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Accidentally Vegan
It's been almost four years now since I accidentally became a vegan. I can't say that I really knew exactly what being vegan meant before then. Sure, I'd heard the term before, but thought it was a just another word for hardcore vegetarian. So when it happened, I didn't see it coming. I had no way of knowing how my life was about to change.

Zucchini: Summer's Abundant Treasure
If you haven't figured it out by now, zucchini is one the most beloved vegetables in Italian cuisine.

Jamaica Me Crazy
Maybe you're a fan of reggae, the island's national music. Many people don't realize, however, that Jamaica has great food, too. Jerk chicken, you say? Yes, of course, there is jerk chicken, but there's more to it than that.

The wonderful wafer-thin French pancakes called crepes fill a niche in contemporary dining. Made with light sauces and fillings, they suit today's passion for healthy fare.

Beyond Jelly: Reinventing the Peanut Butter Sandwich
Peanut butter is the truly American foodstuff, so much so that the average American kid supposedly consumes a 125 foot high stack of these sandwiches by the time they graduate high school.

An Evening with Pernod
Pernod complements food, individually and as a whole, quite well, leaving behind herbal notes on the tongue.

An Old-Fashioned Ice Cream Social
The joys of homemade ice creams & sorbets

The Ins and Outs of Pots & Pans
A commentary on cookware

Ethiopian Coffee Ceremony
An invitation to attend a coffee ceremony is considered a mark of friendship or respect and is an excellent example of Ethiopian hospitality.

The Perfect Martini
Shaken, not stirred

Confessions of a Reluctant Yerba Mate Drinker
My first encounter with yerba mate was a less than auspicious one. In fact, if you'd told me then that one day I'd be drinking copious amounts of the stuff I surely would have scoffed.

Pancakes, Flapjacks & Griddlecakes
Mankind's oldest form of bread

A Singapore Sling-Fling
Of course, you could always indulge yourself and fly to Singapore and have it made for you!

Big Night inspires many cooks

Taken 'straight up' artichokes are a fat-free, low sodium source of potassium, vitamin C and folate. That is great news, but mostly it is the distinct, nutty taste that attracts us to them.

Food Shows You Oughta Be Watching
Nowadays it's a veritable golden age for fans of food television, as if you hadn't noticed.

iCoffee - Single Serve Hot Beverages
These machines are *not* downscaled versions of the old airport vending machines that dispensed what hardly passed for coffee into an uninsulated paper cup - these countertop wonders consistently deliver hot beverages which equal or exceed in quality what we are willing to pay 2 or 3 dollars for at a certain gourmet coffee shop.

The Making of Italian Food...From the Beginning
From the Middle East to the Far East and back around to the New World, other cultures have impacted the cuisine of Italy since before recorded history.

Food Geeks: The Almost Definitive Guide to Pop Food Science Books
The fact is that there is no aspect of food production and consumption that is not inextricably intertwined with science.

Pass the Passoã
"What's that stuff there, in the black bottle?" "Oh, that's Passoã." "Pah-so-ah?" "Yes, it's made with passion fruit."

Tea Cakes
It doesn't matter where a tea cake recipe originated from - tea cakes gracing the kitchens of chefs are uniquely created and uniquely recreated with a little bit of tradition mixed in.

What's Hot Is Hot!
In food, what's hot is hot, and that means chilies...

The Art of Coffee
The humble cup'a Joe becomes an international art form

Seafood Fiesta
Yo quiero fish taco?

A Trifle on Truffles
An ugly little fungus that's soooo tasty

A Walk on the Wild Side
Cooking food you can't find at the grocery store

Beast Feast
Stalking something wild doesn't always mean aspargus

From the pages of Epicurean magazine

Tastings along India's Turmeric Trail
Centuries of invasions and immigration, of comings and goings by marauders and merchants have cumulatively left their mark on every corner of Indian culture.

The Marvelous Margarita
I liked the yin and the yang of the salty sweet combination and that started my margarita phase.

Asparagus - The Supreme Vegetable
There is nothing quite like a fresh bunch of plump, straight stalks with flower buds tightly closed, right out of the garden and into boiling water.

A Feast of Flowers
An epicure's guide to edible flowers. Their flavors range from sweet to snappy and they compliment everything from artichokes to zabaglione.

The Cantonese Connection
The style for superb Cantonese style food has slowly reformed, incorporating many flavors of the regional Chinese cuisine, such as Szechwan and Peking and their special ingredients into the Cantonese-style cooking.

Mexico City Revisited
There is a growing movement in Mexico to research and nurture authentic Mexican cuisine. It is born from the love and pride Mexicans have for their truly original food.

Jerk: Jamaica's answer to American barbecue
It may not have the plate presentation of sushi, a fancy name like tandoori or require expensive, exotic seasonings like saffron, but jerk cooking has been making its way into restaurants across America and throughout the world since the 1980s.

Tea: A Decoction for the ages
For millions throughout this planet, a tea kettle's whistle anticipates warmth, comfort and repose - not to mention tantalizing flavors and aromas.

Bountiful Chile
The cuisine of Chile, which includes some Arabic and Jewish dishes, is a melange of culinary achievements from Spain, France, Germany, with some originating as far away as Cathay and the South Seas Islands.

The Wine Bars of Paris
As wine is considered as a normal part of the daily diet in France, an old tradition has been regaining ground the last 25 years in Paris: wine bars.

A Garden in the Sea
Mendocino couple introduces Americans to the age-old flavor of seaweed.

Rum in the Sun
These days, when it comes to rum, you're talking sophistication. Your rum drink is more likely to be a two-toned mix of light and dark spirits embellished with all sorts of complimentary flavors.

Cooking with Whisky
With today's incredible selection of both distillery classics and independent bottlings available in the U.S., discovering whiskies with varied characteristics to weave into your recipes is becoming a great culinary adventure!

Asiago Cheese
A fine addition to an after-dinner cheese platter, all true Asiago will bear the brand of the consortium on the rind.

Lasagna Bob
Lasagna can be as simple or as complex as you desire. Use lasagna as a rule for life: Experiment, learn and have fun.

Belgium: Mecca of Specialty Beers:
Part One, Part Two
Part of the fascination with Belgian beers lies with their unusual character - vinegary, earthy, spicy, salty, peppery, toasty, sweet or sour - and even more provocative ingredients.

With current heightened interest in gourmet-quality chocolate, the miraculous cacao bean deserves renewed adulation.

The Artistry of Coffee
The perfect cup of coffee is among the few Holy Grails that fallible humans can realistically attain.

The Glory of the Woodburning Oven
When the desire to understand how a genuine Italian pizza got that way extends, then investigate that staple of the honest-to-God Naples pizzeria, the wood-fired oven.

Pine Nuts - The Popularity of Pignoli
Pine nuts possess a richness that compliments food in the same way that cream can round out a bitter coffee.

Saké - The Other White Wine
Saké, served chilled like wine, is quickly becoming the perfect accompaniment for contemporary cuisine.

The Pleasures of Bock
The great humorist Will Rogers said, "I never met a man I didn't like." I won't go anywhere near that far, but will venture to say that I've yet to meet a doppelbock I didn't like.

One of the fruits of the land Indians shared with our forefathers on that first Thanksgiving, Cranberries are a viable part of American cuisine.

The Rise Of San Francisco Sourdough
It could be said, with some truthfulness, that San Francisco's mother doughs are the oldest inhabitants of the city.

Stout Competition: Cooking with Guinness
Invariably some of the foam is lost as it's swept off the top. But the foam is still beer, however oxygenated. And it seemed a shame to waste it.

The Elegant Martini
America has had a love affair with the martini since we first heard James Bond say, "shaken not stirred.

Food & Wine Interactions
Once we have decided the tastes we prefer in wine - or the tastes we want on specific occasions - we don't want those tastes to be altered in unpleasant ways by the foods we eat with the wine.

Hazelnut Heaven
The rich flavors of the Northwest all find a complement in the earthy, elegant hazelnut.

A risotto shows off its wine. Choose the wine you want to drink, put a little of it in a simple risotto; and you will have a pretty pairing.

The Elements of Quality
In wine-tasting, the elusive term quality and the elements that compose it are as much intellectual know-how as sensory acuteness

Hungary: A Cuisine centuries in the making
The true story behind Hungarian cuisine is as complex as the baffling Hungarian language itself and as rich as the broth of a Majgaluskaleves.

A Sri Lankan Spice Garden
Although the spice trade is not the gold-mine it once was, Sri Lanka still exports cinnamon, cardamom, cloves, nutmeg and mace, black pepper and turmeric.

Cooking Thai
"In Thai cooking the most important principle is balance; we strive for a variety of flavors, textures, and colors in Thai cooking, but all must be in balance."

The Food of Southern Italy
The cooking of the southern Italy is evolutionary, not revolutionary.

Rabbit: (Almost) Too Cute to Eat
A love affair is brewing with an incredibly tender and delicate white meat that weighs in with less fat, cholesterol, and calories per ounce, yet has more calcium and protein than chicken, turkey, beef, pork, lamb and even certain fish.

Apples - Good as Gold
Apples, like grapes for wine, come from all over the world. In fact, apple trees and grape vines thrive in similar growing conditions, and in many areas are competing for the same land.

For the Love of Cheese
Cheese is one of man's oldest forms of nourishment with stories of it being at least 3000 years old

When Sould I Open This Bottle?
The Art and Science of Estimation

Learning to Love Brussels Sprouts
The Brussels sprout is a fiber-rich nutritional powerhouse, practically throbbing with Vitamins C, A and folates

Quintessential Summer Drink
Iced teas with extra zing

Ireland's Green Cuisine
Enjoy culinary delights St. Patrick never imagined

Tea at the Ritz
A charming English tradition

Homage to Fromage
The making of artisan cheese

Search for the Wine of the Gods
An innocent question sparks a year-long quest

Arouse Your Senses With Exotic-Tasting Herbs
Add a few new scents and tastes to your spring palate

Parmigiano-Reggiano is a medium-fat cheese made partly from skimmed, unpasteurized cow's milk and is produced in a zone limited to the Provinces of Parma

The Birthplace of Gewürztraminer
A stroll in the Tyrolean region of Austria

Parma Hams
An Italian curing technique yields delicate results

Still a family tradition

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