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AskMen.com
James Raiswell |
Fine Living: 6 Undiscovered Cheeses Nearly every nation in the world makes its own unique cheeses, and here are six examples of the world's finest undiscovered varieties.   |
AskMen.com
August 10, 2001
Gregory Cartier |
A Guide To Wine & Cheese The following is a guide to cheese, with suggested types of wine... |
BusinessWeek
November 6, 2006
Michael Orey |
Made In The USA Wisconsin's 50-odd artisanal cheese makers are producing products that rival Europe's best. |
Health
January 2007
Lia Huber |
Say Yes to Cheese Cheese is healthier than you think, and the easiest way to entertain. |
AskMen.com
April 18, 2003
Gregory Cartier |
The Etiquette Of A Wine & Cheese Party With a good wine and cheese party, there is ample opportunity to wow your guests without much work on your part. All you need to do is put some thought into a few things. |
AskMen.com
James Raiswell |
Beer & Cheese Combinations As a partner for cheese, beer rarely lets us down. Here's a list of some basic cheese and beer pairings to get you started. |
Food Processing
June 2006
Diane Toops |
Category Report: Cheese on a roll It's a great time to be in the cheese business. |
BusinessWeek
September 19, 2005
Jane Black |
This Way To The Curds And Whey A cheese lover's tour in Vermont yields samples, classes, and only-at-the-farm finds. |
Food Processing
February 2008 |
Trends: Cheese consumption, interest show no signs of abating IDDBA report notes trends toward natural, artisanal and local cheeses. |
Food Processing
August 2008 |
Specialty cheese with a kick Habanero, one of the most intensely spicy species of chili pepper, is used judiciously, giving this cheese a pleasant, subtle heat with a slight citrus finish and soft, nutty "bite." |
AskMen.com
September 5, 2003
Gregory Cartier |
Luxury Foods From Around The World - Part II More ingredients that we prize because of their decadence or scarcity. |
Science News
December 2, 2006
Janet Raloff |
Organic Dairying Is on Upswing, But No Panacea Some small dairy farms are making the switch to organic operations to increase profits and distinguish their products from undifferentiated commodities. |
Food Processing
February 2013 |
Food Biz Kids: Kraft Tomato Basil String Cheese Our high school product testers review Kraft's Tomato Basil String Cheese and their opinions are mostly favorable. |
Nutrition Action Healthletter
February 2001 |
Don't Say Cheese Just one ounce of full-fat cheese can have as much as six grams of artery-clogging saturated fat---a third of a day's worth. Switch to reduced-fat cheese and you can reduce your sat fat intake dramatically... |
Prepared Foods
November 1, 2005
Veronica Berglind |
Crazy About Cream Cheese Since first introduced in 1880, fresh, smooth cream cheese has become an American staple. But using cream cheese presents certain challenges to food developers, and Kraft Food Ingredients Corporation provides some answers. |
Seasoned Cooking
June 2005
Philip R. Gantt |
Broccoli with Cheese Sauce This recipe makes an excellent side dish for just about any meal. |
AskMen.com
April 20, 2001
Gregory Cartier |
Finger Food For Your Party Some suggestions for finger foods, or easy-to-make snacks that'll keep guests happy, delighted and full... |
Science News
January 24, 2004
Janet Raloff |
A Swiss Paradox? Gstaad, Switzerland, has gained renown for its challenging ski trails and celebrity sightings. Come summer, however, the area's slopes host cows, not skiers. It now appears that milk from those cows produces cheeses rich in some heart-healthy nutrients. |
DailyCandy
December 9, 2004 |
Even Cowgirls Get the Blues The online outpost of the California cheese shop sells all its in-house organic varieties, as well as other top-quality Americans and imports. |
Prepared Foods
October 1, 2006
J. Hugh McEvoy (Chef J) |
The Evolution of Mexican Cuisine Over the past two decades, many factors have combined to change American consumers' perceptions about Mexican food and to direct their tastes toward more authentic variations. |
Chemistry World
November 29, 2013 |
Blessed are the cheesemakers Although producing the tastiest cheeses is an art, success depends on mastering complex biochemical processes like those in the vat. |
Wired
June 2006
Joshua Davis |
Schmear Campaign It's smooth and spreadable - but it's got researchers whipped up. Here's how a Wisconsin lab is hacking the chemical code of cream cheese. |
Prepared Foods
September 2007 |
On the National Menu Tempura is the new way to fry; cheesecake's popularity helps it expand out of the ordinary. |
AskMen.com
June 15, 2001
Gregory Cartier |
The Basics Of Wine I caught up with my good friend, Gerard Spatafora, who modestly describes himself as a wine lover but I consider him quite the connoisseur. I asked him some questions to help out the everyday man... |
Seasoned Cooking
December 2009
Ronda L. Carnicelli |
Quick Appetizers We're talking about appetizers and snacks you can put together at a moment's notice. Pick and choose a few and there's a party in your future. |
Prepared Foods
September 1, 2005
Maria Caranfa |
Ingredient Challenges: Restaurant Trends: On the National Menu Burgers: Size is Everything... Pizzasta... Just a Little Ceviche... Goat Cheese Desserts... Lighter Fare: Fruit in Salads... etc. |
Seasoned Cooking
March 2007
Ronda L. Carnicelli |
Lightening Favorites Tips for decreasing the calories on your favorite foods. |
AskMen.com
Dustin Driver |
The Life Span Of Food So exactly how long can food be kept in your fridge before it goes bad? Here's a list of your basics and their life span in a cold environment. |
Food Engineering
March 6, 2006 |
Plant Openings & Expansions Leprino Foods begins construction on cheese plant expansion... Pineland Farms plans to build specialty cheese plant... etc. |
DailyCandy
September 15, 2005 |
Curd It Through the Grapevine Available online, this handpicked selection of 50 fine cheeses and butters represents every state in the union. |
AskMen.com
July 11, 2003
Gregory Cartier |
Great Summer Wines There is an abundance of great produce available in the hot season and a plethora of wines to accompany it. |
Prepared Foods
May 1, 2006
Marcia A. Wade |
A Parade of Flavors Bland and common flavors are being brushed under the table by a surge of interest in flavors that are foreign, fiery and fabulous. |
Entrepreneur
June 2010
Michelle Juergen |
A Green Lifestyle Turned Money Making Enterprise The Beekman Boys find the simple life ain't so simple when you're trying to make a living at it. |
AskMen.com
June 29, 2001
Gregory Cartier |
Picnic Necessities Take out your basket and head for the grocery store because the birds are chirping, your heart is pacing and she is waiting... |
Seasoned Cooking
August 2008
Ronda L. Carnicelli |
Rise 'n Shine Continuing our nod to asparagus from last month, this month we enjoy an omelet that's loaded with fresh asparagus, mushrooms, onion and bacon, then sprinkled with creamy feta cheese to give you a breakfast that will have you swooning. |
Food Processing
June 2005
Diane Toops |
Food Biz Kids: Cheese with zing Cool Ranch & Cheddar Cheez-It Twisterz, baked cheese snacks from Sunshine Biscuits LLC, were a big hit in this class of 7th graders. "Indescribable," "amazing," and "awesome!" were just a few of their comments. |
AskMen.com
Allison Young |
4 Seduction Meals Try any of these four seduction meals and watch her swoon over the meal, and you. |
| AskMen.com |
Breast-Milk: First It Was Ice Cream, Now It's Cheese This past weekend a New York gallery offered breast-milk cheese to its visitors. Disgusting - or just natural? |
Prepared Foods
July 11, 2007 |
On the National Menu Huge growth in Indian cuisine... Green tea still going strong... Martinis with an energy boost... More cheese varieties... |
Prepared Foods
June 5, 2007 |
On the National Menu Mini treats and desserts influencing restaurant menus... Macaroni and cheese is made anew... Beets' versatility lends itself to many menus... The milkshake re-invented... |
Delicious Living
October 2007
Krista Crabtree |
The Lowdown on... Umami Your tongue can taste sweet, salty, bitter, and sour. Now it can also taste Umami. |
Prepared Foods
November 2007 |
Article: Menu Trends: Appetizers and the "Craveability" Factor Regional tastes, global influences and sustainability are central to the appetizer category. |
Reason
January 2008
Jesse Walker |
Swiss, Please Switzerland and the European Union have torn down the dairy curtain that blocked free trade in cheese. |
| AskMen.com |
Making Lager Fondue The secret ingredient is beer: our step-by-step recipe for a delicious fondue. |
Prepared Foods
January 1, 2006 |
Cheese, Please! Two new products that promote cheese quality while saving cheese and pizza makers money. |
Fast Company
December 2001
Paul C. Judge |
From Country Boys to Big Cheese The two execs behind Cabot Cheese run an agricultural co-op based in Vermont. They're also tough guys who appreciate quality -- and love profit... |
Science News
June 6, 2009 |
Letters Letters to the editor concerning the relationship of cow's milk, hormones, and cancer. |
Food Engineering
November 1, 2008 |
Cruise control option eases robotic conveying New pumping system pays immediate dividends in fewer product rejections and reduced compressed air consumption, which lowered overall energy costs. |
Food Processing
July 2005
Diane Toops |
Food Biz Kids: Our kids disagree about Q-Smart While some of our kids liked Quaker's Q-Smart snacks, a greater number did not. This is a sad day for rice cakes, one kid commented, and many agreed. |
Delicious Living
Elisa Bosley |
Presto Pesto! The secret is out: Making pesto, that trendy-sounding Mediterranean condiment, is as easy as counting to five. Using a handful of fresh, high-quality ingredients, a blender and a pinch of imagination, in short order you'll have a snappy pesto that will make any dish sing... |
