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Issue No. 6: Coop’s Hot Fudge

June 26, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

A friend and I went to the grocery one evening in search of ice cream and hot fudge. The ice cream part was easy; we picked a good one right away. The chocolate sauce was another story. We spent a lot of time reading all of the ingredient lists looking for the one with the […]

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chocolateDessertshot fudgeMassachusetts

Issue No. 5: Sweet Yellow Brazilian Coffee

June 18, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

Look at any decent wine list in a restaurant or the display of bottles in a shop, and you’ll see the wines arranged by country (or region) of origin, and then by the kind of grape. Then take a look at the selection of coffees available at a specialty coffee shop. For years we’ve been […]

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Brazilcoffeewine

Issue No. 4: Harissa

June 5, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

I’ve never been to Tunisia, but I bet you don’t find too many hot dog carts on the streets. If you did though, on the condiment rack, instead of our ubiquitous squeeze bottles of ketchup you’d find jars of harissa. Harissa is a spread made of dried peppers crushed with tomato, garlic, olive oil, caraway […]

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Dinner ideasharissaRecipesauceTunisia

Issue No. 3: Castello di Cacchiano Olive Oil

May 29, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

It is illegal to cut down an olive tree in Tuscany without a permit. That’s not to say that there are thousands of Giovanni Appleseeds in jail in Florence. If you do cut down an olive tree, you have to plant another one to replace it. The law is a product of the last century, […]

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Dinner ideasItalyolive oilTuscany

Issue No. 2: Parmesan Pepper Bread

May 22, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

The secret ingredient for our bread is time. Letting bread dough ferment for longer before we bake it allows it to develop much deeper flavors. Our cinnamon raisin bread takes about fifteen hours to produce. French Mountain Bread takes a whopping eighteen hours. But when you take ingredients into consideration, our Parmesan Pepper Bread takes […]

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breadparmesanTellicherry pepper

Issue No. 1: Martelli Pasta

May 15, 2014 Val Neff-Rasmussen / by Val Neff-Rasmussen

A few days ago, I tried an experiment: I cooked up two batches of penne side by side. One was made by Barilla, the largest pasta maker in the world. The other was made by Martelli, a tiny Tuscan pasta producer we’ve been working with for years. Though they look almost identical and are made […]

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Recent Posts

  • Issue No. 137: Clementines in Chocolate
  • Issue No. 136: What are “preservatives” in baked goods?
  • Issue No. 135: When it comes to meat, what does “cured” mean?
  • Issue no. 134: Why does one olive oil taste different than another?
  • Issue No. 133: What exactly is gluten, anyway?

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