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- How to make a mint
Before Wrigley introduced spearmint gum in 1893, people made their own mint candy at home. An 1879 New York Times recipe has been modified and forms the base of a white-chocolate mint-and-caramel parfait. NYTimes.com
(12/5)      
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Temperature Check
How do you find new or updated recipes?
 | Google or cooking-related Web sites |
| Food sections of local newspapers |
| Cookbooks |
| Cooking classes |
| Other |
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| Culinary News | | |
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- Americans come back to country ham
Slow-cured ham, one of North Carolina's oldest culinary traditions, is poised for a comeback, spurred by interest in slow-cooked foods. One person who still cures his own hams says they need only four ingredients: "Brown sugar, salt, mountain air and time." The Charlotte Observer (N.C.)
(12/7)
- Sorbet relies on frozen fruit
An incredibly easy recipe for sorbet calls for combining frozen fruit with yogurt, sugar and a bit of water. It requires a food processor, but not an ice cream maker. NYTimes.com
(12/5)
| The Healthy Kitchen | | |
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- Study: Americans not good at recognizing portion sizes
A study found people given packaged meals were more successful at losing weight than were participants who chose their own portion sizes. "If people could cut down on their portion sizes, this would be the single greatest way to combat the creeping obesity epidemic," an expert said. HealthDay News
(12/7)
| Beverage News | | |
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- Do green wines taste better?
Many winemakers tout the ecological friendliness of their operations, but that doesn't always translate to better wine. Practices such as organic farming or using solar power could signal an increased attentiveness that leads to better-tasting wine, or they might just be about market positioning. San Francisco Chronicle
(12/7)
| A Side of Business | | |
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- Ski lodges bring their food to new heights
Ski resorts from Jackson Hole, Wyo., to Vail, Colo., are offering more nutritious food options this winter, including mesclun salads and Asian noodle bowls made from all-natural, locally farmed ingredients. Instead of nacho boats and curly fries, skiers at Copper Mountain can enjoy Thai chicken wraps and portobello-mushroom sandwiches with olive tapenade. NYTimes.com
(12/7)
| CIA ProChef Offerings | | |
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Learn to make the most of cheese: Jan. 12 to 14
Looking for ways to enhance your menu? Make plans to join the CIA's Artisan Cheese Seminar, Jan. 12 to 14 at the school's Greystone campus in St. Helena, Calif. During this exciting three-day seminar, you will enjoy a full immersion into the world of fine cheese. Through tasting sessions, you will study a variety of exemplary cheeses and discover how to compose a well-structured cheese program. Seating is limited -- register now.
| Food for thought | | |
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 | What great changes have not been ambitious?"
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- Monday, December 01, 2008
| | | Lead Editor: Rebecca Pollack
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