Served warm, topped with ice-cream after dinner or for breakfast on a crisp fall day, Caramel Apple Bars are a comforting treat any way you
A good simple syrup is the base for sodas, ice cream sodas, fresh “Cows” (your own home version of the Brown Cow), sparkling fruit ades,
Courtesy of Mary Costantino Co-Founder and Director of Mangrove Fund Starting a non-profit, while trying to juggle a demanding medical career and a growing family
Love chocolate? Come dream about chocolate with the Vanilla Queen.
Chocolate that is smooth and rich in flavor is ideal for using in mousse. You can use either milk or dark chocolate, but if you
Courtesy of Rose Levy Beranbaum from Rose’s Heavenly Cakes Real Baking With Rose Creamy cheesecakes set on a gossamer base of thin sponge cake (biscuit)
Reviewing cookbooks is actually not as easy as you might think. Why? Hungry or not, the Pavlov response kicks in when I read luscious recipes
If you aren’t familiar with Rose Levy Beranbaum, get ready to meet an extraordinary baker and beautiful, humble woman. Rose has been creating amazing cookbooks
Human Rights Watch (HRW) has released a report that sounds straight out of the early 19th century. Unfortunately, it’s occurring in 2010 right here in
In 2004, Meg North Taylor’s three-year-old daughter, Victoria announced that when she grew up she wanted to be a ballet dancer, a doctor, and the
This last week I made two cheesecakes, decadent baker that I am, one to celebrate the arrival of a Kenyan farmer, the other for my
Courtesy of Ann Tindell Keener annsfoodletters.blogspot.com This is a segment of a food blog Ann wrote while living in Dominica, West Indies. For those of
In the summer of 2007 I met Chris Barden of Worldwide Farmers Exchange (WFE), a program operating out of Berkeley California. We were attending an
While it may seem unlikely to find a review for a children’s cookbook on a site like this, many of us have kids or grandkids,
If you’re allergic or sensitive to dairy products or are vegan, finding a good alternative to heavy cream can be a challenge. Enter the humble
Want a natural vanilla fragrance? Unfortunately, there isn’t a cheap solution. Extracts contain too much water and ground vanilla powder acts more like an exfoliant
In addition to the more traditional vanilla beans and extracts, there are newer alternatives for cooking, baking and flavoring beverages. Ground vanilla beans (also called
Imitation vanilla comes from synthetic vanillin, which mimics the flavor of natural vanillin, one of the components that gives vanilla its extraordinary bouquet.The first synthetics
If you have never tried Tahitian vanilla but you like fruity, floral, flavors and aromas, treat yourself to this marvellous extract! Tahitian vanilla (Vanilla tahitensis)
Madagascar and Bourbon vanilla are actually the same. I’ll explain: Vanilla planifolia, is the species of vanilla most commonly used in extracts. Vanilla planifolia stock
