January 2012 - Issue 1
Eat More Oats!

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We’re doubling down on the healthy grain, oats, in our latest newsletter. Whether cooked in oatmeal or featured in baked goods, they’re good for you!

This Issue
  • Resolve To Eat More Oats
  • Featured Items for Enjoying More
     Whole Grains
  • The Process of Harvesting Oats & Turning
     into Rolled Oats
  • The Health Benefits of Oats
  • How To Prepare Oatmeal - Stovetop,
     Microwave, Crockpot, Refrigerator and Oven
  • Homemade vs. Oatmeal Packets
  • Oatmeal Ad-Ins
  • Make Your Own Granola
  • Types of Oats: Steel Cut, Rolled and Instant
  • How to Cook By Weight
  • How to Tare a Scale
  • Cookbook: Flour, Spectacular Recipes
     from Boston's Flour Bakery + Cafe
  • Recipe: Mom's Granola
  • Recipe: Good Morning Muffins
  • Recipe: Oatmeal-Maple Scones
  • and more.....

December 2011 - Issue 2
Holiday Brunches

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In this issue we have some great Holiday Brunch ideas that are elegant looking, fabulous tasting, and easy for anyone to make.

This Issue
  • Planning Your Holiday Brunch
  • Featured Tools for Special Brunches
  • Top Picks for Stocking Stuffers
  • Tips for Making Galettes
  • A Few of Our Favorite Gifts
  • Champagne 101
  • Classifications of Champagne: Sweet vs. Dry
  • Tips for Storing & Serving Champagne
  • Tips for Using and Working with Puff Pastry
  • Cookbook: Gale Gand's Brunch!
     100 Fantastic Recipes for the
     Weekend's Best Meal
  • Recipe: Baked Cinnamon-Apple French Toast
  • Recipe: Cheese and Tomato Galette
  • Recipe: Torta Rustica
  • and more.....

December 2011 - Issue 1
9 Nibbles & Noshes for Holiday Entertaining

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Looking for new holiday party food ideas? We have nine nibbles and noshes featured in our latest newsletter along with plenty of tips for a successful party.

This Issue
  • Holiday Entertaining
  • Featured Tools for Celebrations
  • Calculating Quantities of Apps and Drinks
     for Your Party
  • Do-Ahead Appetizer Tips
  • Party Planning Tips
  • Setting the Party Mood
  • Party Serving Essentials
  • Setting Up a Bar
  • Holiday Appetizer Garnishes
  • Cookbook: Party Snacks! 50 Simple,
     Stylish Recipes to make you a
     Popular Party Host
  • Cookbook: Great Party Dips
  • Recipe: Fresh Spinach Dip with Feta and Dill
  • Recipe: Chickpea Crowns
  • Recipe: Gorgonzola Canapes with Walnuts
  • Recipe: Gorgeous Gougeres
  • Recipe: Sun-Dried Tomato Aioli
  • Recipe: Pesto Crackers
  • Recipe: Olives en Croute
  • Recipe: Mushroom Fillo Pockets
  • Recipe: Chocolate Velvet Dip
  • and more.....

November 2011 - Issue 3
Bake a Better Cookie

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‘Tis the season for some holiday cookie baking! We have some new favorites waiting for you in our latest newsletter.

This Issue
  • New Holiday Cookie Ideas
  • Featured Tools for Cookie Baking
  • Cookie Ingredient Tips
  • Measuring Options: Volume vs Weight
  • How to Test Your Measuring Cup Accuracy
  • The Step of "Creaming"
  • Why Your Recipe Requires Chilling
  • Baking Sheet Liner Options: Parchment,
     & Silicone Mats
  • The Ideal Baking Sheet Characteristics
     for Cookies
  • Tips for Achieving Even Baking
  • Tips for Cooling and Storing Cookies
  • Cookie and Baking Essentials
  • Cookie Press Tips
  • Cookbook: Chewy Gooey Crispy Crunchy
     Melt-In-Your-Mouth Cookies
  • Recipe: Hazelnut Sticks
  • Recipe: Pebbly Beach Fruit Squares
  • Recipe: Scandinavian Spritz
  • Recipe: Raspberry Meringues
  • and more.....

November 2011 - Issue 2
Take a Better Coffee Break

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Take a break! A coffee break with a better cup of coffee. Sweeten the moment with one of three coffee cake recipes included in our latest newsletter.

This Issue
  • In Pursuit of a Better Cup of Coffee
  • Featured Tools for Enjoying a Better
     Cup of Coffee
  • How the Coffee Obsession Got Started
  • Types of Coffee Beans
  • The Coffee Roasting Process
  • The Types of Roast: Light, Medium & Dark
  • How to Determine the Appropriate Grind
  • Coffee Grinder Comparison
  • Drip Brewers
  • Matching Your Coffee Brewer to Your Needs
  • Espresso Drinks: Cappuccion, Latte,
     Red Eye, Macchiato, Ristretto,
     Americano, Breve, Mochaccino and Romano,
  • How is Coffee Decaffeinated
  • Why You Need to Clean Your Coffee
     & Espresso Machine
  • How to Store Coffee
  • Cookbook: Great Coffee Cakes,
     Sticky Buns, Muffins & More
  • Recipe: Classic Sour Cream, Cinnamon
     and Nut Coffee Cake
  • Recipe: Banana Chocolate Chip Cake
  • Recipe: Apple Walnut Caramel Kuchen
  • Recipe: Molasses Gingerbread Cake
     with Cinnamon Whipped Cream
  • and more.....

November 2011 - Issue 1
New Twists for the Thanksgiving Table

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Find some new twists on Thanksgiving traditions in our latest newsletter, plus, some delicious recipes to accompany your turkey!

This Issue
  • New Twists for Thanksgiving Sides
  • Featured Tools for Turkey Time
  • Sweet Potatoes - An Incredibly
     Versatile Vegetable
  • Sweet Potato Preparation Ideas
  • Wild Rice - Not Really a Rice
  • How to Cook Wild Rice
  • How to Wrangle a Butternut Squash
  • Making Better Gravy - Step by Step
  • Thanksgiving Safety Tips
  • Using a Thermometer for Perfectly
     Cooked Turkey
  • Tips for Using Fresh Ginger
  • How to be a Great Guest
  • Cookbook: The New Thanksgiving Table
  • Recipe: Roasted Sweet Root Mix with
     Maple-Mustard Glaze
  • Recipe: Minnesota Wild Rice Dressing
     with Dried Fruit
  • Recipe: Fresh Cranberry Salsa
  • Recipe: Molasses Gingerbread Cake
     with Cinnamon Whipped Cream
  • and more.....

October 2011 - Issue 1
Simple Soups for Supper

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Simple & Tasty Soups for Supper! Healthy, inexpensive, satisfying, warming, ready-in-a jiffy supper - we've got soup tips and recipes in our latest newsletter.

This Issue
  • Soup: Satisfying, Nourishing and Economical
  • Tools for Making Simple Soups
  • How to Clean a Leek
  • What is Mirepoix?
  • Soup Basics - Making Your Own Stock
  • Choosing a Soup Pot
  • Tips for Fixing Soup Problems
  • Cooking Dried Beans vs Canned Beans
  • Creative Soup Garnishing Ideas
  • Making Your Own Croutons
  • Choosing and Using an Immersion Blender
  • Puree Soups
  • How to Clean Swiss Chard
  • Soup Etiquette
  • Cookbook: The Best Soups of the World
  • Recipe: Puree Crecy - Carrot Soup
  • Recipe: Tuscan White Bean Soup
  • Recipe: Puree of Swiss Chard & Romaine Soup
  • and more.....

September 2011 - Issue 2
Mac & Cheese – All Grown Up!

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Real Mac & Cheese is not made with orange cheese powder, but it is just as easy! Rediscover what this dish can really taste like.

This Issue
  • Going Beyond the Orange Powdered
     Cheese Variety
  • Tools for Making Mac & Cheese
  • Endless Possabilities - Pasta Shapes,
     Cheeses & Sauces
  • Preparing Perfect Pasta
  • Pasta Cooking Tips
  • Simple Sauces for Mac & Cheese:
     Beurre Manie, Bechamel, Mornay & Veloute
  • Making Personal Sized Servings
  • Cheese - It Gives Your Mac Personality
  • Oven To Table Bakeware Advantages
  • Handy Tools for Cheese Making
  • Making a Tangy Balsamic Reduction
  • Making Pesto
  • Freezing Basil for Use All Year
  • What are herbed de Provence
  • Cookbook: Macaroni & Cheese
  • Recipe: Alpine Macaroni & Appenzeller
     with Creme Fraiche
  • Recipe: Gratin of Penne with Artichokes
     and Four Cheeses
  • Recipe: Macaroni & Cheese Broccolissimo
  • and more.....

September 2011 - Issue 1
Pizza and Calzones – Make ‘em Fresh at Home

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Thick or thin, make the freshest and best pizza right in your own kitchen. It’s everyone’s favorite food, now even better when crafted at home.

This Issue
  • Demystifying the Art of Pizza Making
  • Featured Tools for Pizzas and Calzones
  • The History of Pizza
  • Pizza Trivia
  • Making Thick Crust Pizza
  • The Low Down on the Dough - Step by Step
     Guide to Making Pizza Dough
  • Dough Ingredient Primer
  • Shaping the Finished Dough -
     Pushing vs Tossing
  • Do Ahead Dough Tips
  • Pizza Topping Tips
  • Making Thin Crust Pizza
  • Baking Differences - Home vs Pizzeria
  • Appetizer Pizzas
  • Hosting a Pizza Party
  • Grilling Pizza Tips
  • Making Calzones - A folded pizza
  • Cookbook: 500 Pizzas and Flatbreads
  • Recipe: Classic Pan Pizza with the Works
  • Recipe: Four Cheese Pizza Bianca
  • Recipe: Sausage and Mushroom Calzones
  • and more.....

August 2011 - Issue 2
Insalata Caprese – 8 Ways to Enjoy Summer’s Best

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Two of our favorites – fresh, ripe, red tomatoes and fresh mozzarella – featured 8 ways in our latest newsletter. Summer deliciousness

This Issue
  • Insalata Caprese - "Salad in the style of Capri"
  • Tomatoes - Buy local for summers best
  • Tomatoland - by Barry Estabrook
  • Mozzarella - Fresh, Low Moisture & Scamorza
  • Mozzarella Shapes - Ciliegine, Bocconcini
     & Ovalini
  • Best Picks for Slicing Mozzarella
  • Gourmet Pantry Items to Accompany Tomatoes
  • Step by Step Guide:
     How to Make Fresh Mozzarella
  • Tips for Perfecting Your Mozzarella Making
  • Handy Tools for Cheese Making
  • Making a Tangy Balsamic Reduction
  • Making Pesto
  • Freezing Basil for Use All Year
  • What are herbed de Provence
  • Cookbook: Tomatoes & Mozzarella,
     100 Ways to Enjoy This Tantalizing
     Twosome All Year Long
  • Recipe: Pesto Pinwheels
  • Recipe: Caprese Appetizer Spoons
  • Recipe: Caprese Kabobs
  • Recipe: Flaky Tomato Tartlets with Mozzarella
     and Crackly Basil
  • Recipe: Pasta Salad with Roasted Tomatoes
     & Mozzarella with Oil Cured Olives
  • Recipe: Basil Pesto
  • Recipe: Grilled Cheese Caprese Style
  • Recipe: Warm & Cold Tomato Salad
  • and more.....

August 2011 - Issue 1
Pickling -- For More Than Just Cukes!

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Pickles provide the perfect pairing on any plate. Learn how simple it is to pickle your own vegetables

This Issue
  • Making Small Batches of Pickles
  • Featured Canning and Preserving Tools
  • Simple Canning Chemistry
  • Water-Bath Canning for High Acid Items
  • Pressure-Bath Canning for Low Acid Items
  • Choosing Fruits & Vegetables for Canning
  • Step by Step Guide to Water Bath Canning
  • Pickling Do's and Dont's
  • The Canning Jar
  • Canning Safety - Preventing Botulism
  • Using a Mandoline for Canning
  • What is Pickling Spice
  • Making Your Own Pickling Spice
  • Vegetable Pickle Inspirations
  • Tips for Making Quick Pickles
  • Cookbook: Canning for a New Generation
  • Recipe: Pickled Beets
  • Recipe: Pickled Beet, Pesto
     and Feta Sandwhiches
  • Recipe: Spicy Pickled Carrots
  • Recipe: Quickest Kosher Dills
  • Recipe: Pickling Spice
  • and more.....

July 2011 - Issue 2
Fruit Pies — A Sweet Slice of Summer

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Summertime is sweet with a slice of homemade fruit pie. Check our latest newsletter with tips and tricks for becoming an excellent pie baker – maybe better then grandma!

This Issue
  • Making Fresh Fruit Pies
  • Featured Tools for Summer Fruit Pies
  • Making A Great Pie Crust
  • Step by Step Guide for Making Pie Crust
  • Pie Dough Secrets & Tips
  • Transfering the Crust from Board to Pie Dish
  • Fresh Fruit Pie Tickeners
  • How to Make A Lattice Crust
  • Partially or Fully Baked Crust
  • Signature Crust Edges - A Picture Guide
  • Readying the Pie for Baking
  • Protecting the Pie Crust Edges
  • Venting Double Crust Pies
  • Serving the Pie
  • Solutions for Pie Problems
  • Cookbook: Martha Stewart's Pies & Tarts
  • Recipe: Lattice-Top Blueberry Pie
  • Recipe: Peach and Creme Fraiche Pie
  • Recipe: Red Currant & Raspberry Pie
  • and more.....

July 2011 - Issue 1
Sensational Summer Salads Dressed and Ready

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Fresh veggies are everywhere now! Our plates are full of summer salads dressed to perfection. Learn what makes a delicious salad and a great vinaigrette in our latest newsletter.

This Issue
  • Storage and Care of Different Types of Greens
  • Tips on Cleaning Salad Greens
  • One of the Dirty Dozen - Greens Retain
     the Most Pesticides - Considering Organics
  • How to Chiffonade Basil
  • Tips for Zesting Lemons
  • Salad Etiquette
  • Oil & Vinegar DO Mix -
     The Yin & Yang of Vinaigrette
  • The Perfect Balance -
     The Perfect Oil & Vinegar Equation
  • Knowing Your Olive Oil Terms -
     Selecting Olive Oil
  • Balsamic Vinegar - Different Types
  • Lemon Juice vs. Vinegar
  • Tips to Adding Dimension to Vinegarettes -
     Selecting Mix-Ins
  • Organic Pumpkin Seed Oil -
     Rich, Nutty and Delicious
  • What is Arugula?
  • The History of the Fork
  • Fork Etiquette
  • Selecting Potatoes for Boiling
  • What are Haricot Verts?
  • Salad Making Tools
  • Cookbook: Raising the Salad Bar
  • Recipe: Leafy Green Salad with
     Lemon-Basil Goat Cheese
  • Recipe: Tomato & Arugula Salad with
     Grilled Steak & Portabella Mushrooms
  • Recipe: Potato & Green Bean Salad with
     Dill Pesto
  • and more.....

June 2011 - Issue 2
Amazing Seafood on the Grill Now!

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Gain all the confidence you need to grill seafood and gain rave reviews. How to grill, how to plank, it’s all in our latest newsletter.

This Issue
  • Techniques and Ideas or Grilling Seafood
  • Featured Grilled Fish & Seafood Tools
  • How To Tell if Seafood is Fresh
  • How to Grill Fish
  • Grilling Time Guide Based on Fillet Thickness
  • Which Side of a Fish to Grill First
  • Fish Bone Etiquette
  • Favorite Fish Tools
  • Shellfish Tips
  • Scallop Grilling Tips
  • Scallops: Dry-Packed vs Wet-Packed
  • Lobster: Maine vs Rock Lobster
  • Infusing Wood Flavor: Planks, Chuncks & Chips
  • How to Plank Grill Seafood
  • Where Your Fish Comes from Matters
  • Sustainable Fishing
  • Farm-Raised vs. Wild Caught
  • Cookbook: 25 Essential Techniques
     For Grilling Fish
  • Recipe: Grilled Tilapia with Spicy
     Lemon Pepper Rub
  • Recipe: Grill-Seared Scallops with
     Pistachio-Tarragon Butter
  • Recipe: Planked Salmon with
     Mustard-Mayo-Dill Slather
  • and more.....

June 2011 - Issue 1
Icy Pops and More Cool Sweet Treats

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Remember popsicles and how good they were? We've got the scoop on icy pops for every age. Also, do you remember how good homemade ice cream and sherbets taste. Yep! we've got that, too!.

This Issue
  • Freezing Your Own Sweet Treats
  • Featured Icy Pops Tools
  • The Origins of the Popsicle
  • Popsicle Chemistry
  • Sweetner Options: Sugar, Superfine Sugar,
     Honey, Agave, Stevia
  • Innovation in Pops: Zoku Quick Pop Maker
  • How to Zoku
  • Creative Pop Ideas
  • Improvisation with Pops: Fruit Juices,
     Vegetable Juices, Nectars and
     Antioxidant Power
  • Perfecting Too Hard or Too Soft Popsicles
  • Popsicles Not Just For Kids
  • Homemade Ice Cream, Sherbet & Sorbet
  • Choosing the Right Ice Cream Freezer
  • Cookbook: Popsicles And Other
     Fruity Frozen Treats
  • Cookbook: Zoku Quick Pops
  • Recipe: Cranberry & Orange Ice Pops
  • Recipe: Watermelon Quick Pops
  • Recipe: Black Raspberry Zig Zag Quick Pops
  • Recipe: Mini Honey Kiwi Tarlets
  • Recipe: Raspberry Sherbet
  • and more.....

May 2011 - Issue 2
Thrilling Grilling – Quick & Easy Kabobs

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We’re lighting the fire for some thrilling grilling. Easy kabobs and the mouth-watering marinades that make them delicious are the focus of this issue.

This Issue
  • Kabobs - quick, inexpensive and
   totally delicious
  • Featured Thrilling Grilling Tools
  • Kabobs - the original food on a stick
  • Choosing A Skewer - Material & Shape
  • Skewers vs Kabob Baskets
  • Marinade = Acidic Liquid + Oil + Spice
  • Marinating Tips
  • Preparing Kabobs for the Grill
  • Essential Grilling Tools
  • Skewering Tips
  • Mixed Skewers vs. Single Subjet Skewers
  • Matching Kabob Ingredients Based on
   Cooking Times
  • Kabob Eating Etiquette
  • No Grill? Too Rainy? - Kabob Solutions
  • Grilled Dessert Kabobs
  • Kid Kabob Ideas
  • Cookbook: Kabobs, 52 Easy Recipes for
   Year-Round Grilling
  • Recipe: Steak with Garlic, Oregano and Cumin
  • Recipe: Spicy Pork with Orange & Chipotles
  • Recipe: Swordfish with Dijon
   Tarragon Mayonnaise
  • and more.....

May 2011 - Issue 1
It’s Taco Time Tonight – Let the Fiesta Begin!

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It’s taco time! Throw a taquiza – a taco party – with some new, inventive combinations. Try your hand at making fresh, homemade tortillas, too! We show you how in this issue.

This Issue
  • Turn Your Kitchen Into A Taqueria -
   (Taco Shop)
  • Featured Taco Tools
  • The Taco Formula - Tortilla + Filling + Topping
   + Sauce
  • The Tortilla: Hard vs Soft and Corn vs. Flour
  • The Filling - The possiblities are Endless - Beef,
   Chicken, Pork, Fish, Seafood, Beans or Veggies
  • The Toppings: "The Crunch" - Lettuce,
   Tomatoes, Shredded or Diced Vegetables
   and Herbs
  • The Sauce: "The Moisture" - salsa or sauce
  • The Cheese?: Common yet optional
  • Taco Assembly Tips
  • Masa De Harina - the essential ingredient
  • Nixtamalization defined
  • Step by Step Guide to Making Flour &
   Corn Tortillas
  • Three Ways to Warm Tortillas
  • How to Make Your Own Tortilla Chips
  • Cookbook: 300 Best Taco Recipes
  • Recipe: Shredded Chicken Crispy Tacos
   with Cilantro Lime Sour Cream
  • Recipe: Blue Cheese Burger Tacos
   with Red Onion Salsa
  • Recipe: Shrimp and Chorizo Tacos
   with Chile Cream Sauce
  • and more.....

April 2011 - Issue 2
Spring Asparagus – Every Which Way!

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Celebrate spring with us and that quintessential sign of spring, asparagus. We steam, boil, roast, grill, wrap, puree it and more! You’ll find classic and new ways to enjoy this spring delicacy in our latest newsletter.

This Issue
  • Asparagus - A Springtime Delicacy!
  • Choosing and Storing Asparagus
  • How to Clean and Prep Asparagus
  • Steamed and Boiled Asparagus
  • Roasted and Grilled Asparagus
  • Stir-Fried and Wrapped Asparagus
  • Mashed and Pureed Asparagus
  • Green vs. White vs. Purple Asparagus
  • How Asparagus Grows
  • Etiquette: Is It Ok to Eat Asparagus
   with Your Fingers
  • Asparagus Garnishes
  • What is Spargel?
  • Asparagus: To Peel or Not to Peel?
  • Cookbook:
   EatingWell: Healthy in a Hurry
  • Recipe: Asparagus with Fresh
   Tomato Garnish
  • Recipe: Quick Hollandaise Sauce
  • Recipe: Asparagus Wrapped in
   Prosciutto or Bacon
  • Recipe: Asparagus with Parmesan
   and Bread Crumbs
  • Recipe: Wok-Seared Chicken Tenders
   with Asparagus and Pistachios
  • Recipe: Asparagamole
  • Recipe: Asparagus Soup
  • and more.....

April 2011 - Issue 1
Tastes Like Chicken

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Ready to rediscover what great chicken tastes like? Learn about roasting the perfect bird, the lore of the furcula, just what spatchcocking is, and just what “trussing up” is in this issue

This Issue
  • Rediscovering the Whole Chicken
  • Chicken - Checking for Doneness
  • How to Truss a Chicken
  • Chicken Roasting Tips & Ideas
  • Whole Chicken Terms: Broiler, Fryer,
     Roaster & Stewing/Baking Hen
  • Chicken & Food Safety
  • Furcula aka "The Wishbone"
  • Step by Step: How-to Cut Up A Whole
     Chicken - Knife & Scissors Method
  • The Kitchen Shears
  • Our Favorite Roasting Tools
  • Step by Step: How to Spatchcock a Chicken
  • Using the Carcass to Make Stock
  • What is a Chicken "Oyster"
  • Cookbook: A Bird in the Oven
     and Then Some
  • Recipe: Roast Chicken with Basil, Scallion,
     Lemon Butter & Potatoes
  • Recipe: Roast Chicken with Mustard Butter
  • Recipe: Chicken and Rice Salad with
     Mint Pesto & Peas
  • and more.....

March 2011 - Issue 2
Goodness Gracious, That’s Great Gnocchi!

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In the world of fresh pasta, gnocchi is one of our favorites – now it can be yours, too! Learn how to make gnocchi at home and you’ll also find easy, delicious pasta sauces in this issue too!

This Issue
  • A Guide to Great Gnocchi
  • Featured Gnocchi Cooking Tools
  • Gnocchi - A Rustic Form of Pasta
  • The Key Tool: A Potato Ricer
  • Steps by Step Guide to Making Gnocchi
  • Gnocchi Tips
  • How To Successfully Freeze Gnocchi
     For Future Use
  • Gnocchi Lore
  • Fresh Pasta Making Tools
  • The Finishing Touch - Cheese!
  • Hard Cheese - Cheese Graters
  • Cookbook: Pasta Sfoglia
  • Recipe: Gnocchi, Sausage, Tomato,
     Peas, Smoked Mozzarella
  • Recipe: Ricotta Gnocchi, Cauliflower,
     Black Olives, Capers, Tomato, Pine Nuts
  • Recipe: Butternut Squash Gnocchi,
     Pistachio Pesto
  • and more.....

March 2011 - Issue 1
Make Delicious Thai Food at Home

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Take a trip around the world right from your own kitchen with the fresh taste of Thai food! Create those enticing Thai flavors quickly and easily with tips, hints, and information in this issue.

This Issue
  • Terrific Thai - Easy & Quick
  • The Balance of Spicy, Sweet, Sour,
     Salty & Bitter
  • Featured Asian Cooking Tools
  • Rice Noodle Basics
  • Equipping The Asian Side of Your Kitchen
  • Types of Woks & Wok Tools
  • How to Hold a Knife
  • Cutting Board Basics
  • How to Make Crispy Garlic
  • Curry Pastes
  • Thai - Four Regional Cuisine Types 
  • Umami - What is it?
  • The Key Thai Ingredients
  • Cookbook: Quick & Easy Thai
  • Recipe: Paht Thai Noodles
  • Recipe: Rice Soup with Chicken, Cilantro
     & Crispy Garlic
  • Recipe: Beef & Zucchini in Red Curry Sauce
  • and more.....

February 2011 - Issue 1
Fast, Easy, Scrumptious Whole Grain Goodness

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You know you should eat more whole grains, but how? We show you quick and easy ways to make delicious whole grains including many gluten-free choices. Plus, “Pots and Pans 101!

This Issue
  • Incorporating Whole Grains Into Your
     Meals with Scrumptious Dishes
  • Featured Whole Grain Cooking Tools
  • The Benefits of Grains
  • Quinoa - A nutritious grain
  • Whole Grain Profiles: Quinoa, Couscous,
     Amaranth, Buckwheat, Oats, Barley, Millet,
     Bulgur & Rice
  • What Is A Pseudograin?
  • White Whole Wheat Flour
  • Tips and Ideas for Using Whole Grains
  • Pots & Pans 101
  • Anatomy of a Sauce Pan -
     What to look for & why!
  • Cooking Grains Successfully -
     A cooking guideline for grains 
  • How to Know When Grains are
     Properly Cooked
  • Using a Rice Cooker to Cook Grains
  • Cookbook: The New Whole Grains
      Cookbook
  • Recipe: Mexican Quinoa with Pepitas & Cilantro
  • Recipe: Quick Bean & Vegetable Couscous Pilaf
  • Recipe: Maple-Cinnamon Granola Bars
  • and more.....

January 2011 - Issue 2
Score Points with Our Game Plan for Game Day Food

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Looking for a game plan for getting game day food ready? We have easy recipes for great guacamole, salsas, and a hearty chili ready for you!

This Issue
  • Entertaining on Game Day
  • Featured Game Day Items
  • An Avocado Primer - Choosing and Prepping
  • Avocado Tips & Tools
  • Salsa Making
  • Salsa Tips and Tools
  • Hearty Halftime Chili
  • Chili Tips and Tools
  • Cookbook: Fan Fare: A Playbook of
   Great Recipes for Tailgaiting or
   Watching the Game at Home
  • Recipe: Goal to Goal Guacamole
  • Recipe: Steeplechase Spread
  • Recipe: Pico de Gallo
  • Recipe: Salsa Verde
  • Recipe: Mango Salsa
  • Recipe: Smokin' Chicken Chili
  • and more.....

January 2011 - Issue 1
Fit, Fast & Frugal -
How to Eat Healthier and Be Wealthier!

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Looking for support in your resolve to eat healthier and be wealthier? This newsletter offers ten tips and three fast, healthy, inexpensive, and fabulously delicious recipes.

This Issue
  • Healthier and Wealthier Resolutions
  • Featured Healthy Cooking Items
  • The Advantages of Cooking At Home
  • Tips for Buying: Bulk Items, Seasonal Items,
   Local Items, Stocking the Pantry
  • Tips for Cooking: Making double batches to
   have extra healthy meals on hand
  • Tips for Ingredients: Meatless Mondays,
   Nutritious Inexpensive Ingredients,
   Healthy Oils
  • Good Skillet Construction
  • Types of Skillets - Stainless, Cast Iron,
   Enameled Cast Iron, Diamond Reinforced
   Nonstick, Ceramic, Ceramic Nonstick,
   Enameled Carbon Steel
  • Skillet Use and Care
  • How to Know When the Skillet is Hot Enough
  • What is Fond? 
  • Pan Frying vs. Sauteing
  • Skillet vs. Saute Pan
  • Cookbook: EatingWell On A Budget
  • Recipe: Sesame-Orange Shrimp
  • Recipe: Sweet Potato and Red Pepper Pasta
  • Recipe: Pork Chops au Poivre
  • and more.....

December 2010 - Issue 2
Strategies for the Holiday Countdown

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It’s crunch time! The next few weeks will be full of holiday festivities. We have some last minute ideas for you and some survival strategies for the holiday countdown ahead!

This Issue
  • Holiday Countdown
  • Featured Holiday Entertaining Items
  • Top Picks for Stocking Stuffers
  • Last Minute Holiday Gift Ideas
   that are Sure to Impress
  • Hostess Gift ideas
  • Toasting to the New Year
  • Tips for Serving Champagne
  • Avoiding Streaks and Spots
   on Stemware
  • Holiday Dinners -
   Tips for Savoring the Moment
  • Ideas for Jazzing Up the
   Presentation of Holiday Food
  • Cookbook: You've Got It Made:
   Deliciously Easy Meals to Make
   Now and Bake Later
  • Recipe: Our Favorite Artichoke
   and Spinach Dip
  • Recipe: Taragon Chicken Bake
  • Recipe: Chocolate Lava Cakes
  • and more.....

December 2010 - Issue 1
Secrets to Holiday Cookies Frosted to Perfection

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Which holiday cookie gets chosen first from the plate? The beautifully decorated sugar cookie frosted to perfection! We can give you some tips to make your cookies the first they choose this year. This issues is filled with cutout cookie techniques and decorating tips to equip you with everything you need to develop your inner artist.

This Issue
  • Holiday Cut-Out Cookies
  • Featured Holiday Cookie Items
  • Choosing a Recipe that will Maintain
   the Cut-Out Shape
  • Tips for Making the Dough
  • The Important Final Chill Step
  • Frosting: Royal Icing, Glazing Frosting
   & Piping Frosting
  • Icing Techniques
  • Gel Colorings vs Food Coloring
  • Embellishing: Sanding Sugars, Glitter Sugar,
   Sprinkles, Jimmies and Non-pariels
  • Turning Cookies into Ornaments
  • Parchment Aides in Transfering Cut-Outs
  • Insulated Baking Sheets
  • The Advantages of Using a Silpat
  • How to Use Pearl Dust or Luster Dust
  • Cookbook: Cookie Craft Christmas
  • Recipe: Rolled Sugar Cookies as
   a Holiday Star Tree
  • Recipe: Two Icings: Glazing Icing
   and Royal Icing
  • Recipe: Rolled Gingerbread Cookies as
   Gingerbread Snowflakes
  • and more.....

November 2010 - Issue 2
50 Top Tips for Turkey Time

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Ready for Thanksgiving? How did it get here so fast? We have 50 tips to make your Thanksgiving easy and enjoyable whether you’re the host or the guest!

This Issue
  • Thanksgiving - Planning for the Day
  • Featured Thanksgiving Items
  • 25 Thanksgiving Dinner Tips: We've Got you
   Covered - Turkey, Mashed Potatoes,
   Sweet Potatoes, Gravy, Squash, Stuffing,
   Cranberries, Pie and Drinks
  • 25 Planning Ahead Tips: Everything from
   Planning the Menu to Using the Leftovers
  • Cookbook: Thanksgiving 101
  • Recipe: Turkey Breast with Wild Mushroom
   Stuffing & Marsala Sauce
  • Recipe: Butternut Squash & Rice Tian
  • Recipe: Pumpkin Currant Cake
  • and more.....

November 2010 - Issue 1
Hot and Hearty Stews Chase Away the Cold!

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Chase away any hint of cold weather with a pot of hot and hearty stew. We share our best tips for delicious one-pot meals.

This Issue
  • It's the Season for Hot-and-Hearty,
   Meal-in-a-Bowl Goodness
  • Featured Stew and Stew Pot Items
  • One-Pot Meals: Ratatouille, Goulash, Curry,
   Ragu, Cassoulet, Chili Con Carne, Tagine
   and Bouillabaisse
  • The Perfect One-Pot Pot
  • Using the Rind of Parmesan to Add Flavor
  • Matching the Pot and Burner Size
  • Slow Cooking the Perfect Application for
   Inexpensive Cuts of Meat
  • Tip - Use a Cast Iron Pot To Keep
   Cold Foods Cold
  • Why Some Pots Have Bumps on the Lid
  • What is a Phenolic Knob?
  • Tips for Thickening Stews
  • Cookbook: Real Stew
  • Recipe: Old-Fashioned American Beef Stew
  • Recipe: Italian Sausage and Pepper Stew
  • Recipe: White Bean, Rice and Potato Stew
  • and more.....

October 2010 - Issue 1
Fix It Fast, Cook It Slowly

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Imagine getting home from a long day and being greeted by the wafting aromas from a supper that’s ready to eat. Slow cooking methods make your dreams come true – we tell you all about it!

This Issue
  • How to Come Home and
   Have Dinner Ready to Eat!
  • Featured Slow Cooking Items
  • How Slow Cooking Works
  • Key Temperatures of Slow Cooking
  • Slow Cooking Tasks: tenderizing, killing
   bacteria & releasing flavors
  • When To Use Slow Cooking:
   Advantages & Disadvantages
  • How to Avoid Overcooking in a Slow Cooker
  • Using the Right Size Slow Cooker:
   Maximum and Minimums for Your Slow Cooker
  • Slow Cooker 101 -
   What to Look For in a Slow Cooker
  • Slow Cooker Cleaning and Care
  • The Technique of Layering in a Slow Cooker
  • Tips for Cooking in the Slow Cooker
  • The Technique of Sous vide?
  • Adapting Recipes for the Slow Cooker
  • Cookbook: The Gourmet Slow Cooker
  • Cookbook: Not Your Mother's Slow Cooker
  • Cookbook: Slow & Easy, Fast-Fix Recipes
   for Your Electric Slow Cooker
  • Recipe: Black Bean Soup
  • Recipe: Barbecued Pulled Beef Sandwiches
  • Recipe: Mediterranean Chicken with
   Artichokes, Mushrooms and Sun-Dried Tomatoes
  • and more.....

September 2010 - Issue 2
Bacon-licious – Salty, Smoky and Seductive

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Do you love bacon? There’s something about this meat that a lot of us crave. It’s a food that is quite at home on our tables at breakfast, lunch, and dinner. We tell all our secrets for making the perfect crispy slice of bacon in this issue.

This Issue
  • Bacon - A Highly Seductive Meat
  • Featured Bacon Items
  • What is Bacon?
  • The Curing Process
  • Types of Bacon
  • Artisanal Bacon
  • Ways to Prepare Bacon -
   From Frying to Deep Frying
  • Recommend Storage Practices for Bacon
  • The Technique of Barding
  • Ways to Reduce the Bacon Making Mess
  • Slicing Bacon - Thin to Thick-Cut
  • Tips for Cooking the Perfect Strip of Bacon
  • How to Prevent Bacon from Curling
  • History of Bacon Packaging
  • Cookbook: The Bacon Cookbook
  • Recipe: New England Apple
   and Bacon Griddlecakes
  • Recipe: Chicken, Avocado, and
   Orange Salad with Bacon Dressing
  • Recipe: Swiss Macaroni,
   Bacon and Cheese
  • and more.....

September 2010 - Issue 1
Cajun Country - the Best from Bayou Backyards

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"Cajun cooking is full of layers and layers of flavor.  It’s not as spicy as you think, but it is all about taste! Check out these delicious “Real Cajun” recipes."

This Issue
  • "REAL" Cajun Cooking
  • Featured Cajun Country Items
  • The History of Cajun Cooking
  • Cajun - One Pot Meals
  • Cajun - Not as Spicy as You May Think!
  • Cajun Sausage: Andouille & Boudin
  • Cast Iron Cookware - The Benefits
  • Seasoning Cast Iron Cookware
  • Caring for Cast Iron Cookware
  • Avoiding & Removing Rust on Cast Iron
  • Tips for Seeding a Jalapeno
  • Cajun vs Creole
  • Using Bay Leaves
  • Blackening Meat
  • Cookbook: Real Cajun
  • Recipe: Braised Sausage with Chiles
  • Recipe: Cathy's Shrimp, Corn
   and Tomato Stew
  • Recipe: Lake Charles Dirty Rice
  • and more.....

August 2010 - Issue 2
Cobblers, Crumbles and Crisps

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“Fresh fruit makes for great desserts. Do you know the difference between a cobbler, buckle, or pandowdie? We’ll tell you all about it! And, three great recipes for classic fruit desserts.”

This Issue
  • Favorite Traditional Fruit Desserts
  • Featured Cobbler and Crisp Items
  • Types of Fruit Desserts: Cobblers, Crisps,
   Buckles, Brown Betty, Slumps, Grunts,
   Pandowdies & Crumbles
  • Better Bakers: Le Creuset Stoneware
  • Tips for Freezing Fruit Dessets
   and Baking Later
  • Presentation Variations for Fruit Desserts
  • Do You Need To Peel the Fruits?
  • Preventing Runny Fruit Desserts
  • Cookbook: Rustic Fruit Desserts:
      Crumbels, Buckles, Cobblers,
   Pandowdies
  • Recipe: Nectarine, Boysenberry
   and Almond Crisp
  • Recipe: Apricot Raspberry Cobbler
  • Recipe: Double-Crusted Pluot Crisp
  • and more.....

August 2010 - Issue 1
Jams and Jellies

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“Put summer in a jar and save it for later when you make your own jams and jellies. It’s easy — we’ll step you through the process. You’ll be so proud of yourself and your culinary talent!”

This Issue
  • Saving Summers Produce for Later
  • Featured Jam & Jelly Items
  • Types of Preserves: Jam, Jelly, Preserves,
    Marmalade, Conserves & Butters
  • Achieving the Ideal "Gelled" State
  • Releasing Pectin
  • Making Jam & Jelly - Prep and Process
  • The Fruit is Ready but Your Not -
   How to Delay
  • Storing Your Preserves
  • What is Pectin
  • Refrigerator Jam and Freezer Jam
  • Types of Canning Jars
  • Water Bath Canner vs Pressure Canner
  • Cookbook: The the Joy of Jams,
   Jellies, and Other Sweet Preserves
  • Recipe: Peach Jam
  • Recipe: Blackberry Jelly
  • Recipe: Apple Butter
  • and more.....

July 2010 - Issue 3
Cool Liquid Refreshments

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“How do you stay cool? The summer beverage ideas and smoothie recipes in our latest e-newsletter will help you make it through the hottest part of the season. Learn how to make ice — yes, there is a method for better ice!”

This Issue
  • Cool Liquid Refreshments
  • Featured Summer Beverage Items
  • Thirst Quenchers: Water, Lemonade,
    Sweet Tea, Smoothies, Slushies,
    Sparkling Sodas and Floats
  • Blender Basics
  • Choosing a Blender
  • Making Crystal Clear Ice Cubes
  • Tips for Preventing Diluted Drinks
  • Sports Drinks for Hydration?
  • Cookbook: The Blender Bible
  • Recipe: Homemade Lemonade
  • Recipe: Homemade Sweet Tea
  • Recipe: Watermelon Slush
  • Recipe: Grape Blueberry Fizz
  • Recipe: Nectarine Dream
  • Recipe: Cucumber Yogurt Smoothie
  • and more.....

July 2010 - Issue 2
Tarts & Tartlets

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Showcase summer’s fresh fruit in a fancy tart from your own kitchen. Impressive to look at and delicious to eat, gorgeous tarts and tartlets are deceptively easy to make. Learn the all the tricks to making these glamorous desserts in our latest e-newsletter.

This Issue
  • Tarts - Stunning yet simple
  • Featured Tart & Tartlet Items
  • Types of Tart Crust: Basic, Rich,    
    Pate Brisee & Pate Sucree
  • Making Great Crusts
  • Crust Variations
  • Blind Baking Crust - How To
  • Fillings: Baked and Non-Baked
  • Tart Finishing Secrets
  • Quick Tips - Using Puff Pastry & Fillo
  • Making Tarts in Stages
  • Tarte Tatin & Treacle Tart
  • The use of Vinegar or Lemon Juice
    in crust recipes
  • Cookbook: Tarts, Sweet and Savory
  • Recipe: Fresh Raspberry Tart
  • Recipe: Chunky Potato and Asparagus Tart
  • Recipe: Strawberry Chocolate Tarts
  • and more.....

July 2010 - Issue 1
Picnic Salads

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What’s a picnic without the classics — potato salad, coleslaw, and more! Find out the secrets and tricks to making these time-honored picnic table traditions in our latest e-newsletter!

This Issue
  • Exploring Greens and Great Salads
  • Featured Green Salad Items
  • Types of Greens and Their Flavor Profile
  • Do Pre Packaged Greens Need Washing?
  • How to Wash Greens
  • 3 Steps for Green Safety
  • Three Basic Types of Dressing
  • Vinaigrette - The Magic Ratio
  • Tips for Making Vinaigrette -
    Ingredients & Method
  • Salads - "Seasoning To Taste"
  • Using a Lettuce Knife to Avoid
    Damage & Discoloration
  • A Balsamic Vinegar Primer
  • Using Ceramic Blades to Protect
    Your Produce
  • Cookbook: Simply Salads
  • Recipe: Spinach Salad with Roasted Cherry
    Tomatoes with Balsamic Dijon Vinaigrette
  • Recipe: Warm Goat Cheese Salad with
    Grainy Mustard Vinaigrette
  • Recipe: Hot Chili Oil Salad with
    Hot Chili Oil Vinaigrette
  • and more.....

June 2010 - Issue 1
Salads - Simply Great Greens

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Warm weather brings fresh harvests of field greens and lettuces. Assemble beautiful, healthy salads that taste great. Learn how to make a classic vinaigrette, and freshly season to taste. Read our best salad tips in our latest e-newsletter.

This Issue
  • Exploring Greens and Great Salads
  • Featured Green Salad Items
  • Types of Greens and Their Flavor Profile
  • Do Pre Packaged Greens Need Washing?
  • How to Wash Greens
  • 3 Steps for Green Safety
  • Three Basic Types of Dressing
  • Vinaigrette - The Magic Ratio
  • Tips for Making Vinaigrette -
    Ingredients & Method
  • Salads - "Seasoning To Taste"
  • Using a Lettuce Knife to Avoid
    Damage & Discoloration
  • A Balsamic Vinegar Primer
  • Using Ceramic Blades to Protect
    Your Produce
  • Cookbook: Simply Salads
  • Recipe: Spinach Salad with Roasted Cherry
    Tomatoes with Balsamic Dijon Vinaigrette
  • Recipe: Warm Goat Cheese Salad with
    Grainy Mustard Vinaigrette
  • Recipe: Hot Chili Oil Salad with
    Hot Chili Oil Vinaigrette
  • and more.....

May 2010 - Issue 2
Burgers

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Anyone can grill a good burger, but do you know how to make a great burger? From some basics to three great recipes for delicious burgers, this e-newsletter takes grilling burgers to a whole new level.

This Issue
  • Making a Better Burger
  • Featured Grilling & Burger Items
  • Choosing the Meat
  • Grinding Your Own Meat
  • Seasoning the Burger and Forming the Patties
  • Cooking the Burgers and Testing for Doneness
  • Ketchup and Mustard - Origins and Types
  • Cooking with Fire
  • Expanding Your Bun Repertoire
  • Perfectly Melted Cheese
  • Tips for Making Burgers Indoors
  • The Proper Grill Temperature for Burgers
  • Featured Book: Burger Bar
  • Recipe: Black Jack Burger
  • Recipe: Blue Cheese-Stuffed Bacon Sliders
  • Recipe: Seared Tuna Burgers
  • and more.....

May 2010 - Issue 1
Gelato

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Do you know the difference between gelato and ice cream? Find out the answer in our latest e-newsletter issue along with many great tips for freezing gelato, ice cream, sorbet, frozen yogurt and more!”

This Issue
  • Exploring Ice Cream and its Frozen Cousins
  • Emile Henry Pie Bake-Off Winning Recipes
  • Featured Ice Cream and Gelato Items
  • The Differences: Gelato, Ice Cream,
    Sorbet and Frozen Yogurt
  • Styles of Ice Cream and Gelato -
    Custard-Based and Philadelphia-Style
  • What is Churning and Why is it Needed?
  • Choosing the Right Ice Cream
    Freezer for You!
  • Vosges Exotic Ice Creams -
    Gourmet Ice Cream
  • Smart Ice Cream Freezing Tips
  • How to Keep Homemade Ice Cream
    From Freezing Rock Hard
  • Choosing the Perfect Ice Cream Scoop
  • Preventing Your Ice Cream from
    Taking On Freezer Odors
  • Preventing Fruit Additions from
    Becoming Rock Hard
  • Featured Book: Making Artisan Gelato
  • Recipe: Madagascar Bourbon Vanilla Gelato
  • Recipe: Chocolate Sorbet
  • Recipe: Strawberry Gelato
  • and more.....

April 2010 - Issue 2
A Greener Kitchen

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Looking for easy ways to be more green? We’ve got some great tips for a greener kitchen!  In our latest e-newsletter you’ll find ways to save energy in the kitchen, create less waste, and even clean a little greener.”

This Issue
  • Celebrating Earth Day - Cooking
    and Cleaning Green
  • Featured Green Products
  • Tips for Green Cooking
  • Tips for Green Cleaning
  • Reduce, Reuse, Repurpose & Recycle
  • Composting
  • SodaStream - Earth Friendly Soda Making
  • Refrigerators - Using it Efficiently
  • Saving with CFL's
  • Using Micro-Fiber for Cleaning
  • Featured Book: Big Green Planet Cookbook
  • Recipe: Lemon-Pistachio Quinoa Pilaf
  • Recipe: Sweet Onion Quesadilla with
    Strawberry-Serrano Salsa
  • Recipe: Baby Spinach Orzo Salad
  • and more.....

April 2010 - Issue 1
Easy Weeknight Meals

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What’s for supper? A daily dilemma!  We have some answers and inspiration in our latest e-newsletters. Among other things, some amazingly delicious pasta suppers!

This Issue
  • Fast Weeknight Meal Strategies
  • Featured Weeknight Supper Items
  • Keeping It Simple
  • Choosing Items that Cook Faster
  • Quick Cooking Techniques
  • All-In-One Cooking
  • Interview with Cookbook Author Giuliano Hazen
  • Recommended Pantry Items
  • Breakfast Items for Dinner
  • Avoiding Getting into a Dinner Rut
  • Have an Experimentation Night
  • Use Your Electronic Device for a
    Pantry Reminder List
  • Cookbooks vs. Online Recipes
  • Featured Book: Thirty Minute Pasta,
    100 Quick and Easy Recipes
  • Recipe: Penne with Asparagus and Prosciutto
  • Recipe: Spaghetti with Raw Tomatoes,
    Herbs and Mozzarella
  • Recipe: Linguine with Shrimp and Porcini
  • and more.....

March 2010 - Issue 2
Omelets & Eggs

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Do you know how to make a fantastic omelet? Great scrambled eggs? Tricks for dyeing eggs? This e-news issue has all the tips, tricks, and techniques you need to enjoy eggs in any way you choose!Do you know how to make a fantastic omelet? Great scrambled eggs? Tricks for dyeing eggs? This e-news issue has all the tips..., tricks, and techniques you need to enjoy eggs in any way you choose!

This Issue
  • Eggs - An Extraordinary Food Source
  • Featured Omelet & Egg Tools
  • Egg Cooking Temperatures
  • Distinguishing a Fresh Egg from a
    Hard Boiled Egg
  • Egg Nutrition
  • Egg Size versus Volume - Effects on Recipes
  • How to Make a Classic Omelet
  • Troubleshooting Omelet Difficulties
  • Omelet Filling Ideas
  • Types of Omelets and Egg Dishes
  • How to Poach and Egg
  • Tips for Dyeing Eggs
  • Fresh Eggs Versus Pasteurized
  • Tempering Eggs
  • Egg Washes
  • Making the Perfect Hard Boiled Egg
  • How to get Centered Yolk in Hard Boiled Eggs
  • Determining if an Egg is Fresh or Old
  • Best Storage Practices for Eggs
  • Eggs with Extra Omega-3 and Omega-6
  • Featured Book: Eggs
  • Recipe: Scrambled Eggs Masala
  • Recipe: Spanish Tortilla with Chorizo
  • Recipe: Quiche Lorraine
  • and more.....

March 2010 - Issue 1
Cheesecake

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Cheesecake is one of the three most favorite desserts in the country. When dining out, it’s an unusual dessert menu that doesn’t have a cheesecake featured. You can make fabulous cheesecake at home – it’s easier than you think! This e-newsletter issue tells you all the tips you’ll need for success. Time to make a dessert date with your favorite cheesecake!

This Issue
  • Cheesecake - One of the top three desserts
  • Featured Cheesecake Tools
  • Tips for Making the Perfect Cheesecake
  • Selecting a Cheesecake Pan
  • Unique Cheesecakes - Savory, Sweet and More
  • How to Prevent & Repair Cheesecake Cracks
  • Cheesecake Storage - Short and Long Term
  • Selecting Cheesecake Ingredients
  • How to Transfer a Cheesecake to a Platter
  • Baking in a Water Bath
  • What is Cream Cheese?
  • What is New York Cheesecake?
  • What is Parchment Paper?
  • Anodized Aluminum Pans
  • Featured Book: The Cheesecake Bible
  • Recipe: Blue Ribbon Cheesecake
  • Recipe: Black Forest Cheesecake
  • Recipe: Pesto Sun-Dried Tomato Cheesecake
  • and more.....

February 2010 - Issue 2
Stir-Fry Sensations

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"Wok this Way!  In this latest e-news you’ll find out how to make great Chinese stir-fries at home! With these tips, the Western cook is successfully introduced to key techniques that make for great stir-fry results!.”

This Issue
  • Stir-Fry - invent your own recipe
  • Featured Stir-Fry Tools
  • Tips for Cooking Hot and Fast
  • Woks - the "all-in-one" pan
  • Choosing a Wok
  • Seasoning a Wok
  • Wok Accessories
  • Flavor Secrets for Stir-Fries
  • Oils for Stir-Frying
  • Stir-Fry sides - Start them First
  • Soy Sauce - The differences
  • Caring for Your Wok
  • Chopstick etiquette
  • Featured Book: Easy Chinese Stir-Fries
  • Recipe: Stir-Fried Pork with Asparagus
  • Recipe: Stir-Fried Broccoli Beef in
    Oyster Sauce
  • Recipe: Kung Pao Chicken
  • and more.....

February 2010 - Issue 1
Ruffles & Truffles

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Chocophile? Or know one? Chocolate truffles are the ultimate chocolate experience! Learn how easy they are to make in your own kitchen just in time for Valentine’s Day. Need a quicker gift? Check out our "Gifts For Your Valentine" ideas in this issue of our E-Newsletter - we have a great selection of gourmet sweets for your sweetheart!

This Issue
  • Exploring Options Outside the Chocolate Box
  • Featured Chocolate Products
  • Cacao - a Product of Its Enviroment
  • Processing of Cocoa Beans
  • Types of Chocolate
  • Chocolate vs Chocolaty Flavored
  • Choosing Chocolate - Appearance,
    Aroma, Snap, Texture, Flavor and After Taste
  • Tips for Chopping Chocolate
  • Methods for Tempering Chocolate
  • How to Make and Work with Ganache
  • What are the White Spots on My Chocolate?
  • What Causes Chocolate to Seize?
  • What is White Chocolate?
  • Featured Book: Making Artisan Chocolates
  • Recipe: Truffles - Classic Dark 72 Percent
  • Recipe: Red Rose Molded Chocolates
  • Recipe: Hand Dipped Grand
    Marnier Chocolates
  • and more.....

January 2010 - Issue 2
Breakfast Bread

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"Good Morning!” Breakfast starts the day off right!  Refresh your breakfast habits with some easy-to-make homemade goodness! Check out our latest e-newsletter – “Breakfast Breads!” Your mouth will begin watering with the first picture!

This Issue
  • The Best of Breakfast Foods
  • Featured Breakfast Tools
  • Quick Breads - Tips & Techniques
  • The Science of Quick Breads
  • Waffles: American, Scandinavian, Belgian
    & Liege
  • Choosing a Waffle Maker
  • Making Great Waffles
  • Pancakes - Cornmeal Flat Cakes, Buckwheat
    Pancakes, Hoe Cakes, Jonnycakes, Flapjacks,
    Hotcakes and Griddlecakes
  • Griddles - Stovetop vs Electric -
    the pro's and con's
  • Making Great Pancakes
  • Marvelous Muffins
  • Make-Ahead Breakfast Bread Tips
  • Aebleskivers
  • Swedish Pancakes
  • Choosing a Syrup - How Maple Syrup is Graded
  • Featured Book: The Big Book of Breakfasts
  • Recipe: Liege Waffles
  • Recipe: Buttermilk Waffles with
    Sweetened Cream Cheese
  • Recipe: Sour Cream Pancakes with
    Blueberry-Maple Syrup
  • Recipe: Real Bran Muffins
  • and more.....

January 2010 - Issue 1
Flexitarianism

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You’re in the majority if you just made a New Year’s resolution about eating healthier!  Read our latest e-newsletter for a new perspective on shifting eating habits – it’s all about “Flexitarianism!” You can be one, too!

This Issue
  • Starting the New Year Out Strong and
    Motivated in New Directions
  • Flexitarianism - the New Food Movement
  • Focusing on a More Plant-Based Diet
  • Featured Flexitarian and Vegetarian Tools
  • Flexitarianism vs Vegetarianism
  • Plant-Based Eating Choices - Defined
  • Choosing Complete Proteins
  • Cooking Grains - The ABC's
  • Cooking Beans - The ABC's
  • Cooking for Future Use - How to Cook &
    Keep Large Batches of Grains and Beans
  • Flexitarianism Tips
  • What is Tofu?
  • What is Quinoa?
  • Common Forms of Vegetarinaism
  • Featured Book: How to Cook Everything
    Vegetarian - Simple Meatless Recipes
    for Great Food
  • Recipe: Roasted Quinoa with Potatotes
    and Cheese
  • Recipe: Beans and Greens
  • Recipe: Braised Tofu and Peas in
    Curried Coconut Milk
  • and more.....