There are many prized vintages from Valpolicella, a postcard-perfect town near Verona, Italy, known for its rich, slightly sweet wines. Over the years, however, as many of these wines have gotten only sweeter, one vineyard, Bertani, has remained true to the old traditions. The result: a complex, unusually balanced wine called Amarone. Our wine correspondent sets out in search of its secret.
Gelato, it turns out, is a very different creature from ice cream. And there is a reason that the best gelato tastes so creamy yet still light, so balanced, so indescribably perfect. The secret—according to master gelatieri Andrea Soban of Valenza, Italy—involves patience, exceptional ingredients, and a fine-tuned knowledge of food chemistry.
When Bob Kramer decided it was time to make his own cutlery, he had no idea that his career turn would take him deep into the secret lives of knives. Now he’s established a reputation as one of the most revered bladesmiths in the world–playing David to the Goliath cutlery manufacturers of Germany and Japan.
On a frigid, eight-acre farm just outside downtown Sebastopol, Paul Kaiser has devised a hyper-intensive form of organic agriculture that is grossing more than $100,000 an acre. And, he believes, saving the planet at the same time. Yet a number of farming experts see trouble on the horizon.
Welcome to Craftsmanship’s inaugural gift guide, where we list the best (or at least the most unusual) items that we could find during our first year exploring the artisan world. Our discoveries include fine kitchen knives, cooking pottery, guitars, harmonicas, alcoholic drinks, and, of course, some real children’s toys.
Speaking of Venetian artisans, meet Nono Colussi–a man dedicated to creating the perfect cake
A California biologist finds toxic metals in kale, gets slammed for it on the Internet, and then finds evidence that this metal could be more troublesome than he had thought.
In an era of chronic drought, could desert crops become the new sustainable dinner?
How I stumbled upon the world’s most perfect eating utensil.
A gastro-scientific investigation of why cooks believe food tastes better (note: much better) when it’s cooked in a ceramic pot. Tour guide: Paula Wolfert, the legendary queen of American clay-pot cooking.
You drink eight glasses of water a day. But you consume far more through the food you eat. A special report.
For years, a handful of enterprising grain farmers in the Midwest have been making huge strides–ecologically as well as financially–by managing to farm without plows and other invasive “tilling” machinery. Their achievements point to the possibility of a very different balance in global commodity trading markets.