Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Are you a food-focused traveler who would rather forgo famous eating establishments to frequent a bevy of beloved local spots, then Culinary Backstreets is your best new travel buddy.
Serve these savory little nuggets of mac and cheese—embellished with earthy mushrooms and nutty gruyere—at your next gathering. You won’t be disappointed (except by how quickly they disappear).
Forget store-bought Cheez-Its. The best savory, cheese-filled nibbles are made at home with plenty of real cheese. Homemade crackers seem intimidating, but they’re basically just savory cookies — something anyone can make. Plus, a jar of these crackers makes a great stocking stuffer or hostess gift for the holidays. Kate Williams will show you how.
Both vegans and non-vegans alike are pretty much in agreement that most vegan cheeses on the market are a poor substitute for the real thing. But two Bay Area companies, Kite Hill and Miyoko’s Kitchen, are crafting artisanal plant-based cheeses that might indeed surprise even the most discerning cheese-lover.
In England, cheese-making is an art stretching back hundreds of years. But recently, scientists have become interested in the microbes that make the country’s artisan cheeses so tasty.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
A British cheesemonger wants to translate a French guide to raw milk microbiology into English. She says it has the potential to revolutionize our approach to cheese flavor and safety.
Along with dozens of new additions to the food and drink line-up at this year’s Outside Lands festival in Golden Gate Park, a new stage called “GastroMagic” will feature rock star caliber chefs, mixologists and even butchers.
Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It’s used to add texture, prevent caking and boost fiber. And it’s been around for ages.
An FDA official warned that wooden boards used to age cheese could harbor harmful bacteria. But cheesemakers say they’ve long had safety measures in place to prevent any contamination from the boards.
The co-founders of Cowgirl Creamery were among the first American cheesemakers to be recognized by the prestigious French cheese guild. So they know a thing or two about storing and using old cheese.
The EU wants the U.S. to prohibit food makers from using names with historical ties to Europe. That means cheeses like Parmesan and Brie sold in the U.S. may have to find new names.
Feta cheese is an excellent starter cheese for those who want to learn how to make DIY cheese at home. Kate Williams shows you how.