Parmigiano-Reggiano

According to the World Cheese Book, to taste a piece of Parmigiano-Reggiano “is to taste a piece of Italian geological, culinary, and cultural history.” We can think of no other cheese that is more associated with, and reflective of, its country of origin. There is nothing like it, and for good reason.

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Lemongrass

Lemongrass (Cymbopogon citrates), also known as citronella, is a favorite flavoring ingredient in Asian cuisines, particularly Thai, Malaysian and Vietnamese. This tall, fibrous tropical grass is native to India, Sri Lanka, and Malaysia and has a distinct lemony fragrance that comes from an essential oil known as citral. It has a white fleshy bulbous base where most

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Thyme

Thyme is used widely throughout Western and Middle Eastern cuisines. A perennial garden favorite and a member of the mint family, it is believed to have originated in Mediterranean Europe. Its tender leaves are about ¼-inch or 6 mm, even smaller than those of oregano, and are green or variegated green and yellow, depending on the variety. They have an earthy somewhat peppery

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Brie de Meaux

Brie is perhaps the most iconic of all French cheeses. There are multiple varieties based on area of origin, including Brie de Melun and Brie de Mangis, but it is Brie de Meaux which is the original and most renowned brie, having once been declared the “King of Cheeses”.

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Chicken Broth Concentrates

When cooking with chicken broth, nothing beats homemade. Nothing. But it’s not always convenient to make and keep on hand. That’s why so many of us rely on the commercially produced variety. Yes it’s bland. Yes it lacks the depth of flavor of homemade, but it’s always there. It’s convenient, easy to store, and most

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Peas

The pea is the edible seed of of the Pisum sativum plant. Enclosed in long pod, it is technically a legume and is believed to have been first domesticated in Asia. Varieties can be divided into two categories: Green, or sweet, peas and field peas, which are dried for long-term storage. The most common variety

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Beef Plate Short Ribs

In order to really understand a cut of meat, where it comes from, and what makes it special, you need to consult an expert. Jeff de Picciotto is a whole-animal butcher and the creative genius behind Fudehouse. Here he gives you the full 411 on beef plate short ribs and their many variations.

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Basil

Basil, or Ocimum basilicum, as it is officially known, is nothing short of pure alchemy. How else can you describe its uncanny ability to harness the summer sun and deliver it directly to your tastebuds? Highly aromatic but mild in flavor with a hint of anise and mint, it brightens anything it touches

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U.S. Beef Cuts

Our comprehensive interactive guide to over 60 different cuts of beef; each one complete with a full description, color photo, recommended cooking methods, and a list of alternative names.

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Carrots

  In his book, The Carrot Purple, food historian Joel Denker tells us that the iconic carrot as we know it today, brightly orange and deliciously sweet, was once nothing more than a novelty.  Up until the 17th century, carrots were generally purple or yellow, and fraught with issues. It seems the purple carrot juice

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