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Gourmet gift baskets are not all created equal. You can design a beautiful, unique gift basket, filled with the best quality ingredients, with style and creativity. I’ve yet to meet anyone who doesn’t love getting a gift basket as a gift, appreciating its attractiveness and relishing the discovery of all the delicious items inside. They are, in fact, the perfect gift for that hard-to-buy-for someone who seems to have everything.

Designing and building a gourmet gift basket is a satisfying and enjoyable experience, much like other craft hobbies, and the more of your self you put into it, the more it will be appreciated. There are many different themes to choose from. Do you want a formal or informal look? Does your recipient have a favorite color you can use as your color scheme? Are there particular types of ingredients you would like to incorporate? Answering all of these questions will set you on the path to make a beautiful, highly personalized gift.

Some of the most popular themes for gift baskets incorporate food types or regional foods. One of our most popular lines of gifts, for example, are the chocolate gift baskets. Everyone loves chocolate. You can venture beyond just boxed chocolates and candy bars by including chocolate biscotti, miniature cakes, cookies, cocoa or chocolate flavored coffees. Italian gift baskets are also very popular and allow for some additional creativity. One of our most popular ones uses a stainless colander instead of a basket and includes pasta tines and a sauce ladle. The possibilities are endless, just let your creativity loose.

Another consideration when designing a gourmet gift basket is whether you might incorporate a lasting gift. Coffee themed gift baskets, for example, might include a stylish coffee mug or French press. Tea gift baskets might include beautiful tea cups, tea pots, cozies, caddies or infusers. Housewarming gift baskets might include a handsome salad bowl as the “basket” with salad servers, cook book or barbecue sets. The possibilities are endless. Think about hobbies, interests and favorites of the gift’s recipient to inspire your thinking.

Begin by choosing your basket. Select a style and color that complements the design you have in mind. If you chose a basket with a handle, make sure the handle is positioned in a way that won’t hamper your ability to display the products. Some handles are positioned too low to allow sufficient room, so keep an eye out for that.

Next you will choose the ingredients for your gift basket. Think menu. Just as you would plan a special meal, you should plan for a menu of items that are complementary to each other, provide variety and are balanced. You should also consider the size of the items. Items that are all the same size provide no interest in the design, you will want to select some larger, some small and where ever possible look for interesting shapes. There are some great packaging approaches that are fun to incorporate - triangle boxes, round tins and more. Finally, choose ingredients that fit your color scheme.

Fill the bottom of the basket with peanuts or crumpled wrap paper and add a generous layer of colored shred, consistent with your color scheme. You are now ready to build the gift basket design. Start by centering your largest items in the back row. Make sure these items are well secured as they will anchor the rest of the design. I prefer glue dots for this, but I’ve also seen packing tape used.

The back row’s items are placed straight vertically, but as you move forward in the design, the next row should fan out a bit from the center. To insure that the design is symmetrical, select items that are similar in size and shape to fan out on either side.

It is also nice to place an item with an interesting shape in the center as your focal point, or an item that is packaged so that it can be place horizontally to create variety and interest. You will place the smallest items in the front, continuing to follow the fan shape started in the second row. Make sure that the angles of the fanned items are aligned with each other or you will get a “messy” look.

If you are using a lasting gift such as a mug or teapot, one option is to place it in the center as a focal point, but I prefer to place it off center to one side and then balance out the design by placing (usually several) items opposite it on the other side from the center. Use your creativity and sense of style.

Once your design it finished, make sure that any sparse-looking spaces are filled with additional shred. You can also add decorative, seasonal picks if you like (found at arts and crafts stores or floral supply). I personally don’t like the artificial look of most of these and if adding decoration prefer to use natural items such as dried flowers.

Now the finishing touches. Wrap the gift basket in cello. I prefer the cello bags and do not use shrink wrap, but it is an option. I think the shrink wrap gives it a mass-produced look and prefer the cello bag gathered at the top with a plume and beautiful ribbon. This is another place you might add decoration, such as sea shells tied with the ribbon if your design includes seafood, or again dried flowers.

Step back and admire your work. You are sure to please the lucky recipient with this gorgeous gourmet gift basket with all its personal touches.

Laura Marchiori is the owner of a dynamic online store specializing in gourmet gift baskets and their signature line of gifts, Bay Bounty, that capture the flavors and traditions of the Chesapeake Bay.

Vanilla extract is one of the most commonly used flavorings in kitchens across America. The flavorful extract gets its distinctive aroma from vanillin, a compound naturally produced in vanilla beans. Pure vanilla extract is created when the cured beans are chopped and aged in a mixture of ethyl alcohol and water. After several months, this mixture is filtered, and vanilla extract is the result.

In the United States, the FDA has specific requirements for the amounts of vanilla beans and alcohol that must be used. The pure extract can be found in double and triple strengths as well. Because the quality of the vanilla beans themselves is not regulated, however, differences in quality are unavoidable. Further, some manufacturers add sweeteners or artificial coloring, so consumers should always check the label. True pure vanilla extract has a rich amber color and an aromatic fragrance, with a taste that is somewhat naturally sweet.

Vanilla extract is also commonly sold as a synthetic vanilla extract. Gourmands refuse to use this form, holding it has a bitter flavor, and lacks the pure flavor of true vanilla extract. Synthetic extract, often bottled as ‘imitation vanilla’, is created from wood and paper by products. Since it is not made using expensive vanilla beans, it is much less expensive to purchase. Sometimes pure vanilla extract will be combined with synthetic and bottled as vanilla ‘flavoring’.

Many people have long held vanilla from Mexico to be the highest quality vanilla extract. Purchasers of Mexican vanilla should use caution, however. Mexican vanilla is often not pure vanilla; it can be imitation vanilla created synthetically, or include certain artificial colorings that are banned in the United States.

One of the largest concerns with Mexican vanilla extract, however, is that rather than being produced from true vanilla beans, it is often created from the tonka bean. The flavorings of the tonka bean are similar to vanilla, and are cheap throughout the Caribbean and Latin America. The problem with tonka beans is they are considered dangerous to the liver, potentially carcinogenic, and have been illegal in the United States for over 50 years. This flavoring is often combined with synthetic vanilla to give it a more pure and natural flavor. Consumers of Mexican vanilla should purchase from reputable sources to access the finest Mexican vanilla extract.

Purists who enjoy the creative process may make their own vanilla extract at home. By covering several beans, which are usually cut lengthwise, with vodka or rum, extract is created. The liquid must be stored in a cool, dark location for several weeks to allow the flavors to form. The longer the mixture is allowed to age, the stronger the flavor will become.

Vanilla extract is most commonly used in baking and ice cream. For use in hot liquids, it should be added last as the mixture cools, because the alcohol and much of its attending flavor can evaporate. When baking, it often makes more sense to use vanilla extract than beans. Not only does it simplify the baking process, but high heat partially destroys the flavor of vanilla, so it is not worth as much to use the more expensive beans in these products.

Vanilla extract is one of the most versatile flavorings available and its comforting flavor and aroma make it quite popular. It can be used in acidic dishes to cut the bite; in batters for cakes, cookies, waffles, and more; in cream and egg based dishes such as ice cream and custards; and as a flavoring for drinks such as tea, coffee, milk, and hot cocoa.

When you are cooking, a quality vanilla extract can truly bring a dish to life. A gourmet Mexican vanilla extract or a Madagascar Bourbon vanilla extract can add some exceptional flavor to your cooking. Visit Vanilla Importers (http://www.vanillaimporters.com) for all your vanilla needs.

A connoisseur of wine does not hesitate to spend thousands of dollars for a vintage bottle. A connoisseur of fashion does not hesitate to spend tens of thousands of dollar for a watch. So why would a chocolate lover not indulge in the most beautiful and exquisite taste of chocolate that money can buy? Welcome to the world of gourmet chocolate; the world of the rich and the famous and the true lovers of chocolate. Isn’t chocolate supposed to represent passion? Does it not rekindle love and emotions in people? Then why not celebrate it with grandeur? Why not add an “obscenely” expensive price tag to it along with the quality and taste that the price tag can warrant?

We all know about Godiva and its exquisite chocolate collection. Today, better part of the world knows about Belgian chocolates or has savored the lingering taste of it on their mouths and they also know that a box of Belgian chocolates makes a wonderful gift. Available online are a number of gourmet chocolate outlets that you can explore. So which online stores are famous for what in gourmet chocolate? Let’s take a quick look:

MarieBelles New York: Excellent blend of chocolates that have great ingredients. Exquisitely packed like precious jewels in Italian boxes, these chocolates are hand painted and have an ever lasting class and style about those. They also offer a wide range of flavor to choose from. If you can already feel your mouth watering, then do pay them a visit; warning though you may find them irresistible.

Lake Champlain Chocolates: Based out of Vermont, these chocolates are a great union of authentic chocolate making along with modern ingredients giving it a touch of heritage and making it contemporary at the same time. New York Times calls it some of the best chocolate in the country.”

La Maison Du Chocolate: The house of chocolate in French is a haute couture collection of French chocolate with hazelnuts and glazed chestnuts. Try these to taste European chocolate making at its finest.

“One bite of these handcrafted morsels will change the way you think about chocolate forever” says Recchiuti Confectioneries. Twists and turns are added to the age-old chocolate recipe by introducing bites of grapefruit and caramel. These chocolates also feature hand painting of San Francisco life by Paul Madonna. Yes, you are not just taking home a box full of chocolates but also work of art.

“Two generations later, we consider it our daily mission to seek out both an inexhaustible supply of the finest cocoa the world has to offer and, along with it, an equally endless amount of the happiness and pleasure that chocolate has to offer” says Michel Richart, the founder of the wonderful French chocolate boutique Richart Paris in 1923. Check this out for some jaw dropping options.

Gourmet chocolate is not for all. It does make a hole in your wallet and are not available in the supermarket round the corner. But these are ideal for gifts within the family or as a corporate gift. It does seem incomprehensible from the day when chocolate was first discovered and drunk as a mere bitter drink!

Gregg Hall is an author living on the Emerald Coast of Florida. Now that you know a little more about chocolate be sure that you get gourmet chocolate by going to http://www.nsearch.com

Vanilla beans, which are actually a seed pod of the Vanilla Planiflora orchid plant, are one of the most expensive and prized seasonings in the world. The delicate, creamy aroma and flavor of vanilla has been used in sweets, drinks, and savory dishes for hundreds of years. Native to Mexico, this aromatic flavoring is now grown mostly in places like Madagascar and other Pacific islands- and is known as Bourbon vanilla. However, a small portion of the world’s supply of vanilla is still available from Mexico and Tahiti. Each locale has a distinctive flavor and aroma, which varies slightly depending on growing conditions.

The beans are picked green, and then cured to create the signature vanilla flavor and smell. Quality beans are generally long and plump, and are first killed, then sweated, which stops the normal growing of the bean, and begins the enzyme reactions necessary for the flavor development. Beans can be killed by placing in the sun or dunking in scalding hot water. They are then repeatedly subjected to sun exposure for drying, and sweating, which cures the bean over a period of several months, and allows it to develop the pungent flavor and aroma. They are often laid on racks, or wrapped in wool blankets during this process.

The key ingredient in the vanilla bean is vanillin, the compound responsible for the special flavor. High quality vanilla beans, often Bourbon beans, will develop a frost, or a light layer of crystals on the outside of the bean. This is often considered an indicator of high quality beans, as the crystals are formed from vanillin, and are not only edible, but in no way harm the use of the bean.

Vanilla beans often are ignored by home cooks in favor of the more convenient vanilla extract, but beans can impart a rich, full flavor to foods that is unmatched by extracts. The flavor comes from both the pod and the interior seeds, which often show up in gourmet ice cream. Cream dishes benefit from splitting the bean open, then steeping it in scalded milk; this creates an exquisitely flavored ice cream, creme brulee, custard, or other dessert. After steeping, the vanilla seeds can be scraped out of the pod and added to the cream dish.

Many home comes may not be aware that vanilla beans are often reusable. The left over seed pod may be dried and reused. Although the flavor may not be as strong for subsequent uses, it often retains quite a bit of aroma and flavoring. Even dried out pods can be rehydrated and used. These often make great sugar or coffee, flavored simply by placing the pods in the container and closing it tightly over a period of days or weeks. For those who enjoy a stronger flavor, the dried bean can be ground up- similar to coffee or other spices- and placed in with coffee, cocoa, sugar, or other desserts and drinks.

When shopping for vanilla beans, consumers should look for a plump, nearly oily appearance. Beans that are dry or withered will have a much lower quality and flavor. While some cooks advocate storing vanilla beans in the freezer, this can dry them out; storing in a dry and cool location is the best way to extend the life of the beans. Vanilla beans can be an elegant addition to the home cook’s arsenal, and can take an ordinary dish to extraordinary by the simple addition of the aromatic bean.

Vanilla beans can add some incredible flavor to your cooking, so give them a try! If you are looking vanilla beans or for other gourmet vanilla extracts, visit Vanilla Importers (http://www.vanillaimporters.com).

Compound butter is butter combined with herbs and spices. Compound butters such as this one can be served with chicken, fish, beef, pork or even vegetables. For an Asian flare, grated ginger root or diced lemon grass may be added to this butter. Ive personally made this with steak before and just put a little dollop on top before serving and its absolutely delicious! If properly prepared and wrapped for storage, these butters can all stay in the fridge for up to a week and a half. Remember not to leave these out when not using them! They are butter so they will melt!

Scallion Butter

Serves 1 lb

1 lb butter, softened
4 scallions, minced
1/4 t garlic, minced
1oz parsley, chopped
1 T soy sauce
1 T lemon juice
S&P to taste

Combine all ingredients, roll the butter in parchment paper, refrigerate or freeze til needed.

Cilantro and Lime Butter -
Compound butter is butter combined with herbs and spices. Compound butters such as this one can be served with chicken, fish, beef, pork or even vegetables.

Serves 1 lb

1 lb butter, softened
1/2 bunch cilantro leaves, finely chopped
2-3 T lime juice
dried red pepper flakes (optional)
S&P to taste

Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.

Rosemary and Ginger Butter -

Serves 1 lb

1 lb butter softened
2-3 T rosemary leaves, finely chopped
2-3 T lemon juice
1 T ginger root, fresh grated
S&P to taste

Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.

Sun-Dried Tomato and Oregano Butter -

Serves 1 lb

1 lb butter softened
1/2 bunch parsley
3 T oregano
2-3 T lemon juice
2 oz sun dried tomato’s
S&P to taste

Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.

Basil Butter -

Serves 1 lb

1 lb butter
1/2 bunch basil, finely chopped
2-3 T lemon juice
Parmesan cheese to taste
Minced garlic to taste
S&P to taste

Combine all ingredients. Place on wax paper and roll into a cylinder. Refrigerate or freeze until needed.

Chili Butter -

Serves 1 lb

1 T chili powder
1/2 t cumin
1/2 t sweet Hungarian paprika
1 T chili powder
1 T oregano
1/2 t Worcestershire sauce
1/4 t Tabasco sauce
1/4 t garlic powder
1/4 t onion powder
1 lb butter, softened

In a saute pan, heat the chili powder, cumin and paprika to release their natural flavors. Cool. Combine the spices with the rest of the ingredients. Using wax paper, roll the butter into a cylinder. Refrigerate or freeze til needed.

This author is a HUGE fan and The Lemon Plum by Chef Kristi Ambrose