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If you've ever eaten Buffalo Mozzarella (Mozzarella di Bufala) you know how deeply complex, creamy, and sweet it is compared to is bovine-derived cousin.  You may not know, though, that there are very few American buffalo dairies, hence most of the buffalo products we eat here are imported from Italy. ... MORE

Office holiday parties can be a drag.  So to east the burden of throwing a corporate shindig, the folks at Punchbowl.com serve up five helpful tips for putting together a memorable event. Jerry's tip #6: Have all the guests write down a factoid about themselves to use as an ice-breaker.   ____ Every year ... MORE

The folks over at Eater.com have put together a comprehensive guide to Whiskey.  Who knew that things like barrel location in a warehouse could so drastically affect the aging process. Also, find out what "staves" are and why they're crucial to developing the deep and complex flavor of whiskey. _____ Everything anyone could ... MORE

Kale's popularity has soared over the past half decade.  Health-conscious eaters and home cooks alike have embraced the versatility of this vitamin-packed member of the cabbage family.  High in vitamins A and K and beta carotene, kale has appeared in recipes for smoothies, salads, and sides. One of our favorite preparations for ... MORE

Garlic lovers take note: There's a pungent, garlic-based condiment that you've probably never heard of.  It's versatile, easy to prepare, and stays fresh in your fridge for close to a month.  We've heard that once you start using it you'll put it on everything.  It's called Toum. This week, The Washington Post ... MORE

Eating fresh corn on the cob is like tasting summer.  Here's a quick and easy way to cook ears of your favorite variety.  Try playing with different toppings like author Tom Hirschfeld suggests. One of our favorite preparations it to rub your cooked corn with a good amount of extra virgin olive ... MORE