the excellent alternatives that are available (some from surprising sources...

Bargain Cheeses

Steve Jenkins says there are some fine cheeses, at bargain prices, to be found among the uninspiring offerings in the grocer's cheese case. Here are some to look for. All are from France except the Manchego. Comte: the great Gruyère...

American Artisanal Cheeses

David Rosengarten maintains that America's artisanal cheesemakers haven't quite caught up with the greats of France, Spain, and Italy but says they're well on their way. After tasting his way through hundreds of cheeses from American artisanal cheesemakers here are...

Lynne's Picks from Two California Artisan Cheesemakers

Lynne recently tasted a couple of cheeses from two artisan cheese makers in California that have her raving: Cowgirl Creamery's Red Hawk is a triple cream cow's milk cheese that is delicious paired with fresh peaches. The rosy-hued washed rind...

Steve Jenkins' Latest Artisan Cheese Finds

Cheese expert Steve Jenkins, author of Cheese Primer (Workman Publishing, 1996), calls these latest artisan cheese finds "adult candy." Smoky Blue from Oregon's Rogue Creamery: This raw cow's milk blue cheese is smoked over hazelnut shells. It's soft and...

American Artisan Cheesemakers

Laura Werlin, author of The New American Cheese, recommends looking for cheeses from the following American artisan cheesemakers. This is only a partial list, however. Laura's book is crammed with information, a great reference book for your library. Ku'oko'a Farm...

Andante Dairy

California's new star cheese maker Soyoung Scanlan has celebrity chefs kissing the hem of her apron. At her dairy in Santa Rosa, she follows the milk and her mood, not the market, and it's apparent in her creations. For more...

American Spring Cheese Picks, 1997

Steve Jenkins, author of Cheese Primer (and a man most opinionated about his cheeses!), suggests the following sources. Cypress Grove Chevre 4600 Dows Prairie Road McKinleyville, CA 95521 707-839-3168 Sally Jackson's Cheeses Star Route, Box 106 Oroville, WA 98844 509-485-3722...