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Yogurt
With a powerhouse of nutritional benefits, along with its flavor and texture nuances, yogurt has become one of the most popular products in the dairy case today. In fact, sales of specialty yogurt and kefir (a tart, drinkable yogurt) shot up 53.3 percent between 2003 and 2005, to nearly $500 million.

The health benefits of yogurt have long been touted. It is certainly a good source of B vitamins, protein and calcium, and is much more digestible than fresh milk. It's also said to keep the intestinal system populated with good bacteria and, therefore, in healthy condition.

Though yogurt can be made from the milk of many animals — including sheep, goat and water buffalo — cow's milk is the most commonly used. Yogurt is available in a variety and size for almost every preference, including fruit-blended, fruit on the bottom, and those with toppings and add-ins. There are also light versions sweetened with aspartame for those preferring a lower-calorie yogurt. Some of the most interesting additions to the yogurt category are those that include cereal and novelty toppings, which are especially popular with children.

Yogurt-making is thought to have been originated by nomadic Balkan tribes thousands of years ago, probably first by accident and then as a means of preserving milk. Today, yogurt is made by adding two types of cultures — Lactobacillus bulgaricus and Streptococcus thermophilus — to warm milk. The bacteria convert the milk's sugar to lactic acid, which gives yogurt its unique flavor. Due to the presence of the acid, the proteins change their structure, forming a delicate gel.

Other types of cultures, such as L. acidophilus and Bifidus cultures, can be found in some yogurts. Yogurt labeled with the phrase "Made with live and active cultures" contains the live and active bacteria thought to provide yogurt with its many desirable healthful properties. Look for the National Yogurt Association's (NYA) Live & Active Cultures seal to ensure that the yogurt you buy contains a significant amount of live and active cultures.

According to standards of identity finalized by the Food and Drug Administration (FDA) in 1985, there are three essential criteria which define yogurt:
a) The main ingredient (mammal's milk),
b) The fermenting agents (by type, whether they are living and active, and the amount used) of Streptococcus thermophilus and Lactobacillus bulgaricus, and
c) The manufacturing process (milk fermentation).

Following is a rundown of the varieties of commercial yogurts produced:

Plain Yogurt
Plain yogurt is made from whole milk, lowfat or nonfat milk without additional flavoring ingredients. Yogurt made from whole milk has at least 3.25 percent milk fat. Lowfat yogurt is made from lowfat milk or part-skim milk, and has between 2 and 0.5 percent milk fat. Nonfat yogurt is made from skim milk and contains less than 0.5 percent milk fat.

Strained or Greek
Strained yogurt is a thick type of yogurt which is strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, with the consistency of sour cream. Cream is sometimes added for flavor to the whole-milk variety after straining. Greek yogurt is from sheep's and goat's milk, but these varieties are not strained. It can be found in varying degrees of fat content, from a luscious 10 percent fat to fat-free which, because of its thick texture, still tastes and feels like an indulgent and rich treat. Recently, it has become popular in the U.S., partly because lowfat versions are now made, and so it can function as an alternative to cream in many preparations.

Flavored Yogurt
Flavored yogurt has sugar and either artificial flavorings or natural fruit (or both) added. Some flavored yogurts contain gelatin or stabilizers for a thicker texture. Fruit-flavored yogurts can either have the fruit on the bottom (to be mixed in by the consumer) or be already stirred — in which case, they're referred to as Swiss- or European-style — and are typically of a custard-like consistency.

Frozen Yogurt
Frozen yogurt — which resembles soft-serve ice cream in texture — has become very popular and competes head-to-head in some markets with ice cream. Frozen yogurt is a non-standardized food and, therefore, is not subject to Federal composition standards, as is the case for "yogurt."

Not all products termed "frozen yogurt" actually contain live and active cultures. Some so-called "frozen yogurts" use heat-treated yogurt, which kills the live and active cultures, or they may simply add in cultures to the mix along with acidifiers, and skip the fermentation step all together. To make sure that a frozen yogurt contains yogurt produced by traditional fermentation and has a significant amount of live and active cultures, look for the NYA Live & Active Cultures seal.
Source: National Yogurt Association, www.AboutYogurt.com

Latin Kitchenware Inspirations
The Latin-American population is the fastest-growing in the United States. It's a population rich in cultural diversity with roots reaching back from Cuba to Argentina and everyplace in between. But this population is especially known for its big, bold and flavorful cuisines, teeming with a fusion of cultures and continents. From traditional Spanish paella to a hearty carne guisada puertorriqueña, the following specialty pots, pans and utensils will help you in preparing your favorite recipes anytime. Buen Provecho!

Calderos
The word caldero actually means cauldron in English. A caldero is a cast iron cooking pot, with a tight-fitting lid. They are available in a variety of sizes and are similar to a Dutch oven. They are typically used for cooking stews, soups, rice and meats. They are even used for frying. Calderos are often used in Puerto Rican cuisine, especially when preparing stews. A popular dish cooked in a caldero is carne guisada puertorriqueña (Puerto Rican beef stew). The ingredients that flavor the beef vary but might include green peppers, sweet chile peppers, onions, garlic, cilantro, potatoes, pimento-stuffed olives, capers and even seeded raisins.

Cazuelas
Cazuelas, or terra cotta dishes, have been used in Spain for literally thousands of years. They are great for long, slow cooking, holding their temperature and cooking ingredients evenly. Usually left unglazed on the outside so it can absorb both moisture and heat better, a good cazuela will have a smooth, glazed interior that is semi-porous. You must soak the dish for six hours before the first use (and then occasionally) to rehydrate the clay. Cazuelas can be used for cooking directly on the stovetop or in the microwave, and are usually dishwasher-safe. The larger cazuelas are a good size for cooking shrimp, fabada bean stew, fideua or other traditional dishes; also good for paella, if you do not have a pan available. The smaller sizes come in handy for serving tapas, like tiny shrimp sizzling in olive oil.

Comals
A round, flat griddle on which tortillas are cooked. In Mexico, comals used over open fires are usually made of unglazed earthenware. Those intended for use with electric and gas heat are more often made of a light metal, such as tin. The earthenware and thin metal allow fast heat penetration, thereby cooking the tortillas quickly — important so they don't become dry and brittle. They are also used for cooking sopes, vegetables, burgers, pancakes, roasting chiles, and more.

Paella Pans
Originating from Valencia, Spain, paella is a dish of saffron-flavored rice combined with a variety of meats and shellfish (such as shrimp, lobster, clams, chicken, pork, ham and chorizo), garlic, onions, peas, artichoke hearts and tomatoes. While each region in Spain may have its own adaptation (there are more paella recipes out there than there are stars); the common feature is the paella pan, or paellera.

A good paella pan should have a wide, flat bottom so there is plenty of room for the rice to cook in a shallow layer, and two loop handles on the sides, which slope gently to the rim. Classic paella pans are made of carbon steel — but any material that can be used for cooking will do — and usually don't have a lid. Except for the final resting period, paella is always cooked uncovered.

Paella pans come in many widths; with many being too big for a conventional cooktop (classic paella is cooked outdoors over a fire). You can use an outdoor grill, or to cook inside, straddle the pan over two burners. When it's done, the custom is to let it rest for 10 minutes.

Tostonera
Also known as a plantain press, they are used to create the classic Latin side dish known as tostones. They can vary in size and be made of wood, plastic or metal.
Green plantains are either mashed into discs and deep fried to make tostones or mashed into balls of mofongo and mixed with pork or seafood and spices.
Source: The New Cooks' Catalogue