Articles related to "Brillat Savarin"

Locavore Alice Waters is famous for her restaurant, Chez Panisse, a gaggle of cookbooks, her promotion of the slow food movement and the "Edible Schoolyard" program.

Regardless of whether people reside in the North, the South, the Midwest, the West, or the Pacific Northwest, one thing that will be on their Easter menu is Dessert.

Use these descriptions of fourteen different varieties of French cheese to begin an exploration of the 325 or more different cheeses made in that nation.

The humble origins of Fondue began in the Swiss Alps, but today Fondue can be found in kitchens around the world and in upscale restaurants as well.

Anyone interested in cookbooks knows the legendary editor of Mastering the Art of French Cooking

A shy, retiring yet sought-after and highly regarded fruit that grows underground, truffle farming is now becoming a big success in Northern Spain.

In what ways are food and culture connected?

Culture the new magazine - the word on cheese - is on the newstands now. Check a cheese monger near you, too for this quarterly review of all things cheese.

The connection between cuisine and identity are deep entrenched in Mexican history. A close look at the history of Mexican cuisine.

Perched above Boston Common, Troquet may have the most comprehensive wine list in the city, 2 and 4 ounce pours, skilled hands in the kitchen and an in-house patisserie.