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Food Processing
May 2005
Eric Schellhorn |
Kosher in the Mainstream The perception of higher quality is pushing kosher well into the mainstream. So what exactly does kosher mean? And how do kosher products differ from non-kosher ones? Retailers are devoting significant shelf space to kosher products.   |
DailyCandy
May 13, 2005 |
Ice, Ice, Baby A Philadelphia couple has whipped up a cool Web-based food business -- genuine Italian gelato in worldly flavors. |
DailyCandy
May 6, 2005 |
Divine Intervention Mother-daughter team Sue and Melissa Rand, along with family friend Trina Beaulier, have turned '50s sitcom lore (they started in their kitchen) into a chocoholic's American Dream with Simply Divine Brownies. |
BusinessWeek
May 9, 2005
Catherine Arnst |
Putting The New Food Pyramid To Work Here's how to use the USDA's food guidelines to cook up a beneficial diet. |
Outside
May 2005 |
Review: Mezcal If a trip to Oaxaca isn't in the cards, you can still buy premium mezcal through importers and fine liquor stores in the U.S. Try Vasquez's home-distilled Chichicapa ($65), as well as San Luis del Rio ($65) and Pechuga ($200), which uses an herbal infusion in its triple-distillation process |
Seasoned Cooking
May 2005
Julie Carter |
Flavored Coffee Syrup Adds a New Dimension to Beans Coffee, of course, has a wonderful taste itself, but flavored syrups can be a popular addition to any coffee beverage -- and a welcome change for the regular coffee drinker. And if you own a coffee business, this is another great way to attract customers. |
Seasoned Cooking
May 2005
Ronda L. Carnicelli |
Bagel Spreads Looking for interesting bagel spread recipes? How about Garlic-Almond? Or, Pumpkin-Peanut (which is delicious on a toasted cinnamon-raisin bagel)? |
Seasoned Cooking
May 2005
Ronda L. Carnicelli |
Seared Polenta with Spicy Tomato Sauce Keep this pair of convenience items on hand for a busy weekend, and you'll serve up this tasty dish in less than half an hour. |
Seasoned Cooking
May 2005
Philip R. Gantt |
Frog Legs in Garlic Butter Whether you gig your own frogs or get them at the market, this recipe delivers a wonderful delicacy that may be served as an appetizer for a special meal, a side dish, or a main course. |
Seasoned Cooking
May 2005
Ronda L. Carnicelli |
Brown Bagging It Enjoy the coming spring by packing a simple lunch and finding a nice picnic spot to relax. Start with these helpful tips and these four recipes. |
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