Issue No. 45: Hazelnuts from Piedmont

The Northern Italian region of Piedmont is famous for its hazelnuts. That reputation might come from the fact that it’s the birthplace of the genius-level chocolate-hazelnut pairing called gianduja. When Napoleon instituted a Mediterranean naval blockade that caused the price of cacao to skyrocket, an enterprising chocolatier in Turin stretched out his chocolate supply by […]

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Issue No. 41: Fire Cider Vinegar

For centuries grandmothers have been prescribing vinegar as a panacea for ailments ranging from hiccups to dandruff to tummy aches to arthritis. The link between vinegar and medicine is so established that the Italian word balsamico actually comes from the same origin as the word balsam in English: a resinous liquid with medicinal benefits. Perhaps, […]

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Issue No. 40: Spices from the source from Epices de Cru

“We travel the world looking for whole spices, authentic recipes and traditional spice blends. That’s really our mantra,” Marika de Vienne told me recently about her family’s spice business, Epices de Cru. “We go to different countries and start in the markets. We look at what everyday people are eating. Cultural gastronomy often happens through […]

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Issue No. 39: Controlled Rot – Vintage Seafood

Nearly every great traditional food involves some amount of controlled decay. Wine, beer and cheese are the examples we’re perhaps most familiar with. These are foods whose raw ingredients have been fermented and curdled—decayed, essentially—under a watchful eye. The controlled rot turns them into something even more delicious. Can the same be done with fish? […]

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