No. 86 Really Good Goat Cheese

Pushing to a Delicate Extreme: The Cheeses of Soyoung Scanlan  Edward Behr

Cooking the Kill  Ian Knauer

Madeira is History – Long Live Madeira!  Derrick Schneider

Trahana: The World’s Oldest Instant Soup?  Diana Farr Louis

The Red Spice: Hungarian Paprika  Petra Tanos  

Market Day in Cholula  Deborah Madison  

Why This Bottle, Really?  Nonvintage Brut Champagne from José Dhondt  Eric Asimov; Señorío de P. Peciña Rioja Reserva from Bodegas Hermanos Peciña  Cory Cartwright  

Notes and Resources  Black Currant Jam  Edward Behr and Chocovivo Chocolate  Edward Behr  

Restaurant Reviews  Spinasse in Seattle, Osteria da Gemma and La Torre in Piedmont  Winnie Yang

Book Reviews  David Thompson’s “Thai Street Food”  Jarrett Wrisley and Harold McGee’s “Keys to Good Cooking”  Edward Behr  

Short List  “Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions,” “The Southern Foodways Alliance Community Cookbook,” and “La Cuisine (Françoise Bernard)”