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Today, you can buy a piece of decent chèvre in any major city. But in the early 1980s, few people knew what chèvre—goat cheese—was. It was then that Allison Hooper learned how to make chèvre, as an apprentice cheesemaker in Brittany, and returned to Vermont with a passion to make it in the U.S. Fortunately,…
Continue reading “TOP PICK OF THE WEEK: Vermont Butter & Cheese Company”
Looking like the Marilyn Monroe pinup of white chocolate, Pierre Marcolini’s white chocolate bar truly is eye candy. If you don’t already love white chocolate, our review of the best white chocolate bars in the world will make a believer out of you. You’ll also learn why you may not have enjoyed the white…
Continue reading “PRODUCT REVIEW: The World’s Best White Chocolate”
Moist, creamy Iveta Scones are a departure from the dry, traditional variety. These raspberry scones are among our favorites. Today’s scones are quick breads, similar to American biscuits. They are traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge…
Continue reading “TOP PICK OF THE WEEK: Iveta Cream Scones”
Photo glossaries of more than 100 foods and beverages let you explore your favorites. Take a look!
Enjoy the often-surprising histories of 1000+ foods and beverages Dive in!
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