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Middleton Made Knives

Quintin Middleton of Middleton Made Knives designs and creates custom blades for chefs and avid home cooks.

Raw Bacon By La Quercia

La Querica Tamworth bacon can be eaten raw.

Tasting Table's April Menu Featuring Egg Dishes

Tasting Table's April Monthly Menu uses eggs to inform a delicious spring dinner party.

Brabo Restaurant By Chef Chris Watson - D.C.

Brabo's pasta pot can be all yours.

Jams From SQIRL By Jessica Koslow

SQIRL launches with winter citrus preserves.

Schnitzel Dishes In Boston, D.C., And Los Angeles

Schnitzel is canonized as an ultimate platform for frying.

Tasting Table's March Food Finds

Ways to make April taste delicious.

Irish American Onion Soup Recipe

Bell Book & Candle chef John Mooney gives French onion soup and Irish slant; make his delicious version at home.

How To Start Your Kitchen Garden | Los Angeles

An heirloom seedling shopping guide.

Cheap Tart's Stellar Lemon-Ginger Pie | Chicago

Shaker lemon-ginger pie recipe from Cheap Tart Bakery.

Feel Good Foods' Handmade Dumplings | New York City

Feel Good Foods' Frozen Dumplings

Sous Chef Series Cooking Demo At Williams-Sonoma Beverly Hills

Maryland Maple Syrup At Moxie | Washington D.C.

Maryland's sweet gift to local chefs.

Siggi's Nonfat Drinkable Yogurts

siggi's probiotic yogurt drinks make your morning meal easier

Nick Spencers' Posh British & Irish Food | Chicago

Celebrate St. Patrick's Day with bangers and back bacon.

Grilled Cheese, Please! | San Francisco

You may not think you need a cookbook to learn how to make a grilled cheese sandwich. But then, Laura Werlin's latest, Grilled Cheese, Please!, is filled with 50 recipes that transcend the standard white-bread-plus-American equation. This new book is the San Franciscan's second book on the subject (she also wrote Great Grilled Cheese). As one of the foremost authorities on cheese in America, she has much to say.

Green Jeans Ranch | Atwater Village, Los Angeles

Green Jeans Ranch poultry and eggs at the Atwater Village Farmers' Market.

Fig & Olive's Retail Olive Oils And Vinegars | Los Angeles

Fig & Olives' retail olive oils and vinegars.

Milk Maid's Hands-On Cheese Making Class | San Francisco

When Louella Hill first set foot on an Italian sheep farm during a college year abroad, the Brown graduate knew she'd found her calling. Ten years and five creameries later, the seasoned cheesemaker has traded Providence, Rhode Island, for San Francisco. The recent transplant has launched her company, The Milk Maid, as a way to share the knowledge she's amassed. Her hands-on classes in ricotta-, mozzarella- and yogurt-making require no previous cheesemaking experience, just a love for balls of warm mozzarella and fluffy clouds of ricotta.

Indian Food From Hemant Oberoi At The Kennedy Center | Washington D.C.

An Indian star descends on the District.

Off The Grid Brings Malaysian Sauces To The Market | San Francisco

When Azalina Eusope began selling lacy crêpes and banana fritters at the Alemany farmers' market in November 2009, the fifth-generation, Penang-born cook was fulfilling a particular destiny. Now, Eusope is growing her business American-style, with a line of sauces being sold at Whole Foods across the city.

Baia Small Batch Pasta | San Francisco

These days, you can't swing a dead cat without hitting an artisanal food product. Jams, pickles and cheese have all gone small-batch. Now it's pasta's turn. Oakland-based Baia Pasta is a collaboration between Renato Sardo, the former head of Slow Food International, and his partner in pasta, Dario Barbone, who hail from Piedmont, Italy. Using a Domnioni P55 extruder fitted with brass dies, they produce seven different short pasta cuts, ranging from casarecce (twisted, slightly tubular short noodles) to conchiglie rigate (seashells). The flour is ground from organic wheat grown near the Rocky Mountains, and the dies give the pasta a rough exterior. Sauce clings to the chewy, coarse noodles, becoming one--it's not pasta with sauce, it's pasta and sauce.

Blood, Bones, & Butter By Gabrielle Hamilton | Tasting Table Recipes

Prune chef Gabrielle Hamilton publishes her memoir Blood, Bones, and Butter.

LeoNora's French-Inspired Bread & Baked Goods | Washington D.C.

LeoNora Bakery brings its baked goods to you.

Best Spring Cleaning Recipes

Clean out your pantry with this use-it-or-lose-it menu of recipes.

Tasting Table's Test Kitchen & Dining Room | Soho, New York

Tasting Table has begun construction of our new Test Kitchen & Dining Room in SoHo.

Tough Aprons To Protect You From Cooking Catastrophe

Tough aprons to protect you from cooking catastrophe