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.

Read More

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”.

Read More

Eggs 101: The Anatomy of an Egg

Be it baked, boiled, coddled, or fried, a well prepared egg is the hallmark of a good cook. With this post we begin an ongoing series called Eggs 101, in which we will address each of these basic cooking techniques in-depth. By the time we reach the end, you will have mastered each approach. But

Read More

Milk Fat

When cooking or baking with dairy products, it’s important to know the different percentages of milk fat (a.k.a. butterfat). For example, which has less fat, half and half or table cream? Did you know that drinking 2% lowfat milk only saves you about 3 grams of fat, but 1% saves twice that? Here is a

Read More