Sour cream gives this dessert a super-creamy boost without adding too much sweetness. A perfect accompaniment to fruit pies or a hot summer day, it can easily be made at home.
I recently made my first strawberry rhubarb pie of the season and served with it an ice cream made from scraps in the fridge. I had an open container of sour cream, the dregs of a pint of yogurt, a lemon on its last legs, but no eggs. The resulting tangy sour cream ice cream was, like many kitchen...
Chad takes us behind the scenes at Neal's Yard Dairy in London, giving us a personal tour with his video camera. He ventures into all the cheese caves and talks about the cheesemaking process, meeting many of those involved in the process.
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A German magician astounds his audience (and us!) when he taps his iPad and pours real beer into glasses and the mouths of passers-by. Anyone have a clue how he's pulling this off? We're stumped!
According to Pierro's website, he has a degree in economic engineering (a useful skill set for making beer-dispensing iPads?) and has appeared on numerous German television programs. He's won several awards, too, including the 2004 Siegfried & Roy Award in Las Vegas.
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While the craft beer movement is flowly freely in the United States, it's just beginning to take shape in the U.K. Excitingly enough, a network of adventurous brewers has emerged, many drawing on U.S. craft beer influences.
American brewer and editor of The Oxford Companion to Beer, Garrett Oliver puts their quest for new flavours down to the US losing its own brewing culture and so being free to explore all others. Now a young generation of brewers in the UK are looking...
Mandy Reed, award-winning cheesemaker and boss at the Swaledale Cheese Company in Yorkshire, England, died in February after a celebratory dinner with her son and his friends. She left the group in a taxi, but never made it back to her house. She was later found in a neighbor's garden.
Dr Peter Cooper, who carried out the post-mortem examination on Mrs Reed's body, said she died of a combination of acute alcohol intoxication and exposure to cold.
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Earlier this week Sartori announced the release of their long-anticipated Paolo Sartori Limited Edition Extra Aged Goat Cheese, which debuted at the 2011 World Cheese Awards in Europe, where it won a silver medal. Who else is excited?
A Sartori original, this extra aged goat's milk cheese is well balanced, featuring savory, caramel notes and a light citrusy flavor. Touted for its highly approachable, yet "authentically goat" flavor profile, this cheese was crafted to...
We always knew that calcium was good for our teeth and bones, but a recent study took things a bit further, proving that expectant mothers who eat cheese and other dairy products are more likely to have children with good dental health. Sounds good to us!
Researchers tracked 315 Japanese mother-and-child pairs, recording prenatal diets and dental examinations of children between 41 and 50 months of age.
The study, believed to be the first of its kind, found a strong...
Turns out beer and cheese aren't just delicious, they're also energy sources for a hospital in Wisconsin. Needless to say, the locals are overjoyed. What better motivation to drink beer and eat cheese, than powering a hospital?
Beer and cheese, while delicious, both slough off a lot of gas while they’re being made. (Not to mention after they’re consumed.) The hospital system has been sourcing biogas from a local brewery and from a dairy farm that makes mascarpone and fresh...
Pizza was originally created as a food to feed to the poor and the gourmet pizza trend in Italy is not sitting well with some makers who believe that pizza should remain as simple as the famed margherita pizza. Hence, pizza wars!
The fashion for ultra-pizzas has spread throughout Italy. But as Coccia is constantly being reminded, this is Naples, the home of the tomato and mozzarella margherita. Since opening in 2010, Coccia's restaurant, La Notizia, has whipped up an...
The last maple sap of the season doesn't make the best maple syrup, which typically comes out darker, heavier, with earthy undertones. Turns out it's good for something though - a maple sap brew that'll put hair on your chest! In the old days, farmers would gather the late season sap, which has a "leafy" taste, boil it down, throw in some yeast, hops, and perhaps a few raisins, then let it ferment in barrels in the cellar until it was ready to drink in July. A few local Vermont brewers are...
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