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  • How-To

    How to Shape a Boule

    Learn how to create the classic round French loaf known as a boule with bread authority Peter Reinhart. Not only is a boule a versatile shape on its own, it's also the…

  • How-To

    Handmade Sausages from an Old-Fashioned Grocery Store

    Imagine an old-fashioned neighborhood grocery store where the staff is friendly and knowledgeable, the owner sometimes comes out to greet his customers, and the butcher knows meat inside out and…

  • Article

    Raw-Milk Cheese from Tennessee

    “I’ve always been fascinated by milk,” says Tim Clark, a Baptist minister and co-owner of Locust Grove Farm in Knoxville, Tennessee. “It’s a living thing.” That’s why when he decided…

  • Recipe

    Grilled Garlic Bread


  • How-To

    Discover the Pleasures of a Cheese Course

    Extend the dinner hour, relax with friends, and explore a range of excellent cheeses, from creamy Brie to piquant Roquefort

  • Article

    Sparkling Cider from Handpicked Apples

    Laura Giannatempo visits Ford Farms Cyderworks in Oregon, where Kristin and Rich Ford produce sparkling cider from heirloom apples.

  • Article

    Heavenly Cheeses

    Laura Giannatempo visits the Abbey of Regina Laudis in Bethlehem, Connecticut, where the nuns have been making artisanal cheeses for more than 20 years.

  • Article

    Beautiful to Look at, Exquisite to Eat

    As pastry chef of Kansas City’s celebrated American restaurant, Christopher Elbow had been experimenting with color, hand painting, and inventively flavored fillings for the restaurant’s chocolates. Soon, gourmet markets and…

  • How-To

    Delicious Handmade Goat Cheese

    Amy Albert pays a visit to Bodega Goat Cheese and reports on the farm's artisan products and sustainable methods.

  • How-To

    Exacting Chocolatiers

    Amy Albert visits Recchiuti Confections, a tiny artisan workshop tucked in a huge industrial warehouse building in San Francisco.

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