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Seasoned Cooking April 2007 Ronda L. Carnicelli |
Fresh Fruit with Mascarpone Creme Fresh fruit looks beautiful on a plate -- and tastes delicious when dipped in this rich Italian cream cheese. |
BusinessWeek April 9, 2007 Robert Parker |
Expect A Line For Loire 2005 Here are three notable winemakers from the Loire Valley that should be on your shopping list. |
Real Travel Adventures April 2007 Debra Amundson |
Dining In The Dark Zuriis, in Zurich, Switzerland is the first of a new and extremely successful dining trend. The majority of the restaurant and bar staff are blind. |
BusinessWeek April 2, 2007 Robert Parker |
Old Aussie Vines, New Tricks David Powell helped growers in Australia nurse vineyards back to health, and they now produce shiraz and grenache for Torbreck wines. Here are some of the current releases. |
DailyCandy March 21, 2007 |
Brownie Points Mary Louise Butters's sweet and tasty Brownie Butts are chocolatey chunks made from the edges of the brownie pan, the most coveted part of every batch. |
Scientific American April 2007 Steve Mirsky |
Doughnut Try This at Home People love to tinker. And so they often combine already good things to come up with newer, seemingly even better things. Iodized salt. Vitamin D fortified milk. Fluoridated water. Now add a newcomer to the list of such hybrids: the caffeinated doughnut. |
BusinessWeek March 26, 2007 Robert Parker |
California Pinots To Rival Burgundies If you're interested in purchasing Pinot noir, you should get on the mailing lists of wineries that catch your eye. |
Chemistry World March 14, 2007 Karen Harries-Rees |
Chemistry Gives Winemakers Control Scientists have found links between the chemical composition of Shiraz red wines and their mouthfeel, textural characteristics that could give winemakers greater control. |
DailyCandy March 13, 2007 |
Dippity Do Da Dippin' Dots are now available online. |
Reason March 2007 Kerry Howley |
Bar Brawl An EU trade dispute over the labeling of vodka is pitting country against country. |
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