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If you’ve ever spent even a little time at the farmers' market, you’ll know that August is all about tomatoes: cherry tomatoes become little bursts of tomato candy, heirloom varieties are worthy of

Vegetables and alternative proteins can absolutely shine on the grill, but they don’t behave the same way meat does, and deserve special treatment to maximize their flavor and texture. I consulted two

If not quite immortal, the very nature of cheese is indeed to decrease the water content of dairy, making it stable, edible and enjoyable well beyond its capabilities in a fresh state, but cheese does

When it comes to which superstars of the food pyramid qualify as either fruits or vegetables, you'll be perhaps chagrined to learn that the answer isn’t often very simple. There’s a lot of either

At its core, cheese is salty and fatty, two aspects that make it especially friendly when it comes to finding partners in both beverages and other accompaniments, as salt and fat both amplify flavor

Juneteenth, a contraction of the words "June" and "nineteenth," commemorates the date of the emancipation of slaves in Texas in 1865, with the arrival of the Union army to issue the order and to

Paprika is made from a particular variety of pepper — Capiscum annuum — which is dried and ground, imparting a deep, earthy flavor and its signature crimson hue. Unlike cayenne, which is another

The verb form, to barbecue or barbecuing, was invoked less frequently, but most certainly meant the process of cooking something on a grill. After working in a restaurant dedicated to the barbecue

Several of the world’s most popular and accessible cheeses are made from sheep’s milk: feta, manchego, and pecorino, to start, as well as such iconic cheeses such as France’s Roquefort and Spain’s

The riotous yellow, heady spice found primarily in Mediterranean, North African and Middle Eastern dishes can run anywhere from $5,000 to $10,000 per pound. By comparison, highly prized Japanese Wagyu

While heat-treating certain foods and beverages was common before the specific process of pasteurization was codified, it follows that throughout most of its history, cheese would have been made with

Accordingly, the five French mother sauces — velouté, béchamel, hollandaise, espagnole and tomato — are an extremely important part of a culinary curriculum, as they are a starting point for many more