Culinate Newsletter Dec 13 07

(mailing, James Berry)

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 h1. Dear Readers,

 We give you the sweet and the savory on Culinate this week. First, Nancy Schatz Alton investigates sugar in its many varieties. You'll learn how powdered sugar is made, why raw sugars offer a "sense of place," and what alternative sweeteners are out there. Just in time for holiday baking!

 Meanwhile, Matthew Amster-Burton unlocks the mysteries of garlic. The Mamster also weighs in on the question of prepeeled garlic; head over to agree or disagree with him.

 Finally, we introduce The Local 50. We scoured the country to come up with foods from each state made by small-scale, often family-owned producers. Have fun poking around — and add your own favorites in the comments section.

 Kim Carlson
 Editorial Director

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story1text: Learn why good cooks love parchment paper.
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story2text: Ten ways to eat healthy foods and mind your pocketbook.

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recipe1text: A satisfying soup to counter the rich foods of the season.
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recipe2text: A splash of vanilla and a spoonful of honey makes milk irresistible.

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