Articles & News

Jacques Pépin Crepes Confiture Recipe Video

The Birth of a Tasmanian Honey Company

By Eliza Ward A Bottle of Mead, a Fire, and a Life Path Sometimes the best food stories don’t start in a kitchen—they start with a question. For Julian Wolfhagen,...

The Birth of a Tasmanian Honey Company

By Eliza Ward A Bottle of Mead, a Fire, and a Life Path Sometimes the best food stories don’t start in a kitchen—they start with a question. For Julian Wolfhagen,...

The Perronneau Family and the Bee

By Eliza Ward A Family Devoted to Honey Since 1890 Experience and knowledge are everything when it comes to fine honey. Apidis SAS is a family-owned and operated enterprise specializing...

The Perronneau Family and the Bee

By Eliza Ward A Family Devoted to Honey Since 1890 Experience and knowledge are everything when it comes to fine honey. Apidis SAS is a family-owned and operated enterprise specializing...

Why Does Honey Crystallize?

The process is called crystallization (also called granulation or candying). All pure, raw honey will crystallize eventually — it's actually a sign of quality and purity. It is worth noting...

Why Does Honey Crystallize?

The process is called crystallization (also called granulation or candying). All pure, raw honey will crystallize eventually — it's actually a sign of quality and purity. It is worth noting...

Why Your Soy Sauce Tastes Flat (And What to Loo...

Learn why some soy sauces taste flat and how traditional fermentation creates deeper flavor, aroma, and umami.

Why Your Soy Sauce Tastes Flat (And What to Loo...

Learn why some soy sauces taste flat and how traditional fermentation creates deeper flavor, aroma, and umami.

How to Taste Soy Sauce Like a Pro

Learn how to taste soy sauce, understand traditional vs. mass-produced styles, and discover what makes premium soy sauce different.

How to Taste Soy Sauce Like a Pro

Learn how to taste soy sauce, understand traditional vs. mass-produced styles, and discover what makes premium soy sauce different.

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Our favourite cocoa I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika

At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!

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