Touring Regional American Marinades
10/26/2009 -
For many Americans, marinades for meat, poultry, seafood and vegetables offer easy-to-swallow points of entry to regional American cuisine, which is emerging as a whole new way of engaging with food.
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Starch on the Side
10/09/2009 -
In menu development, chefs and operators know the critical role of a starch in achieving the perfect balance of plate presentation, flavor delivery and mouthfeel. These qualities likewise go into the development of intriguing retail side dishes.
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The Ever-Expanding Umami Universe
10/08/2009 -
Before we had umami, we simply had delicious … that savory, brothy, mouthwatering sensation of protein-driven satisfaction. But thanks to the efforts of the Japanese firm Ajinomoto, we have a name to lay claim to that fifth taste never fully grasped by varied permutations of the other four.
Even though we in the States have only recently begun to, en masse, take the umami bull by the horns...