Front Burner: The French Cheese Biography

In his informative book, “Fromages,” Dominique Bouchait explains French cheeses, dividing them into “families,” according to how they’re made, like cooked and uncooked or blue-veined. But what he says about the French varieties applies to cheeses from anywhere. Though Mr. Bouchait — a master cheesemaker based in southwest France — focuses on the 45 French…

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Front Burner: Gravlax With a Twist

Durham’s Tracklements, in Ann Arbor, Mich., uses various cures to produce its smoked salmon and other fish. Traditionally, gravlax is salmon cured with salt and spices. Tracklements adds smoking to the process, resulting in salmon that’s mild (though rich), with a hint of smoke. Another new smoked salmon on the roster is cured with ras-el-hanout,…

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Front Burner: A Japanese Noodle Gets Its Due

Soba, the nutty-tasting buckwheat noodle, will be the subject of a demonstration by Shuichi Kotani, the founder and chief executive of Worldwide-Soba, a factory and consulting company in Flushing, Queens. The particular techniques and equipment involved in producing handmade soba will be explained, and there will be a tasting after the demonstration. Making Soba: A…

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What’s Getting a Stitch Fix Box Like?

Stitch Fix has changed the shopping game with its picked-by-a-stylist selection of apparel and accessories. Whether you’re intrigued because you’re constantly pressed for time or just looking to introduce new pieces into your wardrobe, it’s definitely something to consider. ELLE’s Digital Style Director Nikki Ogunnaike tested the waters for you in our latest episode of…

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