Bringing the Great Outdoors Inside
11/18/2009 -
Manufacturers want to offer consumers the flavors of outdoor grilling in more foods. Advancements in ingredient and process technology make it possible to bring the taste, texture and look of outdoor cooking inside.
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Getting Sauced: Pasta Sauce Formulating Secrets
11/17/2009 -
The convenience of store-bought pasta sauce is a tribute to product-development savvy, but belies the tricky processing, formulation, distribution and storage paths a sauce travels from factory to fettuccine.
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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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