I have been enjoying listening to food podcasts these days and recently tuned into America’s Test Kitchen with Dan Souza, the Kitchen’s chief content officer and Cook’s Illustrated’s former editor in chief. There are lots of helpful scientific food tips on that site. Souza was interviewing Dan Pashman, three-time James Beard award winner and Sporkful podcast host. He recently accomplished something…
Ricardo is back and solved a major problem in yogurt making
The author expresses a passion for yogurt-making, emphasizing its health benefits and rich history. After struggling with homemade yogurt, they find success using the Euro Cuisine Greek Yogurt Maker, which produces thick, creamy yogurt without additives. The article encourages making yogurt at home, highlighting various delicious uses and promoting gut health.
How to Make Yogurt at Home with Instant Pot
The journey of discovering yogurt evolved from a memorable summer in France to mastering homemade versions with an Insta Pot. Not only does yogurt symbolize simplicity and creativity, but it also fosters a sense of achievement and connection to wholesome food. Embrace this rewarding culinary adventure and enjoy its health benefits!
Ferrero Rocher Candies: Great but Expensive Ingredients for Gelato
Winter is a creative time; time on one’s hands, and thoughts of gelato flavours abound. I had a very strong urge to craft gelato over the holidays and came up with some good things. The current flavour line up is: Ricardo’s signature chocolate fondente, or dark chocolate sorbet, no dairy Skor: a unique Ricardo’s flavour,…
Unforgettable Moments in Japan: Toilets, Trash, and More
We recently returned from Japan. Our journey started in Tokyo, and went through Nagoya, Osaka, Kyoto, a hot springs town called Arima and then Hiroshima before returning to Tokyo. Anybody can look up the many fascinating tourist attractions, but I’d like to comment on the cultural oddities that are more interesting. Toilets. Let’s start with…
A delicious Olive Oil Tasting and Dinner at Corso Italia’s Cucinato Studio
The Cucinato Studio cooking school, located in the former Big Ragu restaurant, St. Clair and Landsdowne, transports you to Italy at least for a few hours. I had gone to the place in my days living in the St. Clair West Little Italy area. It’s a great birthday or special occasion present, and my…
Olive Oil or Butter in Coffee: Does It Work?
Does Starbucks new oilve oil coffee blend taste better. Ricardo thinks so.
Frozen Yogurt, Fresh Strawberries and Seasonal Flavour Round Up
Ricardo talks about making his own yogurt and turning it into frozen yogurt gelato.
A light-to-dark contrast in winter gelato line up — multicultural
With a multi-cultural feel, there is a light-to-dark contrast, from the chocolate’s deep midnight darkness, the slightly lighter coffee with milk hue of the espresso, along with the brown peanut butter, with its dark chocolate stracciatella.
Ricardo’s Coffee Culture Attends Cupping Event at Pilot’s Ossington café.
What’s a cupping session, coffee aficionados might ask? It’s similar to a blind wine tasting only with coffee. It has multiple parts, while in wine tastings, the liquid is poured and sniffed and tasted. That’s it. Pilot Coffee Roasters recently held a public cupping event at its 117 Ossington Café. Cuppings apparently are held almost daily…
Ricardo's Gelato and Food Blog 