Checking the Oil for Snacks
10/23/2009 -
Technically speaking, any oil can be used for frying, but all oils are not the same. Oils for frying must be selected with several characteristics in mind if they are to withstand rigorous conditions without adverse effects.
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Acrylamide is in Season Again
09/21/2009 -
For the past six years or so, it seems as though acrylamide has emerged each year as a big story in the media.
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Dim Sum: Small Tastes, Big Flavor
03/05/2009 -
Chinese dim sum, along with other small plates, is impacting today’s menus.
Dim-sum-style appetizers are also increasingly hitting the grocer’s freezer section, for convenient, fresh approaches to snacking and entertaining....
Regional Mexican Cuisine
02/02/2009 -
When it comes to regional Mexican cooking, the burrito is barely the beginning. From recipes like moles to ingredients like chiles, and from the Sonoran desert to lush Vera Cruz, each region of Mexico brings distinctly different flavors.
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Gums That Improve on Nature
10/28/2008 - Natural, native gums are highly functional ingredients that contribute to the texture, stability and other physical attributes of processed foods. However, sometimes, physical or chemical modifications are necessary to extend the functionality of gums, or enable them to overcome various processing and shelf-life challenges....
Ethnic Cheese Perceptions
09/29/2008 - While classic American cheeses remain a favorite among U.S. consumers, an increasing group is demanding the versatility and flavor varieties of ethnic cheese, prompting the culinary world and food processors to take note....