Balsamic vinegar: an attic treasure

Article Abstract:

Most Balsamic vinegar, virtually unknown in the US a decade ago, was originally made in small batches in the one town of Modena, Italy. The highest grade of balsamic vinegar is 'tradizionale,' which must be aged at least 12 years. Information about buying and storing balsamic vinegar is provided.

Usage, Purchasing, Vinegar, Flavoring essences, Flavorings

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Smart finger foods: party-perfect and practically fat-free, (includes recipes)

Article Abstract:

Replacing high fat ingredients such as cream and butter with seasoned yogurts, and vegetable and bean purees can add variety and good flavors to low fat appetizers. Using ingredients with an international flavor, such as Mexican salsa, enhances the menu. Recipes include meat-filled pies.

Recipes and menus, Low-fat diet, Low fat diet, Entertaining, Appetizers

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Chipotles are hot, hot, hot!

Article Abstract:

Smoking turns jalapenos into the flavorful chipolte. Chipoltes come both dried and canned and there are two types, chile mora and chile meco. Tips for using and storing both dried and canned peppers are given.

Varieties, Jalapeno, Hot peppers

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