Chuck Siegel, owner and chief chocolatier of Charles Chocolates, shows Bay Area Bites readers how to make their own easy and outrageously delicious chocolate truffles. Stephanie Rosenbaum tries out his technique at home.
House and Senate negotiators are meeting to reconcile their two different versions of a new farm bill. If they don’t reach agreement, the nation faces going over “the dairy cliff” – a reversion to 1949 farm policy that would cause a big spike in milk prices.
A 70-year-old California ice cream company is growing its delectable product line. McConnell’s Fine Ice Creams has new owners as well as a master ice cream maker on staff (a rare feat) and continues to use ingredients like Guittard and Valrhona chocolate, as well as organic cage-free eggs.
There’s a definite difference between cheese and milk. It’s clear in the tastes, textures, state of matter, and smells. However, when it comes to that iffy area in-between milk and cheese it get’s a little muddy. What exactly is the difference between sour cream and crème fraîche? How is yogurt different from kefir? Why is the buttermilk purchased in stores rarely ever true buttermilk?