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.
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.
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.
Want to have some Halloween food fun? Make a pile of these crunchy, cheesy bone-shaped breadsticks, then watch them disappear.
Why do some cheeses melt and caramelize better than others? Researchers used high-tech cameras and special software to figure it out.
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.
A new study cautions that eating a diet rich in animal proteins could be as harmful to health as smoking. Not quite, other researchers say, but it’s still a good idea to go heavy on the greens.
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.
Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.
Making your own cheese and yogurt is all the rage these days. Now a scientist has taken the DIY craze to an entirely new level. She and an artist have made cheeses using the microcritters on their own skin, as well as those from famous folks. The curds are on display at a museum.
Kraft says it’s ditching two artificial dyes in some of its macaroni and cheese products. But why did we start coloring cheeses orange to begin with? Turn’s out there’s a curious history here.
In their new book, Cowgirl Creamery Cooks, the two cowgirls share their story, their knowledge of cheese, and some of their favorite recipes. CUESA talked with Sue Conley about the book and how an old barn in Point Reyes helped spur a burgeoning artisan cheese movement. Get the recipe for Winter Salad Greens with Persimmon Vinaigrette and Mt Tam.
Louella Hill is a San Francisco, modern day, milk maid, who views cheesemaking as an art form that embraces the microbial world and can’t be rushed. She teaches classes around the SF Bay Area in how to make goat cheese, brie, ricotta, mascarpone and more.