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A clear guide to agar-agar, gelatin, and pectin, with tips on how each works, when to use them,...
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A clear guide to agar-agar, gelatin, and pectin, with tips on how each works, when to use them, and where...
A personal look at strawberry season in Italy and the US, from favorite desserts and regional varieties to the differences...
DRVs Explained We are in the throes of what we used call in the shop, The Season Of Dense Root...
Bittersweet The chocolate cake featured in the last post -which has become my most-requested birthday cake -uses cocoa powder—only cocoa...
Chinotto Dreams When I first saw the word Chinotto on a soda bottle in Le Marche, I assumed it was...
A Cucumber Dynasty in England Much has been written about the Italian diaspora, particularly during the massive waves of emigration...
Claims And Retractions While a highly debated derogatory article in The New York Times in 2014 played fast and loose...
Feedback and Seismic Change Clearly, we need more posts on olives and olive oil.Thank you to all who emailed with...
There's More Than One Vinegar I am currently living in what I call Fortress Balsamico. A friend visiting me in...
Rediscovering Wheat Last week’s post about discovering Caputo flours for the shop really struck a chord with KD readers. So...