Morphable Cookie Dough, Raclette, and Vancouver Restaurants - The Globe and Mail in 60 Seconds

With one simple cookie dough recipe, Lucy Waverman morphs it into fruitcake squares, plus chocolate, thumbprint, pinwheels, and toffee cookies.
If you're looking for a good melting cheese, try Raclette -- melted over baby potatoes, sliced meat, and gherkins, in fondue, on pizzas, or gourmet nachos.
The economy might be suffering, but Vancouver's restaurant industry continues to expand -- this time with Twisted Fork Bistro...
... and also Miku, brought to North America by the Toro Corp.

Tags: cookie dough, CookieDough, cookies, Miku, raclette, The Globe and Mail, TheGlobeAndMail, Twisted Fork Bistro, TwistedForkBistro

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