Nuts. Talk about an ingredient with a track record: They were an important source of nourishment in prehistoric times, and they still are. Today, consumer interest in nuts has been fueled by marketing campaigns, nutrition research and culinary innovation, placing them in the trend spotlight... Read more

Call me lazy and unadventurous, but by the time I have conceptualized, sourced, prepped and cooked a hot new dish, I am not always up for the trial and error of finding its perfect wine match. Even as a diner, the risky experimentation necessary for matching a modern array of gustatory textures, flavors and techniques with those subtle beverages can be, no-pun intended, all-consuming... Read more

IT'S one thing to find a group of restaurants that is not only acceptable but compelling - you actually want to go eat in them - within 20 miles or so of one another in what amounts to the middle of nowhere... Read more

An amalgam of passionate chef and committed sustainable foods advocate, Robin Schempp is recognized as both a brilliant culinary strategist (she founded Right Stuff Enterprises, a Vermont-based consultancy, in 1992) and veteran culinary crusader... Read more

Cheesemaking 101 with Marc Druart & Max McCalman
Marc Druart, Master Cheesemaker for the Vermont Institute for Artisan Cheese at The University of Vermont, will teach the basics of cheesemaking- describing the cheesemaking process, differences between cheese made from different milks - the composition, moisture, rind development and aging, all the basic steps of cheesemaking will be covered... Read more

Now you can toast President Barack Obama with a drink made just for him. The 'Yes We Can' cocktail is made with bourbon, mint and ginger liqueur or brandy... Read more