Editorial Product Review: :Whole Wheat Couscous is made from semolina flour, which is the roughly milled endosperms of durum wheat. Whole Wheat Couscous is made with whole grain durum flour and often rolled with brown rice flour. This flour retains the the bran and germ of the wheat berry, thereby making it more nutritious than products made from white flour. The whole wheat variety of Couscous cooks just as quickly as the regular varieties and tastes great. Whole Wheat Couscous has a rich, nutty flavor and ...
Editorial Product Review: :The Martelli family has produced their artisanal pasta since 1926 in the medioeval town of Lari, near Pisa, in Tuscany. With simple techniques passed down from one generation to the other this pasta, which following the purist attitude of the makers only comes in a few classic shapes, is made utilizing first grade durum wheat flour grown on the family property . The wheat flour is then kneaded with cold water, cut with bronze dies and let dry in the air for 50 ...
Editorial Product Review: :Made with care near Milan, Italy by a family run business, which has dedicated three generations to perfecting the art of making stuffed pastas, Lapiana shelf stable Mezzaluna with Basil Pesto Filling bring the true flavors of Italy to your table. Perfect served with your favorite sauce or added into broth or soups.
Editorial Product Review: :One of Britain's favorite green beans was brought to the British Isles in the 17th century for decorative use because of its beautiful flowers. The Sweet White Runner Bean has a long, green, bean-type pod that holds white-streaked beige, medium-sized seeds. Young Runners may be prepared in any way suitable for green beans. In the U.S. markets, consumers are more likely to find the shelled dried beans, which can be cooked like pinto or pink beans and used in dishes such as soups ...
Editorial Product Review: :This traditional Italian egg pasta, thin, long, and flat, has a porous surface that captures and absorbs the flavors of your favorite sauces. Makes an excellent, aromatic, light pasta. Toss with light sauces add to broth. Try with a sauce of sauteed garlic, onion, cooked white beans, fresh tomatoes, and scallops; top with fresh chives, parsley, and oregano.
Editorial Product Review: :Bigoli pasta began production in Venice in 1400. Today, the tradition of this pasta continues because the mill and the factory combine the finest ingredients with traditional production methods. The result is a pasta of exceptional taste and texture. It is made only of 100% Italian grown durum wheat. The grain is bronze drawn and slow dried, creating a texture perfect for holding sauces. Bigoli Nobili was recognized in 1993 by the Accademia Italiana della Cucina for its contribution to Italian cuisine. Product ...
Editorial Product Review: :What makes this Artisan pasta different from commercialy made pasta, is the pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. Rusticella pasta is air dried for a crucial 56 hours, wich creats adense, flavorful pasta that cooks perfectly al dente.A miniature version of penne, this tubular pasta is very versatile, us in pasta salad of toss with fresh tomatoes.
Editorial Product Review: :Quinoa (Keen-wah) (Chenopodium Quinoa) was a widely used grain by the Incas and has been grown in the Andes for centuries. The Quechua name for Quinoa translates as 'the mother grain' or 'super grain'. The United Nations World Health Organization observes that Quinoa is closer to the ideal protein balance than any other grain. Quinoa is equivalent to milk in protein and is high in Vitamins B & E, iron, zinc, potassium and calcium. It is also high in essential amino acids. Quinoa ...
Editorial Product Review: :Spelt (Triticum Aestivum Spelt) is a shiny, dark, rice-shaped grain. When cooked, Spelt has a texture reminiscent of rice and a sweet, nutty flavor. The texture is firm and chewy. An ancient relative of wheat, Spelt was grown in the ancient near east over 9,000 years ago. It is very popular in Europe and has recently caught the attention of Americans. In Switzerland, Austria and Germany it's called 'Dinkle' and in central Italy it's called 'Farro'. Spelt has superior qualities to wheat. It ...
Editorial Product Review: :Spelt (Triticum Aestivum Spelt) is a shiny, dark, rice-shaped grain. When cooked, Spelt has a texture reminiscent of rice and a sweet, nutty flavor. The texture is firm and chewy. An ancient relative of wheat, Spelt was grown in the ancient near east over 9,000 years ago. It is very popular in Europe and has recently caught the attention of Americans. In Switzerland, Austria and Germany it's called 'Dinkle' and in central Italy it's called 'Farro'. Spelt has superior qualities to wheat. It ...
Small and light enough for a shirt pocket, Samsung's Helix YX-M1 is a one-stop audio entertainment center with an XM radio, a digital music player, and room for 50 hours of tunes, but it comes up short on battery life.
