Terrific topping for gelato, cake, toast Here’s an easy and delicious new taste treat from the crew at the Candy Manufactory. The caramel we’ve been making for years as an ingredient in other confectionery work is now available to take home in 8-ounce cups. If you’re like me and making caramel is not part of […]

Getting ahead of Rosh Hashanah’s arrival Ready to kick the New Year off in good form? Here’s a new apple babka from the Bakehouse, made specifically for this year’s celebration of the Jewish High Holidays. Babka is one more food that comes out of the culinary traditions of Eastern European Jews. I did not grow […]

A week of enjoying the food and wine of Lyon and the Jura awaits If you’re one of the many folks I know who’s thinking about heading out for some significant overseas travel to try to make up for the last few years, this Zingerman’s Food Tour to France might just be the ticket. Not […]

Approaching our work as art can change our worlds Designer Debbie Millman once wisely shared this life advice: “If you imagine less, less will be what you undoubtedly deserve.” Inverting Debbie’s insight into a more positive frame, I arrive at this: “Imagine ourselves as artists and it’s amazing what can come of it.” When I […]

A small shift in beliefs that can have a big impact You might well know the old, cynical restaurant anecdote in which a customer flags down a server who’s passing his table and politely asks for another glass of water. “I’m sorry, sir,” the server replies, “but you’re not in my section.” This story is […]

Defining the service we give to our guests in the same way we do our cheese, bread, and coffee Sometimes things come together for me in strange times and unexpected ways. Some of those ideas melt away over time and lead to very little. Others play out very positively. What follows is new, and I […]