Food
Two Decades Into the Phenomenon
Twenty years ago this September, Zingerman’s Bakehouse fired up its oven and started baking. Owner Frank Carollo had a crew of eight bakers. At first they had a simple goal: to make better bread for … Continued
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Food
Rangpur Limes – The Story Behind the Fashion Darling of Citrus
The first thing to know about Rangpur limes is that they’re not really limes at all. They’re actually a hybrid of lemons and mandarins, which they also resemble. If that’s hard to imagine, think clementines … Continued
Food
Salt in Things, Not on Things
Have you ever eaten at a restaurant and wondered, “How did they get it to taste like this?” Eating out can make a home cook feel insecure, like your cooking never quite measures up. Some … Continued
Food
Base Flavors – Building Blocks of Great Cooking
Anyone with ragged, cherished family recipe cards handed down and copied through generations knows about base flavors. Those ingredients that seem out of place listed next to garlic and onions, are indispensible to the finished … Continued
Food
Sardines and Anchovies – Similarities and Differences
Sardines and anchovies are two foods that, at least in America, share a strange combination of fascination, scorn, passion and obscurity. Since you can go years without seeing an anchovy article or a sardine TV … Continued
Food
Pig Impact – The Impact of La Quercia’s Hog Standards
When Herb Eckhouse decided to locate his acclaimed cured ham house, La Quercia, in Norwalk, Iowa, he didn’t mean it as a statement. He wanted to make a positive impact in the place he’d long … Continued