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Monthly Archives: January 2016

Issue No. 53: Not a normal box of chocolates

January 28, 2016 Val Neff-Rasmussen / by Val Neff-Rasmussen

To make chocolate truffles, you start by making ganache. What is ganache? When you eat a truffle that has a hard chocolate shell around a soft chocolate inside—that soft inside is ganache. Ganache is an emulsion of chocolate and cream. You make it by mixing solid chocolate into just-boiling cream. The emulsion is key: if […]

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Issue No. 52: Tarentaise

January 14, 2016 Val Neff-Rasmussen / by Val Neff-Rasmussen

Close your eyes. Picture a farm. What do you see? A big red barn? Shady pastures? Some rooting pigs? Strutting turkeys and curious chickens pecking away at grubs? Idyllic green meadows sprawling across rolling hills, with a tawny brown cow or two lazily chewing cud in the warm summer sun as puffy white clouds roll […]

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Issue No. 51: Traditional Balsamic Vinegar

January 7, 2016 Val Neff-Rasmussen / by Val Neff-Rasmussen

Fifty years ago, the balsamic vinegar industry that we know didn’t exist. That’s not to say that balsamic vinegar didn’t exist. It’s been made for centuries in the attics of almost every well-to-do family’s home in Modena, Italy. It’s just that no one outside of Modena knew about it. It wasn’t a conspiracy. It’s more […]

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