Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up. As a firm believer in the almighty power of chocolate, this was big news for me, and every eight-year-old in the country: Last week, Crest unveiled chocolate toothpaste. To be clear, it’s just chocolate (and mint) flavored; the tooth-cleaning power comes from sodium fluoride. But still. Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. This Valentine’s Day it’s very important to keep in mind that there’s a paranoid conspiracy floating around our world to the effect that red wine goes well with chocolate. This delusion isn’t quite on the order of believing that the moon landing was a hoax, but it’s pernicious nonetheless. Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray. Sometimes it’s worthwhile taking the classic approach. If you’re a cowboy, skip saddling up an emu—just ride a dang horse. If you are a lion, do not attempt to browse the tender shoots of the mokukutu bush—just chomp the neck of a zebra and have done with it. Similarly, when Valentine’s Day comes along, why try to wow your honey with some oddball concoction when bubbly works so well? For more affordable wines in a similar mode (i.e., made the same way, and with the same basic grape varieties: Chardonnay, Pinot Noir and Pinot Meunier) look to California sparkling wines. There are many good, affordable choices in the $20 to $25 zone. And if bargains are what you’re after, both Prosecco (from Italy) and cava (from Spain) produce terrific sparkling wines in the under-$20 price range—possibly not the price point to pop the question with, but good value if your evening is going to involve drowning the sorrows of a gang of embittered single friends. Here, some excellent possibilities: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows. All chocolate starts with the cacao bean. From there, different processing, flavorings, ingredients, and percentages of cocoa solids and cocoa butter can produce chocolate of all sorts. Here’s a sampler of 12. |
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