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What with all the equipment and specialized ingredients I'd read about, cheese making sounded like it was better suited to a chemistry lab than my tiny kitchen...Hear the word "quark" and you may conjure up images of dancing physics particles or "
10 April 2012 Much-loved kitchen staples such as lard, black pudding and brawn have been ditched for low-fat alternatives, a study suggests. Experts who compared how the contents of fridges have changed over the past 20 years, found that once popular
THE French branch of US fast food giant McDonald's said it will introduce a "McBaguette" sandwich in a bid to cater to local tastes. Often derided in food-crazy France for its mass-production approach, the chain has worked to adapt, with sandwiches
Vt. (AP) — The growth of small dairies nationwide is creating opportunity for entrepreneurs. Major manufacturers long ago gave up producing equipment for small dairies, which seemed to be a thing of the past.
Over the years, most Jamaican politicians have made it their business to ensure their constituents have a box of the sweet, spicy, raisin-filled bun complemented by a piece of cheese. This year things will be different for persons in at least one
Renowned as the most giving of men, a feral Santa Claus turned tradition on its head at the Eltham Down Hill Cheese Race and tried to run off with the cheese. Upon finishing out of the placing at the adult men's race of the ferociously competitive
While it's easy to go overboard in the Easter feast, it's all about balance. Yes, you are allowed your Cadbury Eggs, but use these tips to keep you from completely falling off your diet plan. Start with the real breakfast of champions: You may not be
Jerry Comfort is the senior manager of wine education for Beringer Vineyards. He's given seminars around the world and is a familiar face at Taste of Vail this is his fourth time attending the culinary festival. Special to the Daily Eat, drink, be
Rebekah Denn stepping in for Nancy Rebekah Denn is a James Beard award-winning food writer and former Seattle Post-Intelligencer restaurant critic. She can be reached at email@example.com or on Twitter at @rebekahdenn "C'est Cheese!" Artisan
It seems like no matter how hard I try to find a ham that will feed just the right number of guests at Easter dinner, the ham multiplies...I'm trying to see how many different ways I can serve it without having it seem left over at all...Today's