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Only a few consumers know the name Rolf Beeler. But among lovers of the finest Swiss cheeses, he is a rock star. Beeler is a Swiss affineur (ah-fee-NUHR), an expert in aging cheeses, and a maître fromagier, or master cheesemonger. A cheesemonger is a vendor of cheese; but he can’t sell it until the affineur…
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As tempting as it may be to buy two different bags, don’t buy more than a week’s worth. Photo by Hannah Kaminsky | THE NIBBLE. If you want your home-brewed coffee to taste as good as café-brewed, don’t brew “old” coffee. Air is the enemy of ground coffee—you can notice the decline in flavor at…
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We taste a lot of rum cake. Some of it does not pass the taste test of a picky palate. Some lines taste artificially flavored—or don’t taste like very much at all. Island Treasures Gourmet rum cake—rum-infused pound cakes in Banana, Chocolate, Cinnamon Pecan Streusel Coconut, Lemon, Raspberry, Vanilla (Original)—is the latest we’ve tasted, and…
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Yolk perfectly centered, no green tinge! Photo by Pontus Edenberg | SXC. June 3rd is National Egg Day. Learn how to make perfect hard-boiled eggs—or more correctly, hard-cooked eggs. Think about it: The eggs are not actually boiled. Although the cooking water must come to a full boil, the pan is immediately removed from the…
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For more than a century, Allen Brothers Steaks of Chicago has been providing USDA Prime beef and other top meats to the nation’s most renowned steakhouses. Morton’s The Steakhouse, Gene & Georgetti, Lawry’s The Prime Rib and other fine meateries serve Allen Brothers products. Emeril Lagasse, Art Smith, Charlie Trotter and other chefs of renown…
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