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  • Article

    Customize Your Own Kitchen Cart

    At Fine Cooking, we’ve long admired the graceful beauty and sturdy construction of the butcherblock tables from John Boos & Co. Now, Professional Cutlery Direct will let you customize your…

  • How-To

    Apple Cider Jelly Tastes Like Autumn

    For about three weeks in late fall, the air around Willis and Tina Wood’s farm in Springfield, Vermont, is heavy with the scent of apples. Bushel after bushel of locally…

  • How-To

    Making Phyllo by Hand

    Lily and Anthony Fable have been making Greek pastries at their store, Poseidon, on 9th Avenue in New York City since 1952. Today their bakery is one of the last…

  • How-To

    Creamy, Dreamy Handmade Doughnuts

    Nineteen years ago, Canadianborn Alex Kogler retired from the hard-hitting life of a professional hockey player and made a sweet transition to life as a doughnut baker. Now instead of…

  • How-To

    Handcrafting Marshmallows for Rocky Road

    Deep in San Francisco’s Mission District lies the St. Francis Fountain, open since 1918 and operated continuously by the Christakes family. Lunch is served at the old-fashioned soda fountain in…

  • How-To

    California Olive Oil Made the Tuscan Way

    Roberto Zecca relies on age-old techniques, learned in his native Tuscany, to make cold-pressed extra-virgin oil from California olives. One of the few concessions to modern times that Zecca makes at Frantoio (literally “olive crusher”)—his restaurant and olive-oil mill in Mill Valley, California—is usingelectricity instead of donkeys to power the enormous granite mill wheels that crush the olives.

  • How-To

    Festive Fruit from Marzipan

    “It’s magical, to take a lump of beige paste and turn it into something beautiful,” says marzipan maker Kim Jurado (below right). Jurado and her partner, Gail Watson, own Bella Dulce (in Spanish, “beautiful sweet”), located in Watson’s Manhattan loft, where they craft almond candy oranges, figs, lemons, cherries, pears, and other fruits. Jurado, who is half Mexican and half Swedish, learned to make marzipan from her mother, who “came here from Sweden with her almond grinder.”