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.....

December 2009 - Issue 2
Holiday Entertaining

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Let the celebrations begin!  You have our permission to relax and enjoy your holiday entertaining. Read in this latest e-newsletter some great tips for nibble and noshes and liquid libations! Cheers to you and yours!

This Issue
  • Holiday Celebrations Involve Sharing Food
    and Good Times
  • Hors d'oeuvres and Beverages -
    the Beginning of a Party
  • Featured Entertaining Pieces
  • Nibbles & Noshes - Create Variety,
    Warm or Cold? and Presentation
  • Serving Logistics, Serving Gear and Clean Up
  • Planning Your Party Beverages
  • Tips for Stress-Free Entertaining
  • Entertaining Tips
  • Having a Back-Up Plan for Extra Guests
  • Preparing for the Unexpected
  • Canapés, Tapas, Meze, Antipasto and
    Hors d'oeuvres
  • Entertaining Etiquette
  • Champagne vs Sparkling Wine
  • What is Wassail
  • Planning So You Can Relax and Enjoy Your Party
  • Featured Book: Perfect Party Food
  • Recipe: Smoky Blue Dip
  • Recipe: Carnberry-Walnut Cheese Ball
  • Recipe: The Crabbiest Spread of All
  • and more.....

December 2009 - Issue 1
Sweet Holidays

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Ever attended an old-fashioned taffy pull? Or made your own marshmallows? It’s all about making sugar dance in your kitchen. This e-newsletter is all about making your own homemade candies for the holidays!

This Issue
  • Holiday Candy Making
  • Cooking is Experiencing a Renaissance
  • "Feeding" Cooking Skills
  • Sugar Fundamentals - The Chemistry
  • Sugar Saturation vs Supersaturation
  • Preventing Sugar Crystals
  • Types of Sugars
  • Sugar Stages - Thread Stage to Burnt Sugar
  • Kitchen Window's Expanded Baking Section
  • Quick Gifts from the Kitchen
  • How to Properly use a Candy Thermometer
  • Tips for Cooling Sugar
  • Making Your Own Sugar Cubes
  • What is Stevia
  • Storing Homemade Candies
  • Featured Book: A Bakers Field Guide to
    Holiday Candy & Confections
  • Recipe: Star Shaped Marshmallows
  • Recipe: Saltwater Taffy
  • Recipe: Sugarplums
  • and more.....

November 2009 - Issue 2
Do-Ahead Holidays

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It’s Thursday, one week to go before Thanksgiving. There’s still time to pull off a great celebration. We offer dozens of tips for entertaining without any “frazzlement” in this latest e-newsletter.  We can help you with a great plan and a wonderful Thanksgiving dinner.

This Issue
  • Do-Ahead ideas for the holidays?
  • Featured Thanksgiving Gear
  • Developing a menu plan
  • An Interview with the "Do-Ahead Diva"
  • The Thanksgiving Checklist
  • Taking Pre-Event Inventory
  • Tips for Scaling Recipes
  • Make Ahead Dishes
  • Food Safety Tips
  • Thanksgiving Leftover Inspiration
  • Start a new tradition - Bake with family
    the day after
  • Making Great Mashed Potatoes - Do's & Don'ts
  • Hostess Gift Etiquette
  • Featured Book: Happy Holidays from the Diva of
    Do-Ahead, A Year of Feasts to Celebrate with
    Family & Friends
  • Recipe: Mediterranean Artichoke Pesto Torte
  • Recipe: Sweet Potato and Apple Gratin
  • Recipe: Garlic-Herb Make-Ahead
    Mashed Potatoes
  • and more.....

November 2009 - Issue 1
A Good Cup of Joe

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Are you a devoted fan of coffee like we are? We think that first cup of coffee in the morning is one of life’s simple pleasures. Refine your status as a true aficionado with our newsletter that’s all about coffee!  Oh, and maybe a couple of sweets to have with that cup of joe!

This Issue
  • What makes a good cup of coffee?
  • Featured Coffee Gear
  • Arabica beans and robusta beans
  • Fair Trade certifications
  • Coffee Beans - growing and processing
  • A primer on coffee roasting
  • Grinding the beans - burr grinders vs.
    blade grinders
  • Brewing - choosing a brewing method
  • Methods for keeping your brewing
    equipment clean
  • The perfect temperature for brewing
    and steaming
  • Pairing coffee with food
  • Cold brewing
  • Lighter roast vs darker roast
  • Caffeine content of coffee
  • Coffee cupping
  • Featured Book: Bite-Size Desserts
  • Recipe: Bittersweet Chocolate and Hazelnut
    Tartlets
  • Recipe: Cinnamon-Sour Cream Cupcakes
  • Recipe: Chocolate-Espresso Pots de Creme
  • and more.....

October 2009 - Issue 2
Curry Cuisine

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Go global in your kitchen! It’s worth the trip!  Today’s e-news will help you discover or refine the delicious tastes of Indian curries. You’ll learn how to optimize the impact of spices as you try on three easy curry recipes that utilize common ingredients. You’ll love the results!

This Issue
  • Curry the Pillar of Indian Cuisine
  • Featured Indian Cooking Gear
  • What is Curry?
  • What is Garam Masala?
  • Curry Techniques - Dry roasting, Oil roasting,
    Grinding
  • Using a Pressure Cooker for Indian Cooking
  • Curry Companions - Rice, Bread, Raita,
    Chutneys & Pickles
  • How to Make Ghee
  • Chai - Sweetened milk, Tea and Spices
  • Making Coconut Milk from Fresh Coconuts
  • Vindaloo
  • Working with Turmeric
  • Pulses - Indian Legumes of all Types
  • Featured Book: 5 Spices, 50 Dishes, Simple
    Indian Recipes using Five Common Spices
  • Recipe: Steamed Cauliflower with a Spicy
    Tomato Sauce
  • Recipe: Everyday Yellow Dal
  • Recipe: Goan Shrimp Curry with Eggplant
  • and more.....

October 2009 - Issue 1
Get Your Edge Back

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Get your edge back in the kitchen! This issue is all about the most important tool in the kitchen – the knife! We'll focus on the use of this important tool and our ambivalent relationship with the onion family; we love the taste, but not the tears and discomfort of slicing and dicing it. Stop crying! We'll give you some great tips on how to tackle onions of all types!

This Issue
  • Onions and its Alliaceous Friends
  • Featured Onion Products
  • Anatomy of a Good Knife
  • Knife Shapes & Their Intended Uses
  • The Allium Group - The members of the family
  • Fall/Winter Storage Hots vs. Spring/Summer
    Sweet Onions
  • Why Onions Make Us Cry & How to Eliminate
    the Tears
  • Tips for Cutting, Slicing & Dicing an Onion
  • How to Remove Onion & Garlic Odors from
    Your Hands
  • How to Reduce an Onions Potency
  • Tips for Storing Onions, Shallots, Leeks,
    Scallions, Garlic & Chives
  • How to get Onion Juice
  • Can you Use Sprouted Onions and Garlic?
  • Featured Book: Onions, Onions, Onions,
    Delicious Recipes for the World's Favorite
    Secret Ingredient
  • Recipe: Confit of Red Onions & Cherries
  • Recipe: Little Shells with Caramelized
    Onion Sauce
  • Recipe: Baked Red Onions Stuffed with
    Wild Rice, Spinach & Mushrooms
  • and more.....

September 2009 - Issue 3
Fresh, Better Bread

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“Unbelievable bread with very little effort?  In less than five minutes of hands-on work, fantastic flavorful bread is possible! It’s not a gimmick, it’s a time-honored method of bread making that’s been revived and brought into the 21st century – slow-rise, no-knead bread. Learn the why’s and how’s, then try it for yourself!”

This Issue
  • Homemade Bread - Only 5-6 minutes of work
    & 75¢ a loaf
  • The New Method for Homemade Artisan Breads
  • Featured Bread Making Gear
  • Slow Rise, No Knead Bread
  • The New Yeast - Fast Rise, Quick Rise,
    Instant Yeast
  • A Cold First Rise - A Cool Second Rise
  • The 6 Basic Tools of bread baking
  • How accurate are your measuring tools?
  • Tips for accurate measuring
  • Measuring by Weight
  • Making Your Own Bread Mixes
  • Yeast Tips
  • Flours: All-Purpose, Bread, Cake and Self-Rising
  • Dash? Pinch? Smidgen?
  • When and Why to Sift
  • Featured Book: Kneadlessly Simple, Fabulous,
    Fuss-Free, No-Knead Breads
  • Featured Book: The Bread Baker's Apprentice
  • Featured Book: Artisan Bread in Five Minutes
    a Day
  • Recipe: Crusty White, Peasant-Style Pot Bread
  • Recipe: Great Granola Breakfast Bread
  • Recipe: Crispy Roasted Garlic and Parmesan
    Pot Bread
  • and more.....

September 2009 - Issue 2
The Casserole Connoisseur

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“Whether your casserole is an everyday dish or the anchor on an elegant buffet table, it will garner rave reviews with these tips and hints! Make way for one-dish deliciousness!”

This Issue
  • A Revival of "Hot-Dishes"
  • Featured Casserole Gear
  • Casseroles - a staple in many cultures
  • Casserole Dishes - the shape and size affects
    the outcome
  • When is a Casserole Dish Done?
  • Choosing a Baking Vessel
  • Oven Protection -Innovations in Oven Mitts,
    Pot Holders and Trivets
  • Classing up the Casserole - Using Individual
    Ramekins
  • Cleaning Casserole Dishes
  • Calculating the Volume of your Casserole Dish
  • Protecting Your Oven from a Bubble Over
  • Featured Book: The Best Casserole Book Ever
  • Featured Book: Crazy for Casseroles
  • Recipe: Sunday Sausage, Apple
    and Cheese Strata
  • Recipe: Potato, Wild Mushroom and
    Sorrel Gratin
  • Recipe: David's Chicken, Ham, Artichoke
    and Pasta Casserole
  • and more.....

September 2009 - Issue 1
Packing Lunch

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“What’s for lunch? Fast food?  Or, better food?  Set yourself (and the kids) up for success with fresh ideas and healthier choices. Fabulous sandwich recipes included!”

This Issue
  • Packing a lunch - Saves money and time
    and improves nutrition
  • Featured Food to Go Gear
  • Tips for fighting Lunch Boredom
  • Make it Easy with the appropriate lunch tools
  • Lunch packing tips
  • Reusable Water Bottles - Use ones that
    are BPA Free
  • Food Safety
  • Sharpening a bread knife
  • Insulated Thermoses
  • Applying Your Lunch Tips for Breakfasts
    on the go
  • Packing a "Green" lunch
  • Featured Book: 'wichcraft
  • Recipe: Gruyère with Caramelized Onions
  • Recipe: Roasted Shrimp Salad with
    Tomatoes and Olives
  • Recipe: Roasted Pork Loin with Prunes,
    Dandelion Greens, and Mustard
  • and more.....

August 2009 - Issue 1
Chile Peppers

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“You thought it was hot outside, this e-newsletter is about putting some heat on the table! Chile peppers come in all shapes, sizes and heat levels. Chiles provide that pizzazz that define so many cuisines – learn how to roast, stuff, and enjoy the heat!”

This Issue
  • Chile Peppers - "Variety is the spice of life"
  • Featured Chile Pepper Gear
  • Chile Pepper Scale - Measuring the heat
  • Preparing and Using Peppers
  • Roasting Peppers - Fire roasting, Heat roasting
    & Drying
  • Fresh vs Dried - Same pepper different names
  • Best antidote for chile heat
  • What is the Hottest part of the Chile?
  • Green vs Red chiles
  • How to protect your skin from chiles
  • Featured Book: The Great Chiles Rellenos Book
  • Recipe: Basic Monterey Jack Cheese
    Chiles Rellenos
  • Recipe: Culichi and Shredded Chicken Chiles
    Rellenos Casserole
  • Recipe: Cheddar, Sun-Dried Tomato, and
    Chorizo Poppers in Tortilla Crust
  • and more.....

July 2009 - Issue 2
The Herb Garden

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Sallow to spicy, pale to piquant . . . summer herbs banish bland with something so much better! With the summer harvest of herbs upon us, it's time to enjoy some fresh dishes featuring garden herbs. Preserve some herbs for the fall and winter ahead. This e-news issue is full of essential information about fresh herbs.

This Issue
  • Herbs Fresh from the Garden
  • Featured Herb Gear
  • Nine Essential Garden Herbs
  • Preparing and Using Herbs
  • Storing, Drying and Freezing Herbs
  • Growing Herbs Off-Season
  • Herb Compound Butters
  • Recipes - Substituting Dry for Fresh
    & Fresh for Dry
  • Herbs vs. Spices
  • Bouquet Garni
  • Dried Herbs & Their Lifespan
  • Featured Book: Herbs & Spices,
    A Cook's Reference
  • Recipe: Salsa Verde
  • Recipe: Pesto
  • Recipe: Green Mojo
  • and more.....

July 2009 - Issue 1
The Berry Best

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It’s a berry wonderful time of the year!  Get reacquainted with some familiar and not so familiar berries. Learn how to turn them into the most wonderful summer pies -- pies that are only possible when the bushes are bearing their berry best!

This Issue
  • It's Berry Season
  • Berry Tools and Products
  • A Berry Primer - Berry Varieties
  • Seeking, Caring For and Storing Berries
  • Preserving the Bounty - Freezing Berries
  • Fruit Pies
  • Pie Crust Basics and Tips
  • Lattice Crusts
  • Uses for Berries
  • Berry Crisp, Cobbler and Bumble
  • Macerating Berries
  • Health Benefits of Berries
  • Featured Book: Pie
  • Recipe: All Strawberry Pie
  • Recipe: Patsy's Mixed Berry Freeform Pie
  • Recipe: Vid and Annie's Fresh Raspberry
    Crumb Pie
  • and more.....

June 2009 - Issue 1
Dining al Fresco

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We wait all year for the snow to disappear and some warmth to reappear.  That moment has arrived! Dine outdoors and enjoy the best of summer. This e-newsletters will inspire the perfect summer evening of outdoor dining shared with one or a few. Cheers to the summer season!

This Issue
  • Dining - Feeding the soul and body
  • Summer Dining Tools and Products
  • Dining - Setting the Scene
  • Keeping it cool - Ice
  • Entertaining - Guest participation
  • Creative Ice & Drink Techniques
  • Summer Food Safety
  • A Cool Finish - Homemade Ice Cream
  • Keeping Cold Foods Cold
  • Featured Book: Simple Soirees
  • Recipe: Roasted halibut with Sauce Gribiche
  • Recipe: Bagna Cauda Potatoes
  • Recipe: Summer Pudding with Juicy Berries
  • and more.....

May 2009 - Issue 2
Summer Pasta

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Looking for a change-up in your pasta choices? This e-news edition will have you thinking in some new creative ways about your pasta!  Apply seasonal eating choices to your inner Italian and set the table!  Learn some tricks for having your pasta turnout perfect every time.  You’ll love the recipes in this edition!

This Issue
  • Pasta with fresh summer ingredients
  • Pasta Tools and Products
  • Pasta Shapes - anelline to ziti
  • Matching pasta shapes to sauces
  • How to make homemade pasta
  • How to perfectly cook pasta
  • Pasta partners
  • Pasta Tips
  • How to cook pasta in the microwave
  • Featured Book: The Pasta Machine Cookbook
  • Featured Book: Four Seasons Pasta
  • Recipe: Basic Pasta Dough Recipes
  • Recipe: Penne with Creamy Sicilian
    Asparagus Sauce
  • Recipe: Dried Ribbon Pasta with
    Red Bell Peppers and Prosciutto
  • Recipe: Pasta with a Pesto of Almonds,
    Tomatoes, Capers, Anchovies, Garlic and Salt
  • and more.....

May 2009 - Issue 1
Fancy Cakes

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Special occasions have a cake (think birthdays, weddings, or graduations), but is the converse true? If there’s a cake, does it make the occasion special? Most definitely, “Yes!” Learn how easy it is to master cake-making at home with some great tips and wonderful recipes.

This Issue
  • Cakes = Party, Party = Cake
  • Cake & Cupcake Tools and Products
  • Essential Cake Making Techniques
  • The Cupcake Craze
  • Cake Sculptures & Bundt Pans
  • Cake Tips: Softening Butter, Preparing
    Parchment & Transporting Cupcakes
  • Preventing Crumbs in the Frosting
  • Butterfly Cakes
  • Baking Pan Residue
  • Featured Book: Hello, Cupcake!
  • Featured Book: The Modern Baker
  • Recipe: Sour Cream Coffee Cake
  • Recipe: Golden Cupcakes
  • Recipe: Milk Chocolate Mousse Cake
  • and more.....

April 2009 - Issue 2
Appreciating Mushrooms

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Mushrooms add great taste to so many dishes, and with all the varieties now available, expanding your knowledge and use of them is a must. We have great tips for buying, storing, cleaning and cooking mushrooms.

This Issue
 • Mushrooms - A proliferation of
    cultivated mushrooms
  • Mushroom Tools and Products
  • Mushrooms - Rich in Vitamin D
  • A Glossary of Popular Mushroom Varieties
  • The Fifth Taste: Umani - "brothy,"
    "Meaty" or "yummy"
  • Roasting & Sauteing Vegetables -
    A How-to Guide
  • Buying, Storing and Cleaning Mushrooms
  • Tips on Stuffing Mushrooms
  • Dried vs. Fresh Mushrooms
  • Featured Book: The Edible Mushroom Cookbook
  • Featured Book: Fresh Every Day, More Great
    Recipes from Foster's Market
  • Recipe: Wild Mushroom Soup with Sherry
    and Thyme
  • Recipe: Jonathan's Grilled Eggplant and
    Portobello Mushroom Salad with
    Fresh Mozzarella
  • Recipe: Roasted Mushrooms with Green Peas
    and Tomatoes
  • and more.....

April 2009 - Issue 1
Butter and Basic Sauces

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BUTTER - Whether cooking, baking, or simply spreading on fresh bread, the key ingredient to a recipe is often butter. This issue has some great tips and ideas for using butter plus some great recipes.

This Issue
  • Butter - the secret ingredient
  • Featured Butter Products
  • Butter Basics - What it is, how it's made
  • Butter Terms, Nutrition and how to store it
  • Butter and Yolk Sauces - Hollandaise
  • Roux Based Sauces - Bechamel, Mornay
    and Sauce Soubise
  • Compound Butters
  • Types of Butter
  • Clarified Butter, Ghee and Brown Butter
  • Serving Butter - Butter Curlers
  • Butter Etiquette
  • Featured Book: The Silver Palate Cookbook
    25th Anniversary
  • Recipe: Hollandaise Sauce with
    Spring Asparagus
  • Recipe: Béarnaise Sauce with Filet of Beef
  • Recipe: Béchamel Sauce in Vegetarian
    Spinach Lasagna
  • and more.....

March 2009 - Issue 2
Awesome Artichokes

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This Issue
  • Artichokes - A Sign of Spring
  • Featured Artichoke Products
  • Anatomy of an Artichoke
  • How to Choose, Prepare and Eat an Artichoke
  • Accompaniments for Artichokes
  • Spring Vegetable Prep
  • Marinated Artichokes
  • Artichokes - A "do-ahead" dish
  • Acidulated Water
  • Featured Book: Chez Panisse Vegetables
  • Recipe: Artichoke and Pink Grapefruit Salad
  • Recipe: Artichokes Baked with Anchovy Stuffing
  • Recipe: Artichoke Ragout with New Potatoes
  • and more.....

March 2009 - Issue 1
Cooking with Beer

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This Issue
  • Cooking with Beer - Beer the new wine
  • Featured Beer Products
  • What is Beer? - the basics of beer making
  • Beer uses in cooking - Marinade, Leavener,
    Flavor enhancer
  • Pairing Beer with Food
  • Serving Beer - the right glass & the
    right temperature
  • Kitchen Window's Beer Tips & Ideas
  • IBU's - International Bittering Units scale
  • Featured Book: The Brewmaster's Table
  • Featured Book: The Ultimate Beer
    Lover's Cookbook
  • Recipe: Light Beer Bread
  • Recipe: Potato & Cabbage Casserole
  • Recipe: Reuben Soup
  • and more.....

February 2009 - Issue 2
Beans are Back

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This Issue
  • Beans are Back - The food trend cycle
  • Featured Bean Equipment
  • The Basics of Beans
  • How to Store, Prep and Cook Beans
  • Cooking Under Pressure - Pressure Cookers
  • Expediting the Process - Cooking Beans with
    a Pressure Cookers
  • Kitchen Window's Bean Tips & Ideas
  • Beans - Ways to Make them more Digestive
    System Friendly
  • Featured Book: The Pressure Cooker Gourmet
  • Recipe: Lentil Salad with Feta Cheese
    and Walnut Oil
  • Recipe: Not-So-Classic Red Beans and Rice
    with Fresh Thyme and Andouille Sausage
  • Recipe: White Beans Bretonne
  • and more.....

February 2009 - Issue 1
Brownies

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This Issue
  • The Best of Brownies
  • Featured Brownie Tools
  • The Fundamentals of Chocolate
  • Brownie Techniques
  • The Art of Baking Brownies
  • Kitchen Window's Brownie Tips & Ideas
  • Types of Cocoa Powder
  • Featured Book: Brownies to Die For!
  • Recipe: Chocolate-Ganache-Topped Brownies
  • Recipe: Raspberry Marbled Brownies
  • Recipe: My Favorite Cappuccino Brownies
  • and more....

January 2009 - Issue 2
Chili

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This Issue
  • A Passion for Chili
  • Regional Chili
  • Chili Inspiration
  • Chili Garnishes or Chili as the Garnish
  • Chili Making Tips
  • Chili Spices
  • Featured Book: Killer Chili, Savory Recipes
    from North America's Favorite Restaurants
  • Recipe: Beef Chili with Chipotles & Cilantro
  • Recipe: White Turkey Chili
  • Recipe: Wild Billy Chili
  • and more....

January 2009 - Issue 1
Healthy

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This Issue
  • Healthy Eating
  • Remodeling Recipes and Menus
  • Healthy Cooking Methods
  • Nutritional Numbers
  • Healthy Cooking Tips
  • Health Claims on Packaging
  • Featured Book: The Eating Well Diet
  • Recipe: Ham, Gruyere & Spinach Bread Pudding
  • Recipe: Chicken Tortilla Soup
  • Recipe: Mushroom, Sausage & Spinach Lasagna
  • and more....

December 2008 - Issue 2
Simple Celebrations

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This Issue
  • Entertaining Made Easy
  • Featured Holiday Celebration Items
  • Creative Ways to Make Entertaining
    Easy and Affordable
  • Types of Fondue
  • Holiday Gift Ideas - Stocking Stuffers,
    Clever Kits
    and Decorative Bows
  • Kitchen Window's Entertaining Tips
  • Featured Book: The Fondue Bible
  • Recipe: Emmentaler Fondue with
    Carmelized Shallots
  • Recipe: Pork Satay
  • Recipe: Lime and Chipotle Shrimp Fondue
  • Recipe: Mocha Fudge Fondue
  • and more....

December 2008 - Issue 1
Cookie Traditions

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This Issue
  • Holiday Cookies
  • Featured Cookie Making Items
  • Ethnic European Cookie Traditions
  • Turn Cookie Baking into a Party
  • A Baker's Dozen of Cookie Making Tips
  • Featured Book: Great Cookies, Secrets to
    Sensational Sweets
  • Recipe: Raspberry Linzer Bars
  • Recipe: Florentines
  • Recipe: Janhagels
  • and more....

November 2008 - Issue 2
Pumpkins & Squash

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This Issue
  • Entertaining Made Easy
  • Featured Thanksgiving items
  • Varieties of Pumpkins & Squash
  • Handling Pumpkins & Squash
  • Holiday Checklist
  • Kitchen Window's Holiday Tips
  • Featured Book: A Harvest of Pumpkins
    and Squash
  • Recipe: Homemade Crackers
  • Recipe: Roasted Butternut Squash Polenta
    with Fried Sage
  • Recipe: Cranberry-Walnut Pumpkin Coffeecake
  • Recipe: Pumpkin-Maple Pecan Pie
    with Cognac Whipped Cream
  • and more....

November 2008 - Issue 1
Flatbreads, Crackers & Wine

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This Issue
  • Entertaining Made Easy
  • Featured Flatbread, Cracker and Wine Products
  • Making Flat Breads
  • Making Homemade Crackers
  • Choosing the Right Wine Glass
  • Kitchen Window's Cracker & Flatbread Tips
  • Featured Book: Wine Country Cooking
  • Recipe: Homemade Crackers
  • Recipe: Brown Butter, Walnut and
    Cheddar Wafers
  • Recipe: Flatbread with Roasted Shallots
    and Garlic
  • Recipe: Crispy Cracker Bread
  • and more....

November 2008
Soup

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This Issue
  • Featured Soup Products
  • Kitchen Window's Relocation &
    Expansion Update
  • Hearty, Healthy Soups
  • Soup Techniques and Tips
  • Soup Pots and Vessels
  • Featured Book: Vegetable Soups from Deborah
    Madison's Kitchen
  • Recipe: Roasted Squash, Pear and Ginger Soup
  • Recipe: Broccoli Rabe and White Bean Soup
  • Recipe: Cream of Tomato Soup
    with Souffleed Cheese Toasts
  • Recipe: Kitchen Window's Booya Recipe
  • and more....

June 2008
Ice Cream, Sorbets and Granitas

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This Issue
  • Featured Ice Cream Products
  • Frozen Perfections - All About Frozen Desserts
  • The Science of Ice Cream
  • Making & Serving Ice Cream -
    Types of Ice Cream Makers
  • Kitchen Window's Ice Cream Tips
  • Vosges Exotic Ice Creams
  • Featured Book: A Passion for Ice Cream
    95 Recipes for Fabulous Desserts
  • Recipe: Gingersnap Lemon
    Ice Cream Sandwiches
  • Recipe: Mango Soup with Coconut Sherbet
    and Strawberry Sorbet
  • Recipe: Iced Bellinis
  • and more....

June 2008
Marinades & Rubs

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This Issue
  • Featured Grilling Products
  • Marinade Magic - All About Marinades
  • Rub It In! - All About Rubs
  • Grilling Gear
  • Kitchen Window's Top Ten Grilling Tips
  • How To Use Smoking Chips
  • Featured Book: How To Grill, the Complete
    Illustrated Book of Barbecue Techniques
  • Recipe: Grillmaster's Pork Ribs with
    Drunken Lime BBQ Sauce
  • Recipe: Grilled Fig Pizza with Spanish Chorizo
  • Recipe: Mojo-Marinated Pork Tenderloin
  • Recipe: Java Rub
  • and more....

May 2008
Strawberries and Smoothies

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This Issue
  • Featured Strawberry Products
  • Strawberries: Choosing, Storing, Picking
    and Prepping
  • Local Strawberry Picking Locations
  • Quick Strawberry Serving Ideas
  • Smoothies
  • Blender Basics
  • Strawberry Cooking Tips
  • Featured Book: Super Smoothies
  • Recipe: Strawberry Topped Meringues
  • Recipe: Strawberry Drinks: Strawberry
    Smoothie, Strawberry Lassi Smoothie and
    Strawberry Frozen Virgin Daiquiri
  • and more....

August 2006
Summer's Bounty

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This Issue
- New Products
- Cool Summer Cooking Using a Pressure Cooker
- 10 Ways to Keep Cool
- Community Supported Agriculture
- The "Slow Food" Movement
- Featured Book: Cool Food
- Recipe: Watermelon Sorbet
- Recipe: Ginger Rum Punch
- Recipe: Arugula Salad with Baked Ricotta and Cherry Tomatoes
- Recipe: White Bean Salad with Tuna

July 2006
Summer Entertaining Ideas

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This Issue
- New Products
- Wisconsin Fish Boil Party
- Korean BBQ Party
- Tour de France Party
- Paella Party
- Bastille Day Party
- Backyard Wok Party
- Puerto Rican Beach Party
- Featured Book: Authentic Recipes from Korea
- Featured Book: Growing Up In a Korean Kitchen
- Featured Book: Bistro Cooking
- Featured Book: At Home in Provence
- Featured Book: Julia Child's Mastering the Art of French Cooking
- Featured Book: Bistro Chicken
- Recipe: Door County Fish Boil
- Recipe: Cherry Pie
- Recipe: Homemade Lemonade
- Recipe: Kalbi Gui, Grilled Beef Ribs
- Recipe: Ojingo Gui, Grilled Whole Squid
- Recipe: Kitchen Window's Paella
- Recipe: Clafoutis Au Poire
- Recipe: Pissaladiere
- Recipe: Sir-Fried Pork Riblets in Hoisin Black Bean Sauce
- Recipe: Wok Grilled Tex-Mex Fajitas
- Recipe: Ceviche del Mar

June 2006
Mother's Day & Breakfast/Brunch

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This Issue
- Cool New Products
- Ice Cream Makers
- The Mobile Kitchen
- Food on the Go
- Featured Book: Picnic
- Featured Book: Picnics
- Recipe: Roasted Pepper and Artichoke Heart Salad
- Recipe: Cold Soba Noodle and Snap Peas with Sesame
- Recipe: Kumamoto Oysters with Fresh Orange Juice and Rubbed Tarragon
- Recipe: Tuna Carpaccio and Caper Dressing
- Recipe: Twice-Cooked Crispy Chicken with Blanched Bok Choy and Udon Noodles

May 2006
Mother's Day & Breakfast/Brunch

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This Issue
- Hot New Gadgets
- Brunch Equipment
- Quiche
- Breakfast and Brunch Ideas
- Food Safety
- Featured Book: The Big Book of Breakfast
- Featured Book: Breakfasts
- Featured Book: The Egg Book
- Recipe: Thai Egg Strips
- Recipe: Creme Brulee French Toast with Berries & Cream

April 2006
Grilling & Outdoor Cooking

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This Issue
- Hot New Gadgets
- Viking Grills
- The Big Green Egg - a grill, smoker and oven
- Outdoor Kitchens
- Grilling Techniques - High heat and low heat grilling
- How to Grill Pizza
- Featured Book: Pizza
- Featured Book: The Asian Grill
- Recipe: BBQ Pork
- Recipe: Grilled Vegetable Pizza with Crunchy Cornmeal Crust

March 2006
Cutlery & Knife Sharpening

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This Issue
- Hot New Gadgets
- Knife Sharpeners
- Cutlery Anatomy - What Makes a Knife Sharp
- Whetstones and Steels
- The Lansky Professional Sharpening System
- Kitchen Window's Knife Sharpening Service
- Featured Book: Sharpening Made Easy
- Featured Book: A Professional Chef's Knife Kit
- Featured Book: Essentials of Cooking
- Recipe: Guisada & Sofrito

February 2006
Coffee & Espresso

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This Issue
- Hot New Gadgets
- Methods for Brewing Coffee
- Super Automatic Espresso Machines
- What is Espresso?
- Coffee Acidity
- Featured Book: Coffee and Espresso
- Featured Book: Home Coffee Roasting
- Recipe/Instructions: Roasting Coffee in a Gas Oven
- Recipe: Espresso Panna Cotta

Holiday 2005 Issue -
Holiday Entertaining

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This Issue
- Hot New Gadgets
- Chocolate
- Raclette & Fondue
- Holiday Entertaining
- Holiday Gifts
– Shelf Life of Holiday Goodies
- Featured Book: Nibbled
- Featured Book: A Baker's Field Guide to Holiday Candy
- Featured Book: Truffles, Candies & Confections
- Featured Book: Fondue
- Featured Book: Rose's Christmas Cookies
- Recipe: Mashed Root Vegetables
- Recipe: Lefse

July 2005 Issue -
Food Preservation

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This Issue
- New Products
- Blenders
- Methods of Food Preservation
- Vacuum Sealers and Food Dehydrators
- Featured Book: Preserves
- Featured Book: Gourmet Preserves
- Recipe: Carl's Crab Apple Jelly
- Recipe: Grannies Apple Chutney
- Recipe: Brandied Peaches

June 2005 Issue -
Father's Day and Kitchen Electrics

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This Issue
- Kitchen Electrics
- Toasters
- Father's Day Gifts
- Contact Grills
- Evolution of Smoking
- Amps, Volts & Watts
- Featured Book: Bruce Aidell's Complete Book of Pork
- Featured Book: Steven Raichlen's Indoor Grilling
- Featured Book: Rebecca Gray's Eat Like A Wild Man
- Featured Book: Grilled Cheese
- Recipe: Pannini Grilled Double Crust Vegetable Pizza

May 2005 Issue -
Grills & Grilling

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This Issue
- Grills & Grilling Products
- Grilling with Smoke
- Smokin' Accessories
- Grilling Cookbooks
- Evolution of Smoking
- Pizza Making on the Grill
- Featured Book:Grilling
- Recipe: Chicken Kabobs with Limes
- Recipe: Pizza on the Grill

April 2005 Issue -
Non-Stick

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This Issue
- Non-Stick Cookware Products
- Non-Stick Woks
- Types of Non-Stick Surfaces & Caring for Non-Stick Surfaces
- Berndes SignoCast
- Preventing Food from Sticking
- Featured Book: Wok - The Essential Kitchen
- Featured Book: The Essential Kitchen
- Featured Book: The Essentials of Cooking
- Recipe: Scallop & Shitake Stir-Fry
- Recipe: Cream Cheese Pound Cake

March 2005 Issue -
Cutlery & Knife Sharpening

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This Issue
- Cutlery & Knife Sharpening Products
- Sharpening with a Whetstone
- The Chef's Knife
- Choosing the Right Knife for the Job
- Slicing with a Mandoline
- Featured Book: Jacques Pepin's Complete Techniques
- Recipe: Brown Stock, Half Glaze and Meat Glaze
- Recipe: Creamy Dilled Cucumbers
- Recipe: Red Onion Salad

February 2005 Issue -
Tea & Chocolate

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This Issue
- Tea & Chocolate Products
- Tea Ceremonies
- Tea Basics
- Cocoa Powder
- Caffeine: The Healthy Drug
- Truffles
- Featured Book: The Way of Tea
- Featured Book: The Little Book of Coffee
- Featured Book: The Art of Chocolate
- Recipe: Ginger Spring Onion Tea
- Recipe: Mayan Chocolate Truffles

Holiday 2004 Issue -
Holiday Baking

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This Issue
- Holiday Baking Products
- Christmas Pudding in the Pressure Cooker
- Heavenly Chocolates - Chocolate Céleste
- Leavening Agents
- The Proper Flour for Pie Crust
- Great Cookies
- Recipe: Christmas Pudding
- Recipe: Molasses Spice Cookies
- Recipe: World's Best Sugar Cookies

November 2004 Issue -
Thanksgiving & Comfort Foods

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This Issue
- Comfort Food Products
- Savory Pies
- The Technique of Roasting
- Turducken
- Pot Pies
- The Splendid Grain
- Comfort Food
- Recipe: Pie Pastry
- Recipe: Turkey Pie with a Corn Bread Crust
- Recipe: Tourtiére in Rye Crust
- Recipe: Butternut Squash and Carrot Soup
- Recipe: Herbed Chestnut and Sweet Onion Dressing

October 2004 Issue -
Italian Cuisine

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This Issue
- Italian Cuisine Products
- Risotto in the Pressure Cooker
- Perfect Pasta
- Balsamic Vinegar
- Italian Cooking Classes
- Featured Book: Betty Crocker's Italian Cooking
- Featured Book: The Balsamic Vinegar Cookbook
- Recipe: Italian Tomato and Bread Salad
- Recipe: Pannettone

September 2004 Issue -
Stocks and Sauces

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This Issue
- Products for Stocks & Sauces
- Espresso Machines
- Sauce Basics
- Asian Sauces
- Sauces
- Recipe: Bolognaise Sauce
- Recipe: Basic Teriyaki Sauce
- Recipe: Marinara Sauce

August 2004 Issue -
Summer's Harvest & Fair Food

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This Issue
- Fair Food Products
- LeCreuset's Garden Collection
- Perfect French Fries
- Market Strategies
- Minneapolis & St. Paul Farmers Markets
- Culinary Assistant - Lorraine Irmen
- Vital Vegetables
- Local Flavors
- Tomatoes
- Recipe: Mexican Grill/Roasted Corn on the Cob
- Recipe: Chickpea Salad with Coriander and Cumin
- Recipe: Classic Fried Green Tomatoes

July 2004 Issue -
Ice Cream

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This Issue
- Desserts for Summer
- Ice Cream
- Choosing an Ice Cream Maker
- A Glossary of Frozen Desserts
- Planning a Party
- Kids Cooking Classes
- Alfresco Dining
- Sorbets and Ice Creams and Other Frozen Confections
- Recipe: Super Summer Mocha Panna Cotta
- Recipe: Gardener's Quiche

June 2004 Issue -
Cooking with Herbs & Spices

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This Issue
- Summer Cooking with Herbs & Spices
- Spice Primer
- Mapping Your Taste Buds
- Outdoor Cooking: Barbecuing, Grilling & Smoking
- Premier of Healthy Lifestyles Cooking Classes
- Featured Book: Grilling - Where There's Smoke There's Flavor
- Recipe: Char grilled Sirloin Steak with Garlic Parsley Butter
- Recipe: Grilled Vegetable Pizza Al Fresco

May 2004 Issue -
Incredible Edible Egg

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This Issue
- Egg Products
- Summer Cooking Classes
- Mother's Day Brunch
- Egg Whites
- Egg Proteins
- Meet Our New Assistant Culinary Director
- Featured Book: The Essential Mediterranean Cookbook
- The New Cook
- Recipe: Fish en Papillote
- Recipe: Pound Cake
- Recipe: Modestly Coddled Eggs

April 2004 Issue -
French Finesse

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This Issue
- French Products
- Bordeaux
- The French Paradox
- The art of cheese making
- Dishes of France
- Cheese - Discovering, Exploring, Enjoying
- Patricia Wells at Home in Provence
- Recipe: French Cafe Salad
- Recipe: Godiva Chocolate Mousse Filled Crepes

March 2004 Issue -
Taste of Japan

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This Issue
- Japanese Products
- Traditions, food and presentation of a Japanese meal
- Sake
- Featured Book: The Japanese Kitchen
- Finding a fishmonger
- Culinary Assistant: Mike Bendickson
- Recipe: Moon Viewing Noodles

February 2004 Issue -
Bread Baking

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This Issue
- Bread Baking Products
- Bread Baking Basics
- Sourdough
- Food History: Bread
- Equipping the Amateur Artisan Baker
- Mix and Proofing Flavored Breads
- Featured Book: Crust & Crumb
- Culinary Instructors: Sue Deal & Julie Rose
- Recipe: Honey Cinnamon Swirl Loaf
- Recipe: Breakfast in Bed Chocolate Bread Pudding

Holiday 2003 Issue -
Holiday Entertaining

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This Issue
- Holiday Entertaining Products
- Entertaining 1 2 3
- Scaling Recipes
- Food History: Cocktail Parties
-Book Review: The Barefoot Contessa Cookbook
- Culinary Instructor: David Fhima
- Culinary Assistant: Janeen Rosas
- Recipe: Chilled and Grilled Black Mission Figs with Mascarpone Foam and Prosciutto di Parma
- Recipe: Grandma Glawe's Deluxe Angelfood Cake
- Recipe: Espresso Chocolate Fondue
- Recipe: Curry Chicken Pot-Stickers
- Recipe: Holiday Cocktails

November 2003 Issue -
Holiday Baking

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This Issue
- Holiday Baking Products
- Ethnic Holiday Baking
- Scharffen Berger Chocolate
- Food History: Holiday Traditions
- Sugars
-Book Review: Baking by Flavor
-Book Review: The Christmas Cookie Book
- Culinary Instructor: Clara Pivaral
- Culinary Assistant: Betsy Schneider
- The Best Bakeshops
- Recipe: Grama's Favorite Gingerbread-

October 2003 Issue -
Latin American Culture and Cooking

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This Issue
- OktoberFiesta
- Latin American Cuisine and Cooking Products
- Chile Peppers
- Food History: The Legend of Maize
- Book Review: Mexico-One Plate at a Time
- Chocolate & Mexican Hot Chocolate
- Culinary Instructor: Todd Bolton
- Culinary Assistant: Janice Rideout
- Recipe: Rice with Roasted Poblano, Spinach and Fresh Cheese
- Recipe: Mexican Hot Chocolate
- Recipe: Pristinos - Pumpkin Fritters

September 2003 Issue -
Soups, Stocks & Stews

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This Issue
- Savoring Soups Stocks & Stews
- Cooking with a Pressure Cooker
- Making Stock
- Food History: Soup
- Working with Onions
- Book Review: Splendid Soups
- Twin Cities Hidden Gems - Soups
- Culinary Instructor: Mary Evans
- Culinary Assistant: Karmen Mannella
- Recipe: Soupe a l'Oignon Gratinee
(Onion Soup)
- Recipe: Mixed Wild Mushroom Soup
- Recipe: Lump Crab Tortellini in Ancho Chili Broth

August 2003 Issue -
Food Preservation and Summer Cooking

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This Issue
-Food Preservation and Summer Food Products
-Summer Soups and Salads
-Canning
-Food History: Salads
-Book Review: Preserving the Harvest
-Culinary Instructor: Robin Asbell
-Culinary Assistant: Terri Aberg
-Recipe: Salad Filled Crepe Pouches

July 2003 Issue -
Smoking Foods & Fish

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June 2003 Issue -
Grilling & Sausage Making

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May 2003 Issue -
Cutlery & Knife Skills

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This Issue
-Cutlery and Slicing Products
-Japanese Cutlery
-Wüsthof Trident Cutlery
-Knife Sharpening
-Food History: Mother's Day
-Twin Cities Mother's Day Brunch
-Book Review: How to Cook Everything
-Culinary Instructor: Joe Surisook
-Culinary Assistant: Mary Latta
-Recipe: Simnel Cake
-Recipe: Banana Bread
-Recipe: Chicken Galantine

April 2003 Issue -
Breakfast & Brunch

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This Issue
-Breakfast and Brunch Products
-Juicers
-Cast Iron Cookware
-Twin Cities - Hidden Gems
-Food History: Eggs
-Book Review: Sunlight Cafe
-Abelskivers
-Culinary Instructor: Beth Fisher
-Culinary Assistant: Carlee Bendickson
-Recipe: Abelskivers
-Recipe: Grandma's Waffles

March 2003 Issue -
Savoring India

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