Summerdown Peppermint Cream

Summerdown Mint Creams

December 3, 2016 elizaw 0

Exactly how you want them to be Chocolate and mint have been a classic marriage since 1674, when a fashionable London cafe invented the combination. These […]

Photo of Paris

A Match Made in Heaven

November 30, 2016 elizaw 0

I want to tell you a wonderful love story… Once upon a time … It was Christmas in Paris, 1928. They hadn’t seen each other in […]

Seal of San Giacomo Red Seal Balsamic

La Vecchia Dispensa – True Balsamic from Modena

November 9, 2016 TIM 0

Balsamic Vinegar (or Aceto Balsamico) takes center stage for the Pelloni Family and their family operation, La Vecchia Dispensa, in Modena, Italy. They still make balsamic the traditional way; by fermenting the must of Trebbiano grapes in barrels of costly woods – oak, mulberry, chestnut, cherry and juniper – which over the years gradually gives the vinegar its inimitable fragrance and flavor.

Tasmanian Manuka Honey

Manuka – The Healthiest Honey That Ever Lived

November 2, 2016 TIM 0

Many have heard about the healthy benefits of honey. After the honey bees gather their nectar they add an enzyme called glucose oxidase to it as a way to preserve the honey. When that enzyme comes in contact with body fluids, it slowly releases hydrogen peroxide.

All raw honey contains a certain amount of glucose oxidase. But, the honey made from the nectar of the Tea Tree (or Manuka Tree) blossom also contains another element — an element with phytochemical-derived anti-viral and anti-bacterial properties beyond compare.

Sapori di Napoli Penne Rigate Pasta

Sapori di Napoli – Creating The Perfect Dried Pasta

October 26, 2016 elizaw 0

It turns out that the popular myth that Marco Polo, a Venetian merchant, brought pasta back from the Far East and introduced it to Italians for the first time in 1295 is not true. Although the Chinese were eating pasta as early as 5,000 B.C., the early Etruscans made pasta as early as 400 B.C., centuries before Marco Polo returned from his travels along the Silk Road. Learn more…

San Giacomo Red Seal DOP Balsamic

Acetaia San Giacomo – The Making of a Modern Balsamic Artist

October 19, 2016 elizaw 0

Balsamic Vinegar (Aceto Balsamico) is a true treasure – one of those great culinary wonders of Italy that just hasn’t been replicated anywhere else. Produced in rural attics and cellars throughout Emilia-Ramagna and Modena Italy – there is nothing like the sweet smell of cooking grape must in the fall, or the rich aroma of fermenting balsamic barrels during the hot summers. Sweet, syrupy, heavenly … balsamic.

Albertengo apricot panettone

One Panettone, Two Panettone …

October 12, 2016 elizaw 0

Since the late 1950s, the Albertengo family bakery has specialized in the traditional holiday cakes of the region, and their Panettone and Pandoro are considered second to none. It all starts with exceptional ingredients and the family yeast starter, or the “mother.” Today, it’s the “mother,” along with their unique combination of ingredients, which makes Albertengo’s Italian Christmas Breads so special – and delicious.

Agostoni Semi-Sweet 45% Chocolate Chips

Getting Ready for Baking Season

September 14, 2016 elizaw 0

October is here, and that means the baking season is upon us. Don’t sell your favorite recipes short. Get the best this season — and taste the different.

Camelina Oil

Dancing with Lena Camelina Oil

August 31, 2016 elizaw 0

Imagine a shelf-stable oil that not only tastes good, but is almost as high in omega-3 fatty acids as flaxseed oil, has high levels of vitamin E, and can be grown in such a way that it might just be our nation’s solution to growing bio-fuels without disrupting our current food supply chain. Imagine….

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The Story of Great Garlic

August 24, 2016 elizaw 0

The Joys and Health Benefits of Garlic by Eliza Ward Great garlic is life-changing experience. Left whole and un-pressed, the aroma is slight and the […]

Nut Oils from La Tourangelle

Health Benefits of Nut Oils

August 10, 2016 TIM 0

Oils made from pecans, macadamia nuts, avocados, pistachios, walnuts and other nuts and seeds can contribute significantly to a healthy diet, and make some of the tastiest finishing oils imaginable.

Chestnut Honey from Italy

What’s in Your Honey?

July 27, 2016 TIM 0

A short chemistry lesson to help you understand why one honey is dense and spreadable, while another honey is loose and pourable, and possibly even why you prefer one honey over another. Every honey is different, depending on where is was “made”, with what raw ingredients, and when.

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The ABC’s of Bees & Honey

July 20, 2016 TIM 0

We’ve come a long way with the production of honey. In the last century we have learned a lot more about the science of bees and honey, and all that scientific ‘know how’ has led to the understanding that all sweeteners are definitely not created equal.

Bee Smoker

The History of Honey

July 13, 2016 TIM 0

Honey vs. cane sugar – the battle rages on. Winnie-the-Pooh didn’t have a brain, a fact he readily admitted. But, he didn’t need one to know how good honey was, nor how to find it. Pre-historic cave drawings in Europe seem to indicate that men were stealing honey from bees in the wild since before 8000 B.C.

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Why is my Honey Funny?

July 10, 2016 TIM 0

The texture and color of honey depends not only on the variety, but also on the location the honey is made (where the bees did their work), and the season the honey was produced. Is your Honey Funny? Or is that they way real honey is supposed to be?

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Antica Torroneria Piedmontese

July 4, 2016 elizaw 0

by Eliza Ward The Art of Traditional Italian Torrone Antica Torroneria Piemontese‘s headquarters are located in Sinio d’Alba, in the heart of the Langhe, Italy. […]

Squeeze Bear

A Bear’s Guide to Cooking with Honey

July 3, 2016 TIM 0

Want to cook sweets and avoid the negative health effects of refined sugar? Honey is an great alternative. But baking and cooking with honey instead of sugar can be tricky. Here are a few tips on Cooking with Honey.

Beehive

Where Does Your Honey Come From?

June 26, 2016 TIM 0

Yes, that little squeeze bear, as cute and as innocent looking as Pooh, may not be all that it’s cracked up to be. While the production of honey pales in comparison to that of sugar, billions of pounds are produced every year — so it is definitely a big business. Where does your honey come from?…

Beehives in Hawaii

What Honey Can Do For You

June 25, 2016 TIM 0

Modern science is finally beginning to catch up to the wisdom of the ancients and, of course, Pooh. There is an increasing body of research supporting the positive nutritional value of honey, especially single varietal (mono-floral) honeys that have received minimal processing. But it is the culinary uses of honey that I think about a day to day basis.

Jaipur Avenue Chai

Jaipur Avenue Masala Chai

January 30, 2016 timm 0

Meet Jillu Zaveri and her Perfectly Delicious Instant Chai by Eliza Ward I first met Jillu Zaveri, the President of Jaipur Avenue, Inc, in 2011 […]

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Raw Honey from the Edge of the World

October 8, 2015 TIM 0

Julian Wolfhegen founded the Tasmanian Honey Company in 1980. A consummate environmentalist, Julian’s interest in bees and honey came as he was searching for a more meaningful life path – one that was both ecologically and philosophically sustainable. Learn more about the Tasmanian Honey Company

flowers of fennel pollen

Yellow Fairy Dust – The Magic of Wild Fennel Pollen

July 27, 2015 elizaw 0

Why is it that eating a dish in Italy is never quite the same as eating the same dish here at home? Ambiance and freshness aside, there are nuances of flavor that just seem impossible to replicate – no matter how hard we try. Meet Secret Italian Ingredient #2.

Ortiz-Anchovies-in-olive-oil-tin

A Path to Anchovy Enlightenment

May 19, 2015 TIM 0

Behold the humble anchovy! A superfood to some, a culinary delight to some, a fish to fear for still others. To the hungry the anchovy is considered in two disparate ways: reverence or revulsion. For those of you that already love these little swimming critters, we applaud ye. Besides being a nutritional powerhouse, the anchovy packs a powerful taste punch. For those wayward anchovy haters, we offer a path to cross the culinary chasm to anchovy enlightenment.

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Cocktail Punk Bitters

April 27, 2015 timm 0

Cocktailpunk It’s Bitters with a great attitude! by Tim Mar Ancient Eqyptians created bitters using grape based alcohol (wine) and, later in history, distilled spirits […]

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