Food / Dining

USDA Revises Maple Syrup Grading

Thursday, January 29, 2015

Montpelier — Grading standards for maple syrup have been revised to match international standards, the U.S. Department of Agriculture said Wednesday, and now consumers can have a better understanding of what topping they’re buying. The revisions to the voluntary standards were released Wednesday. The move comes in response to a 2010 petition from the International Maple Syrup Institute, which represents maple producers in the U.S. and Canada, saying the different …

Brillat-Savarin’s Gastronomic Gem Resonates 200 Years Later

Wednesday, January 28, 2015

Jean Anthelme Brillat-Savarin was a French judge and politician who managed to survive revolution, the Napoleonic wars and the restoration of the Bourbon monarchy, all the while exercising a considerable and nuanced appreciation for the pleasures of the table. He died at 70 in Paris in February 1826, shortly after publication of the …

Super Bowl Spuds: Pub Inspiration for ‘Smashed’ and ‘Loaded’ Potatoes

Wednesday, January 28, 2015

Baked, fried or mashed, the potato remains America’s favorite vegetable. We inhale, on average, more than 50 pounds of spuds annually, no doubt much of it in darkened cars parked in back alleys, far away from dietitians, spouses or even government nags who clearly don’t cave to human weakness when confronted with a …

Cheesemaker Grows and Prospers: Reading, Vt.’s Spring Brook Farm Wins a Coveted National Award

Wednesday, September 24, 2014

The faint smell of butterscotch hangs in the cool air as hundreds of 20-pound wheels of Alpine-style cheese lining the wooden shelves ripen in the aging room at Spring Brook Farm in Reading, Vt. A few years ago, …

As Griller-in-Chief, Eisenhower Tossed Thick Steaks Straight Onto the Coals

Wednesday, September 24, 2014

How can you not like Ike? How can you not like a guy — a president, no less — who invites people over for dinner and throws their steaks in the fire? Not on the fire, as in …

In Bethel, Residents Treasure an Antique Apple Variety

Saturday, September 20, 2014

Not every small town can claim to have its own apple, but Bethel is one of them. And if the good people of Bethel have their way, the Bethel apple, which dates back to the late 1700s, will …

A Golden Age for Apples

Saturday, September 20, 2014

Apples are a hardy, long-lived, diverse fruit, and since the Industrial Revolution, when countless New England farms emptied out, an equally countless number of apple varieties have been waiting to be rediscovered. Over the past few decades, interest …

To Chill or Not to Chill?

Wednesday, September 17, 2014

For many years I’ve been lecturing anyone who would listen that we shouldn’t put tomatoes in the refrigerator. Was I wrong? A very good post on the Serious Eats website this week seems to suggest so. In it, …

On a Quest For Vermont’s Heady Topper

Wednesday, September 17, 2014

Let’s not call this a “beer run.” That has such a... Friday night frat boy connotation. Let’s instead call this a “beer journey.” The ultimate beer journey. For the ultimate cult beer. If you have even a passing …

Dorie Greenspan Encourages Bakers to Master the Basics

Wednesday, September 17, 2014

The annoying thing about Dorie Greenspan is that no matter how much you don’t like to bake, aren’t good at baking, don’t even want to bake... If you listen to her long enough, you’ll find yourself hankering to …

What Size Farm Is Best for the Planet?

Wednesday, September 10, 2014

There’s a kind of farm that has caught the imagination of the food-conscious among us. It’s relatively small, and you know the farmer who runs it. It’s diverse, growing different kinds of crops and often incorporating livestock. It …

‘Timmy’s’ Beloved in Canada

Sunday, August 31, 2014

Toronto — Few things unite Canadians the way Tim Hortons does. For half a century, they have warmed themselves on chilly mornings with the chain’s coffee and Timbits — or doughnut holes to Americans. So news last week …

Preserving the Harvest

Wednesday, August 27, 2014

It might seem surprising to pair peach and tomato, but jazzed up with coriander seed and lime, dashed with sweet and hot chili peppers and tangy with red onion, this two-fruit salsa is just looking for a dance …