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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Smile and Say Formaggio!
09/25/2009 -
Plain cheese just won’t cut it anymore. Consumer palates of the 21st century are far more sophisticated and demanding, with a knowledge of cheese beyond Cheddar and American. This is especially true of Italian cheeses.
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Eat Your Veggies
09/24/2009 -
With fewer people cooking from scratch at home these days—and even fewer meeting their daily vegetable quota—consumers are primed for frozen and fresh vegetables formulated and packaged for easy preparation.
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New Tropical Fruit Creations
09/23/2009 -
Tropical fruits draw consumers looking for “something different” and with a healthy halo. Beverages, ice cream, jams and jellies, chutney, breads and muffins, soups and marinades, pancakes and waffles, and fruit leathers all present opportunities for use of tropical fruits.
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Designing Effective Foodservice Shortcuts
09/22/2009 -
Deciding which ingredients should be industrially sourced and what should be created in the back of the house makes the most of efficiency and leaves room for artistic creativity.
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