Word: dessertation
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...sugary, creamy goodness for breakfast, lunch, and dinner?” you ask. Yes, it does. Many an eager freshman will exit the ’Berg daily with telltale bowl or cone. But, warning: HUDS fro-yo does not count as a “healthy” dessert option, and over-consumption has its (very real) consequences. If you must, make a trip to Berryline for a cold treat that’s actually made out of yogurt...
...dessert chef, don't make dessert. You think you'll get credit for trying something new. You will not. Your dessert will fall apart on the plate. The judges will pay lip service, but in the end, if it stinks, it stinks. If, like Carla Hall in Season 5, you can whip up an apple tart in your sleep, then by all means work it. But the human heart is not powerful enough to forgive a bum pudding...
...Thorpe knows her cheese. When the vice president of New York's Murray's Cheese Shop and author of The Cheese Chronicles isn't helping high-end restaurants select the right fromage for their dessert menus, she's traveling around the country taste-testing products herself. Thorpe has tried every type of cheese: the creamy, the crumbly, the limp, the spongy and even something flavored with Jamaican jerk spices. TIME talked to Thorpe about unpasteurized cheese, how Swiss got those holes and how white and yellow cheddar differ...
...versions of a dinner gathering—without the luxury of a dining table—but its absence only adds to the laid-back mood of joviality. Dinner parties seem to encourage generosity far more than any other event, and guests’ gifts of wine or dessert generate a communal pride in the collectively assembled meal...
...Once inside the servery, I was floored. Perfectly-crisped onion rings, lightly steamed vegetables, beer-battered cod. A salad bar showcasing chilled salmon, cherry tomatoes, olives and mushrooms in brine, tabule, baby corn, tortellini, a variety of meats. A dessert section complete with sliced peaches from the can, grapefruit wedges, fresh fruit salad (at dinner!), a humongous tub of Richardson’s chocolate ice cream (which Kenny said was nearly a nightly standard). He added that, for a while, the dining hall boasted strawberry and blueberry smoothies. As he spoke, Kenny was drinking Dudley House coffee—also...