Triple Goodness, a promotional film from Foremost Dairies, celebrates the technological advances that modernized the dairy industry. The appeal of the film is its retro footage of a classic dairy farm and, of course, the milkman delivering glass bottles door to door.A Norman Rockwell-Worthy 1948 Film About Milk
Souffles are crowd pleasers, whether sweet or savory. They're light and airy, yet decadently rich with the complex flavors of cheese and egg. Nicole Spiridakis of NPR's Kitchen Window unlocks the secrets to making a perfect souffle. And the biggest secret of all? It's not so hard once you give it a go! She offers tips and a few tasty recipes.
I bested my souffle-making fears years ago, when the image of a softly steaming, softly puffed, softly melting marriage of egg and cheese and cream got me delirious enough to overcome any worries of failure. In truth, I can't recall how that first attempt turned out, but it must have been good enough for me to keep going. I haven't stopped.
A far cry from rescuing cats in trees, these brave Brazilian firefighters hoisted a terrified cow that had fallen down a well. The Daily Mail has some fantastic photos:
A team of fire fighters and other rescue workers came to the aid of the cow after it fell down a well in the Jardim Hanna neighbourhood of Guarulhos in Brazil. It is unclear how long the animal had been trapped at the bottom of the muddy pit, but it was up to its neck in water - with time fast running out.Photo by Locomotive Stillstand
At-home yogurt making is gaining popularity, especially with the use of heirloom starters. Sandor Ellix Katz sings their praises, even though they require a bit of upkeep.
Katz tells The Salt he likes the idea of yogurt fermented with a large community of bacteria that has evolved together over time. And he loves the varied flavors — from tart to mild — that make heirloom yogurts distinct from what's available at the store.
But even Katz, whose Tennessee home is a professional workshop for fermented food projects from sauerkraut to kombucha to cheese, says yogurt is demanding.
Eater.com took nominations and votes to rack up this list of pizza joints. Is your favorite on the list?
Among this crop of newish restaurants are the Neapolitan spots (800 Degrees in LA, Antico in Atlanta, Pizaro's in Houston), places for an East-coast-style slice (Gioia in San Francisco), the return of a grunge-era favorite (World Pizza in Seattle), examples of pizzaiolos bringing deep-fried montanara to the U.S. (Forcella in NYC), and options from established chefs that have freewheeling menus but a strong emphasis on pizza (Balena in Chicago, Oven & Shaker in Portland).
Turn a cheese plate into a sweeter display with this recipe from Food Network's "Cupcake Wars."
Peel the cupcake away from its liner, and place upside down on the top of a new, fresh liner. The narrow end of the cupcake should be facing up at this point. Pour 2 to 3 tablespoons of the Brown Sugar Fig Sauce on top of each cupcake, allowing the sauce and figs to drip down the sides. Fill a piping bag equipped with a star tip with the Honey Goat Cheese Frosting, and pipe stars on the top of each cupcake. Sprinkle the tops of the cupcakes with the Parmesan.
Photo by Food Network
If your Guinness isn't thick enough, check out this decadent recipe from Chowhound.
Malty Guinness and rich vanilla ice cream: a dreamy, frothy, creamy combination. This milk shake would be perfect for a St. Patrick’s Day celebration or equally delicious sipped poolside in August... We found that using a can of Guinness instead of a bottle ensures a creamier consistency.
This unusual fruit-and-cheese grilly pairs bananas and Fromage Blanc with crusty cinnamon-raisin bread.
At first the obvious choice for this sandwich seemed to be cream cheese or mascarpone, but after tasting the tang from fromage blanc the answer was clear: The sweetness from the cinnamon raisin bread and the bananas balanced out, and the cheese stayed put inside the sandwich.
Photo by Amy Wisniewski
Yum, this gooey, boozy recipe is enough of an excuse to go camping!
This easy haute-camping treat makes a great midnight snack just as the fire is dying down. It’s pretty satisfying to sop up molten cheese with hunks of crusty bread while in the woods.
Photo by Kate Ramos
The current Farm Bill is set to expire in five years, and the conversation surrounding the new bill is certainly heated.
By the time the next Farm Bill expires in five years, 125,000 American farmers will have retired. This fact may well be the biggest threat to national food security, but you wouldn’t know it if you’ve been following this year’s Farm Bill hearings...The committee’s worst move was a 50 percent cut to the Beginning Farmer and Rancher Development Program. This grant program, originally authorized in the 2008 bill, funds all-important training programs for new farmers, from New Roots for Refugees in Kansas to the Maine Organic Farming and Gardening Association’s Journeyperson program.