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“We go on and on about wild berries versus cultivated ones, about what constitutes good white chocolate and if it matters what kind of butter you use. According to Dolores, butter with low moisture and high butterfat makes all the difference. She suggests Amish block butter or something called Plugrá, a bastardization of the French phrase plus gras, meaning "more fat." Only the French, I think, would add fat to their butter. I can't believe I care about butter. Before cooking class I wouldn't have given a tinker's dam, yet here I am wondering whether I can sneak over to Whole Foods to buy some for tonight. Dolores says it's fantastic on French bread, with a good Pinot Noir. "Ooh," I hiss, licking my lip. Then the awful truth hits me. I have become a foodie!” — Sarah Strohmeyer