Sabayon is a foamy dessert that typically has to be made just moments before serving—if left to stand for too long, it deflates. With the help of a siphon, you can make the sabayon hours in advance, ...

It seems like just yesterday that we saw the release of Sabayon 9 with its three desktop flavors, but already the project team behind the popular Linux distribution has launched a new version. Sabayon ...

Sabayon is a light, frothy sauce made by whisking egg yolks with sugar and wine. This sabayon is made using Champagne, and includes the unusual step of folding whipped cream in at the end, which gives ...

If you think whiz-bang graphical effects are limited to Windows Vista or Mac OS X, think again. The Linux distro Sabayon features some impressive desktop animations complete with whirling, rotating 3D ...

With all the attention that tends to get heaped on Linux distributions like Ubuntu, Mint, and Fedora, it can be easy to forget about all the many other worthy contenders out there offering users a ...

Sabayon is the French term for zabaglione, the frothy Italian dessert made of egg yolks and wine. It was a great day when I discovered that it could be frozen and scooped like ice cream without being ...

Sabayon is a French term that literally means wine-foam cream. It is made in exactly the same way as the Italian zabaglione - where the wine is usually the rich and heady Marsala. Who invented the ...

Sabayon Linux is a very fun distribution based on Gentoo Linux. That tidbit of information may be one of the reasons Sabayon isn't more popular, although it shouldn't be. The mention of Gentoo usually ...

Try this indulgent twist on the traditional Sabayon recipe, with champagne instead of wine and a touch of crème fraiche. This take on sabayon, along with some confit leeks, makes the perfect ...

Preheat the oven to 400 degrees F. Grease six 8- to 10-ounce souffle dishes and refrigerate. To prepare the corn: Peel the husk back, remove the silk, and rub each cob with 1 tablespoon butter and ...

Zabaglione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes cream or whole eggs. It is a very light custard, which has been whipped to incorporate ...

Dining in a fancy Italian restaurant as a young girl, I thought zabaglione was magical. I remember watching a whisk-toting waiter propping a bright copper bowl over a flame, carefully cracking eggs, ...