Top Stories » Expert Columns » All Categories

Each month, The Gourmet Retailer Magazine will be publishing reviews of new products hitting the market. The new items we'll be examining are products just entering the marketplace or goods that will be introduced in the coming months. An editor will sift through an assortment of products, tasting, testing, and contemplating their future at retail. They will then communicate their impressions to you, along with product descriptions, photos, and manufacturer contact information. We're constantly being asked by readers what we've found lately that is cool or worthy of your inventory and we decided it was about time we shared those assessments with a larger audience. Enjoy!  »

Essentially, humans are divided into two camps ¿ those who like anchovies and those who don¿t. For the latter group, it is no doubt true that their experience is based on inferior brands whose taste is very fishy and salty and not at all pleasant. These are the kind of anchovies that for generations have elicited the cry of ¿hold the anchovies.¿ For those who don¿t have the prejudice against these tasty little fishes, anchovies can add immeasurably to recipes of all kinds from all types of cuisine, from simple antipasto to elaborate cooked dishes. More than simply adding saltiness to a dish, anchovies bring piquancy and even heighten the flavor of other ingredients in the dish. In restaurants, they are used extensively in sauces, often without anyone even knowing they are there. In the Mediterranean, especially in Spain and Italy, they are eaten as tapas or other types of appetizers, and are extremely versatile.  »

Why is everyone so happy in Silicon Valley again? A new wave of start-ups are cashing in on the next stage of the Internet. And this time, it's all about YOU! Is this an opportunity for the gourmet retailer? I think so. Please let me explain. While many companies have pulled back on their e-business initiatives, intelligent, progressive companies have continued to move forward in transforming their business to function seamlessly in the Internet world. It is this type of transformation of business that frees companies from the artificial barriers that mire them in the muck, and allows them to compete in today's high-powered marketplace with giant companies while developing a closer relationship with their customers, vendors and employees.  »

One of the expectations of Zingerman's leaders is that they conduct at least one hour of formal teaching (on average) per month. Some managers have taught classes in previous jobs but many have not. And for most people, speaking in front of a group ¿ even a relatively small one ¿ does not come naturally. So I've recently started teaching a class to help people present more effectively. Since we want all of our training to have some common elements ¿ including a certain level of energy and enthusiasm, I call my class "Presenting with Zing!" I'm sharing it here in the belief that a similar class adapted to your particular organization might be useful for you. »

Except for those heading to the lake country in the northern part, too many tourists know the Lombardy region only from flying in and out of Milan's airport. That's a shame because not only is Milan (Milano) a fabulous, energetic city, but the region itself is a lush and fertile area that is home to several of Italy's most cherished foods, especially cheeses. In fact, in his seminal book, Cheese Primer (Workman), author and master cheesemonger Steven Jenkins said, ". . . I consider Lombardy to be Italy's most important cheese region by far. It not only produces enormous amounts of its regional specialties, Taleggio, Gorgonzola, Stracchino, and Mascarpone, it is also a primary producer of Grana Padano and Provolone."  »

The world of coffee can be a confusing and intimidating place, especially if you don't know the lingo. Following are some basic coffee terms and lingo you can use to communicate with your barista without embarrassment. Next month, we'll feature a glossary of terms commonly used when tasting and describing coffee.  »

The Supermarket Guru Phil Lempert profiles specialty food winners and losers.  »