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From Gourmet Magazine—
“We were captivated by these perfect chocolate chip cookies—with a crisp yet yielding texture—and we dare anyone to detect that they weren’t made with traditional wheat flour.”

Reviews at Amazon.com:

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Avg. Customer Reviews: *****

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Latest Articles

Treat yourself to our simple soup and sandwich supper at the end of a long, busy day. Find out how in our Featured Menu.

Our new recipe for a delicious, large (9 x 5 inch) millet and sorghum based sandwich bread won’t let you down. It makes a tender, 1 pound 14 ounce loaf. Look for it in our Gluten-Free column.

In Health & Nutrition find out how an over-stimulated immune system causes inflammation, which, in turn, is the root of many chronic diseases, such as arthritis, diabetes, and cancer.

Celiac Disease Pilot Study

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A message from
The Food Philosopher^® Sisters

We come from a New York “food family,” one grandfather a baker, the other a deli owner. When he is on vacation, our father takes pictures of food markets and farms. We were raised on home-cooked meals our family ate together in the dining room. Friends and family always seemed gathered around, enjoying the flow of food and conversation. Mealtimes not only nourished our bodies, but they also nurtured our sense of belonging. We ate for enjoyment. Now we share these important traditions with our children and friends.

Let the Food Philosopher^® guide you to a world where food is excite- ment, and eating is a celebration. It is our world of epicurean delights.